Determination of coffee fruit antioxidants cultivated in Saudi Arabia under different drying conditions

Salamatullah, Ahmad Mohammad; Salamatullah, Ahmad Mohammad; Hayat, Khizar

doi:10.1007/s11694-020-00378-4

Cited by 20 publications

(24 citation statements)

References 45 publications

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“…The bioactive compounds quality in coffee beans influenced by several post harvesting processing treatments namely drying and roasting (Ameyu, Wassu, & Tesfaye, 2017; Dong, Hu, Chu, Zhao, & Tan, 2017; Worku, Bruno, Luc, & Pascal, 2018). Different techniques of roasting such as using traditional oven and microwave have been investigated to evaluate the impacts on the bioactive compounds of coffee beans (Alkaltham, Salamatullah, & Hayat, 2020; Dong et al., 2018; Król, Gantner, Tatarak, & Hallmann, 2020). Also, choosing specific parameters during the roasting process (roasting time, roasting temperature, microwave power etc.,) greatly influence the characteristics of product (Bolek & Ozdemir, 2017; Bustos‐Vanegas et al, 2018; Cho, Bae, Cho, & Moon, 2017; Liu, Han, Wang, Zheng, & Wang, 2020; Pramudita, Araki, Sagara, & Tambunan, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

Alkaltham

Özcan

Uslu

et al. 2020

J. Food Process. Preserv.

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Coffee beans are used in food industry to produce the most consumed beverage in the world (Song, Jang, Debnath, & Lee, 2019). Among all commodities worldwide, coffee ranked the second following crude oil as most traded food commodity (International Coffee Organization, 2016). Arabica and Robusta varieties of coffee beans are consumed highly comparing with other varieties, whereas the major percentage of consumption come from Arabica with 70% and Robusta with 26%, and other species with 4% (USDA, 2012). The preparation of coffee beverages from arabica and other varieties depends on the chemical composition of coffee beans as well as the sensory and antioxidants properties (Barbosa, Maria, Cíntia,

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Section: Introductionmentioning

confidence: 99%

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

Alkaltham

Özcan

Uslu

et al. 2020

J. Food Process. Preserv.

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“…Polarity is responsible for the extraction of phenolic compounds from solvents. Alkalthamet al reported higher TPC and TFC in coffee beans and pulp samples extracted with methanol as compared to ethyl acetate [ 46 ]. Similarly, in another study conducted on green coffee beans extracted in ethanol and ethyl acetate, the ethyl acetate extract exhibited a lower TPC [ 47 ].…”

Section: Resultsmentioning

confidence: 99%

“…The IC 50 values for MR samples extracted using methanol and ethanol were 5.68 mg/mL and 6.24 mg/ml, respectively. The methanol extraction of coffee silver skin yielded a higher DPPH quenching ability than that extracted with other solvents [ 46 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans

Salamatullah

Hayat

Husain

et al. 2021

Evidence-Based Complementary and Alternative Medicine

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Coffee is an intricate mixture of thousands of chemical compounds that are accountable for its flavor and aroma. Roasting is a key step in the processing of coffee beans. This study assessed the effect of microwave roasting (MW) and extraction solvents (ES) on the total polyphenol content, total flavonoid content, and antioxidant activity of coffee beans. The untreated and microwave-roasted (MR) coffee beans showed a total polyphenol content of 40.40 and 35.15 mg GAE/gm DW, respectively, when methanol was used as the solvent for extraction. Similarly, for the untreated coffee beans, the methanol extracted coffee had a significantly ( p < 0.05 ) higher total flavonoid content (39.34 mg CE/g DW) as compared to ethanol (34.82 mg CE/g DW). The obtained IC50 for the untreated and microwave-roasted samples as extracted by methanol were 4.13 and 5.68 mg/mL, respectively, while the IC50 values of untreated and microwave-roasted samples extracted by ethanol were 4.59 and 6.24 mg/mL, respectively. Untreated coffee beans exhibited a higher reducing power (1.237) than that of the microwave-roasted ones (0.839) when extracted with methanol. Chlorogenic acid was the major (2.31–2.68%) phenolic compound found in all the coffee samples whether it was untreated or microwave-roasted. Vanillin demonstrated the lowest (0.118–0.166%) phenolic compound found in the coffee bean samples. These results might be helpful for obtaining the maximum health benefits from coffee.

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“…Thus, the extraction of caffeine from different parts of the coffee fruit has been investigated in several studies using different solvents, including one-step extraction with a solvent system, such as water, methanol, ethanol, acetone, ethyl acetate, chloroform, or dichloromethane. [16][17][18] The most common analytical techniques used to analyze and quantify the caffeine level in coffee are ultravioletvisible (UV-Vis) spectroscopy, 5,19,20 high-performance liquid chromatography, 21 ultra-high-performance liquid chromatography coupled to high-resolution Orbitrap mass spectrometry, 22,23 and Fourier-transform infrared. 17 Most research activities have been focused on chromatographic methods; however, the UV-Vis spectroscopic method is preferred because of its rapidity, ease of use, low cost, high accuracy, and reproducibility in the determination of the caffeine content in coffee samples.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Determination of Caffeine and Hydrogen Peroxide Antioxidant Activity of Raw and Roasted Coffee Beans Around Habru Woreda, Ethiopia Using UV-Vis Spectroscopy

Muhammed¹,

Seid²,

Habte³

2021

CPAA

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Background: Coffee is a well-known beverage that is widely used around the world. Despite the wide use of coffee in Ethiopia, there is a lack of extensive studies addressing the issues related to the caffeine content and hydrogen peroxide antioxidant activity of varieties of coffee types, particularly in Habru woreda, Ethiopia. Objective: This study aimed to determine the caffeine content and hydrogen peroxide antioxidant activity of raw and roasted coffee beans collected directly from Habru woreda, North Wollo zone of Ethiopia. Methods: The study was conducted in Bohoro, Girana, and Wurgisa kebeles of Habru woreda, Ethiopia, by collecting 500 g of green beans of Arabica coffee without considering their variety. Then, the collected beans were divided into raw and roasted coffee to perform aqueous and dichloromethane extraction of their caffeine content and hydrogen peroxide antioxidant activity using UV-Vis spectrophotometry. Results: The amounts of caffeine in aqueous and dichloromethane extraction were in the range of 124.01−191.27 ppm and 145.15−200.09 ppm in raw and roasted coffees, respectively. Using the IC 50 value, the hydrogen peroxide scavenging activity of the aqueous phase coffee bean extracts in Bohoro raw, Bohoro roasted, Wurgisa raw, Wurgisa roasted, Girana raw, and Girana roasted coffee were 32.17 ppm, 11.69 ppm, 26.14 ppm, 3.12 ppm, 24.83 ppm, and 11.06 ppm, respectively, while that of ascorbic acid was 6.91 ppm. Conclusion:The study showed that the highest amount of caffeine in both aqueous and dichloromethane solvent extraction was found in Bohoro's raw and roasted coffee beans. Also, the amounts of caffeine in all coffee bean samples were safe and the antioxidant activity was excellent. In most of the samples, significant variations in the concentration of caffeine in raw and roasted coffee bean samples were observed in the two extraction solvents.

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Determination of coffee fruit antioxidants cultivated in Saudi Arabia under different drying conditions

Cited by 20 publications

References 45 publications

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans

Determination of Caffeine and Hydrogen Peroxide Antioxidant Activity of Raw and Roasted Coffee Beans Around Habru Woreda, Ethiopia Using UV-Vis Spectroscopy

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