Influence of Coffee Genotype on Bioactive Compounds and the in Vitro Capacity To Scavenge Reactive Oxygen and Nitrogen Species

Abstract

The influence of green coffee genotype on the bioactive compounds and the in vitro antioxidant capacity against the principal reactive oxygen (ROO(•), H2O2, HO(•), and HOCl) and nitrogen (NO(•) and ONOO(-)) species of biological relevance was investigated. This is the first report on the capacity of green coffee to scavenge H2O2, HOCl, and NO(•). Variations in the contents of total chlorogenic acids (22.9-37.9 g/100 g), cinnamoyl-amino acid conjugates (0.03-1.12 g/100 g), trigonelline (3.1-6.7 g/100 g), and caffeine (3.9-11.8 g/100 g) were found. Hydrophilic extracts of Coffea canephora and Coffea kapakata were the most potent scavengers of ROO(•), H2O2, HO(•), NO(•), and ONOO(-) due to their chlorogenic acid contents, which were, on average, 30% higher than those found in Coffea arabica and Coffea racemosa. The results showed that genotype is a determinant characteristic in the bioactive compound contents and consequently in the antioxidant capacity of green coffee.

Comparison of antioxidant activity between green and roasted coffee beans using molecular methods

“…1B and C ). The polyphenolic percentages obtained in the present study are in agreement with those presented in the relevant literature, despite the fact that, depending on the variety, large variations have been detected ( 27 , 34 , 35 ).…”

Hydroxycinnamoyl Amino Acids Conjugates: A Chiral Pool to Distinguish Commercially Exploited Coffea spp.

“…Analogues dimers can be expected from the other cinnamoyl amides as confirmed by their m/z value. Although only a few works reported the presence of HCAs in coffee beans, it was evidenced in the literature that these compounds were characteristic of the Robusta species [5,[13][14][15][16][17][18]. In the present work, compounds 1b-5b have been quantified in green coffee beans of C. arabica and C. canephora…”

“…The HCAs can contribute to distinguish the two mainly commercially exploited coffee species, Arabica and Robusta, since in the literature it is shown that HCAs are manly present in the Robusta species [5,[13][14][15][16][17][18]. Moreover, their identification could also contribute in differentiating the two species, depending on their geographical origin.…”

“…Although only a few works reported the presence of HCAs in coffee beans, it was evidenced in 118 the literature that these compounds were characteristic of the Robusta species [5,[13][14][15][16][17][18]. In the present Although only a few works reported the presence of HCAs in coffee beans, it was evidenced in the literature that these compounds were characteristic of the Robusta species [5,[13][14][15][16][17][18]. In the present work, compounds 1b-5b have been quantified in green coffee beans of C. arabica and C. canephora of different geographical origin, and for the first time of C. liberica, using an aqueous extraction procedure, as was already used in our previous works for the quantification of chlorogenic acids [21,22].…”

“…In order to compare the results obtained in the present work with the ones reported in the literature, the extraction method used must be taken into consideration. All methods previously reported, regarding the extraction of HCAs, use an organic solvent, such as methanol [5,17], ethanol [16], or acetone [18], and sometimes, acidic conditions are used [13,14]. Only Rezende et al [15] and Clifford et al [24] used hot water for the extraction of HCAs and, in particular, Clifford analyzed the presence of 1b and 3b, also in coffee brew.…”