Polyphenolic and Hydroxycinnamate Contents of Whole Coffee Fruits from China, India, and Mexico

Abstract

1Air dried whole coffee fruits, beans and husks from China, India and Mexico were analysed 2 for their chlorogenic acids (CGA), caffeine, and polyphenolic content. Analysis was by 3 HPLC and Orbitrap exact mass spectrometry. Total phenol, total flavonol and antioxidant 4 capacity were measured. 5The hydroxycinnamate profile consisted of caffeoylquinic acids, feruloyquinic acids, 6 dicaffeoylquinic acids and caffeoyl-feruloylquinic acids. A range of flavan-3-ols as well as 7 flavonol conjugates were detected. The CGA content was similar for both Mexico and India 8 coffee fruits but was much lower in China samples. Highest levels of flavan-3-ols were 9 found in the Indian samples whereas Mexico samples contained the highest flavonols. 10Amounts of CGAs in the beans were similar to those in the whole fruits, but flavan-3-ols and 11 flavonols were not detected. The husks contained the same range of polyphenols as in the 12 whole fruits. Highest levels of caffeine were found in the Robusta samples. 13 14

Estimate of consumption of phenolic compounds by Brazilian population

“…Adults had a coffee consumption 25% higher than teenagers, approximately 25 . Coffee is known to possess large quantities of phenolic compounds, especially of the class of phenolic acids, being considered the major dietary source of hydroxycinnamic acids 48 .…”

Antioxidant and Antiradical Activity of Coffee

“…Interestingly, the compound, such as chlorogenic acid and polyphenols, which contributed to the antioxidant activity in coffee, is geographically related [ 18 ]. The coffee fruit was found to have more chlorogenic acids (CGA) in Arabica coffee fruit planted in Mexico and India compared to the coffee fruit grew in China.…”

Dietary Fiber and Antioxidant Activity of Gluten-Free Cookies With Coffee Cherry Flour Addition

“…The previous study reported that coffee husk and coffee pulp had been used as non-food ingredients, such as for compost, bio absorbents, bioethanol production or caffeine extraction (GURRAM et al, 2016;MURTHY, NAIDU, 2012;SETYOBUDI, et al, 2018). Whereas coffee husk and coffee pulp have great potential as a functional food ingredient (SETYOBUDI et al, 2019) due to its components contained such as of proteins (8 % to 11 %), lipids (0.5 % to 3 %), minerals (3 % to 7 %), carbohydrates (58 % to 85 %), reducing sugars (14 %), caffeine (~1 %), and tannin (~5 %) and 0.2 mg g −1 to 1.9 mg g −1 of 5-O-caffeoylquinic acid compound, the main phenolic compound found in Arabica and Robusta coffee (FRANCA, OLIVEIRA, 2009;MULLEN et al, 2013). Some of the studies that have been conducted to utilize coffee husk as a dietary fiber ingredient (BENITEZ et al, 2019), a food supplement (ESQUIVEL, JIMÉNEZ, 2012;BLINOVÁ, L. et al, 2017); an antioxidant and anti-bacterial (MURTHY et al, 2012;DUANGJAI et al, 2016).…”