Progress in Phytochemical and Bioactivities of Coffea arabica L.

Abstract

Coffea arabica L. is a famous specie in genus caffee for medicinal treatment and diet with wide distribution and rich resources. It contains rich alkaloids, flavonoids and terpenes, which exhibited antioxidation, anti-inflammatory, antitumor, antidiabetic, live protection, and neuroprotective activities. Herein, we summarized the progress in the chemical constituents and bioactivities of C. arabica L. to provide ideas for medicinal development prospects of C. arabica L.

The Rhizosphere Microbiomes of Five Species of Coffee Trees

“…On the other hand, we detected genes for salicylate hydroxylase from Burkholderiaceae (PF01494), an enzyme that degrades salicylate and is linked to the ability of microorganisms to colonize their hosts ( 33 ). Genes involved in the metabolism of benzoate and quinate, two secondary metabolites found in Coffea ( 34 , 35 ), were found, especially in members of Actinobacteria and Burkholderiaceae (PF03594 and PF01494). Surprisingly, we did not detect genes related to the catabolism of xanthine (caffeine/theobromine) or chlorogenic acid.…”

Comparison of chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities between coffee flowers and leaves as potential novel foods

“…Phenolic acids and their derivatives from coffee mainly include mono-, di-caffeoylquinic acid, feruloylquinic acid, p-coumaroylquinic acid, and their methyl esters (Shen et al, 2020). This study found that phenylpropanoids and their derivatives including quinic acid, chlorogenic acid, caffeic acid, ferulic acid, 4,5-dicaffeoylquinic acid, including catechins, anthocyanin, myricetin, fisetin, patuletin, luteolin, apigenin, and quercetinare are widely present in coffee leaves (Chen, 2019;Júnior et al, 2012;Ngamsuk & Huang, 2019;Patay et al, 2016).…”

“…The chemical constituents of coffee, which are the basis of different biological activities of coffee and contribute to the characteristic flavor, are large in number, including alkaloids, phenolic acids, flavonoids, etc. (Shen et al, 2020 ). Substantiating the information available in literature, caffeine and chlorogenic acid were confirmed in this study as the main classic compounds in coffee.…”

“…Phenolic acids and their derivatives from coffee mainly include mono‐, di‐caffeoylquinic acid, feruloylquinic acid, p ‐coumaroylquinic acid, and their methyl esters (Shen et al, 2020 ). This study found that phenylpropanoids and their derivatives including quinic acid, chlorogenic acid, caffeic acid, ferulic acid, 4,5‐dicaffeoylquinic acid, 3,4‐di‐ O ‐caffeoylquinic acid, 3‐ O ‐feruloylquinic acid are the highest quantity components in chemical composition of coffee.…”

“…Thirty distinct characteristic compounds obtained from these three coffee samples would help in the rapid analysis of the coffee samples. Terpenes as a type of characteristic constituents in C. Arabica include the skeletons of ent‐kaurane, kahweol, villanovane diterpenoid, ent‐kaurane diterpenoid glucosides, dammarane, and pentacyclic triterpene (Shen et al, 2020 ). However, kahweol belonging to heterocyclic compounds was confirmed as the only terpene in this study.…”