Comparison of liberica and arabica coffee: chlorogenic acid, caffeine, total phenolic and DPPH radical scavenging activity

Aidilla Mubarak, Kevin D. Croft, Catherine B. Bondonno, Nurul Sakinah Din

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Abstract

Information on the composition of chlorogenic acid, caffeine and antioxidant activity of Coffea liberica is scarce, albeit the importance of this species in some parts of the world. This study assessed the composition of chlorogenic acid, total phenolic, caffeine and free radical scavenging activity in green and roasted C. liberica in comparison to C. arabica. The compositions of these compounds were also investigated in C. liberica at different roasting degree. We found a comparable amount of chlorogenic acid in green C. liberica and C. arabica. However, roasted C. arabica had a significantly higher chlorogenic acid content than roasted C. liberica (p<0.05). Chlorogenic acid content significantly reduced in C. liberica after roasting when compared to green beans (p<0.05). There was an insignificant difference of caffeine content between the green and roasted beans of both coffee varieties. Total phenolic content were of comparable value between C. liberica and C. arabica for both green and roasted beans. There was a trend for higher total phenolic content in roasted C. liberica when compared to green beans, although significant difference was observed only in medium-dark roast (p<0.05). DPPH scavenging activity was comparable between C. arabica and C. liberica for both green and roasted beans, and was significantly reduced in C. liberica after roasting (p<0.05). Both green C. arabica and C. liberica had similar DPPH scavenging activity to the standards (BHT and a-tocopherol). These data can aid in promoting the production of C. liberica alongside C. arabica that has been regarded as a premium quality coffee.
Original languageEnglish
Pages (from-to)130-136
Number of pages7
Journal Asian Journal of Agriculture and Biology
Volume7
Issue number1
Publication statusPublished - 2019

Cite this

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title = "Comparison of liberica and arabica coffee: chlorogenic acid, caffeine, total phenolic and DPPH radical scavenging activity",
abstract = "Information on the composition of chlorogenic acid, caffeine and antioxidant activity of Coffea liberica is scarce, albeit the importance of this species in some parts of the world. This study assessed the composition of chlorogenic acid, total phenolic, caffeine and free radical scavenging activity in green and roasted C. liberica in comparison to C. arabica. The compositions of these compounds were also investigated in C. liberica at different roasting degree. We found a comparable amount of chlorogenic acid in green C. liberica and C. arabica. However, roasted C. arabica had a significantly higher chlorogenic acid content than roasted C. liberica (p<0.05). Chlorogenic acid content significantly reduced in C. liberica after roasting when compared to green beans (p<0.05). There was an insignificant difference of caffeine content between the green and roasted beans of both coffee varieties. Total phenolic content were of comparable value between C. liberica and C. arabica for both green and roasted beans. There was a trend for higher total phenolic content in roasted C. liberica when compared to green beans, although significant difference was observed only in medium-dark roast (p<0.05). DPPH scavenging activity was comparable between C. arabica and C. liberica for both green and roasted beans, and was significantly reduced in C. liberica after roasting (p<0.05). Both green C. arabica and C. liberica had similar DPPH scavenging activity to the standards (BHT and a-tocopherol). These data can aid in promoting the production of C. liberica alongside C. arabica that has been regarded as a premium quality coffee.",
keywords = "Antioxidant, Chlorogenic acid, Coffea arabica, Coffea liberica, Polyphenols, ANTIOXIDANT ACTIVITY, GREEN, POLYPHENOLS, MELANOIDINS, BEVERAGES, LACTONES, ROBUSTA",
author = "Aidilla Mubarak and Croft, {Kevin D.} and Bondonno, {Catherine B.} and Din, {Nurul Sakinah}",
year = "2019",
language = "English",
volume = "7",
pages = "130--136",
journal = "Asian Journal of Agriculture and Biology",
issn = "2307-8553",
publisher = "Life Sciences Society of Pakistan",
number = "1",

}

TY - JOUR

T1 - Comparison of liberica and arabica coffee

T2 - chlorogenic acid, caffeine, total phenolic and DPPH radical scavenging activity

AU - Mubarak, Aidilla

AU - Croft, Kevin D.

AU - Bondonno, Catherine B.

AU - Din, Nurul Sakinah

PY - 2019

Y1 - 2019

N2 - Information on the composition of chlorogenic acid, caffeine and antioxidant activity of Coffea liberica is scarce, albeit the importance of this species in some parts of the world. This study assessed the composition of chlorogenic acid, total phenolic, caffeine and free radical scavenging activity in green and roasted C. liberica in comparison to C. arabica. The compositions of these compounds were also investigated in C. liberica at different roasting degree. We found a comparable amount of chlorogenic acid in green C. liberica and C. arabica. However, roasted C. arabica had a significantly higher chlorogenic acid content than roasted C. liberica (p<0.05). Chlorogenic acid content significantly reduced in C. liberica after roasting when compared to green beans (p<0.05). There was an insignificant difference of caffeine content between the green and roasted beans of both coffee varieties. Total phenolic content were of comparable value between C. liberica and C. arabica for both green and roasted beans. There was a trend for higher total phenolic content in roasted C. liberica when compared to green beans, although significant difference was observed only in medium-dark roast (p<0.05). DPPH scavenging activity was comparable between C. arabica and C. liberica for both green and roasted beans, and was significantly reduced in C. liberica after roasting (p<0.05). Both green C. arabica and C. liberica had similar DPPH scavenging activity to the standards (BHT and a-tocopherol). These data can aid in promoting the production of C. liberica alongside C. arabica that has been regarded as a premium quality coffee.

AB - Information on the composition of chlorogenic acid, caffeine and antioxidant activity of Coffea liberica is scarce, albeit the importance of this species in some parts of the world. This study assessed the composition of chlorogenic acid, total phenolic, caffeine and free radical scavenging activity in green and roasted C. liberica in comparison to C. arabica. The compositions of these compounds were also investigated in C. liberica at different roasting degree. We found a comparable amount of chlorogenic acid in green C. liberica and C. arabica. However, roasted C. arabica had a significantly higher chlorogenic acid content than roasted C. liberica (p<0.05). Chlorogenic acid content significantly reduced in C. liberica after roasting when compared to green beans (p<0.05). There was an insignificant difference of caffeine content between the green and roasted beans of both coffee varieties. Total phenolic content were of comparable value between C. liberica and C. arabica for both green and roasted beans. There was a trend for higher total phenolic content in roasted C. liberica when compared to green beans, although significant difference was observed only in medium-dark roast (p<0.05). DPPH scavenging activity was comparable between C. arabica and C. liberica for both green and roasted beans, and was significantly reduced in C. liberica after roasting (p<0.05). Both green C. arabica and C. liberica had similar DPPH scavenging activity to the standards (BHT and a-tocopherol). These data can aid in promoting the production of C. liberica alongside C. arabica that has been regarded as a premium quality coffee.

KW - Antioxidant

KW - Chlorogenic acid

KW - Coffea arabica

KW - Coffea liberica

KW - Polyphenols

KW - ANTIOXIDANT ACTIVITY

KW - GREEN

KW - POLYPHENOLS

KW - MELANOIDINS

KW - BEVERAGES

KW - LACTONES

KW - ROBUSTA

M3 - Article

VL - 7

SP - 130

EP - 136

JO - Asian Journal of Agriculture and Biology

JF - Asian Journal of Agriculture and Biology

SN - 2307-8553

IS - 1

ER -