آمار
| تعداد نشریات | 45 |
| تعداد شماره‌ها | 1,385 |
| تعداد مقالات | 16,972 |
| تعداد مشاهده مقاله | 54,619,790 |
| تعداد دریافت فایل اصل مقاله | 17,224,064 |
Comparative analysis of phenolic compounds and biological activities of four varieties of Coffea arabica L. | ||
| Journal of Plant Physiology and Breeding | ||
| مقاله 7، دوره 14، شماره 1، شهریور 2024، صفحه 89-106 اصل مقاله (562.41 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22034/jppb.2023.56453.1305 | ||
| نویسندگان | ||
| Roya Karamian* ؛ Niloofar Biabani Hamedani | ||
| Department of Biology, Faculty of Science, Bu-Ali Sina University, Hamedan, Iran | ||
| چکیده | ||
| Objective: The consumption of coffee has increased globally because of its flavor and health benefits. The present study aimed to investigate the phenolic compounds and biological activity of four varieties of Coffea arabica L. (Heirloom 1-4) from the flora of Africa. Methods: Ethanolic extracts of the green and roasted coffee beans were screened in vitro for their total phenols and flavonoids using Folin-Ciocalteu and AlCl3 assays, respectively. In addition, the antioxidant activity of the extracts was evaluated by three complementary tests DPPH free radical-scavenging, β-carotene/linoleic acid, and metal chelating activity. The antibacterial activity of the aqueous extracts of the samples against two gram-positive and two gram-negative bacteria was also studied by the disk diffusion method. Results: Results showed that the ethanolic extracts from both green and roasted beans of the variety Heirloom 4 contain the highest amounts of phenols and flavonoids. In addition, the antioxidant activity assays indicated that the activity of the studied extracts was lower than ascorbic acid (a standard synthetic antioxidant) in the metal-chelating activity and the DPPH radical scavenging assay. However, the oxidation of linoleic acid in the β-carotene/linoleic acid system was inhibited by all studied extracts. Furthermore, the aqueous extracts of the green and roasted beans of all varieties showed proper antibacterial activity against the bacterial strains tested. Conclusion: In conclusion, several factors including altitude, variety, extraction methods, and type of solvent used affected the bioactivity of the coffee extracts. All antioxidant activity assays showed a close relationship with the phenolic content of green and roasted samples. Antioxidant activity assays indicated that the green or roasted bean extracts of coffee have potent free radical scavenging activity. Moreover, the differences in the antioxidant activity of green and roasted bean extracts in the same variety could be attributed to the roasting process | ||
| کلیدواژه‌ها | ||
| Antibacterial activity؛ Antioxidant property؛ Coffea arabica؛ Flavonoids؛ Phenols | ||
| مراجع | ||
|
Acidri R, Sawai Y, Sugimoto Y, Handa T, Sasagawa D, Masunaga T, Yamamoto S, Nishihara E. 2019. Phytochemical profile and antioxidant capacity of coffee plant organs compared to green and roasted coffee beans. Antioxidants 9(2): 93. https://doi.org/10.3390/antiox9020093
Adugna BG. 2021. Factors affecting coffee (Coffea arabica L.) quality in Ethiopia: a review. Am J Agric For. 9(5): 283-291. https://doi.org/10.11648/j.ajaf.20210905.12
Affonso RCL, Voytena APL, Fanan S, Pitz H, Coelho DS, Horstmann AL, Pereira A, Uarrota VG, Hillmann MC, Varela LAC, et al. 2016. Phytochemical composition, antioxidant activity, and the effect of the aqueous extract of coffee (Coffea arabica L.) bean residual press cake on the skin wound healing. Oxid Med Cell Longev. 2016: 1923754. https://doi.org/10.1155/2016/1923754
Alves RC, Casal S, Oliveira MBPP. 2010. Tocopherols in coffee brews: influence of coffee species, roast degree and brewing procedure. J Food Compost Anal. 23(8): 802-808. https://doi.org/10.1016/j.jfca.2010.02.009
Barrière C, Centeno D, Lebert A, Leroy-Sétrin S, Berdagué JL, Talon R, 2001. Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation. FEMS Microbiol Lett. 201(2): 181-185. https://doi.org/10.1016/S0378-1097(01)00271-3
Bauer AW, Kirby WM, Sherries JC, Turck M. 1966. Antibiotic susceptibility testing by single disk method. Am J Clin Pathol. 45(4): 493-496. https://doi.org/10.1093/ajcp/45.4_ts.493
Bondam AF, da Silveira, DD, dos Santos JP, Hoffmann JF. 2022. Phenolic compounds from coffee by-products: extraction and application in the food and pharmaceutical industries. Trends Food Sci Technol. 123: 172-186. https://doi.org/10.1016/j.tifs.2022.03.013
Chang CC, Yang MH, Wen HM, Chern JC. 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal. 10(3): 178-182. https://doi.org/10.38212/2224-6614.2748
Cho AR, Park KW, Kim KM, Kim SY, Han J. 2013. Influence of roasting conditions on the antioxidant characteristics of Colombian coffee (Coffea arabica L.) beans. J Food Biochem. 38(3): 271-280. https://doi.org/10.1111/jfbc.12045
Cushnie TPT, Lamb AJ. 2005. Antimicrobial activity of flavonoids. Int J Antimicrob Agents. 26(5): 343-356. https://doi.org/10.1016/j.ijantimicag.2005.09.002
Davinelli S, Corbi G, Zarrelli A, Arisi M, Calzavara-Pinton P, Grassi D, De Vivo I, Scapagnini G. 2018. Short-term supplementation with flavanol-rich cocoa improves lipid profile, antioxidant status and positively influences the AA/EPA ratio in healthy subjects. J Nutr Biochem. 61: 33-39. https://doi.org/10.1016/j.jnutbio.2018.07.011
Decker EA. 1997. Phenolics: prooxidants or antioxidants? Nutr Rev. 55(11): 396-407. https://doi.org/10.1111/j.1753-4887.1997.tb01580.x
Dinis TCP, Madeira VMC, Almeida LM. 1994. Action of phenolic derivatives (acetaminophen, salycilate, and 5-aminosalycilate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys. 315(1): 161-169. https://doi.org/10.1006/abbi.1994.1485
Fuller M, Rao NZ. 2017. The effect of time, roasting temperature, and grind size on caffeine and chlorogenic acid concentrations in cold brew coffee. Sci Rep. 7: 17979. https://doi.org/10.1038/s41598-017-18247-4
Gomaa SE, Yahayu MA, Nurjayadi M, Dailin DJ, El Enshasy HA. 2019. Antimicrobial compounds from Catharanthus roseus- a review. Int J Sci Technol Res. 8(10): 113-121.
Jeszka-Skowron M, Zgoła-Grześkowiak K, Grześkowiak T. 2015. Analytical methods applied for the characterization and the determination of bioactive compounds in coffee. Eur Food Res Technol. 240(1): 19-31. https://doi.org/10.1007/s00217-014-2356-z
Joët T, Laffargue A, Descroix F, Doulbeau S, Bertrand B, de Kochko A, Dussert S. 2010. Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans. Food Chem. 118(3): 693-701. https://doi.org/10.1016/j.foodchem.2009.05.048
Jung S, Gu S, Lee SH, Jeong Y. 2021. Effect of roasting degree on the antioxidant properties of espresso and drip coffee extracted from Coffea arabica cv. Java. Appl Sci. 11(15): 7025. https://doi.org/10.3390/app11157025
Kamalvand AA, Hosseini Sarghein S, Karamian R. 2021. Impact of cadmium stress on growth and physiological responses of fenugreek (Trigonella foenum-graecum L.). J Plant Physiol Breed. 11(2): 51-65. https://doi.org/10.22034/JPPB.2022.15483
Karamian R, Ahmadi Khoei M. 2022. Effects of selenium nanoparticles and ancymidol on physiological responses of Stevia rebaudiana Bertoni colonized by Piriformospora indica. J Plant Physiol Breed. 12(1): 67-92. https://doi.org/10.22034/JPPB.2022.16039
Koleva II, van Beek TA, Linssen JPH, de Groot A, Evstatieva LN. 2002. Screening of plant extracts for antioxidant activity: a comparative study on three testing methods. Phytochem Anal. 13(1): 8-17. https://doi.org/10.1002/pca.611
Kalpoutzakis E, Chatzimitakos T, Athanasiadis V, Mitakou S, Aligiannis N, Bozinou E, Gortzi O, Skaltsounis LA, Lalas SI. 2023. Determination of the total phenolics content and antioxidant activity of extracts from parts of plants from the Greek island of Crete. Plants. 12(5):1092. https://doi.org/10.3390/plants12051092
Link JV, Lemes ALG, Marquetti I, dos Santos Scholz, MB, Bona E. 2014. Geographical and genotypic segmentation of arabica coffee using self-organizing maps. Food Res Int. 59: 1-7. https://doi.org/10.1016/j.foodres.2014.01.063
Lopes GK, Schulman HM, Hermes-Lima M. 1999. Polyphenol tannic acid inhibits hydroxyl radical formation from Fenton reaction by complexing ferrous ions. Biochim Biophys Acta. 1472(1-2): 142-152. https://doi.org/10.1016/s0304-4165(99)00117-8
Machado M, Espírito Santo L, Machado S, Lobo JC, Costa ASG, Oliveira MBPP, Ferreira H, Alves RC. 2023. Bioactive potential and chemical composition of coffee by-products: from pulp to silverskin. Foods. 12: 2354. https://doi.org/10.3390/foods12122354
Makiso MU, Tola YB, Ogah O, Endale FL. 2023. Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: a review. Food Sci Nutr. 12(2): 734-764. https://doi.org/10.1002/fsn3.3848.
Mensor LL, Menezes FS, Leitão GG, Reis AS, dos Santos Tc, Coube CS, Leitão SG. 2001. Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method. Phytother Res. 15: 127-130. https://doi.org/10.1002/ptr.687
Nimse SB, Pal D. 2015. Free radicals, natural antioxidants, and their reaction mechanisms.
RSC Adv. 5: 27986. https://doi.org/10.1039/c4ra13315c
Parras P, Martínez-Tomé M, Jiménez AM, Murcia MA. 2007. Antioxidant capacity of coffees of several origins brewed following three different procedures. Food Chem. 102: 582-592. https://doi.org/10.1016/j.foodchem.2006.05.037
Prescott C, Bottle SE. 2017. Biological relevance of free radicals and nitroxides. Cell Biochem Biophys. 75(2): 227-240. https://doi.org/10.1007/s12013-016-0759-0
Steven E. BottlePriftis A, Stagos D, Konstantinopoulos K, Tsitsimpikou C, Spandidos D, Tsatsakis AM, Tzatzarakis MN, Kouretas D. 2015. Comparison of antioxidant activity between green and roasted coffee beans using molecular methods. Mol Med Rep. 12(5): 7293-7302. https://doi.org/10.3892/mmr.2015.4377
Rahmati G, Ghorbanpour M. 2023. Evaluation of morphological traits and chemical compounds of chicory (Cichorium intybus) populations in central Iran (Markazi province). J Plant Physiol Breed. 13(1): 35-50. https://doi.org/10.22034/JPPB.2023.16460
Sacchetti G, Maietti S, Muzzoli M, Scaglianti M, Manfredini S, Radice M, Bruni R. 2005. Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chem. 91(4): 621-632. https://doi.org/10.1016/j.foodchem.2004.06.031
Sentkowska A, Jeszka-Skowron M, Pyrzynska K. 2016. Comparative studies on the antioxidant properties of different green coffee extracts. MOJ Food Process Technol. 3(2): 296-302. https://doi.org/10.15406/mojfpt.2016.03.00071
Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic. 16: 144-158. https://doi.org/10.5344/ajev.1965.16.3.144
Sridevi V, Parvatam G. 2014. Changes in caffeine content during fruit development in Coffea canephora P. ex. Fr. grown at different elevations. J Biol Earth Sci. 4(2): B168-B175.
Świętek M, Lu YC, Konefał R, Ferreira LP, Cruz MM, Ma YH, Horák D. 2019. Scavenging of reactive oxygen species by phenolic compound-modified maghemite nanoparticles. Beilstein J Nanotechnol. 10: 1073-1088. https://doi.org/10.3762/bjnano.10.108.
Thirumalai T, Therasa SV, Elumalai EK, David E. 2011. Intense and exhaustive exercise induce oxidative stress in skeletal muscle. Asian Pac J Trop Dis. 1(1): 63-66. https://doi.org/10.1016/S2222-1808(11)60016-9
Yahayu M, Hamid ZBS, El Adawi H, Dailin DJ, Abdmalek R, Hanapi SZ, Boumehira A, Ngadiran S, Yussof IM, Ho T, et al. 2020. Antioxidant activity in green and roasted coffee: a critical review. Biosci Res. 17(3): 2249-2263.
Yin J, Heo S-Il, Wang MH. 2008. Antioxidant and antidiabetic activities of extracts from Cirsium japonicum roots. Nutr Res Pract. 2(4): 247-251. https://doi.org/10.4162/nrp.2008.2.4.247
Yin H, Xu L, Porter NA. 2011. Free radical lipid peroxidation: mechanisms and analysis. Chem Rev. 111(10): 5944-5972. https://doi.org/10.1021/cr200084z
Yust BG, Wilkinson F, Rao NZ. 2024. Variables affecting the extraction of antioxidants in cold and hot brew coffee: a review. Antioxidants. 13(1): 29. https://doi.org/10.3390/antiox13010029 | ||
|
آمار تعداد مشاهده مقاله: 204 تعداد دریافت فایل اصل مقاله: 75 |
||