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PHYTOCHEMICAL ANALYSIS OF THE BIOACTIVE PROPERTIES OF GREEN COFFEE BEANS OF ARABICA AND ROBUSTA VARIETIES

LUIZA-MĂDĂLINA CIMA 1, GABRIELA STANCIU 2*, RALUCA-IOANA STEFAN-VAN STADEN 3, MAGDALENA MITITELU 4

1 “Titu Maiorescu” University of Bucharest, Department of Pharmaceutical Chemistry, Faculty of Pharmacy, 16 Gh. Șincai Boulevard, District 4, Bucharest, Romania
2 “Ovidius” University of Constanța, Department of Chemistry and Chemical Engineering, 124 Mamaia Boulevard, Constanța, Romania
3 National Institute of Research for Electrochemistry and Condensed Matter, Laboratory of Electrochemistry and Condensed Matter, 202 Splaiul Independentei Street, 060021, Bucharest, Romania
4 ”Carol Davila” University of Medicine and Pharmacy, Faculty of Pharmacy, Clinical Laboratory and Food Hygiene Department, 3-6 Traian Vuia Street, 020956, Bucharest, Romania

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In the present study, the plant material used was green coffee belonging to Arabica and Robusta species. Caffeine was determined from coffee beans using the HPLC method. The antioxidant capacity of infusions obtained from green coffee of Indian origin was studied using the DPPH method. The total polyphenol content was analysed using the Folin-Ciocâlteu method, and antimicrobial activity was evaluated using the microdilution method. The HPLC method indicated a concentration of 217.0 mg caffeine per 100 g of coffee for Robusta green coffee and 159.5 mg caffeine per 100 g for the Arabica green coffee sample. Spectrophotometric analyses were performed on four green coffee extracts: two obtained by hot infusion (CA1, CR1) and two by cold maceration (CA2, CR2). The DPPH values (%) of the aqueous Arabica and Robusta green coffee extracts ranged from 44.78% to 91.82%. Results show that coffee extracts prepared by hot water infusion have higher antioxidant capacity than extracts prepared with cold water. These results are in agreement with those obtained in determining total polyphenolic compounds by the Folin-Ciocâlteu method. The results obtained from the antimicrobial activity analysis showed that the extracts obtained from green coffee beans did not show any antimicrobial effect on the pathogens analysed.