STUDY ON THE FLAVONOIDS, TOCOPHEROL AND ASCORBIC ACID CONTENT IN RAW AND ROASTED ARABICA COFFEE BEANS
Keywords:
Ascorbic acid, beverage, coffee, flavonoids, tocopherol
Abstract
In this study we examined flavonoids, alpha- tocopherol and ascorbic acid content in raw and roasted Arabica coffee beans. Rutin, Quercetin, Kaempferol and Isorhamnetin are the various flavonoids determined in this study and it has been found that the roasted coffee exhibited lesser content of flavonoids than unroasted coffee and the concentration of Rutin was highest among all identified flavonoids. Similarly α-tocopherol and ascorbic acid was also highest in green beans. Green Legamy Arabica coffee showed highest concentration of all flavonoids and ascorbic acid and also provide maximum percentage of Recommended Dietary Allowance for flavonoids, ascorbic acid and alpha tocopherol.
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References
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28. Justesen U and Knuthsen P, 2001, Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes. Food Chemistry. Vol.73, No, 2, p. 245-250.
29. Katsube T, Tsurunaga Y, Sugiyama M, Furuno T and Yamasaki Y, 2009. Effect of air-drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry (Morus alba L.) leaves. Food Chemistry, Vol. 113, No, 4, 964-969.
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31. Kim SH and Choi KC, 2013, Anti-cancer effect and underlying mechanism(s) of kaempferol, a phytoestrogen, on the regulation of apoptosis in diverse cancer cell models. Toxicological Research Vol.29, No, 4, p.229-234.
32. Kozuma K, Tsuchiya S, Kohori J and Tokimitsu I, 2005, Antihypertensive effect of green coffee bean extracts on mildly hypertensive subjects. Hypertension Research, Vol.28, No,9, p.711-718.
33. Kreft S, Knapp M and Kreft I, 1999, Extraction of Rutin from buckwheat (Fagopyrum esculentumMoench) seeds and determination by capillary electrophoresis. Journal of Agriculture and Food Chemistry. Vol.47, No,11, p. 4649-4652.
34. Kumar S and Pandey AK, 2013, Chemistry and biological activities of flavonoids: An overview. Scientific World Journal, Vol. 2013, p. 1-16.
35. Kumar S, Mishra A and Pandey AK, 2013. Antioxidant mediated protective effect of Parthenium hysterophorus against oxidative damage using in vitro models. BMC Complementary and Alternative Medicine, Vol. 13, p.120.
36. Kumar S, Sharma UK, Sharma AK and Pandey AK, 2012, Protective efficacy of Solanum xanthocarpumroot extracts against free radical damage: phytochemical analysis and antioxidant effect. Cellular and Molecular Biology, Vol.58, No. 1, p.171-81.
37. Langseth L, 1996, Oxidants, antioxidants and disease prevention. ILSI, Vol. 16, p. 840.
38. Liu RH 2013, Health-promoting components of fruits and vegetables in the diet. Advances in Nutrition, Vol. 4, No. 3, p. 384S-392S.
39. Lunn G, 2000, HPLC methods for pharmaceutical analysis. Interscience publication, New York.
40. Milbury PE, Chen CY, Dolnikowski G and Blumberg JB 2006, Determination of flavonoids and phenolics and their distribution in almonds. Journal of Agriculture and Food Chemistry Vol. 54, No, 13, p. 5027-5033.
41. Mostofsky E, Rice MS, Levitan EB and Mittleman MA, 2012, Habitual coffee consumption and risk of heart failure: a dose–response meta-analysis. Circulation: Heart Failure, Vol.5, No, 4, p. 401-405.
42. Moutsatsou P, 2007. The spectrum of phytoestrogens in nature: our knowledge is expanding. Hormones, Vol. 6, No, 3, p.173-193.
43. NL Kerry and M Abbey, 1997, Red wine and fractionated phenolic compounds prepared from red wine inhibit low density lipoprotein oxidation in vitro. Atherosclerosis. Vol.135, No, 1, p.93-102.
44. Namiki M, 1990, Antioxidants/antimutagens in food. Critical Review in Food Science and Nutrition, Vol.29, No, 4, 273-300.
45. Navarro-Nunez L, Lozano ML, Palomo M, Martínez C, Vicente V, Castillo J, Benavente-Garcia O, Diaz-Ricart M, Escolar G and Rivera J, 2008, Apigenin inhibits platelet adhesion and thrombus formation and synergizes with aspirin in the suppression of the arachidonic acid pathway. Journal of Agriculture and Food Chemistry, Vol. 56, No, 9, p. 2970.
46. Nelis HJ, D'Haese E and Vermis K, 2000, Vitamin E. In: De Leenheer A.P., Lambert W.E. and Bocxlaer J.F.V. (eds), Modern Chromatographic Analysis of Vitamins. New York: Marcel Dekker Inc., pp. 143-228.
47. Nogaim QA, Mohamed Al-Duais, Ali Al-Warafi, Hamied Al-Erianee and Muneer Al-Sayadi, 2013, The chemical composition of Yemeni green coffee. Journal of Food Chemistry and Nutrition, Vol.1, No, 2, p. 42-48.
48. Ogawa M, Kamiya C and Lida Y, 1989. Contents of tocopherols in coffee beans, coffee infusions and instant coffee. Nippon Shokuhin Kogyo Gakkaishi, Vol. 36, No. 6, p.490-494.
49. Prossnitz ER and Barton M 2014, Estrogen biology: new insight into GPER function and clinical opportunities (review). Moleculara and Cellular Endocrinology, Vol.389, No. 1-2, p.71-83.
50. Pulido R, Bravo L and Saura-Calixto F, 2000, Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. Journal of Agriculture and Food Chemistry, Vol. 48, No. 8, p.3396-402.
51. Pulido R, Hernandez Garcia M and Saura Calixto F, 2003, Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet. European Journal of Clinical Nutrition, Vol. 57, No. 10, 1275-1282.
52. Ramalakshmi K, Kubra IR and Rao LJM, 2008, Antioxidant potential of low-grade coffee beans. Food Research International, Vol.41, No. 1, p.96-103.
53. Rangan U and Bulkley GB, 1993, Prospects for treatment of free radical mediated tissue injury. In: Free Radicals in Medicine, K.H. Cheeseman and T.F. Slater (Ed.), Churchhill, Livingstone, New York. p. 700- 718.
54. Reddy GB, Muthenna P, Akileshwari C, Saraswat M, Petrash JM, 2011, Inhibition of aldose reductase and sorbitol accumulation by dietary rutin. Current Science, Vol.101, No. 9, p.1191-1197.
55. Richelle M, Tavazzi I, Offord E, 2001, Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup serving. Journal of Agriculture Food Chemistry, Vol.49, No. 7, p. 3438-3442.
56. Rossouw M and Marais J, 2004, The phenolic composition of South African Pinotage, Shiraz and Cabernet Sauvignon wines. South African Journal of Enology and Viticulture. Vol.25, No. 2, p.94-104.
57. Russo G.L. et al. (2014) Quercetin: A Pleiotropic Kinase Inhibitor Against Cancer. In: Zappia V., Panico S., Russo G., Budillon A., Della Ragione F. (eds) Advances in Nutrition and Cancer. Cancer Treatment and Research, Springer, Berlin, Heidelberg, vol 159, p.185-205.
58. Sanchez M, Lodi F, Vera R, Villar IC, Cogolludo A, Jimenez R, Moreno L, Romero M, Tamargo J, Perez Vizcaino F and Durate J, 2007, Quercetin and isorhamnetin prevent endothelial dysfunction, superoxide production, and overexpression of p47phox induced by angiotensin II in rat aorta. Journal of Nutrition, Vol.137, No.4, p.910-915.
59. Sanchez-Moreno C, Jimenez-Escrig A and Saura-Calixto F, 2000, Study of low-density lipoprotein oxidizability indexes to measure the antioxidant activity of dietary polyphenols. Nutrition Research, Vol.20, No. 7, p.941-953.
60. Xu SL, Choi RCY, Zhu KY, Leung KW, Guo AJY, Bi D, Xu H, Lau DTW, Dong TTX and Tsim KWK, 2012, Isorhamnetin, A Flavonol Aglycone from Ginkgo biloba L., Induces Neuronal Differentiation of Cultured PC12 Cells: Potentiating the Effect of Nerve Growth Factor. Evidence Based Complementary and Alternative Medicine, Vol.2012, p.1-11.
61. Sluis van Der AA, Dekker M, de Jager A and Jongen WM 2001. Activity and concentration of polyphenolic antioxidants in apple: effect of cultivar, harvest year, and storage conditions. Journal of Agriculture and Food Chemistry, Vol. 49, No. 8, p.3606-3613.
62. Torel J, Cillard J and Cillard P, 1986, Antioxidant activity of flavonoids and reactivity with peroxy radical. Phytochemistry. Vol.25, No.2, p. 383-385.
63. Wang Y and Ho CT, 2009, Polyphenolic Chemistry of Tea and Coffee: A Century of Progress. Journal of Agriculture and Food Chemisry, Vol.57, No. 18, 8109-8114.
2. Afanasev IB, Dorozhko AI, Brodskii AV, Kostyuk VA and Potapovitch AI, 1989, Chelating and free radical scavenging mechanisms of inhibitory action of rutin and quercetin in lipid peroxidation. Biochemical Pharmacology, Vol. 38, No. 11, p.1763-1769.
3. Yashin A, Yashin Y, Wang JY and Boris N, 2013, Antioxidant and antiradical activity of coffee. Antioxidants, Vol. 2, No.4, p.230-245.
4. Alves RC, Casal S, Beatriz M and Oliveria PP, 2010, Tocopherols in coffee brews: Influence of coffee species, roast degree and brewing procedure. Journal of Food Composition and Analysis, Vol. 23, No. 8, p. 802-808.
5. Barranco Quintana JL, Allam MF, Serrano Del Castillo A and Fernandez- Crehuet Navajas R, 2007, Alzheimer's disease and coffee: a quantitative review. Neurological Research, Vol.29, No, 1, p. 91-95.
6. Beecher GR, 2003, Overview of dietary flavonoids: nomenclature, occurrence and intake. Journal of Nutrition, Vol. 133, No, 1, p.3248S-3254S.
7. Blum J, Lemaire B and Lafay S, 2007, Effect of a green decaffeinated coffee extract on glycaemia. Nutra Foods Res, Vol. 6, No, 3, p. 13-17.
8. Bramley PM, Elmadfa I, Kafatos A, Kelly FJ, Manios Y, Roxborough HE, Schuch W, Sheehy PJA and Wagner KH, 2000, Vitamin E: A critical review. Journal of the Science of Food and Agriculture. Vol. 80, No,7,p. 913-938.
9. Buhler DR and Miranda C, 2000, Antioxidant activities of Flavonoids. Report of Department of Environmental and Molecular Toxicology, Oregon State University.
10. Calderon-Montano JM, Burgos-Moron E, Perez-Guerrero C and Lopez-Lazaro M, 2011, A review on the dietary flavonoids Kaempferol. Mini Reviews in Medicinal Chemistry, Vol.11, No, 4, p. 298-344.
11. Cammerer B and Kroh LW, 2006, Antioxidant activity of coffee brews. European Food Research and Technology, Vol.223, No, 4, p.469-474.
12. Chandra S, Khan S, Avula B, Lata H, Yang MH, El Sohly MA, Khan IA, 2014, Assessment of total phenolic and flavonoid content, antioxidant properties, and yield of aeroponically and conventionally grown leafy vegetables and fruit crops: A comparative study. Evidence Based Complementary and Alternative Medicine, Vol. 2014, p.1-9.
13. Chang S, Tan C, Frankel EN and Barrett DM, 2000. Low-density lipoprotein antioxidant activity of phenolic compounds and polyphenol oxidase activity in selected clingstone peach cultivars. Journal of Agriculture and Food Chemistry, Vol.48, No,2, p. 147–51.
14. Cheong MW, Tong KH, Ong JJM, Liu SQ, Curran P and Yu B, 2013, Volatile composition and antioxidant capacity of Arabica coffee. Food Research International, Vol. 51, No, 1, 388—396.
15. Coors U, 1984, Bestimmung und Vertelung von Tocopherolen und tocotrienolen in Lebensmitteln. Dissertation. Hamburg Universitaet, DeutschasInd.
16. Craig WJ, 1999, Health-promoting properties of common herbs. American Journal of Clinical Nutrition, Vol.70, No, Suppl 3, p.491S- 499S.
17. De Groot H and Rauen U, 1998. Tissue injury by reactive oxygen species and the protective effects of flavonoids. Fundamental of Clinical Pharmacology, Vol. 12, No, 3, p. 249–255.
18. Englehardt U, 1999, Caffeinated beverages symposium, 219th American Chemical Society Meeeting, Anaheim, USA.
19. Folstar P, van der Plas HC, Pilnk W and De Heus JG, 1977, Tocopherols in the unsaponifiable matter of coffee bean oil, Journal of Agriculture and Food Chemistry, Vol.25, No, 2, p.283-285.
20. Fujioka K and Shibamoto T, 2008, Chlorogenic acid and caffeine contents in various commercial brewed coffees. Food Chemistry, 106, No, 1, p.217-221.
21. Gielissen R and Graafland J, 2009, Concept of price fairness: Empirical research into the Dutch coffee market. Business Ethics: European Review, Vol, 18, No, 2, p.165-178.
22. Gonzalez IS, Escrig AJ and Calixto FS, 2004, In vitro antioxidant activity of coffees brewed using different procedures (Italian, expresso and filter). Food Chemitry, Vol, 90, No, 1-2, p. 133-139.
23. Guardia T, Rotelli AE, Juarez AO and Pelzer LE, 2001, Anti-inflammatory properties of plant flavonoids. Effects of rutin, quercetin and hesperidin on adjuvant arthritis in rat. Farmaco, Vol.56, No, 9, 683-687.
24. Hecimovic I, Belscak Cvitanovic A, Horzic D and Komes D, 2011, Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food Chemistry, Vol.129, No, 3, p.991-1000.
25. Hudakova J, Marcincakova D and Legath J, 2016, Study of antioxidant effects of selected types of coffee. Folia Veterenaria, Vol.60, No, 3, p. 34—38.
26. Illy A and Viani R, 2005, Espresso Coffee: The Science of Quality. Academic Press, London, UK.
27. Jiang X, Zhang D and Jiang W 2014, Coffee and caffeine intake and incidence of type 2 diabetes mellitus: a meta-analysis of prospective studies. European Journal of Nutrition, Vol. 53, No, 1, p.25-38.
28. Justesen U and Knuthsen P, 2001, Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes. Food Chemistry. Vol.73, No, 2, p. 245-250.
29. Katsube T, Tsurunaga Y, Sugiyama M, Furuno T and Yamasaki Y, 2009. Effect of air-drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry (Morus alba L.) leaves. Food Chemistry, Vol. 113, No, 4, 964-969.
30. Kelly EH, Anthony RT and Dennis JB, 2002, Flavonoids antioxidants: chemistry, metabolism and structure-activity relationships. Journal of Nutritional Biochemistry, Vol.13, No, 10, p.572-584.
31. Kim SH and Choi KC, 2013, Anti-cancer effect and underlying mechanism(s) of kaempferol, a phytoestrogen, on the regulation of apoptosis in diverse cancer cell models. Toxicological Research Vol.29, No, 4, p.229-234.
32. Kozuma K, Tsuchiya S, Kohori J and Tokimitsu I, 2005, Antihypertensive effect of green coffee bean extracts on mildly hypertensive subjects. Hypertension Research, Vol.28, No,9, p.711-718.
33. Kreft S, Knapp M and Kreft I, 1999, Extraction of Rutin from buckwheat (Fagopyrum esculentumMoench) seeds and determination by capillary electrophoresis. Journal of Agriculture and Food Chemistry. Vol.47, No,11, p. 4649-4652.
34. Kumar S and Pandey AK, 2013, Chemistry and biological activities of flavonoids: An overview. Scientific World Journal, Vol. 2013, p. 1-16.
35. Kumar S, Mishra A and Pandey AK, 2013. Antioxidant mediated protective effect of Parthenium hysterophorus against oxidative damage using in vitro models. BMC Complementary and Alternative Medicine, Vol. 13, p.120.
36. Kumar S, Sharma UK, Sharma AK and Pandey AK, 2012, Protective efficacy of Solanum xanthocarpumroot extracts against free radical damage: phytochemical analysis and antioxidant effect. Cellular and Molecular Biology, Vol.58, No. 1, p.171-81.
37. Langseth L, 1996, Oxidants, antioxidants and disease prevention. ILSI, Vol. 16, p. 840.
38. Liu RH 2013, Health-promoting components of fruits and vegetables in the diet. Advances in Nutrition, Vol. 4, No. 3, p. 384S-392S.
39. Lunn G, 2000, HPLC methods for pharmaceutical analysis. Interscience publication, New York.
40. Milbury PE, Chen CY, Dolnikowski G and Blumberg JB 2006, Determination of flavonoids and phenolics and their distribution in almonds. Journal of Agriculture and Food Chemistry Vol. 54, No, 13, p. 5027-5033.
41. Mostofsky E, Rice MS, Levitan EB and Mittleman MA, 2012, Habitual coffee consumption and risk of heart failure: a dose–response meta-analysis. Circulation: Heart Failure, Vol.5, No, 4, p. 401-405.
42. Moutsatsou P, 2007. The spectrum of phytoestrogens in nature: our knowledge is expanding. Hormones, Vol. 6, No, 3, p.173-193.
43. NL Kerry and M Abbey, 1997, Red wine and fractionated phenolic compounds prepared from red wine inhibit low density lipoprotein oxidation in vitro. Atherosclerosis. Vol.135, No, 1, p.93-102.
44. Namiki M, 1990, Antioxidants/antimutagens in food. Critical Review in Food Science and Nutrition, Vol.29, No, 4, 273-300.
45. Navarro-Nunez L, Lozano ML, Palomo M, Martínez C, Vicente V, Castillo J, Benavente-Garcia O, Diaz-Ricart M, Escolar G and Rivera J, 2008, Apigenin inhibits platelet adhesion and thrombus formation and synergizes with aspirin in the suppression of the arachidonic acid pathway. Journal of Agriculture and Food Chemistry, Vol. 56, No, 9, p. 2970.
46. Nelis HJ, D'Haese E and Vermis K, 2000, Vitamin E. In: De Leenheer A.P., Lambert W.E. and Bocxlaer J.F.V. (eds), Modern Chromatographic Analysis of Vitamins. New York: Marcel Dekker Inc., pp. 143-228.
47. Nogaim QA, Mohamed Al-Duais, Ali Al-Warafi, Hamied Al-Erianee and Muneer Al-Sayadi, 2013, The chemical composition of Yemeni green coffee. Journal of Food Chemistry and Nutrition, Vol.1, No, 2, p. 42-48.
48. Ogawa M, Kamiya C and Lida Y, 1989. Contents of tocopherols in coffee beans, coffee infusions and instant coffee. Nippon Shokuhin Kogyo Gakkaishi, Vol. 36, No. 6, p.490-494.
49. Prossnitz ER and Barton M 2014, Estrogen biology: new insight into GPER function and clinical opportunities (review). Moleculara and Cellular Endocrinology, Vol.389, No. 1-2, p.71-83.
50. Pulido R, Bravo L and Saura-Calixto F, 2000, Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. Journal of Agriculture and Food Chemistry, Vol. 48, No. 8, p.3396-402.
51. Pulido R, Hernandez Garcia M and Saura Calixto F, 2003, Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet. European Journal of Clinical Nutrition, Vol. 57, No. 10, 1275-1282.
52. Ramalakshmi K, Kubra IR and Rao LJM, 2008, Antioxidant potential of low-grade coffee beans. Food Research International, Vol.41, No. 1, p.96-103.
53. Rangan U and Bulkley GB, 1993, Prospects for treatment of free radical mediated tissue injury. In: Free Radicals in Medicine, K.H. Cheeseman and T.F. Slater (Ed.), Churchhill, Livingstone, New York. p. 700- 718.
54. Reddy GB, Muthenna P, Akileshwari C, Saraswat M, Petrash JM, 2011, Inhibition of aldose reductase and sorbitol accumulation by dietary rutin. Current Science, Vol.101, No. 9, p.1191-1197.
55. Richelle M, Tavazzi I, Offord E, 2001, Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup serving. Journal of Agriculture Food Chemistry, Vol.49, No. 7, p. 3438-3442.
56. Rossouw M and Marais J, 2004, The phenolic composition of South African Pinotage, Shiraz and Cabernet Sauvignon wines. South African Journal of Enology and Viticulture. Vol.25, No. 2, p.94-104.
57. Russo G.L. et al. (2014) Quercetin: A Pleiotropic Kinase Inhibitor Against Cancer. In: Zappia V., Panico S., Russo G., Budillon A., Della Ragione F. (eds) Advances in Nutrition and Cancer. Cancer Treatment and Research, Springer, Berlin, Heidelberg, vol 159, p.185-205.
58. Sanchez M, Lodi F, Vera R, Villar IC, Cogolludo A, Jimenez R, Moreno L, Romero M, Tamargo J, Perez Vizcaino F and Durate J, 2007, Quercetin and isorhamnetin prevent endothelial dysfunction, superoxide production, and overexpression of p47phox induced by angiotensin II in rat aorta. Journal of Nutrition, Vol.137, No.4, p.910-915.
59. Sanchez-Moreno C, Jimenez-Escrig A and Saura-Calixto F, 2000, Study of low-density lipoprotein oxidizability indexes to measure the antioxidant activity of dietary polyphenols. Nutrition Research, Vol.20, No. 7, p.941-953.
60. Xu SL, Choi RCY, Zhu KY, Leung KW, Guo AJY, Bi D, Xu H, Lau DTW, Dong TTX and Tsim KWK, 2012, Isorhamnetin, A Flavonol Aglycone from Ginkgo biloba L., Induces Neuronal Differentiation of Cultured PC12 Cells: Potentiating the Effect of Nerve Growth Factor. Evidence Based Complementary and Alternative Medicine, Vol.2012, p.1-11.
61. Sluis van Der AA, Dekker M, de Jager A and Jongen WM 2001. Activity and concentration of polyphenolic antioxidants in apple: effect of cultivar, harvest year, and storage conditions. Journal of Agriculture and Food Chemistry, Vol. 49, No. 8, p.3606-3613.
62. Torel J, Cillard J and Cillard P, 1986, Antioxidant activity of flavonoids and reactivity with peroxy radical. Phytochemistry. Vol.25, No.2, p. 383-385.
63. Wang Y and Ho CT, 2009, Polyphenolic Chemistry of Tea and Coffee: A Century of Progress. Journal of Agriculture and Food Chemisry, Vol.57, No. 18, 8109-8114.
Published
2018-09-30
How to Cite
Arzoo, S., Badr, N. A., Masri, S. A., & Obead, M. A. A. B. (2018). STUDY ON THE FLAVONOIDS, TOCOPHEROL AND ASCORBIC ACID CONTENT IN RAW AND ROASTED ARABICA COFFEE BEANS. IJRDO-Journal of Agriculture and Research (ISSN: 2455-7668), 4(9), 49-60. https://doi.org/10.53555/ar.v4i9.2322
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