Acidri Robert, Sawai Yumiko, Sugimoto Yuko, Handa Takuo, Sasagawa Daisuke, Masunaga Tsugiyaki, Yamamoto Sadahiro, Nishihara Eiji
The United Graduate School of Agricultural Sciences, Tottori University, 4-01 Koyama-cho Minami, Tottori 680-8553, Japan.
Sawai Coffee Limited, 278-6, Takenouchi danchi, Sakaiminato City, Tottori 648-0046, Japan.
Antioxidants (Basel). 2020 Jan 22;9(2):93. doi: 10.3390/antiox9020093.
The current study investigates the phytochemical composition of coffee plant organs and their corresponding antioxidant capacities compared to green and roasted coffee beans. HPLC analysis indicated that the investigated compounds were present in all organs except mangiferin, which was absent in roots, stems and seeds, and caffeine, which was absent in stems and roots. Total phytochemicals were highest in the green beans (GB) at 9.70 mg g dry weight (DW), while roasting caused a 66% decline in the roasted beans (RB). This decline resulted more from 5-CQA and sucrose decomposition by 68% and 97%, respectively, while caffeine and trigonelline were not significantly thermally affected. Roasting increased the total phenolic content (TPC) by 20.8% which was associated with an increase of 68.8%, 47.5% and 13.4% in the antioxidant capacity (TEAC) determined by 2,2-diphenyl-1-picryl hydrazyl radical (DPPH), 2,2-azino bis (3-ethyl benzothiazoline-6-sulphonic acid) radical (ABTS) and Ferric ion reducing antioxidant power (FRAP) assays, respectively. Amongst the leaves, the youngest (L1) contained the highest content at 8.23 mg g DW, which gradually reduced with leaf age to 5.57 mg g DW in the oldest (L6). Leaves also contained the highest TPC (over 60 mg g GAE) and exhibited high TEAC, the latter being highest in L1 at 328.0, 345.7 and 1097.4, and least in L6 at 304.6, 294.5 and 755.1 µmol Trolox g sample for the respective assays. Phytochemical accumulation, TPC and TEAC were least in woody stem (WS) at 1.42 mg g DW; 8.7 mg g GAE; 21.9, 24.9 and 110.0 µmol Trolox g sample; while herbaceous stem (HS) contained up to 4.37 mg g DW; 27.8 mg g GAE; 110.9, 124.8 and 469.7 µmol Trolox g sample, respectively. Roots contained up to 1.85 mg g DW, 15.8 mg GAE and TEAC of 36.8, 41.5 and 156.7 µmol Trolox g sample. Amongst the organs, therefore, coffee leaves possessed higher values than roasted beans on the basis of phytochemicals, TPC and TEAC. Leaves also contain carotenoids and chlorophylls pigments with potent health benefits. With appropriate processing methods, a beverage prepared from leaves (coffee leaf tea) could be a rich source of phytochemicals and antioxidants with therapeutic and pharmacological values for human health.
本研究调查了咖啡植物各器官的植物化学成分及其相应的抗氧化能力，并与生咖啡豆和烘焙咖啡豆进行了比较。高效液相色谱分析表明，所研究的化合物在所有器官中均有存在，但芒果苷在根、茎和种子中不存在，咖啡因在茎和根中不存在。生咖啡豆（GB）中的总植物化学成分最高，为9.70毫克/克干重（DW），而烘焙导致烘焙咖啡豆（RB）中的总植物化学成分下降了66%。这种下降主要是由于5-咖啡酰奎宁酸（5-CQA）和蔗糖分别分解了68%和97%，而咖啡因和胡芦巴碱受热影响不显著。烘焙使总酚含量（TPC）增加了20.8%，这与通过2,2-二苯基-1-苦基肼自由基（DPPH）、2,2-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）自由基（ABTS）和铁离子还原抗氧化能力（FRAP）测定的抗氧化能力（TEAC）分别增加68.8%、47.5%和13.4%相关。在叶片中，最嫩的叶片（L1）含量最高，为8.23毫克/克DW，随着叶片年龄的增长，含量逐渐降低，最老的叶片（L6）中含量为5.57毫克/克DW。叶片中TPC也最高（超过60毫克/克没食子酸当量），并表现出较高的TEAC，后者在L1中最高，分别为328.0、345.7和1097.4，在L6中最低，分别为304.6、294.5和755.1微摩尔 Trolox/克样品，用于各自的测定。木质茎（WS）中的植物化学成分积累、TPC和TEAC最少，分别为1.42毫克/克DW；8.7毫克/克没食子酸当量；21.9、24.9和110.0微摩尔 Trolox/克样品；而草本茎（HS）分别含有高达4.37毫克/克DW；27.8毫克/克没食子酸当量；110.9、124.8和469.7微摩尔 Trolox/克样品。根中含有高达1.85毫克/克DW、15.8毫克没食子酸当量，TEAC为36.8、41.5和156.7微摩尔 Trolox/克样品。因此，在所有器官中，基于植物化学成分、TPC和TEAC，咖啡叶的值高于烘焙咖啡豆。叶片还含有具有强大健康益处的类胡萝卜素和叶绿素色素。通过适当的加工方法，用叶片制备的饮料（咖啡叶茶）可能是植物化学成分和抗氧化剂的丰富来源，对人类健康具有治疗和药理价值。
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