Jeon Yoon A, Natraj Premkumar, Kim Seong Cheol, Moon Joon-Kwan, Lee Young Jae
College of Veterinary Medicine, Jeju National University, Jeju 63243, Republic of Korea.
Research Institute of Climate Change and Agriculture, National Institute of Horticultural and Herbal Science, Rural Development Administration, Jeju 63240, Republic of Korea.
Foods. 2024 Nov 22;13(23):3744. doi: 10.3390/foods13233744.
This study analyzed the phytochemical composition and functional properties of leaves and green beans from seven Arabica coffee cultivars. The total phenolic and flavonoid contents were measured using spectrophotometric methods, while caffeine, chlorogenic acid (CGA), and mangiferin levels were quantified via High-Performance Liquid Chromatography (HPLC). Volatile compounds were identified using Gas Chromatography-Mass Spectrometry (GC-MS). Antioxidant activity was assessed using 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, and anti-inflammatory effects were evaluated by measuring reactive oxygen species (ROS), nitric oxide (NO) levels, and nuclear factor kappa B (NF-κB) activation in lipopolysaccharide (LPS)-stimulated macrophages. The results revealed that coffee leaves had significantly higher levels of total phenols, flavonoids, and CGAs, and exhibited stronger antioxidant activities compared to green beans. Notably, Geisha leaves exhibited the highest concentrations of phenolics and flavonoids, along with potent anti-inflammatory properties. Among green beans, the Marsellesa cultivar exhibited a significant flavonoid content and strong ABTS scavenging and anti-inflammatory effects. GC-MS analysis highlighted distinct volatile compound profiles between leaves and green beans, underscoring the phytochemical diversity among cultivars. Multivariate 3D principal component analysis (PCA) demonstrated clear chemical differentiation between coffee leaves and beans across cultivars, driven by key compounds such as caffeine, CGAs, and pentadecanoic acid. Hierarchical clustering further supported these findings, with dendrograms revealing distinct grouping patterns for leaves and beans, indicating cultivar-specific chemical profiles. These results underscore the significant chemical and functional diversity across Arabica cultivars, positioning coffee leaves as a promising functional alternative to green beans due to their rich phytochemical content and bioactive properties.
本研究分析了七个阿拉比卡咖啡品种的叶片和咖啡豆的植物化学成分及功能特性。采用分光光度法测定总酚和黄酮含量，同时通过高效液相色谱法（HPLC）对咖啡因、绿原酸（CGA）和芒果苷水平进行定量分析。使用气相色谱 - 质谱联用仪（GC-MS）鉴定挥发性化合物。采用2,2 - 二苯基 - 1 - 苦基肼（DPPH）和2,2'- 联氮 - 双 -（3 - 乙基苯并噻唑啉 - 6 - 磺酸）（ABTS）自由基清除试验评估抗氧化活性，并通过测量脂多糖（LPS）刺激的巨噬细胞中的活性氧（ROS）、一氧化氮（NO）水平以及核因子κB（NF-κB）激活来评估抗炎作用。结果表明，与咖啡豆相比，咖啡叶片的总酚、黄酮和绿原酸含量显著更高，且抗氧化活性更强。值得注意的是，艺妓品种的叶片酚类和黄酮类化合物浓度最高，同时具有强大的抗炎特性。在咖啡豆中，马赛萨品种的黄酮含量显著，ABTS清除能力和抗炎作用较强。GC-MS分析突出了叶片和咖啡豆之间不同的挥发性化合物谱，强调了品种间的植物化学多样性。多变量三维主成分分析（PCA）表明，咖啡因、绿原酸和十五烷酸等关键化合物驱动了不同品种咖啡叶片和咖啡豆之间明显的化学分化。层次聚类进一步支持了这些发现，树状图显示了叶片和咖啡豆不同的分组模式，表明了品种特异性的化学特征。这些结果强调了阿拉比卡品种间显著的化学和功能多样性，由于咖啡叶片富含植物化学成分和生物活性特性，使其成为咖啡豆有前景的功能性替代品。
