2012, Number 4
<< Back Next >>
Rev Cubana Plant Med 2012; 17 (4)
Comparison between the level of maturation of the coffee fruit (Coffee arabica L.), and the contents of anthocyanins and their antioxidant capacity
Puertas-Mejía MA, Rivera-Echeverry F, Villegas-Guzmán P, Alberto RB, Pelaez-Jaramillo C
Language: Spanish
References: 13
Page: 360-367
PDF size: 140.45 Kb.
ABSTRACT
Introduction: the maturity and quality of the coffee beans is defined by the color of its outer and often edible layer (pericarp), and this tissue is mainly lignocellulose without any commercial value; however it could be considered as a source of important antioxidant compounds, mostly anthocyanins.
Objectives: to compare the antioxidant potential of the pericarp of the coffee bean at different states of maturation in terms of the content of anthocyanins.
Methods: lyophilized and powered pericarp of Coffee arabica on different stages of maturation underwent solid-liquid extractions with acidulated methanol and total anthocyanins content was determined by pH differential method; the antioxidant potential was evaluated by using DPPH (radical cathion a-a-diphenyl-ß-picrylhydrazyl, ORAC (oxygen radical absorbance capacity) and FRAP (ferric reducing/antioxidant power) tests.
Results: the sample from over-matured coffee beans showed a content of anthocyanins equal to 63.14 mg cyanidin-3-glucoside/L, which is 2 to 18 times higher than that of other maturation states. Nevertheless, the "pintón" stage demonstrated the highest antioxidant capacity (³ 2-5 times) in all the evaluated methods. This indicates the presence of additional components with antioxidant power during this maturation stage.
Conclusions: all the extracts showed significant antioxidant capacity, therefore, the undesired fruits to coffee industry may be used as a source of antioxidant compounds regardless of their maturity stage.
REFERENCES
Higdon JV, Frei B. Coffee and Health: A review of recent human research. Critical Reviews. Food Science and Nutrition. 2006;46(2):101-23.
Sisodia S, Bisht S. Coffee arabica: A wonder gift to medical science. J Natural Pharmaceuticals. 2010;1(1):58-65.
Segura-Carretero A, Puertas-Mejía MA, Cortacero-Ramírez S. Selective extraction, separation, and identification of anthocyanins from Hibiscus sabdariffa L. using solid phase extraction-capillary electrophoresis-mass spectrometry (time-of-flight/ion trap). Electrophoresis. 2008;29(13):2852-61.
Sun J, Peng H, Su W. Anthocyanins extracted from rambutan (Nephelium lappaceum L.) pericarp tissues as potential natural antioxidants. J Food Biochemistry. 2011;35(5):1461-7.
Orozco AL, Pérez MI, Guevara O. Biotechnological enhancement of coffee pulp residues by solid-state fermentation with Streptomyces. PyGC/MS analysis. J Analytical Applied Pyrolysis. 2008;81(2):247-52.
Pandey A, Soccol CR, Nigam P. Biotechnological potential of coffee pulp and coffee husk for bioprocesses. Biochemical Engineering J. 2000;6(2):153-62.
Lee J, Durst RW, Wrolstad RE. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. J AOAC International. 2005;88(5):1269-78.
Puertas MM, Mesa V A, Sáez V J. In vitro radical scavenging activity of two Colombian Magnoliaceae. Naturwissenschaften. 2005;92(8):381-4.
Puertas-Mejía M, Gómez-Chabala L, Rojano B. Capacidad antioxidante in vitro de fracciones de hojas de Piper peltatum L. Rev Cubana Plant Med. 2009;14(2):1-11.
Ou B, Hampsch-Woodill M, Prior RL. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J Agricultural Food Chemistry. 2001;49(10):4619-26.
Madhava Naidu M, Sulochanamma G, Sampathu SR. Studies on extraction and antioxidant potential of green coffee. Food Chemistry. 2008;107(1):377-84.
Ramalakshmi K, Kubra IR, Rao LJM. Physicochemical characteristics of green coffee: Comparison of graded and defective beans. J Food Science. 2007;72(5):S333-S7.
Salgado PR, Favarin JL, Leandro RA. Total phenol concentrations in coffee tree leaves during fruit development. Sci Agric (Piracicaba, Braz). 2008;65(4):354-9.