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Food Science and Nutrition (Poster Session)

(P09-005-24) Phenolic Compound Levels and Antioxidant Activity in Green Coffee Beans and Leaves: A Comparison Between Healthy and Coffee Rust-Infected Samples

Sunday, June 30, 2024
12:45 PM – 1:45 PM CT
Location: Poster Board 283
Disclosure(s):
Anahí Cárdenas, Chemical engineer: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: Comparing the phenolic compounds content and antioxidant activity of green coffee beans and leaves in their healthy state with those infected by coffee rust (Hemileia vastatrix).

Methods: Extraction from healthy and infected coffee leaves (HCL, ICL), as well as green coffee beans (HGCB, IGCB), was conducted by lixiviation with ethanol 1:6. High-performance thin-layer chromatography (HPTLC) and high-performance liquid chromatography (HPLC) were performed to identify and quantify hydroxycinnamic acids and alkaloids in the extracts. Total phenolic compounds (TPC) were determined, meanwhile ABTS and DPPH assays were carried out to determine antioxidant capacity of extracts. Results were statistically analyzed.

Results: Green coffee leaves phenolic content showed statistical difference between both samples accounting for 15.45 mg GAE/g dry weight ICL and 20.66 mg GAE/g dry weight HCL. The comparison between samples of green coffee beans had no difference (P >0.05) with values of 1.68 mg GAE/g dry IGCB and 1.08 mg GAE/g HGBC. DPPH scavenging assay increased 37% in infected green coffee beans compared with the healthy beans. Coffee rust did not affect ABTS radical scavenging capacity (P >0.05) with inhibition values of 92% for coffee leaves and 23% for green coffee beans. These findings might be attributed to chlorogenic acid levels as quantified in coffee leaves (4.54 mg CGA/g dry weight HCL and 1.78 mg CGA/g dry weight ICL) and green coffee beans (0.56 mg CGA/g dry weight HGCB and 1.39 mg CGA/g dry weight IGCB).

Conclusions: Coffee rust caused a decrease in TPC in coffee leaf samples, regardless, antioxidant activity measured by ABTS showed no difference. However, rust-infected green coffee beans maintained their TPC while their DPPH radical scavenging capacity increased. These findings contribute to the re-valorization of coffee by-products to benefit from their antioxidant compounds for conferring health benefits.

Funding Sources: The author was supported by a scholarship from CONACYT-México, CVU number 1260321 and 292474-2017 FORDECYT project.