Phytochemical and Free Radical Scavenging Activities of Green Arabica Coffee Beans Cultivated in Thailand
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Abstract
Introduction and objective: In Thailand, a famous Arabica coffee is widely grown in the North. However, this species has also been grown in recent years in Phetchaburi province, but it is not yet widely known. Therefore, this research aimed to analyze phytochemicals and free radical scavenging activities, examine the identity of the extracts by means of silica gel thin-layer chromatography, and determine the chlorogenic acid and caffeine contents of six green bean samples of Arabica coffee grown in Thailand.
Methods: The samples of ground dried coffee beans were extracted with 95% ethanol. Ten groups of phytochemicals were examined, including flavonoids, alkaloids, coumarins, tannins, cardiac glycosides, steroids, terpenoids, anthraquinones, saponins, and reducing sugars. The chromatogram characteristics of the coffee samples were successively examined using thin layer chromatography technique being observed under UV wavelength of 254 nm with chlorogenic acid and caffeine as standard substances, and reacting with specific reagents of anisaldehyde in sulfuric acid and DPPH solutions on a chromatogram plate. The antioxidant activity was the determination of DPPH scavenging by using UV-spectrophotometry technique. The chlorogenic acid and caffeine contents were also determined by measuring absorbance at wavelengths of 330 and 272 nm, respectively. The statistics used in this research included percentage, mean, standard deviation and t-value.
Results: The same phytochemicals were found in all the coffee extract samples. The seven groups of chemical constituents were flavonoids, alkaloids, coumarins, tannins, steroids, terpenoids, and reducing sugar. All the extracts showed the same chromatogram characteristics in all gradients of organic solvent systems. In addition, most of the extracts had high 50% free radical scavenging (SC50) levels of 3.48–9.93 mcg/mL. The chlorogenic acid and caffeine contents in all green coffee bean extracts were 4.72–7.95% and 0.24–0.45%, respectively, and the differences were statistically significant at the 0.05 level.
Discussion: All samples of Arabica coffee grown at similarly high altitudes had the same key phytochemical groups by using chemical reaction test and thin layer chromatography technique. Almost all samples showed higher free radical scavenging activities than vitamin C, according to this study using a quick and convenient technique as spectrophotometry. In addition, all coffee samples had chlorogenic acid and caffeine contents in the range of the international coffee bean quality standards, and were related to high free radical scavenging activities.
Conclusion and recommendation: The green bean samples of Arabica coffee cultivated in Phetchaburi province, western Thailand, have the same type of phytochemical groups as those grown in the North. Therefore, it is appropriate to conduct further studies on this coffee species in terms of nutrition, biological activities, and develop for health products
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