Comparison of Chemical Compositions, Antioxidant Activities, and Acetylcholinesterase Inhibitory Activities Between Coffee Flowers and Leaves As Potential Novel Foods

Overview

Journal Food Sci Nutr

Specialty Biotechnology

Date 2023 Feb 15

PMID 36789063

Authors

Xiaojing Shen

Fanqiu Nie

Haixian Fang

Kunyi Liu

Zelin Li

Xingyu Li

Yumeng Chen

Rui Chen

Tingting Zheng

Jiangping Fan

Affiliations

Soon will be listed here.

Abstract

This study aimed to compare chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities of coffee flowers (ACF) and coffee leaves (ACL) with green coffee beans (ACGB) of L. The chemical compositions were determined by employing high-performance liquid chromatography-mass spectroscopy (HPLC-MS) and gas chromatography-mass spectroscopy (GC-MS) techniques. Antioxidant effects of the components were evaluated using DPPH and ABTS radical scavenging assays, and the ferric reducing antioxidant power (FRAP) assay. Their acetylcholinesterase inhibitory activities were also evaluated. The coffee sample extracts contained a total of 214 components identified by HPLC-MS and belonged to 12 classes (such as nucleotides and amino acids and their derivatives, tannins, flavonoids, alkaloids, benzene, phenylpropanoids, and lipids.), where phenylpropanoids were the dominant component (>30%). The contents of flavonoids, alkaloids, saccharides, and carboxylic acid and its derivatives in ACF and ACL varied significantly ( < .05) compared to similar components in ACGB. Meanwhile, 30 differentially changed chemical compositions (variable importance in projection [VIP] > 1, < .01 and fold change [FC] > 4, or <0.25), that determine the difference in characteristics, were confirmed in the three coffee samples. Furthermore, among 25 volatile chemical components identified by GC-MS, caffeine, n-hexadecanoic acid, 2,2'-methylenebis[6-(1,1-dimethylethyl)-4-methyl-phenol], and quinic acid were common in these samples with caffeine being the highest in percentage. In addition, ACL showed the significantly highest ( < .05) DPPH radical scavenging capacity with IC value of 0.491 ± 0.148 mg/ml, and acetylcholinesterase inhibitory activity with inhibition ratio 25.18 ± 2.96%, whereas ACF showed the significantly highest ( < .05) ABTS radical scavenging activity with 36.413 ± 1.523 mmol trolox/g Ex. The results suggested that ACL and ACF had potential values as novel foods in the future.

Citing Articles

Interaction and dynamic changes of microbial communities and volatile flavor compounds during the fermentation process of coffee flower rice wine.

Liu K, Su R, Wang Q, Shen X, Jiang B, Yang L Front Microbiol. 2024; 15:1476091.

PMID: 39364163 PMC: 11446889. DOI: 10.3389/fmicb.2024.1476091.

Recent advances in the biosynthesis of ZnO nanoparticles using floral waste extract for water treatment, agriculture and biomedical engineering.

Nguyen D, Nguyen N, Nguyen T, Tran T Nanoscale Adv. 2024; 6(16):4047-4061.

PMID: 39114141 PMC: 11302053. DOI: 10.1039/d4na00133h.

Isolation of phenolic compounds from eco-friendly white bee propolis: Antioxidant, wound-healing, and anti-Alzheimer effects.

Necip A, Demirtas I, Tayhan S, Isik M, Bilgin S, Turan I Food Sci Nutr. 2024; 12(3):1928-1939.

PMID: 38455224 PMC: 10916560. DOI: 10.1002/fsn3.3888.

Interaction and Metabolic Function of Microbiota during the Washed Processing of .

Shen X, Wang B, Zi C, Huang L, Wang Q, Zhou C Molecules. 2023; 28(16).

PMID: 37630344 PMC: 10458683. DOI: 10.3390/molecules28166092.

Chemical compositions and biological activities of essential oil leaves cultivated in Vietnam (Thua Thien Hue).

Bui A, Pham T, Nguyen K, Nguyen N, Huynh K, Dang V Food Sci Nutr. 2023; 11(7):4060-4072.

PMID: 37457193 PMC: 10345695. DOI: 10.1002/fsn3.3395.

References

Klingel T, Kremer J, Gottstein V, Rajcic de Rezende T, Schwarz S, Lachenmeier D . A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union. Foods. 2020; 9(5). PMC: 7278860. DOI: 10.3390/foods9050665. View

Nguyen T, Cho E, Song Y, Oh C, Funada R, Bae H . Use of coffee flower as a novel resource for the production of bioactive compounds, melanoidins, and bio-sugars. Food Chem. 2019; 299:125120. DOI: 10.1016/j.foodchem.2019.125120. View

Zeitlin R, Patel S, Burgess S, Arendash G, Echeverria V . Caffeine induces beneficial changes in PKA signaling and JNK and ERK activities in the striatum and cortex of Alzheimer's transgenic mice. Brain Res. 2011; 1417:127-36. DOI: 10.1016/j.brainres.2011.08.036. View

Zavala-Ocampo L, Aguirre-Hernandez E, Lopez-Camacho P, Cardenas-Vazquez R, Dorazco-Gonzalez A, Basurto-Islas G . Acetylcholinesterase inhibition and antioxidant activity properties of Petiveria alliacea L. J Ethnopharmacol. 2022; 292:115239. DOI: 10.1016/j.jep.2022.115239. View

Carlsen M, Halvorsen B, Holte K, Bohn S, Dragland S, Sampson L . The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutr J. 2010; 9:3. PMC: 2841576. DOI: 10.1186/1475-2891-9-3. View

de Abreu Pinheiro F, Ferreira Elias L, de Jesus Filho M, Uliana Modolo M, Rocha J, Fumiere Lemos M . Arabica and Conilon coffee flowers: Bioactive compounds and antioxidant capacity under different processes. Food Chem. 2020; 336:127701. DOI: 10.1016/j.foodchem.2020.127701. View

Godos J, Pluchinotta F, Marventano S, Buscemi S, Volti G, Galvano F . Coffee components and cardiovascular risk: beneficial and detrimental effects. Int J Food Sci Nutr. 2014; 65(8):925-36. DOI: 10.3109/09637486.2014.940287. View

Martemucci G, Portincasa P, Di Ciaula A, Mariano M, Centonze V, DAlessandro A . Oxidative stress, aging, antioxidant supplementation and their impact on human health: An overview. Mech Ageing Dev. 2022; 206:111707. DOI: 10.1016/j.mad.2022.111707. View

Wang Q, Liu K, Liu L, Zheng J, Chen T, Chen F . Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC-MS and PLFA. Food Res Int. 2021; 140:109995. DOI: 10.1016/j.foodres.2020.109995. View

10.

Singh B, Singh J, Kaur A, Singh N . Phenolic composition, antioxidant potential and health benefits of citrus peel. Food Res Int. 2020; 132:109114. DOI: 10.1016/j.foodres.2020.109114. View

11.

Rezg R, Mornagui B, El-Fazaa S, Gharbi N . Caffeic acid attenuates malathion induced metabolic disruption in rat liver, involvement of acetylcholinesterase activity. Toxicology. 2008; 250(1):27-31. DOI: 10.1016/j.tox.2008.05.017. View

12.

Domingues Junior A, Shimizu M, Moura J, Catharino R, Ramos R, Ribeiro R . Looking for the physiological role of anthocyanins in the leaves of Coffea arabica. Photochem Photobiol. 2012; 88(4):928-37. DOI: 10.1111/j.1751-1097.2012.01125.x. View

13.

Campa C, Mondolot L, Rakotondravao A, Bidel L, Gargadennec A, Couturon E . A survey of mangiferin and hydroxycinnamic acid ester accumulation in coffee (Coffea) leaves: biological implications and uses. Ann Bot. 2012; 110(3):595-613. PMC: 3400447. DOI: 10.1093/aob/mcs119. View

14.

Li P, Su R, Wang Q, Liu K, Yang H, Du W . Comparison of fungal communities and nonvolatile flavor components in black formed using different inoculation fermentation methods. Front Microbiol. 2022; 13:955825. PMC: 9354453. DOI: 10.3389/fmicb.2022.955825. View

15.

Ngamsuk S, Huang T, Hsu J . Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed L. Leaves. Foods. 2019; 8(9). PMC: 6769686. DOI: 10.3390/foods8090389. View

16.

Ellman G, COURTNEY K, ANDRES Jr V, FEATHER-STONE R . A new and rapid colorimetric determination of acetylcholinesterase activity. Biochem Pharmacol. 1961; 7:88-95. DOI: 10.1016/0006-2952(61)90145-9. View

17.

Patay E, Bencsik T, Papp N . Phytochemical overview and medicinal importance of Coffea species from the past until now. Asian Pac J Trop Med. 2016; 9(12):1127-1135. DOI: 10.1016/j.apjtm.2016.11.008. View

18.

Silva C, Vilela D, Cordeiro C, Duarte W, Dias D, Schwan R . Evaluation of a potential starter culture for enhance quality of coffee fermentation. World J Microbiol Biotechnol. 2012; 29(2):235-47. DOI: 10.1007/s11274-012-1175-2. View

19.

Shen X, Nie F, Fang H, Liu K, Li Z, Li X . Comparison of chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities between coffee flowers and leaves as potential novel foods. Food Sci Nutr. 2023; 11(2):917-929. PMC: 9922109. DOI: 10.1002/fsn3.3126. View

20.

Chen X, Ma Z, Kitts D . Effects of processing method and age of leaves on phytochemical profiles and bioactivity of coffee leaves. Food Chem. 2018; 249:143-153. DOI: 10.1016/j.foodchem.2017.12.073. View