Phytochemical profle and antioxidant potential of cofee leaves infuenced by green extraction techniques and in vitro bio‑accessibility of its functional compounds.

Siddhi, Patil and Vedashree, M. and Pushpa, S. Murthy (2022) Phytochemical profle and antioxidant potential of cofee leaves infuenced by green extraction techniques and in vitro bio‑accessibility of its functional compounds. Journal of Food Measurement and Characterization, 16. pp. 2335-2346.

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Abstract

The present study aims to assess the nutritional composition and the impact of diverse green extraction techniques like conventional (CE), microwave-assisted (MAE), ultra-sound assisted (UAE), and brewing (BR) on the phytochemicals, anti�oxidant activities, and bio-accessibility of functional compounds by in vitro simulated gastrointestinal digestion from Cofea arabica and Cofea robusta leaves. The nutritional composition unveiled that the leaves enclose high fbre (17.3±2.2%), ash (8.2±1.4%), calcium (636±3 mg/100 g), and potassium (152±0.69 mg/100 g). C. robusta prevailed C. arabica leaves in total phenolics (TP) while the UAE, MAE, and BR (68.05±1.5, 56.1±1.2, 55.52±1.8 mg of CGAE (chlorogenic acid equivalent)/g respectively), recaptured higher TP as compared to the CE (27.26±1.1 mg of CGAE/g). Chlorogenic acid (8–36 mg/g) followed by quercetin (1–3 mg/g), cafeine (4–12 mg/g), trigonelline (2–8 mg/g) and theophylline (0.05– 0.3 mg/g) represent the major phytochemicals. The antioxidant activities (ABTS and FRAP) were in accordance with the total phenolics present in the extracts. Higher bio-accessibility was exhibited for alkaloids (60–70%) than chlorogenic acid (40–50%) while quercetin was the least bio-accessible. Principle component analysis revealed 59.3% and 28.9% of the total variance between extractions, phytochemicals, and antioxidant activities. The utilization of cofee leaves could be a promis�ing raw material for food and pharma sector besides providing sustainability and waste valorisation for the cofee industry

Item Type:	Article
Uncontrolled Keywords:	Cofee leaves · Green extraction techniques · Phytochemicals · Antioxidant activity · Bio-accessibility · Principal component analysis
Subjects:	600 Technology > 07 Beverage Technology > 04 Coffee 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Jan 2023 06:13
Last Modified:	25 Jan 2023 06:13
URI:	http://ir.cftri.res.in/id/eprint/15880

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