Skip to main content

Advertisement

SpringerLink
Log in

Phytochemical profile and antioxidant potential of coffee leaves influenced by green extraction techniques and in vitro bio-accessibility of its functional compounds

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

A Correction to this article was published on 09 August 2022

This article has been updated

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, antioxidant activities, and bio-accessibility of functional compounds by in vitro simulated gastrointestinal digestion from Coffea arabica and Coffea robusta leaves. The nutritional composition unveiled that the leaves enclose high fibre (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), caffeine (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 coffee leaves could be a promising raw material for food and pharma sector besides providing sustainability and waste valorisation for the coffee industry.

Graphical abstract

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

Change history

References

  1. C. Campa, L. Urban, L. Mondolot, D. Fabre, S. Roques, Y. Lizzi, J. Aarrouf, S. Doulbeau, J.C. Breitler, C. Letrez, L. Toniutti, B. Bertrand, P. La Fisca, L.P.R. Bidel, H. Etienne, Front Plant Sci. 8, 1126 (2017). https://doi.org/10.3389/fpls.2017.01126

    Article  PubMed  PubMed Central  Google Scholar 

  2. L. Mondolot, P. La Fisca, B. Buatois, E. Talansier, A. De Kochko, C. Campa, Ann. Bot. 98, 33–40 (2006). https://doi.org/10.1093/aob/mcl080

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  3. S. Ngamsuk, T.C. Huang, J.L. Hsu, Foods 8, 1–13 (2019). https://doi.org/10.3390/foods8090389

    Article  CAS  Google Scholar 

  4. R. Acidri, Y. Sawai, Y. Sugimoto, T. Handa, D. Sasagawa, T. Masunaga, S. Yamamoto, E. Nishihara, Antioxidants 9, 93 (2020). https://doi.org/10.3390/antiox9020093

    Article  CAS  PubMed Central  Google Scholar 

  5. M. Biesaga, J. Chromatogr. A 1218, 2505–2512 (2011). https://doi.org/10.1016/j.chroma.2011.02.059

    Article  CAS  PubMed  Google Scholar 

  6. C. Rodríguez-Pérez, R. Quirantes-Piné, A. Fernández-Gutiérrez, A. Segura-Carretero, Ind Crops Prod 66, 246–254 (2015). https://doi.org/10.1016/j.indcrop.2015.01.002

    Article  CAS  Google Scholar 

  7. M. Alminger, A.M. Aura, T. Bohn, C. Dufour, S.N. El, A. Gomes, S. Karakaya, M.C. Martínez-Cuesta, G.J. Mcdougall, T. Requena, C.N. Santos, Compr. Rev. Food Sci. Food Saf. 13, 413–436 (2014). https://doi.org/10.1111/1541-4337.12081

    Article  CAS  PubMed  Google Scholar 

  8. AOAC, Official methods of analysis of AOAC international, 19th edn. (AOAC International Gaithersburg, USA, 2012)

    Google Scholar 

  9. C. Castro-López, J.M. Ventura-Sobrevilla, M.D. González-Hernández, R. Rojas, J.A. Ascacio-Valdés, C.N. Aguilar, G.C.G. Martínez-Ávila, Food Chem. 237, 1139–1148 (2017). https://doi.org/10.1016/j.foodchem.2017.06.032

    Article  CAS  PubMed  Google Scholar 

  10. S. Castiglioni, E. Damiani, P. Astolfi, P. Carloni, Int. J. Food Sci. Nutr. 66, 49–497 (2015). https://doi.org/10.3109/09637486.2015.1042842

    Article  CAS  Google Scholar 

  11. T.J. Herald, P. Gadgil, M. Tilley, J. Sci. Food Agric. 92, 2326–2331 (2012). https://doi.org/10.1002/jsfa.5633

    Article  CAS  PubMed  Google Scholar 

  12. O. Prakash, R. Baskaran, V.B. Kudachikar, Food Chem. 299, 125114 (2019). https://doi.org/10.1016/j.foodchem.2019.125114

    Article  CAS  PubMed  Google Scholar 

  13. J.A. Vignoli, M.C. Viegas, D.G. Bassoli, M.T. de Benassi, Food Res. Int. 61, 279–285 (2014). https://doi.org/10.1016/j.foodres.2013.06.006

    Article  CAS  Google Scholar 

  14. M.W. Cheong, K.H. Tong, J.J.M. Ong, S.Q. Liu, P. Curran, B. Yu, Food Res. Int. 51, 388–396 (2013). https://doi.org/10.1016/j.foodres.2012.12.058

    Article  CAS  Google Scholar 

  15. P. Janhavi, S. Sindhoora, S.P. Muthukumar, J. Food Meas. Charact. 14, 2414–2423 (2020)

    Article  Google Scholar 

  16. A. Woldesenebet, Cent Food Sci. Nutr (Addis Ababa Univ, 2015)

    Google Scholar 

  17. R.F. de Almeida, M.T.S. Trevisan, R.A. Thomaziello, A. Breuer, K.D. Klika, C.M. Ulrich, R.W. Owen, Food Res. Int. 115, 493–503 (2019). https://doi.org/10.1016/j.foodres.2018.10.006

    Article  CAS  PubMed  Google Scholar 

  18. X. Chen, Z. Ma, D.D. Kitts, Food Chem. 249, 143–153 (2018). https://doi.org/10.1016/j.foodchem.2017.12.073

    Article  CAS  PubMed  Google Scholar 

  19. X. Chen, J. Ding, D. Ji, S. He, H. Ma, J. Food Sci. 85, 1742–1751 (2020). https://doi.org/10.1111/1750-3841.15111

    Article  CAS  PubMed  Google Scholar 

  20. H.T. Vu, C.J. Scarlett, Q.V. Vuong, J. Food Process. Preserv 41, e13148 (2017). https://doi.org/10.1111/jfpp.13148

    Article  CAS  Google Scholar 

  21. A. Dobrinčić, M. Repajić, I.E. Garofulić, L. Tuden, V. Dragović-Uzelac, B. Levaj, Processes 8, 1008 (2020). https://doi.org/10.3390/PR8091008

    Article  Google Scholar 

  22. H. Hannachi, H. Benmoussa, E. Saadaoui, I. Saanoun, N. Negri, W. Elfalleh, Res. J. Biotechnol. 14, 28 (2019)

    CAS  Google Scholar 

  23. D.M. Hariyadi, C.A. Tedja, E. Zubaidah, S.S. Yuwono, K. Fibrianto, Potravin. Slovak. J Food Sci 14, 58–68 (2020). https://doi.org/10.5219/1212

    Article  Google Scholar 

  24. C. Campa, L. Mondolot, A. Rakotondravao, L.P. Bidel, A. Gargadennec, E. Couturon, P. La Fisca, J.J. Rakotomalala, C. Jay-Allemand, A.P. Davis, Ann. Bot. 110, 595–613 (2012). https://doi.org/10.1093/aob/mcs119

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  25. E.B. Patay, T. Nemeth, T.S. Nemeth, R. Filep, L. Vlase, N. Papp, Farmacia 64, 125–130 (2016)

    CAS  Google Scholar 

  26. X. Chen, K. Mu, D.D. Kitts, Food Chem. 271, 248–258 (2019). https://doi.org/10.1016/j.foodchem.2018.07.097

    Article  CAS  PubMed  Google Scholar 

  27. S.C.V. Martins, W.L. Araújo, T. Tohge, A.R. Fernie, F.M. DaMatta, PLoS ONE 9, 1–11 (2014). https://doi.org/10.1371/journal.pone.0094862

    Article  CAS  Google Scholar 

  28. F. Visioli, C.A. de la Lastra, C. Andres-Lacueva, M. Aviram, C. Calhau, A. Cassano, M. D’Archivio, A. Faria, G. Favé, V. Fogliano, R. Llorach, P. Vitaglione, M. Zoratti, M. Edeas, Crit. Rev. Food Sci. Nutr. 51, 524–546 (2011). https://doi.org/10.1080/10408391003698677

    Article  CAS  PubMed  Google Scholar 

  29. V. Pimpley, S. Patil, K. Srinivasan, N. Desai, S. Pushpa, Prep. Biochem. Biotechnol. 50, 969–978 (2020). https://doi.org/10.1080/10826068.2020.1786699

    Article  CAS  PubMed  Google Scholar 

  30. M. Gìltekin-Özgìven, I. Berktaş, B. Özçelik, LWT - Food Sci. Technol. 72, 559–565 (2016). https://doi.org/10.1016/j.lwt.2016.04.065

    Article  CAS  Google Scholar 

  31. C. Cantele, O. Rojo-Poveda, M. Bertolino, D. Ghirardello, V. Cardenia, L. Barbosa-Pereira, G. Zeppa, Foods 9, 715 (2020). https://doi.org/10.3390/FOODS9060715

    Article  CAS  PubMed Central  Google Scholar 

  32. S. Sindhoora, P. Janhavi, S.P. Muthukumar, P. Vijayanand, J. Food Meas. Charact. 15, 2491–2499 (2021)

    Article  Google Scholar 

  33. V.A. Pimpley, P.S. Murthy, Food Biosci. 43, 101284 (2021). https://doi.org/10.1016/j.fbio.2021.101284

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Ms. Siddhi Patil acknowledges DBT, New Delhi, for the award of Research Fellowship (GAP-462). Authors thank the Science and Engineering Research Board (SERB), Ministry of Food Processing, Government of India, Grant No. Q-11/15/2019-R&D for funding the project. The authors wish to thank the Central Instrumentation Facility, CFTRI for their kind help.

Author information

Authors and Affiliations

  1. Department of Spice and Flavour Science, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India

    Siddhi Patil, Vedashree M & Pushpa S. Murthy

  2. Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India

    Siddhi Patil

Authors
  1. Siddhi Patil
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Vedashree M
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Pushpa S. Murthy
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

PSM: Conception, execution, interpretation of research findings, writing up of the manuscript. SP: Execution of research work plan, analysis, and data interpretation. VM: analysis and data interpretation.

Corresponding author

Correspondence to Pushpa S. Murthy.

Ethics declarations

Conflicts of interest

The authors declare no competing interests.

Research involving human and animal participants

This article does not contain any studies with human or animal subjects.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Patil, S., M, V. & Murthy, P.S. Phytochemical profile and antioxidant potential of coffee leaves influenced by green extraction techniques and in vitro bio-accessibility of its functional compounds. Food Measure 16, 2335–2346 (2022). https://doi.org/10.1007/s11694-022-01345-x

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-022-01345-x

Keywords

Search

Navigation