Comparison of chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities between coffee flowers and leaves as potential novel foods

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 Coffea Arabica L. The chemical compositions were determined by employing high‐performance liquid...

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Bibliographic Details
Published in:Food science & nutrition 2023-02, Vol.11 (2), p.917-929
Main Authors: Shen, Xiaojing, Nie, Fanqiu, Fang, Haixian, Liu, Kunyi, Li, Zelin, Li, Xingyu, Chen, Yumeng, Chen, Rui, Zheng, Tingting, Fan, Jiangping
Format: Article
Language:English
Subjects:
Acetylcholinesterase
acetylcholinesterase inhibitory activity
Acids
Alkaloids
Alzheimer's disease
Amino acids
antioxidant activity
Antioxidants
Benzene
Beverages
By products
Caffeine
Carbohydrates
Carboxylic acids
Chemical composition
Chromatography
Coffee
coffee flower
coffee leaf
Flavonoids
Flowers
Food
Gas chromatography
High performance liquid chromatography
Lipids
Liquid chromatography
Mass spectroscopy
Novel foods
Nucleotides
Original
Original Research
Palmitic acid
Phenols
Phenylpropanoids
Plantations
Quinic acid
R&D
Radicals
Research & development
Saccharides
Scavenging
Vitamin E
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Summary: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 Coffea Arabica 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 (p  1, p  4, or
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.3126