Antioxidant anti--glucosidase and anti-glycation activities of coffee brew from Robusta coffee beans roasted at different levels

Dewi F. N. A., . and Giriwono P. E., . and Kashiwagi T., . and Andarwulan N., . and Herawati D., . Antioxidant anti--glucosidase and anti-glycation activities of coffee brew from Robusta coffee beans roasted at different levels. pp. 1305-1313. ISSN 2231-7546

The aim of the present work was to evaluate the bioactive compound compositions of Robusta coffee brew and the antioxidant anti--glucosidase and anti-glycation activities of these compounds which are properties important for diabetes management. Robusta coffee beans were roasted at the first and second crack levels followed by grinding and brewing. The DPPH activities of 5 geq/100 mL coffee brew of the first and second crack coffee beans were 1 694 mol/L and 1 702 mol/L respectively whereas the H-ORAC activities were 67 551 mol/L and 51 964 mol/L respectively. The coffee brew from first crack coffee beans (12.5 geq/100 mL) inhibited the -glucosidase activity up to 69 as compared to 60 by the brew from the second crack coffee beans. The IC‚‚ values of the samples as anti-glycation agents were approximately 0.5 geq/100 mL and 0.6 geq/100 mL in the brews from the first and second crack coffee beans respectively. Using NMR and LC-MS approaches the first crack coffee brew was found to contain abundant phenolic acids which are likely responsible for the antioxidant anti--glucosidase and anti-glycation activities. Interestingly the bioactive compounds in the second crack sample responsible for similar activities were neither phenolic acids nor melanoidins. Further study is therefore needed to evaluate the effectiveness of both Robusta coffee brews for the management of diabetes.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(04)%202019/21%20-...

Abstract

The aim of the present work was to evaluate the bioactive compound compositions of Robusta coffee brew and the antioxidant anti--glucosidase and anti-glycation activities of these compounds which are properties important for diabetes management. Robusta coffee beans were roasted at the first and second crack levels followed by grinding and brewing. The DPPH activities of 5 geq/100 mL coffee brew of the first and second crack coffee beans were 1 694 mol/L and 1 702 mol/L respectively whereas the H-ORAC activities were 67 551 mol/L and 51 964 mol/L respectively. The coffee brew from first crack coffee beans (12.5 geq/100 mL) inhibited the -glucosidase activity up to 69 as compared to 60 by the brew from the second crack coffee beans. The IC‚‚ values of the samples as anti-glycation agents were approximately 0.5 geq/100 mL and 0.6 geq/100 mL in the brews from the first and second crack coffee beans respectively. Using NMR and LC-MS approaches the first crack coffee brew was found to contain abundant phenolic acids which are likely responsible for the antioxidant anti--glucosidase and anti-glycation activities. Interestingly the bioactive compounds in the second crack sample responsible for similar activities were neither phenolic acids nor melanoidins. Further study is therefore needed to evaluate the effectiveness of both Robusta coffee brews for the management of diabetes.

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Item Type:	Article
AGROVOC Term:	Robusta coffee
AGROVOC Term:	Coffee beans
AGROVOC Term:	Roasting
AGROVOC Term:	Fruit cracking
AGROVOC Term:	Brewing
AGROVOC Term:	Grinding
AGROVOC Term:	Antioxidants
AGROVOC Term:	Phenolic acids
AGROVOC Term:	Disease control
AGROVOC Term:	Diabetes
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8519

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