Extraction and evaluation of bioactive compounds with antioxidant potential from green arabica coffee extract

Abstract

During the last decade researches concerning the essential role of coffee in health
and disease prevention showed an increased development. In the present study we
obtained extracts from three green Arabica coffee varieties which demonstrated a
significant antioxidant potential due to the presence in their composition of two
bioactive compounds, caffeine and chlorogenic acids. The content and antioxidant
activity of bioactive compounds were evaluated by qualitative and quantitative
analyses using spectrophotometric and chromatography methods. The chlorogenic
acid was found in high concentrations, being followed by gallic, p-coumaric and
ferulic acids. The highest caffeine contents were found in the green coffee extracts
of the Supremo–Columbia and Top Quality–Kenya products.