Abstract
An infusion of green coffee is a commonly consumed beverage, famous for its health-promoting properties. Green coffee owes its properties to the richness of active phytochemicals. The aim of this study was to determine the components of green coffee bean extracts and their properties. The scope of research included gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR) and Ultraviolet-Visible spectroscopy (UV-Vis) spectroscopy; the electrochemical determination of the behavior of green coffee extract; and the determination of antioxidant properties by colorimetric spectroscopic methods (ABTS, DPPH, FRAP and CUPRAC). Water and ethanol extracts from green coffee were characterized by significant antioxidant properties and a high capacity to reduce transition metal ions. Voltammetric tests showed that the solution has good antioxidant properties in view of it contains many polyphenolic compounds that oxidize in the potential range tested.
Highlights
The purpose of this research was to analyze the antioxidant activity of the substances present in green coffee
The aim of this study was to determine the antioxidant properties of compounds found in coffee extract by various methods, including electrochemical, using cyclic voltammetry (CV) and differential pulse voltammetry (DPV)
Extensive analysis of the antioxidant properties of green coffee extract allowed for a thorough correlation of the test results by different methods
Summary
The purpose of this research was to analyze the antioxidant activity of the substances present in green coffee. The phenolic compounds can be found in plant materials, and they have been testified to have biological effects, containing high antioxidant and antibacterial activity. The main phenolic ingredients identified in green coffee beans are chlorogenic and caffeic acids, which have antimutagenic, anticancer, antibacterial and antioxidative effects. In beans of green coffee, most phenols are linked to sugars as glycosides Phenolic acids such as chlorogenic, ferulic and caffeic acid are identified in the form of an ester bound to the cell wall, creating highly complex polysaccharide structures. Phenolics in their conjugated form limit their bioavailability due to their high molecular mass and hydrophilicity [1,2]
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