Comparison of antioxidant, antimicrobial activities and chemical profiles of three coffee (Coffea arabica L.) pulp aqueous extracts

Abstract

BackgroundThis study explored the bioactivities and nutrient compositions of coffee (Coffea Arabica L.) pulp which was prepared in three different ways [Coffee Pulp Extracts (CPE) 1–3]. MethodsThe coffee pulp was prepared in three different ways by distinct selecting and freezing processes. The nutritional values, polyphenol contents, antioxidant activity, and antibacterial properties of the coffee pulp as well as the characterization of the active ingredients by liquid chromatography-electrospray ionization-quadrupole-time-of-flight mass spectrometry (LC-ESI-Q-TOF-MS) were evaluated. ResultsThe chemical profiles of three aqueous extracts were compared and characterized using LC-ESI-QTOF-MS. They showed slightly different nutrient compositions. The total phenolic content was highest in CPE1, and decreased in the following order: CPE1>CPE2 > CPE3. Among the CPEs tested, CPE1 showed the most potent antioxidant activity with IC50 18μg/mL and 82μg/mL by 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) and 1,1-diphenyl-2-picryl-hydrazyl assay, respectively. Chlorogenic acid and caffeine were the most prominent in CPE1 and it contained more compounds than the others. Moreover, CPE1 demonstrated antibacterial activity against both gram-positive (Staphylococcus aureus and Staphylococcus epidermidis) and gram-negative bacteria (Pseudomonas aeruginosa and Escherichia coli). ConclusionThese findings indicated that CPE1 has powerful nutrients with antioxidant and antibacterial properties—the potency of which is impacted by the preparation process.