Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems

• Published in: Food chemistry Vol. 115; no. 1; pp. 79 - 85
• Main Authors: Ramalakshmi, K., Rao, L. Jagan Mohan, Takano-Ishikawa, Yuko, Goto, Masao
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.07.2009; Elsevier
• Subjects: Anti-allergy; Anti-inflammatory; Anti-tumour; Biological and medical sciences; Coffee, tea and other stimulative beverage industries; Food industries; Fundamental and applied biological sciences. Psychology; Low-grade coffee; ORAC; Radical-scavenging activity; Spent coffee; ORAC; Low-grade coffee; Radical-scavenging activity; Anti-allergy; Anti-tumour; Spent coffee; Anti-inflammatory; Immunopathology; Allergy; Antiinflammatory agent; In vitro; Green coffee; Radical scavenging activity; Models
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2008.11.063

Methanolic extracts of low-grade green coffee beans (LCB) and spent coffee were analysed for radical-scavenging activity (α,α-diphenyl-β-picrylhydrazyl radical) and oxygen radical absorbance capacity (ORAC). The extracts were also evaluated for anti-tumour (P388 cell assay), anti-inflammatory (J774A.1 cell assay) and anti-allergenic (RBL-2H3 cell line) activities in vitro. LCB extract was found to exhibit a radical-scavenging activity of 92.0% followed by spent Arabica (86.9%) and spent Robusta (82.0%) at a concentration of 50 ppm. The antioxidant activity of LCB extract, measured as Trolox equivalents (4416 μM/g) was significantly ( p < 0.05) higher than that of the spent coffee extracts. However, extracts of spent coffee exhibited significantly ( p < 0.05) more anti-tumour activity than the LCB extract in terms of cell viability. This could be due to the possible role of brown pigments (melanoidins and phenolic polymers), formed during roasting, which may protect cells from oxidative damage in the biological system. However, both the extracts of LCB and spent coffee showed limited anti-inflammatory and anti-allergic activities. The presence of phenolics and chlorogenic acids in appreciable quantities along with brown pigments makes these coffee by-products a source for natural antioxidants.