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A review on coffee leaves: Phytochemicals, bioactivities and applications
Critical Reviews In Food Science and Nutrition
Abstract
Coffee leaves have a long history for use as ethnomedicine and tea beverage by locals from countries where coffee plants grow. Recently, attentions have been paid to their health benefits to human beings because of abundant bioactive components in coffee leaves. However, the researches related to the bioactivities, applications, and the impacts of processing methods on the phytochemical composition and activities of coffee leaves are scarce. The reviews specific to coffee leaves in these aspects are rare too. Due to the growing interests to coffee leaves, in this review, the chemical compositions in coffee leaves and the influence of environmental conditions and processing methods on them were summarized. Furthermore, various applications of coffee leaves, including ethnomedicine, coffee leaf tea, therapeutic agent, packaging material, tobacco substitute, organic fungicide, personal hygienic products, and animal feed et al. were presented. The future prospects of coffee leaves are also discussed. In conclusion, coffee leaf is a very promising resource in the areas of food and industry, especially, in the beverage industry. The researches in understanding impacts of the processing methods on the phytochemicals, enzymes, bioactivities, and flavor of coffee leaves are highly needed.
... Coffee is also known as "kahwah, kawa or gawah" in Arabic and Kiswahili, "café" in French, "caffe" in Italian, "kaffee" in German, "koffie" in Dutch, "buni" in Afrikaans and "boon, bun, or bunna" in Ethiopian (Teketay, 1998). "Coffee-leaf tea" is a beverage prepared by infusing coffee leaves in the hot water and some countries consider this as a traditional drink (e.g., "copi daon" in Indonesia, "giser" in Yemen, "kuti, jeno, or jenuai" in Ethiopia) (Bizzo et al, 2015;Chen, 2019). ...
... In 2020, the coffee industry was worth over 100 billion US dollars (Acidri et al, 2020). More than 60% of the world's coffee production depends on Arabica while the rest on Robusta (Chen 2019;Acidri et al, 2020). Arabica is cultivated in South America (mainly Brazil) and upland and mountain areas of East Africa, while Robusta comes from West African and South Asian countries (Samoggia & Riedel, 2019) [20]. ...
... Red colored edible cherry like coffee fruit is composed of two coffee seeds (Patay et al, 2016). Even though, over 120 species of Coffea genus have been identified, only a few species (e.g., Coffea arabica or Arabica, Coffea canephora or Robusta, and Coffea liberica) are well-known around the world ( Figure 2) (Patay et al, 2016;Chen, 2019;Ali et al, 2022). ...
Coffee plant which belongs to Rubiaceae family, generally grows along the equator in tropical and subtropical areas. The generic name, coffee, covers about 100 species of plants, but the two main species used for making beverages are called Coffea arabica (Arabica, accounting for 60-70% of the world’s production) and Coffea canephora (Robusta). Coffee plant contains phytochemicals such as sugars, proteins, organic acids, flavonoids and polyphenols, etc. Coffee is a reputed folk medicinal plant containing phytochemicals, which exhibit mainly antioxidant, anticancer, and anti-diabetes properties. Caffeine is one of the most controversial phytochemicals present in coffee. Caffeine amount per 100 mL of coffee brew from medium roasted coffee can vary from 50 mg to 380 mg. A typical cup (240 mL) of coffee can contain 70-140 mg of caffeine and if one drinks more than 4 cups of coffee per day, he or she is considered to be addicted to caffeine, which may cause caffeinism. Nowadays decaffeinated coffee beverages are popular among people as it consists of extremely low caffeine content; about 1 mg per 100 mL. Decaffeination can be achieved by using organic solvents, carbon dioxide, water, or using different absorbents. Lots of coffee beverages are categorized by the brewing method and most of them are prepared by mixing the brew in water, milk or ice-cream. The scope of this overview is to discuss the importance of the types of phytochemicals present and the types of coffee beverages.
(For video of this review: https://youtu.be/wsrIdgMbBxc?si=QswxfogLnhTQukVd)
... Since the early 19th century, the consumption of green coffee leaf tea as an "ethnomedicinal" infusion is traditional in countries where coffee grows naturally, like Indonesia, Yemen, and Ethiopia, for the treatment of intestinal disorders, AIDS complications, and tuberculosis (Patay et al., 2015;Campa and Petitvallet, 2018;Chen, 2018;Trevisan et al., 2019). Like the coffee seeds, because of bioactive compounds, including phenolics, caffeine, and trigonelline, among others , these leaves are reported to exert important in vitro antioxidant and anti-inflammatory activities, which are mostly responsible for their medicinal properties. ...
... Despite the lower production cost, given that coffee leaf tea is a by-product, consumption is not usual in most coffee producing countries in the West because of its strong "green" taste. However, since the last decade, Coffea arabica leaf processed similar to black or oolong tea has been marketed in Canada and the United States as a low caffeine alternative to highly caffeinated beverages (Chen, 2018). The slow drying process at controlled temperatures allows the development of different nuances of aroma and flavor, just like with the Camelia sinensis teas through oxidation and fermentation, which generally increases acceptance (Bonnely et al., 2003;Kang et al., 2019). ...
... As the CLT were produced similarly to traditional C. sinensis (Chen, 2018), some volatile compounds were common to CLT and BT infusions. In general, of the 92 compounds identified, 28 were present in at least one sample of CLT infusion and one sample of BT infusion, of which 12 are key odorant compounds (α-ionone, β-ionone, β-damascenone, hexanal, nonanal, decanal, benzaldehyde, trans-linalool oxide, linalool, β-myrcene, D-limonene, dihydroactinidiolide) (Schieberle and Schuh, 2006;Magagna et al., 2017;Wang et al., 2019;Kang et al., 2019;Yang et al., 2022;Steger et al., 2022;Mei et al., 2023). ...
... The by-products of the coffee plant, including leaves, flowers, pulp, and husk, have been processed into value-added food products (Klingel et al., 2020). Coffee leaves have a long history of being consumed as coffee leaf tea by locals of Ethiopia, Sudan, India, and Indonesia (Chen, 2019). Since 2014, coffee leaf tea has been successfully commercialized in North America and Europe and considered as a health beverage. ...
... Since 2014, coffee leaf tea has been successfully commercialized in North America and Europe and considered as a health beverage. Studies have shown that coffee leaves contain terpenes, flavonoids, alkaloids, phenolic acids, and other bioactive components, which have antioxidant, anti-diabetic, and anti-hypertension effects (Chen, 2019;Ji et al., 2021). Different tea processing methods have been used to prepare coffee leaf tea, and it was found that tea processing methods and the age of leaves affected the phytochemical compositions and the antioxidant and antiinflammatory activities of coffee leaves (Chen et al., 2017). ...
... Changes in the total phenolic content and the antioxidant activity Coffee leaves are rich in polyphenols, which are associated with their high antioxidant and anti-inflammatory activity (Chen, 2019). Hot-air drying significantly (p < 0.05) decreased the TPC and DPPH and ABTS scavenging capacities of coffee leaves (Table 2). ...
Drying is a key step that affects the chemical composition and quality of tea. In the present study, we reported the impacts of drying temperature and time on drying and color change kinetics, phytochemical composition, antioxidant activity, and surface microstructure of coffee leaves during hot‐air drying. The results showed that drying temperature was positively ( p < 0.05) correlated with the drying rate (DR), color index a* and total color change Δ E , and total soluble sugar (TSS), while negatively correlated with color indexes b* and L*, soluble protein content, and the DPPH scavenging capacity. Drying time has similar impacts on the color indexes and soluble protein as drying temperature. The content of total free amino acid and TSS increased by 62.5% and 47.4%, respectively, when coffee leaves were dried at 160°C for 24 min, under which the total phenolic content and DPPH and ABTS scavenging capacities reached the maximum of 108.04 mg GAE/g, 515.07 µmol Trolox/g, and 606.70 µmol Trolox/g, respectively. Drying significantly decreased the contents of chlorogenic acids and mangiferin and antioxidant activity, while high‐temperature short‐time drying helped retain phenolic compounds in coffee leaves. The DR fitted Page kinetic model. The color changes fitted the first‐order kinetic models and the activation energies ranged from 16.00 to 31.06 kJ·mol ⁻¹ . Prolonged drying time caused serious wrinkles on the surface of coffee leaves and the stomata closed.
Practical Application
Drying decreased soluble protein while increasing free amino acid and soluble sugar. High‐temperature short‐time drying helps retain phenolics in the coffee leaves. The color change of coffee leaves during drying follows first‐order kinetic. Prolonged drying time resulted in loosened texture of coffee leaves. Our study suggested that drying coffee leaves at 160°C for 24 min results in the coffee leaf tea being of better quality.
... 11,12 Coffee leaves represent an important by-product of coffee beans processing and are widely available as sources of bioactive compounds. 13,14 They are traditionally used in Haiti, Mexico, Nicaragua and Peru to relieve edema, anaemia, asthenia, headaches, fever, stomach pain, cough, among others, revealing their ethnopharmacological usage. 15 Among the compounds of interest present in coffee leaves, the alkaloids, phenolic acids, flavonoids and xanthones can be mentioned. ...
... 15 Among the compounds of interest present in coffee leaves, the alkaloids, phenolic acids, flavonoids and xanthones can be mentioned. 13 Caffeine is considered the most consumed pharmacologically active substance worldwide, and studies have shown its antibacterial potential against Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli, Proteus mirabilis, Caulobacter crescentus) strains, [16][17][18] and against plant pathogenic bacteria. 19 Among the phenolic acids present in coffee leaves, hydroxycinnamic acids must be highlighted, 20 since studies demonstrated its antiinflammatory and antioxidant activeness. ...
... 14,21 Regarding xanthones, the presence of mangiferin was confirmed in coffee leaves, but it was not found in coffee beans. 12,13,22,23 The antibacterial activity of mangiferin has already been demonstrated against Gram-positive (Staphylococcus aureus and Bacillus cereus) and ...
Introduction:
Coffea arabica L. leaves are considered a by-product of the coffee industry however they are sources of several bioactive compounds.
Objectives:
This study aimed to evaluate the chemical composition and the in vitro antibacterial activity of the lyophilised ethanol extract of arabica coffee leaves (EE-CaL).
Material and methods:
The chemical characterisation of EE-CaL was performed using ultra-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UPLC-Q-ToF-MS/MS). The in vitro antibacterial effect of EE-CaL was evaluated using the broth microdilution method and the adapted drop plate agar method to determine the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC), respectively.
Results:
The chemical analysis of EE-CaL revealed the presence of compounds from the alkaloid class, such as trigonelline and caffeine, in addition to the phenolic compounds such as quinic acid, 5-caffeoylquinic acid, caffeic acid-O-hexoside, mangiferin, (epi)catechin, (epi)catechin monoglucoside and procyanidin trimer. Regarding the antibacterial potential, EE-CaL was active against Gram-positive and Gram-negative bacteria, being more effective against Escherichia coli (ATCC 25922) (MIC = 2500 μg/mL and bactericidal effect).
Conclusion:
The results of this research suggest that coffee leaves, a by-product, possess compounds with antibacterial properties. Thus, further studies with coffee leaf extracts must be carried out to relate the compounds present in the extract with the antibacterial activity and find the mechanisms of action of this extract against bacteria.
... Interestingly, the coffee leaves could also be made into coffee-leaf tea using the tea-processing technology, which has been popular for a long time in the original countries of coffee, such as Ethiopia and Sudan. 3,4 Caffeine (1,3,7-trimethylxanthine) is one of the significant alkaloid components in the tea leaf, coffee leaf, and coffee seed, accounting for 2−4% dry weight in tea leaves and 1−2% in coffee seeds. 1,5,6 Caffeine is shared by the three most popular beverages including tea, coffee, and cocoa and is considered the most economical and beneficial plant alkaloid. ...
... Article acids, γ-aminobutyric acid, and mangiferin, which have various health benefits, such as anti-oxidant, anti-inflammatory, antihypertensive, anti-bacterial, and anti-fungi activities. 3,40,41 Some reports assumed that the oxidation resistance of coffee leaves was as high as the tea leaves for their polyphenol chemistry, 3,42 and additionally, the coffee leaves contained less caffeine than tea leaves. In sum, the coffee leaf is a very promising resource in the areas of food and industry, especially in the beverage industry. ...
... Article acids, γ-aminobutyric acid, and mangiferin, which have various health benefits, such as anti-oxidant, anti-inflammatory, antihypertensive, anti-bacterial, and anti-fungi activities. 3,40,41 Some reports assumed that the oxidation resistance of coffee leaves was as high as the tea leaves for their polyphenol chemistry, 3,42 and additionally, the coffee leaves contained less caffeine than tea leaves. In sum, the coffee leaf is a very promising resource in the areas of food and industry, especially in the beverage industry. ...
... The three samples A, B and C were found to contain 203.7 mg, 155.28 mg and 12.50 mg of caffeine respectively (Table 3) which are within the official permissible limit of 400 mg daily. Caffeine is a natural phytochemical with stimulant effect, which works by stimulating the central nervous system leading to wakefulness and alertness, muscles excitation, increased hearts rate and blood pressure (Chen, 2019). Consumers tend to take more than one sachet of the product per day, potentially leading to an overdose. ...
... Consumers tend to take more than one sachet of the product per day, potentially leading to an overdose. Studies report that caffeine overdose can precipitate side effects such as dizziness, insomnia, anxiety, restlessness, and increased heart rate, which may lead to high blood pressure (Novita et al., 2018;Chen, 2019;Zhang et al., 2021). The FTIR spectra of the samples reveal the presence of several peaks (Figure 1, 2), which are found in the spectra of sildenafil and tadalafil. ...
Aphrodisiac refers to any substance (food, drink or drug) or practice that is believed to stimulate sexual desire or enhance sexual pleasure and performance. There have been reports indicating lack of good manufacturing practices and adulteration of herbal aphrodisiac with phosphodiestrate-5 (PDE-5) inhibitors without consideration of public safety. The aim of this study is to assess the quality of three herbal aphrodisiac instant coffee premix products, through physicochemical analysis, elemental analysis, quantification of caffeine, detection and quantification of undeclared adulterants. Physicochemical properties of the three samples of herbal aphrodisiac products were determined using the methods described by World Health Organization 2011, while elemental analysis was conducted using nitric acidhydrochloric acid (1:3) digestion mixtures and subsequent analysis for the presence of lead, copper, cadmium, zinc and iron using micro plasma atomic emission spectrophotometer (MP-AES). Iodometric titration was used for quantification of caffeine levels in the samples while fourier transform infrared (FTIR) and ultraviolet (UV) spectroscopy were used for the detection and quantification of undeclared adulterants respectively. Moisture content (2.33 %, 2.83 % and 1.60 %) and ash value (10.50 %, 11.67 % and 0.98 %) of the samples A, B and C respectively were found to be within the official permissible limit. The samples were found to be rich in iron and zinc; however, the levels of lead, cadmium, and copper were above the WHO permissible limits. The concentrations of caffeine in the samples were less than the acceptable WHO limit of 400 mg/day. However, sildenafil was detected in two of the products (151.45 mg and 82.15 mg), while tadalafil was detected in one of the products (36.13 mg). The herbal aphrodisiacs were adulterated with either sildenafil or tadalafil, and contained relatively high levels of lead, cadmium, and copper. However, moisture content, ash value, and caffeine content met the WHO requirements.
... However, various parts of coffee plants have ethnomedicinal uses [2,3]. For example, seed decoction has been used to treat influenza and to increase milk production for nursing mothers, whereas leaf decoction has been used for treating anemia, edema, asthenia, and rage [4][5][6]. Coffee-fruit decoction can be used for treating hepatitis and as a stimulant for sleepiness, drunkenness, and antitussive in flu and lung ailments [4][5][6]. Coffee is a known antioxidant [7,8] and displays certain benefits for cardiovascular diseases [9,10]. ...
... For example, seed decoction has been used to treat influenza and to increase milk production for nursing mothers, whereas leaf decoction has been used for treating anemia, edema, asthenia, and rage [4][5][6]. Coffee-fruit decoction can be used for treating hepatitis and as a stimulant for sleepiness, drunkenness, and antitussive in flu and lung ailments [4][5][6]. Coffee is a known antioxidant [7,8] and displays certain benefits for cardiovascular diseases [9,10]. Thus far, reported bioactive compounds are small-molecule metabolites such as caffeine [11][12][13], diterpene [14,15], and chlorogenic acid [16][17][18]. ...
Coffee processing generates a huge amount of waste that contains many natural products. Here, we report the discovery of a panel of novel cell-penetrating and metal ion-binding microproteins designated coffeetide cC1a–c and cL1–6 from the husk of two popular coffee plants, Coffea canephora and Coffea liberica, respectively. Combining sequence determination and a database search, we show that the prototypic coffeetide cC1a is a 37-residue, eight-cysteine microprotein with a hevein-like cysteine motif, but without a chitin-binding domain. NMR determination of cC1a reveals a compact structure that confers its resistance to heat and proteolytic degradation. Disulfide mapping together with chemical synthesis reveals that cC1a has a ginsentide-like, and not a hevein-like, disulfide connectivity. In addition, transcriptomic analysis showed that the 98-residue micrcoproten-like coffeetide precursor contains a three-domain arrangement, like ginsentide precursors. Molecular modeling, together with experimental validation, revealed a Mg2+ and Fe3+ binding pocket at the N-terminus formed by three glutamic acids. Importantly, cC1a is amphipathic with a continuous stretch of 19 apolar amino acids, which enables its cell penetration to target intracellular proteins, despite being highly negatively charged. Our findings suggest that coffee by-products could provide a source of ginsentide-like bioactive peptides that have the potential to target intracellular proteins.
... Coffee leaves, the by-products of coffee trees, have been used to prepare tea-like beverages to reduce fatigue and prevent diseases for over 200 years (Chen, 2019). Coffee leaves are rich in a variety of bioactive components, including protein, alkaloids, flavonoids, xanthone, terpenoids, amino acids, sucrose, tannins, xanthone compounds, phenolic acids, catechins, and so on, which contribute to the anti-inflammatory, antioxidant, antimicrobial, anti-virus activities of coffee leaves (Chen, 2019;Rosales-Villarreal et al., 2021). ...
... Coffee leaves, the by-products of coffee trees, have been used to prepare tea-like beverages to reduce fatigue and prevent diseases for over 200 years (Chen, 2019). Coffee leaves are rich in a variety of bioactive components, including protein, alkaloids, flavonoids, xanthone, terpenoids, amino acids, sucrose, tannins, xanthone compounds, phenolic acids, catechins, and so on, which contribute to the anti-inflammatory, antioxidant, antimicrobial, anti-virus activities of coffee leaves (Chen, 2019;Rosales-Villarreal et al., 2021). Our previous study found that the antioxidant and anti-inflammatory activities were affected by the tea-processing methods and procedures, which can cause variations in the phytochemical compositions of coffee leaves during processing (Chen et al., 2018;Ding et al., 2022;Mei et al., 2023). ...
In this study, we investigated the phytochemical compositions and the associated anti‐inflammatory activity of coffee leaf fractions prepared by sequential solvent extraction using high‐performance liquid chromatography–orbitrap‐tandem mass spectrometry (HPLC–orbitrap‐MS/MS) combined with network pharmacology. The results showed that the ethyl acetate fraction (EAC‐L) had the highest nitric oxide (NO), ABTS, and DPPH free radical scavenging abilities due to the higher concentrations of mangiferin, rutin, 3,5‐dicaffeoylquinic acid (3,5‐diCQA), and 4,5‐diCQA. The extraction solvents had the greatest impact on the anti‐inflammatory activity of coffee leaf fractions, whereas the processing method had the most significant effect on the antioxidant activity of these fractions. Untargeted metabolomics analysis using HPLC–orbitrap‐MS/MS indicated that palmitic acid, 3,4‐dihydroxybenzaldehyde, and caffeic acid may be involved in the anti‐inflammatory activity of EAC‐L fraction obtained from fresh coffee leaves. On the other hand, processed coffee leaf fraction exhibited anti‐inflammatory activity that was attributed to the presence of 9S,13R‐12‐oxophytodienoic acid, pinocembrin, and quercetin, which have high degree values associated with the inflammation network. Gene ontology and Kyoto encyclopedia of genes and genomes enrichment of network pharmacology analysis showed that these 35 differential compounds in the coffee leaf fractions affect cell transcription, apoptosis, phosphorylation, NO synthesis, phosphatidylinositide 3‐kinases‐protein kinase B (PI3K‐Akt) signaling pathway, focal adhesion, hypoxia‐inducible factor‐1, hepatitis, cancer, and so on. This result indicated that coffee leaf extract may also function as an inhibitor for inflammation‐related cancers. The findings of our research are valuable in guiding the extraction of anti‐inflammatory components from coffee leaves.
... Coffee seed meal is used in tobacco substitute [3], organic fungicide and bactericide [4] and animal feed [5]. Many authors have demonstrated that coffee seeds contain many bioactive compounds and phytochemicals which contribute to the anti-inflammatory, antioxidant, anti-bacterial, anti-fungi and anti-hypertensive activities [6]. Like all seeds, coffee seeds contain 9-16% lipids, with predominant amounts of palmitic, stearic, oleic and linoleic acids [7]. ...
... Ferric reducing antioxidant power assay 0.2 ml of the sample was mixed with 0.5 ml of a 0.2 M phosphate buffer solution (pH 6.6) and 0.5 ml of a solution of potassium ferricyanide K 3 Fe(CN) 6 at 1%. After incubation in water bath at 50 °C for 20 min, 0.5 ml of 10% trichloroacetic acid was added to stop the reaction. ...
Faced with the problems of animal protein price increases, the development of new, inexpensive and sustainable sources of protein will be a prerequisite. Seeds meals may be one of such source, also upgrading them is a solution to a major environmental problem. Coffee seed meal is one of these by-products. In this work, we thought to value it by preparing a protein isolate by response surface methodology (RSM) and central composite rotatable design (CCRD) methods. Results showed that the protein yield of the optimized defatted and roasted coffee protein isolate (DRCPI) under these conditions was 85.70% which was in good agreement with the value predicted by the model (82.52%). Three protein components with low molecular weight were identified by gel electrophoresis. DRCPI also showed higher antioxidant capacity determined by four in vitro methods (DPPH, ABTS, AAT, FRAP). Amino acids content was also determined by HPLC (High Performance Liquid Chromatography) and showed that DRCPI contains the most essential amino acids with predominance of methionine–valine (212.76 mg/100 g), also the presence of tyrosine and lysine in addition to the hydrophobic amino acids (591.82 mg/100 g) that improve the antioxidant activity. The obtained results indicate that DRCPI with good functional properties can be used in various applications. Freeze-drying has improved the nutritional and biological quality of the protein isolate, which makes it important to think about their valorization in functional food.
... Fourier transform infrared (FTIR) spectroscopic studies reveal that the primary phytochemicals present in plants like alkaloids, polyphenols, terpenoids, glycosides etc., involves in the reduction of Ag ions (Ag + ) to AgNPs due to metal ion hyper accumulating and reductive capacity 8 . Coffee arabica plant is a better choice for green reduction of Ag + because of its high antioxidant capacity [8][9][10] . ...
... Fourier transform infrared (FTIR) spectroscopic studies reveal that the primary phytochemicals present in plants like alkaloids, polyphenols, terpenoids, glycosides etc., involves in the reduction of Ag ions (Ag + ) to AgNPs due to metal ion hyper accumulating and reductive capacity 8 . Coffee arabica plant is a better choice for green reduction of Ag + because of its high antioxidant capacity [8][9][10] . While trimming the branches of coffee plants, the leaves are usually discarded in the field and considered low-or no-value by products. ...
The thirst for fabricating environment friendly silver nanoparticles (AgNPs) as biosensors via the green route is highly demanded among researchers due to their free of cost and less impact on creating pollution compared to other methods involving risk interference from toxic chemicals as reducing, stabilizing and capping agents. Here, for the first time, Coffee arabica leaf extracts (CAE) were used for the production of highly stable AgNPs in an easy and eco-friendly manner. Within ten minutes, we can visually confirm the reduction of Ag+ to Ag0 from a change of yellow color to dark brown by the addition of silver nitrate (AgNO3) solution with CAE. The structural, optical, stability, morphological and elemental characteristics of CAE-reduced AgNPs (CAE-AgNPs) were investigated using ultraviolet-visible (UV-Vis) spectroscopy, Fourier transforms infrared spectroscopy in ATR mode (FTIR-ATR), Raman spectroscopy, Zeta potential analyzer and transmission electron microscopy (TEM). The prepared CAE-AgNPs show good sensing performance for the amino acid L-cysteine (Cys) with high sensitivity, a limit of detection (LOD) of 0.1 nM, selectivity and good stability. Hence, the proposed novel method is highly promoted among other nanoengineered green AgNPs in the medical field as a valuable biosensor.
... It belongs to the Rubiaceae family, including Arabica and Canephora, two of the world's most economically important crops (Maurin et al. 2007). Coffee comprises a host of different forms derived through grinding and roasting, all of which may impart significant chemical and sensory changes associated with its consumption (Angeloni et al. 2019;Chen 2019). ...
... Coffee is rich in anti-inflammatory and antioxidant compounds, including polyphenols, diterpenes, chlorogenic acid (CGAs), and caffeine (Chen 2019;Iriondo-DeHond, Iriondo-DeHond, and Del Castillo 2020), which have been linked to cardiometabolic protection, including reduced risk of atherosclerosis and other cardiovascular outcomes, stroke brain, neurodegenerative conditions, cardiorenal protection, and antidiabetic effects (Gil-Madrigal et al., 2018;Godos et al. 2014;Ahola et al. 2019;Kanbay et al. 2021). ...
Coffee is a beverage consumed globally. Although few studies have indicated adverse effects, it is typically a beneficial health-promoting agent in a range of diseases, including depression, diabetes, cardiovascular disease, and obesity. Coffee is rich in caffeine, antioxidants, and phenolic compounds, which can modulate the composition of the gut microbiota and mitigate both inflammation and oxidative stress, common features of the burden of lifestyle diseases. This review will discuss the possible benefits of coffee on complications present in patients with diabetes, cardiovascular disease and chronic kidney disease, outwith the social and emotional benefits attributed to caffeine consumption.
... Coffee leaf tea is a healthy beverage that attracted more and more researchers' and consumers' attention in recent years. Coffee leaves are rich in bioactive compounds such as chlorogenic acids, mangiferin, and rutin and possess higher antioxidant properties compared with coffee beans and conventional teas (Camellia sinensis) (Chen, 2019;Patil et al., 2022). It is well-known that appropriate storage and effective processing of the harvested plants are critical to delaying the degradation of biologically active substances while retaining the physical and organoleptic properties of the plants. ...
... The nutritional value is an important indicator of the deterioration of coffee leaves during storage. The antioxidant properties of coffee leaves are associated with the presence of polyphenols, including 5-CQA and its derivatives, mangiferin, flavonoids, et al. (Chen, 2019). 5-CQA is the most abundant phenolic compound in coffee products and contributes to their antioxidant activity (Kulapichitr et al., 2022;Xu et al., 2012). ...
Understanding the kinetics of changes in the quality attributes and enzyme activity of coffee leaves during storage is essential to preparing high-quality coffee leaf tea. In the present study, the impacts of different storage temperatures and times on the color, phytochemical composition, amino acids, the activity of enzymes (glutamate decarboxylase (GAD), diamine oxidase (DAO), polyamine oxidase (PAO), γ-aminobutyraldehyde dehydrogenase (AMADH), γ-aminobutyric acid transaminase (GABA-T), glutamate dehydrogenase (GDH), polyphenol oxidase (PPO), and peroxidase (POD)), and antioxidant activity of coffee leaves were investigated. The results showed that low-temperature storage effectively delayed the production of browning color and retained nutrients and antioxidant activity in coffee leaves during storage. The content of 5-caffeoylquinic acid (5-CQA) decreased by 43.5%, 31.1%, and 17.5% when coffee leaves stored for 7 d at 25, 4, and -20 ℃, respectively. The total phenolic content (TPC) and antioxidant activity had negative correlation with the storage time and the activities of PPO and POD were enhanced with prolonged storage time and higher storage temperature. The content of γ-aminobutyric acid (GABA) increased (2.45–3.32 folds) when stored at -20 ℃ within 21 d, which was associated with the decrease of glutamic acid content and the increased activity of GAD. The kinetics of changes in color index L*, total color change (ΔE), TPC, and ABTS and DPPH scavenging capacities fitted the first-order kinetic model and the activation energies ranged from 15.66 to 24.67 kJ/mol, indicating that coffee leaves are prone to deterioration during storage, especially at high temperature. This study indicates that low-temperature storage can effectively prevent the quality loss of coffee leaves while increasing the bioactive compound GABA.
... For instance, Patay et al. [8] reported that coffee leaves contain higher levels of chlorogenic acid, which functions as UV protection for the skin, compared with coffee beans. Local Ethiopian coffee leaves also contained a much greater mineral content (Ca, Mg, and Fe) than coffee beans [9]. According to Ratanamarno and Surbkar [10] and Chen [9], coffee leaves are the only part of coffee that contains mangiferin, an antioxidant that functions as an anti-inflammatory agent. ...
... Local Ethiopian coffee leaves also contained a much greater mineral content (Ca, Mg, and Fe) than coffee beans [9]. According to Ratanamarno and Surbkar [10] and Chen [9], coffee leaves are the only part of coffee that contains mangiferin, an antioxidant that functions as an anti-inflammatory agent. ...
Coffee leaves contain a wide range of leaf compounds, which vary by growth stage. Recently, the importance of coffee leaf metabolites with beneficial phytochemicals has been widely identified. This research investigated Canephora coffee’s morphological and physiological development and analyzed the phytochemical composition of the main leaf stage. Canephora coffee leaves were harvested and classified into the following five growth stages: S1 (leaf age of 1–4 days), S2 (leaf age of 5–8 days), S3 (leaf age of 9–14 days), S4 (leaf age of 15–20 days), and S5 (leaf age of 21–27 days). The antioxidant activity, total phenol content, flavonoids, and tannin content of coffee leaves at different stages were observed. The results indicated that the highest values for the leaf area, dry weight, greenness, chlorophyll content, and carotenoid content were found at the last stage (S5). The specific leaf area (SLA) differences had higher values in the S3 and S1 growth stages. The youngest leaf phase (S1) was less green, more yellow, and brighter in color than the mature phase. By comparing the assays, it was found that a significant increase in the antioxidant activity and the contents of phenolic compounds, flavonoids, and tannins were observed in the S1 and S2 growth stages.
... the three major beverages in the world. However, its leaves are often discarded in the land fields after trimming the twigs, causing severe waste of resources and environmental problems. Coffee leaves have been consumed as a tea-like beverage by the residents of the countries where coffee plants are grown since the 1800s (Campa & Petitvallet, 2018;X. Chen, 2019) and successfully commercialized in North America in recent years. Since February 2020, the European Food Safety Authority has approved the infusion from coffee leaves as a traditional food (EFSA, 2020). Growing evidences have shown that coffee leaves are rich in biologically active ingredients, such as catechins, chlorogenic acids, mang ...
... hown that coffee leaves are rich in biologically active ingredients, such as catechins, chlorogenic acids, mangiferin, γ-aminobutyric acid (GABA), trigonelline, caffeine, etc., which possess various health benefits such as ameliorating anemia, diarrhea, fever, cough, and migraine and inhibiting oxidative stress and inflammation (Campa et al., 2012;X. Chen, 2019;Klingel, Kremer, Gottstein, Rajcic de Rezende, Schwarz, & Lachenmeier, 2020). All the above phenomena indicate that coffee leaves are promising food ingredients that can be used in functional foods or tea beverages. ...
Gamma-aminobutyric acid (GABA) is a non-protein amino acid that possesses various physiological functions. Our previous study has shown that ultrasound increased GABA accumulation in coffee leaves. In this study, we aimed to uncover the GABA enrichment mechanism by investigating the surface microstructure, cellular permeability, enzyme activities, and metabolomics of coffee leaves under ultrasound treatment. The results showed that ultrasound increased the electrical conductivity and the activities of glutamate decarboxylase, γ-amino aldehyde dehydrogenase, and diamine oxidase by 12.0%, 265.9%, 124.1%, 46.8%, respectively. Environmental scanning electron microscope analysis demonstrated an increased opening of stomata and the rougher surface in the leaves after ultrasound treatment. UPLC-qTOF-MS/MS-based untargeted metabolomics analysis identified 82 differential metabolites involved in various metabolism pathways. Our results indicated that ultrasound changed the surface microstructure of coffee leaves, thereby accelerating the migration of glutamate into the cells; activated related enzymes; regulated C/N metabolism pathways, which lead to the increase of GABA.
... The primary phenolic compounds in coffee leaves differ from those in tea leaves. The major polyphenols in coffee leaves are chlorogenic acids, such as 5-caffeoylquinic acid (5-CQA), 4-caffeoylquinic acid (4-CQA), 3-caffeoylquinic acid (3-CQA), 3, 4-dicaffeoylquinic acid (3, 4-diCQA), 3, 5-dicaffeoylquinic acid (3, 5-diCQA), 4, 5-dicaffeoylquinic acid (4, 5-diCQA), rutin, mangiferin, and others (Chen, 2019). The major flavonoids in C. sinesis tea leaves are catechin, epicatechin (EC), epicatechin gallate, epigallocatechin, and epigallocatechin gallate (EGCG) . ...
The utilization of coffee leaves in kombucha production has intrigued researchers; however, the lack of understanding regarding the characteristics of coffee leaf kombucha (CK) and its differentiation from black tea kombucha (BK) has impeded its application in the beverage industry. Therefore, this study aimed to characterize and compare the physiochemical properties, phytochemical compositions, antioxidant activity, and α‐glucosidase inhibitory ability of kombucha prepared from the leaves of Coffea arabica (CK) and black tea ( Camellia sinensis , BK) and their extracts (CT and BT). After fermentation, pH and the contents of total sugars, reducing sugars, and free amino acids of BK and CK were decreased, whereas the levels of total acids and organic acids, such as gluconic, lactic, and acetic acid were increased. Notably, the concentration of vitamin C in CK was 48.9% higher than that in BK. HPLC analysis exhibited that 5‐caffeoylquinic acid in CT was significantly decreased by 48.0% in CK, whereas the levels of 3‐caffeoylquinic acid and 4‐caffeoylquinic acid were significantly increased after fermentation. The content of caffeine was significantly ( p < 0.05) reduced by 9.5% and 22.0% in BK and CK, respectively, whereas the theobromine level was significantly increased in CK. Notably, CK has superior total phenolic and flavonoid contents and antioxidant activity than BK, whereas BK possesses higher α‐glucosidase inhibitory capacity. Electronic nose analysis demonstrated that sulfur‐containing organics were the main volatiles in both kombuchas, and fermentation significantly increased their levels. Our study indicates that coffee leaves are a promising resource for preparing kombucha.
Practical Application
This article investigates the differences in physicochemical properties, bioactive constituents, antioxidant activity, and α‐glucosidase inhibitory activity of kombucha preparation from black tea and coffee leaves. We have found that after fermentation BK had brighter soup color and higher α‐glucosidase inhibitory capacity, whereas CK had higher levels of total phenols, flavonoids, vitamin C, and antioxidants and lower contents of sugars. This study provides valuable information for the preparation of CK with high‐quality attributes and antioxidant activity.
... In regions where coffee is cultivated, coffee leaves have historically been used to treat or lessen a variety of ailments or disorders (X. Chen, 2019;Mees et al., 2018). For example, coffee leaves have been used in treating asthenia in Haiti (Ferrazzano, Amato, Ingenito, De Natale, & Pollio, 2009) ...
The use of coffee plants is more focused on the coffee beans as a brewing drink or as a food additive. Parts of the coffee plant, such as leaves, are considered as waste and have not been properly utilized. The current study investigates the antioxidant activities and antibacterial activities of Arabica coffee leaves from Yirgacheffe, Gidio Zone, Ethiopia. As a reference, the crude extracts of green/raw and medium roasted beans of coffee were screened for their in vitro antioxidant properties and antibacterial activities. Antioxidant activities were measured by DPPH assay and the reducing power. The findings of this research show that the coffee leaves possessed the highest antioxidant activities in both DPPH and reducing power assays. A linear correlation between concentrations of coffee extract of the leaves and reducing power was observed with a coefficient of y = 0.00312x + 0.0802, (R2 = 0.99472). These results indicated the extract of leaves of coffee has a strongest antioxidant activities compared with green and medium roasted coffee extracts. Moreover, coffee extract has found to be more effective against gram positive bacteria; S.aureus than negative bacteria strains; E. coil. Antioxidant activities for leaf of coffee samples were slightly higher than for the corresponding green and roasted samples while antibacterial activities was significantly lower in leaf of coffee compared to that of green and roasted samples (p < 0.05). Thus, coffee leaf is a very promising resource in the areas of food and pharmaceutical industry, especially, in the beverage industry.
... Therefore, a consistent and accurate vegetative method for coffee plantlets production has not yet been achieved. There is wide variation regarding the rooting capacity among C. arabica cultivars, in addition to genetic variation in the concentration of secondary metabolites 1 www.nature.com/scientificreports/ nitrogen compounds. ...
Caffeine and trigonelline are found in Coffea arabica , and show antioxidant roles and growth and development functions. However, there are no reports on trigonelline and caffeine in relation to coffee rooting. The aim was to evaluate the impact of application of indole-3-butyric acid (IBA) and melatonin on caffeine and trigonelline at different stages of adventitious rooting in cuttings. In addition, to study the correlation between these metabolites and H 2 O 2 , phenols, and antioxidant enzymes. Four treatments (Control, melatonin 21 µM (M21), melatonin 43 µM (M43), and IBA 7380 µM (IBA)) were used, with four replications. The growth and biochemical parameters of the antioxidant system were performed in induction, initiation, and extension rooting stages. Higher concentrations of trigonelline and caffeine quantified in the induction and initiation stages were positively correlated with higher percentage of rooted cuttings. Trigonelline and caffeine were positively correlated with H 2 O 2 in all stages of development of adventitious roots. The correlations of trigoneline and caffeine with phenols and antioxidant enzymes reveal different profiles, depending on the phases. The results indicate that IBA and melatonin increase trigonelline and caffeine during the induction and initiation of adventitious roots in Coffea arabica cuttings, which is correlated with a higher percentage of rooted cuttings.
... The sensory characteristics of sweet flavor, sour taste, bitter taste, sweet taste, wood taste, and earthy taste are significantly influenced by leaf age (Chen, 2019;Fibrianto et al. (2019). The community is aware of the potential effects of unproductive shoots and branches on coffee plant growth and nutritional balance. ...
The district's traditional drink, kawa drink, made from dried coffee leaves, is used by the Kerinci people. The primary purpose of this investigation is to use ethnoscientific research to turn common knowledge about the techniques used in processing kawa drinks into scientific knowledge. This study employs a qualitative, ethnoscientific phenomenological methodology that includes observation, which involves learning where to gather the coffee leaves that will be used to make kawa drinks in the step one. The finding out how to turn coffee leaves into kawa drinks was the second step of the interview. The third step involves documenting several steps in the processing of coffee leaves into kawa drinks and the data must then be subjected to a descriptive qualitative analysis as the final step. The Miles-Huberman approach for data analysis includes data reduction, data presentation, conclusion-drawing, and verification. The study's results show that while the process of transforming kawa drinks into traditional drinks is a local tradition that has developed over the years, the tradition of drinking kawa has not changed since the transformation of local knowledge. The six steps make up the process of converting coffee leaves into kawa drinks: leaves collection, drying, smoke of kawa leaves, packaging, dissolving, and serving drinks. The tradition of making and consuming kawa drinks in Ujung Pasir Kerinci Village has the potential to serve as a source of community knowledge to convert of tradition into scientific science.
... 9,10 However the leaves of the species remain little studied despite the fact that flavonoids, terpenes, catechins, alkaloids, tannins, phenolic acids, and xanthones have already been reported to be present. [11][12][13] Considering the complex and diverse composition of C. arabica leaves' secondary metabolites, analytical methods that enable the accurate identification of such compounds are needed. In most studies, chemical profiling of plant material is addressed by means of liquid chromatography coupled with high-resolution mass spectrometry (LC-HRMS). ...
Introduction:
Many secondary metabolites isolated from plants have been described in the literature owing to their important biological properties and possible pharmacological applications. However, the identification of compounds present in complex plant extracts has remained a great scientific challenge, is often laborious, and requires a long research time with high financial cost.
Objectives:
The aim of this study was to develop a method that allows the identification of secondary metabolites in plant extracts with a high degree of confidence in a short period of time.
Material and methods:
In this study, an ethanolic extract of Coffea arabica leaves was used to validate the proposed method. Countercurrent chromatography was chosen as the initial step for extraction fractionation using gradient elution. Resulting fractions presented a variation of compounds concentrations, allowing for statistical total correlation spectroscopy (STOCSY) calculations between liquid chromatography coupled with high-resolution tandem mass spectrometry (LC-HRMS/MS) and NMR across fractions.
Results:
The proposed method allowed the identification of 57 compounds. Of the annotated compounds, 20 were previously described in the literature for the species and 37 were reported for the first time. Among the inedited compounds, we identified flavonoids, alkaloids, phenolic acids, coumarins, and terpenes.
Conclusion:
The proposed method presents itself as a valid alternative for the study of complex extracts in an effective, fast, and reliable way that can be reproduced in the study of other extracts.
... Previous studies have shown that coffee leaves are rich in phenolic compounds, including chlorogenic acids (CQAs), caffeine, mangiferin, rutin, trigonelline, and other bioactive ingredients. 6 As natural ⊍-amylase and ⊍-glucosidase inhibitors, polyphenols compete with the substrates through binding to the active sites of enzymes, thereby inhibiting the activity of the enzymes. 7 Studies have shown that bioactive components in coffee, such as trigonelline, CQA, and caffeine, exhibit high anti-diabetic activity. ...
Background
Our previous studies have shown that ultrasound‐treated γ‐aminobutyric acid (GABA)‐rich coffee leaves have higher angiotensin‐I‐converting enzyme inhibitory activity than their untreated counterpart. However, whether they have antidiabetic activity remains unknown. In this study, we aimed to investigate the inhibitory activities of coffee leaf extracts (CLEs) prepared with ultrasound (CLE‐U) or without ultrasound (CLE‐NU) pretreatment on α‐amylase and α‐glucosidase. Subsequently, we evaluated the binding interaction between CLE‐U and both enzymes using multi‐spectroscopic and in silico analyses.
Results
Ultrasound pretreatment increased the inhibitory activities of CLE‐U against α‐amylase and α‐glucosidase by 21.78% and 25.13%, respectively. CLE‐U reversibly inhibits both enzymes, with competitive inhibition observed for α‐amylase and non‐competitive inhibition for α‐glucosidase. The static quenching of CLE‐U against both enzymes was primarily driven by hydrogen bond and van der Waals interactions. The α‐helices of α‐amylase and α‐glucosidase were increased by 1.8% and 21.3%, respectively. Molecular docking results showed that the key differential compounds, including mangiferin, 5‐caffeoylquinic acid, rutin, trigonelline, GABA, caffeine, glutamate, and others, present in coffee leaves interacted with specific amino acid residues located at the active site of α‐amylase (ASP197, GLU233, and ASP300). The binding of α‐glucosidase and these bioactive components involved amino acid residues, such as PHE1289, PRO1329, and GLU1397, located outside the active site.
Conclusion
Ultrasound‐treated coffee leaves are potential anti‐diabetic substances, capable of preventing diabetes by inhibiting the activities of α‐amylase and α‐glucosidase, thus delaying starch digestion. Our study provides valuable information to elucidate the possible antidiabetic capacity of coffee leaves through the inhibition of α‐amylase and α‐glucosidase activities. © 2023 Society of Chemical Industry.
... Importantly, these coffee leaf-derived oils can be used as an alternative to herbal essential oils [34]. Moreover, a recent study tested the applicability of coffee leaves for various purposes, including ethnomedicine, facial cleansers, tobacco substitutes, animal feed, proliferating agents, packaging materials, absorbance pads, and deodorizers [35]. ...
Coffee waste is often viewed as a problem, but it can be converted into value-added products if managed with clean technologies and long-term waste management strategies. Several compounds, including lipids, lignin, cellulose and hemicelluloses, tannins, antioxidants, caffeine, polyphenols, carotenoids, flavonoids, and biofuel can be extracted or produced through recycling, recovery, or energy valorization. In this review, we will discuss the potential uses of by-products generated from the waste derived from coffee production, including coffee leaves and flowers from cultivation; coffee pulps, husks, and silverskin from coffee processing; and spent coffee grounds (SCGs) from post-consumption. The full utilization of these coffee by-products can be achieved by establishing suitable infrastructure and building networks between scientists, business organizations, and policymakers, thus reducing the economic and environmental burdens of coffee processing in a sustainable manner.
... Coffee leaves, the by-products of coffee plants, are rich in bioactive compounds such as mangiferin, rutin, chlorogenic acids, caffeine, trigonelline, et al. (Chen, 2019). These compounds have various health benefits such as antioxidant, anti-inflammatory, anti-hypertensive, and anti-microbial activities as well as relieving diarrhea, pain, fever, cough, bleeding, headache, et al. (Ji, Ma, & Chen, 2021;Patay, Bencsik, & Papp, 2016). ...
Tea processing steps affected the proximate composition, enzyme activity and bioactivity of coffee leaves; however, the effects of different tea processing steps on the volatiles, non-volatiles, color, and sensory characteristics of coffee leaves have yet been demonstrated. Here the dynamic changes of volatile and non-volatile compounds in different tea processing steps were investigated using HS-SPME/GC-MS and HPLC-Orbitrap-MS/MS, respectively. A total of 53 differential volatiles (alcohol, aldehyde, ester, hydrocarbon, ketone, oxygen heterocyclic compounds, phenol, and sulfur compounds) and 50 differential non-volatiles (xanthone, flavonoid, organic acid, amino acid, organic amine, alkaloid, aldehyde, and purine et al.) were identified in coffee leaves prepared from different processing steps. Kill-green, fermentation, and drying steps significantly influenced the volatiles; however, kill-green, rolling, and drying steps significantly affected the color of coffee leaves and their hot water infusion. The coffee leaf tea that was prepared without the kill-green process was found to have a more pleasant taste as compared to the tea that was prepared with the kill-green process. This can be attributed to the fact that the former contained lower levels of flavonoids, chlorogenic acid, and epicatechin, but had higher levels of floral, sweet, and rose-like aroma compounds. The binding interactions between the key differential volatile and non-volatile compounds and the olfactory and taste receptors were also investigated. The key differential volatiles, pentadecanal and methyl salicylate generate fresh and floral odors by activating olfactory receptors, OR5M3 and OR1G1, respectively. Epicatechin showed a high affinity to the bitter receptors, including T2R16, T2R14, and T2R46. Since the specific content of differential compounds in different samples varies greatly, the dose-effect and structure-function relationships of these key compounds and the molecular mechanism of the odor and taste of coffee leaf tea need to be further studied.
... Then, the targeted metabolomic analysis identified several compounds that were highly concentrated in CC or WR leaves (Figure 3; Supplemental Table 2). The most abundant compounds in CC leaves were chlorogenic acids (3,4 and 5caffeoylquinic acids), caffeine, trigonelline, vicenin 2 and theobromine, which is consistent with previous reports (Campa et al., 2012;Funlayo et al., 2017;Chen, 2019;Cangeloni et al., 2022). Chlorogenic acids are well-known compounds for their antimicrobial activities (Sung and Lee, 2010;Su et al., 2014;Martıńez et al., 2017). ...
Introduction
Products of plant secondary metabolism, such as phenolic compounds, flavonoids, alkaloids, and hormones, play an important role in plant growth, development, stress resistance. The plant family Rubiaceae is extremely diverse and abundant in Central America and contains several economically important genera, e.g. Coffea and other medicinal plants. These are known for the production of bioactive polyphenols (e.g. caffeine and quinine), which have had major impacts on human society. The overall goal of this study was to develop a high-throughput workflow to identify and quantify plant polyphenols.
Methods
First, a method was optimized to extract over 40 families of phytochemicals. Then, a high-throughput metabolomic platform has been developed to identify and quantify 184 polyphenols in 15 min.
Results
The current metabolomics study of secondary metabolites was conducted on leaves from one commercial coffee variety and two wild species that also belong to the Rubiaceae family. Global profiling was performed using liquid chromatography high-resolution time-of-flight mass spectrometry. Features whose abundance was significantly different between coffee species were discriminated using statistical analysis and annotated using spectral databases. The identified features were validated by commercially available standards using our newly developed liquid chromatography tandem mass spectrometry method.
Discussion
Caffeine, trigonelline and theobromine were highly abundant in coffee leaves, as expected. Interestingly, wild Rubiaceae leaves had a higher diversity of phytochemicals in comparison to commercial coffee: defense-related molecules, such as phenylpropanoids (e.g., cinnamic acid), the terpenoid gibberellic acid, and the monolignol sinapaldehyde were found more abundantly in wild Rubiaceae leaves.
... During the peak season of coffee harvest, cherries are selected from trees and the leaves are usually considered as agricultural waste. Currently, there are limited studies disclosed about the phytochemical constituents of the extracts from coffee leaves (Ji et al., 2022;X.M. Chen, 2018;Chen, 2019). For instance, free radical scavenging activities as possible medicinal platforms to inspect phytochemical constituents have also been reported from aqueous extracts of coffee leaves Widyastuti et al., 2020). ...
Due to the pandemics of COVID-19, herbal medicine has recently been explored for possible antiviral treatment and prevention via novel platform of microbial fuel cells. It was revealed that Coffea arabica leaves was very appropriate for anti-COVID-19 drug development. Antioxidant and anti-inflammatory tests exhibited the most promising activities for C. arabica ethanol extracts and drying approaches were implemented on the leaf samples prior to ethanol extraction. Ethanol extracts of C. arabica leaves were applied to bioenergy evaluation via DC-MFCs, clearly revealing that air-dried leaves (CA-A-EtOH) exhibited the highest bioenergy-stimulating capabilities (ca. 2.72 fold of power amplification to the blank). Furthermore, molecular docking analysis was implemented to decipher the potential of C. arabica leaves metabolites. Chlorogenic acid (-6.5 kcal/mol) owned the highest binding affinity with RdRp of SARS-CoV-2, showing a much lower average RMSF value than an apoprotein. This study suggested C. arabica leaves as an encouraging medicinal herb against SARS-CoV-2.
... The contents of caffeine, chlorogenic acid, and quinic acid were analyzed semi quantitatively using 2-amino-3-(2-chloro-phenyl)- (Chen, 2019;Júnior et al., 2012;Ngamsuk & Huang, 2019;Patay et al., 2016). Flavonoids (20.513% in ACL and 6.818% in ACF) including flavones, isoflavonoids, flavanols, flavanonols, and flavone glycosides, such as rutin, kaempferol, quercetin, catechin, epicatechin, procyanidin A 2 , procyanidin B 1 , procyanidin B 2 , and procyanidin C 1 are also present. ...
Abstract This study aimed to compare chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities of coffee flowers (ACF) and coffee leaves (ACL) with green coffee beans (ACGB) of Coffea Arabica L. The chemical compositions were determined by employing high‐performance liquid chromatography–mass spectroscopy (HPLC–MS) and gas chromatography–mass spectroscopy (GC–MS) techniques. Antioxidant effects of the components were evaluated using DPPH and ABTS radical scavenging assays, and the ferric reducing antioxidant power (FRAP) assay. Their acetylcholinesterase inhibitory activities were also evaluated. The coffee sample extracts contained a total of 214 components identified by HPLC‐MS and belonged to 12 classes (such as nucleotides and amino acids and their derivatives, tannins, flavonoids, alkaloids, benzene, phenylpropanoids, and lipids.), where phenylpropanoids were the dominant component (>30%). The contents of flavonoids, alkaloids, saccharides, and carboxylic acid and its derivatives in ACF and ACL varied significantly (p 1, p 4, or
... During the last years, there has been a continuous and progressive interest increase in coffee leaves applications as a potential alternative to tea, and as food supplement [1]. Coffee leaves contain several phytochemical molecules such as alkaloids, flavonoids, terpenes, tannins, xanthonoids, phenolic acids, phytosterol, amino acids and carotenoids, which help to give coffee its antioxidant, anti-inflammatory, antihypertensive, anticancer, antibacterial and antifungal properties [2,3]. Furthermore, mangiferin has been previously investigated in relation to heart diseases. ...
Coffea arabica L. leaves represent a viable alternative to the canonical matrices used for preparation of beverages, such as tea leaves and grounded coffee beans. Coffee leaves infusions are rich in antioxidant phenolic compounds and have a lower concentration of caffeine. Due to increasing interest in this field, a complete study of the bioactive compounds as chlorogenic acids, xanthones and alkaloids is noteworthy. C. arabica leaves were subjected to ultrasound-assisted extraction, and the extracts were studied via nuclear magnetic resonance spectroscopy (NMR) and chromatographic techniques coupled with mass spectrometry (HPLC-MSn) to identify and quantify the secondary metabolites profile through an untargeted data dependent approach. A quantitative analysis was performed for the major components—chlorogenic acids, mangiferin, caffeine and trigonelline—via HPLC-MS in Single Ion Monitoring (SIM) mode. In total, 39 compounds were identified. The presence of these bioactive compounds proved the strong potential of C. arabica leaves as functional food and as an alternative to classic infused beverages.
... For a long time, in India, Jamaica, and Java, the coffee leaf has been used to improve health as ethnomedicine, animal feed, lactobacillus proliferators, and organic fungicides [26]. The component of the coffee leaf has many distinct phytochemicals with a variety of potential biological activities, such as amino acids, alkaloids (caffeine), flavonoids (anthocyanins), xanthonoids (mangiferin), tannins, phenolic acids (caffeic acid, chlorogenic acid), and catechins [27,28]. For example, mangiferin has exhibited anti-inflammatory, antidiabetic, anti-hyperlipidemia, anti-oxidation, and neuroprotective effects; chlorogenic acid can inhibit oxidative stress, inflammation, aging, and cancer [29][30][31][32]. ...
In the current climate, many countries are in dire need of effective preventive methods to curb the Severe Acute Respiratory Syndrome Coronavirus Type 2 (SARS-CoV-2) pandemic. The purpose of this research is to screen and explore natural plant extracts that have the potential to against SARS-CoV-2 and provide alternative options for SARS-CoV-2 prevention and hand sanitizer or spray-like disinfectants. We first used Spike-ACE2 ELISA and TMPRSS2 fluorescence resonance energy transfer (FRET) assays to screen extracts from agricultural by-products from Taiwan with the potential to impede SARS-CoV-2 infection. Next, the SARS-CoV-2 pseudo-particles (Vpp) infection assay was tested to validate the effectiveness. We identified an extract from coffee leaf (Coffea Arabica), a natural plant that effectively inhibited wild-type SARS-CoV-2, and five Variants of Concern (Alpha, Beta, Gamma, Delta, and Omicron strain) from entering host cells. In an attempt to apply coffee leaf extract for hand sanitizer or spray-like disinfectants, we designed a skin-like gelatin membrane experiment. We showed that the high concentration of coffee leaf extract on the skin surface could block SARS-CoV-2 into cells more potently than 75% Ethanol, a standard disinfectant to inactivate SARS-CoV-2. Finally, LC-HRMS analysis was used to identify compounds such as caffeine, chlorogenic acid (CGA), quinic acid, and mangiferin that are associated with an anti-SARS-CoV-2 activity. Our results demonstrated that coffee leaf extract, an agricultural by-product effectively inhibits SARS-CoV-2 Vpp infection through an ACE2-dependent mechanism and may be utilized to develop products against SARS-CoV-2 infection.
... They are discarded in the land field when trim the branches off coffee trees, thus leading to the waste of resources and causing sever environmental problem. However, coffee leaves are rich in phytochemicals such as chlorogenic acids, mangiferin, rutin, amino acids, proteins, and carbohydrates, therefore, coffee leaves have been made into coffee leaf tea or used as ethnic medicine in the countries such as Ethiopia, Indonesia, Sumatra, Uganda, Nicaragua (Chen, 2019). The biologically active compounds in coffee leaves are excellent reductants, capping agents, and stabilizers that can be used to green synthesis of NPs. ...
Plant extracts have been widely used to green synthesize zinc oxide nanoparticles (ZnO NPs); however, how the combination of ultrasound and coffee leaf extract (CLE) affects the structure characteristics and the yield of ZnO NPs remains unknown. In this study, we used CLE to green synthesize ZnO NPs with the help of ultrasound. The highest yield (43.59 ± 0.13%) of ZnO NPs was obtained under the optimal processing conditions of pH = 8.0, mass ratio of coffee leaves to C4H6O4Zn•2H2O = 1.71, ultrasound time = 10 min, ultrasound frequency = 28/40 kHz, ultrasound power = 180 W, and synthesis temperature = 30 °C. The as-synthesized ZnO NPs were characterized by UV–-Vis, SEM, EDX, TEM, FTIR, XRD, and zeta potential analyses. SEM and TEM analyses revealed that ZnO NPs synthesized using ultrasound-assisted method were spherical with an average particle size of 8.29 ± 1.38 nm, which was smaller than ZnO NPs synthesized without ultrasound treatment (10.48 ± 1.57 nm) and the chemically synthesized ZnO NPs (17.15 ± 2.84 nm). HPLC analysis showed that the phenolic compounds in coffee leaves, especially 5-CQA, were the main reductants and chelating agents for ZnO NPs synthesis. The synthesized ZnO NPs were used to load mangiferin, which was control released under pH 7.4 over 132 h. Our study provides an easy and eco-friendly method using CLE assisted with ultrasound for green synthesis of ZnO NPs which can be used as nanocarriers to control release of mangiferin.
... Products with high content of chlorogenic acids from green coffee beans have been successfully marketed [8]. As beans, leaves could also be recommended for their high content of polyphenolic compounds [9]. In addition, the leaves of some coffee species provide a discrete content of xanthones, which have not always been detected in coffee beans. ...
While coffee beans have been studied for many years, researchers are showing a growing interest in coffee leaves and by-products, but little information is currently available on coffee species other than Coffea arabica and Coffea canephora. The aim of this work was to perform a targeted and untargeted metabolomics study on Coffea arabica, Coffea canephora and Coffea anthonyi. The application of the recent high-resolution mass spectrometry-based metabolomics tools allowed us to gain a clear overview of the main differences among the coffee species. The results showed that the leaves and fruits of Coffea anthonyi had a different metabolite profile when compared to the two other species. In Coffea anthonyi, caffeine levels were found in lower concentrations while caffeoylquinic acid and mangiferin-related compounds were found in higher concentrations. A large number of specialized metabolites can be found in Coffea anthonyi tissues, making this species a valid candidate for innovative healthcare products made with coffee extracts.
Excessive accumulation of advanced glycation end products (AGEs) in the body is associated with diabetes and its complications. In this study, we aimed to explore the potential and mechanism of coffee leaf extract (CLE) in inhibiting the generation of AGEs and their precursors in an in vitro glycation model using bovine serum albumin and glucose (BSA–Glu) for the first time. High‐performance liquid chromatography analysis revealed that CLE prepared with ultrasound pretreatment (CLE‐U) contained higher levels of trigonelline, mangiferin, 3,5‐dicaffeoylquinic acid, and γ‐aminobutyric acid than CLE without ultrasound pretreatment (CLE‐NU). The concentrations of these components, along with caffeine and rutin, were dramatically decreased when CLE‐U or CLE‐NU was incubated with BSA–Glu reaction mixture. Both CLE‐U and CLE‐NU exhibited a dose‐dependent inhibition of fluorescent AGEs, carboxymethyllysine, fructosamine, 5‐hydroxymethylfurfural, 3‐deoxyglucosone, glyoxal, as well as protein oxidation products. Notably, CLE‐U exhibited a higher inhibitory capacity compared to CLE‐NU. CLE‐U effectively quenched fluorescence intensity and increased the α‐helix structure of the BSA–Glu complex. Molecular docking results suggested that the key bioactive compounds present in CLE‐U interacted with the arginine residues of BSA, thereby preventing its glycation. Overall, this research sheds light on the possible application of CLE as a functional ingredient in combating diabetes by inhibiting the generation of AGEs.
Coffee leaves are currently emerging as a promising agri-food resource rich in phenolics. This study aims to valorise coffee leaf powder (CLP) by incorporating it in refined wheat flour rusk formulations and analyse its physio-chemical, rheological, functional and sensory characteristics. The progressive replacement of CLP improved the dietary fibre (2.51 ± 0.2%), ash (1.09 ± 0.11%), and water absorption capacity (59.7 ± 0.1%) of the flours. It considerably enhanced the falling number and sedimentation values of the flour blends while decreased the loaf volume. Progressive increase in the dietary phenolics (232.21–435.19 mg/100 g), chlorogenic acid (6.0–7.5 mg/100 g), and ABTS antioxidant activity (963.89–1607.25 µMTEAC/g) of the rusks was observed upon CLP addition. Rusks with 3% CLP were found to have significantly acceptable physical and sensory characteristics. Thus, supplementation of CLP in rusk helps in valorising coffee leaves besides providing a functional bakery product to the coffee industry.
Selection of plant extracts as bioactive phytochemical source to synthesize nanoparticles is highly demanding due to the biocompatibility, nontoxicity, and cost-effectiveness over other available physical and chemical methods. Here, for the first time, Coffee arabica leaf extracts (CAE) were used to produce highly stable silver nanoparticles (AgNPs) and the corresponding bio reduction, capping and stabilization mechanism mediated by dominant isomer 5-caffeoylquinic acid (5-CQA) is discussed. UV–Vis, FTIR, μRaman spectroscopy, TEM, DLS and Zeta potential analyzer measurements were employed to characterize these green synthesized NPs. The affinity of 5-CQA capped CAE–AgNPs to thiol moiety of amino acid is utilized for the selective as well as sensitive detection of L-cysteine (L-Cys) to a low detection limit of 0.1 nM, as obtained from its μRaman spectra. Hence, the proposed novel, simple, eco-friendly, and economically sustainable method can provide a promising nanoplatform in the field of biosensors compliant with large-scale industrial production of AgNPs without aid of further instrumentation.
Along with health concern, choosing of plants as bioactive phytochemical source to synthesize nanoparticles is highly demanding due to the biocompatibility, nontoxicity, and cost-effectiveness over other available physical and chemical methods. Here, for the first time, Coffee arabica leaf extracts (CAE) were used to produce highly stable silver nanoparticles (AgNPs) and corresponding bio reduction, capping and stabilization mechanism mediated by 5-caffeoylquinic acid (5-CQA) is discussed. UV-Vis, FTIR, Raman spectroscopy, TEM, DLS and Zeta potential analyzer measurements were used to characterize these green synthesized NPs. The affinity of 5-CQA capped CAE-AgNPs to thiol moiety of amino acid is utilized for the selective as well as sensitive detection of L-cysteine (Cys) to a low detection limit of 0.1nM. Hence, the proposed novel, simple, eco-friendly, and economically sustainable method can provide a promising nanoplatform in the field of biosensors which is compliant with large-scale industrial production of AgNPs without aid of instruments.
γ-aminobutyric acid (GABA) is a non-protein amino acid which naturally and widely occurs in animals, plants, and microorganisms. As the chief inhibitory neurotransmitter in the central nervous system of mammals, it has become a popular dietary supplement and has promising application in food industry. The current article reviews the most recent literature regarding the physiological functions, preparation methods, enrichment methods, metabolic pathways, and applications of GABA. This review sheds light on developing GABA-enriched plant varieties and food products, and provides insights for efficient production of GABA through synthetic biology approaches.
Indonesia is the fourth largest coffee producer in the world. Currently the only part of coffee that is widely used is the seeds, while kawa or coffee leaves are still considered waste by the community and are underutilized. Coffee leaves contain flavonoids, alkaloids, saponins, caffeine, and polyphenols. The phenolic acids contained in coffee leaves are antioxidant compounds that can function to eliminate free radicals in the body which are very beneficial for health. Based on these data, coffee leaves can be innovated into new breakthroughs, coffee leaves which are considered as waste are converted into useful products. Coffee leaves are processed into beverage products that are rich in anti-oxidants. This product is made by drying method then the leaves are torn or mashed and added with several selected spices such as ginger, lemongrass, cinnamon, cloves, nutmeg, rock sugar, honey, palm sugar and milk. BALDAKO HEALTHY has five flavors namely, coffee leaf with ginger and honey, coffee leaf with lemongrass and rock sugar, coffee leaf with cinnamon and palm sugar, coffee leaf with nutmeg and honey, and coffee leaf with cloves, rock sugar and milk. This drink is packaged in sachets at an economical price and easy to carry when traveling, the way of making it is also very practical, just brew it with warm water.
In this study, lipopolysaccharide (LPS)-induced Caco-2/U937 co-culture was used to investigate the anti-inflammatory mechanism of coffee leaf extract (CLE). HPLC analysis found that 5-caffeoylquinic acid (5-CQA) and epicatechin were degraded by 96.66 % and 85.35 %, respectively after 24 h incubation, while rutin and trigonelline remained unchanged. The absorption efficiency of 4,5-dicaffeoylquinic acid (4,5-diCQA) and mangiferin were higher than the other phytochemicals, reaching 46.90 % and 37.65 %, respectively. CLE significantly inhibited TNF-α, IL-1β, and IL-8 produced by LPS-induced U937 cells in the basolateral side as well as IL-8 produced by apical Caco-2 cells, thereby inhibiting the intestinal monolayer leakage evidenced by the increase of transepithelial electrical resistance (TEER) values. CLE ameliorated some of the LPS-induced impaired cellular immunometabolism, including amino acid and energy metabolisms. Our study indicated that CLE inhibited the pro-inflammatory cytokines and regulated the metabolites in the co-culture system, thus recovering the disrupted intestinal monolayer caused by inflammation.
The production of coffee leaf tea (Coffea arabica) in El Salvador and the influences of processing steps on non-volatile compounds and volatile aroma-active compounds were investigated. The tea was produced according to the process steps of conventional tea (Camellia sinensis) with the available possibilities on the farm. Influencing factors were the leaf type (old, young, yellow, shoots), processing (blending, cutting, rolling, freezing, steaming), drying (sun drying, oven drying, roasting) and fermentation (wild, yeast, Lactobacillus). Subsequently, the samples were analysed for the maximum levels of caffeine, chlorogenic acid, and epigallocatechin gallate permitted by the European Commission. The caffeine content ranged between 0.37–1.33 g/100 g dry mass (DM), the chlorogenic acid was between not detectable and 9.35 g/100 g DM and epigallocatechin gallate could not be detected at all. Furthermore, water content, essential oil, ash content, total polyphenols, total catechins, organic acids, and trigonelline were determined. Gas chromatography—mass spectrometry—olfactometry and calculation of the odour activity values (OAVs) were carried out to determine the main aroma-active compounds, which are β-ionone (honey-like, OAV 132-927), decanal (citrus-like, floral, OAV 14-301), α-ionone (floral, OAV 30-100), (E,Z)-2,6-nonadienal (cucumber-like, OAV 18-256), 2,4-nonadienal (melon-like, OAV 2-18), octanal (fruity, OAV 7-23), (E)-2 nonenal (citrus-like, OAV 1-11), hexanal (grassy, OAV 1-10), and 4-heptenal (green, OAV 1-9). The data obtained in this study may help to adjust process parameters directly to consumer preferences and allow coffee farmers to earn an extra income from this by-product.
Many traditional healing systems are based on natural biological resources, and there is a general shift in most parts of the world towards natural medicine, with direct implications on the demand and supply of medicinal plants. This review highlights the economic importance of medicinal plants, their contribution to healthcare systems, and potential opportunities for rural economic development through cultivation. A systematic literature review with specific search terms related to medicinal plants was used to collect scientific and non-scientific information from peer-reviewed literature and grey literature databases. The findings indicate that trade in medicinal plants is increasing, and although they are considered minor crops compared to major food crops, their value is among the highest in the list of traded plants globally. The trade also serves as a revenue source for many rural livelihoods, with women playing a significant role. Medicinal plants contribute to primary health care in many developing countries, and they are also an essential source of modern drug discovery. Cultivation of medicinal plants offers emerging rural farmers an opportunity to grow these plants as new and alternative crops, thus reducing unsustainable wild harvesting and competition with established commercial farmers who mostly focus on food crops. Furthermore, medicinal plant cultivation should be promoted as one of the options for local economic development and sustainability through job creation, the revival of the rural economy, and income generation for small businesses, such as the transport businesses, involved in the value chain. Land accessibility, financial resources, and direct market access for rural communities can elevate their contribution to the industry. Formalisation of the lower levels of the medicinal plant trade is also recommended.
Significance:
• Cultivation is a viable option for biodiversity conservation of medicinal plants and ensuring a goodquality supply of plant materials.
• Cultivation of medicinal plants – a source of natural products used in product development – can contribute to job creation, income generation, and rural economies in developing countries.
• This review underlines the importance of medicinal plants in product development, the contribution of the industry to economies of different countries, and the potential for cultivation.
The production of coffee leaf tea (Coffea arabica) in El Salvador and the influences of processing steps on non-volatile compounds and volatile aroma-active compounds were investigated. The tea was produced according to process steps of conventional tea (Camellia sinensis) with available possibilities on the farm. Influencing factors were the leaf type (old, young, yellow, shoots), processing (blending, cutting, rolling, freezing, steaming), drying (sun drying, oven drying, roasting) and fermentation (wild, yeast, Lactobacillus). Subsequently, the samples were analysed for the maximum levels of caffeine, chlorogenic acid, and epigallocatechin gallate permitted by the European Commission. The caffeine content varied between 0.37 g/100 g dry mass (DM) and 1.33 g/100 g DM, the chlorogenic acid between not detectable and 9.35 g /100 g DM and epigallocatechin gallate could not be detected at all. Furthermore, water content, essential oil, ash content, total polyphenols, total catechins, organic acids, and trigonelline were determined. Gas chromatography—mass spectrometry-olfactometry and calculating of the odour activity values (OAVs) were carried out to determine the main aroma-active compounds, which are β-ionone (honey-like, OAV 132-927), decanal (citrus-like, floral, OAV 14-301), α-ionone (floral, OAV 30-100), (E,Z)-2,6-nonadienal (cucumber-like, OAV 18-256), 2,4-nonadienal (melon-like, OAV 2-18), octanal (fruity, OAV 7-23), (E)-2 nonenal (citrus-like, OAV 1-11), hexanal (grassy, OAV 1-10), and 4-heptenal (green, OAV 1-9).
The current review article is an attempt to explain the therapeutic potential of mangiferin, a bioactive compound of the mango, against lifestyle-related disorders. Mangiferin (2-β-D-glucopyranosyl-1,3,6,7-tetrahydroxy-9H-xanthen-9-one) can be isolated from higher plants as well as the mango fruit and their byproducts (i.e. peel, seed, and kernel). It possesses several health endorsing properties such as antioxidant, antimicrobial, antidiabetic, antiallergic, anticancer, hypocholesterolemic, and immunomodulatory. It suppresses the activation of peroxisome proliferator activated receptor isoforms by changing the transcription process. Mangiferin protects against different human cancers, including lung, colon, breast, and neuronal cancers, through the suppression of tumor necrosis factor α expression, inducible nitric oxide synthase potential, and proliferation and induction of apoptosis. It also protects against neural and breast cancers by suppressing the expression of matrix metalloproteinase (MMP)-9 and MMP-7 and inhibiting enzymatic activity, metastatic potential, and activation of the β-catenin pathway. It has the capacity to block lipid peroxidation, in order to provide a shielding effect against physiological threats. Additionally, mangiferin enhances the capacity of the monocyte-macrophage system and possesses antibacterial activity against gram-positive and gram-negative bacteria. This review summarizes the literature pertaining to mangiferin and its associated health claims.
As a potential beverage, coffee leaf tea may possess both qualities of brewed coffee and regular tea. Thus, making it an attractive beverage in years to come. One of the main qualities is the leaf’s phenolic content, which is chiefly attributed with health benefits. However, the leaf’s total phenolic content may be adversely affected by heat during the drying process. Coffee leaves were dried using a combined drying process, high-temperature short-time (HTST) and convective drying, to assess the optimal drying parameters for both total phenolic content preservation and drying time reduction. To reach conclusions, a central composite rotational design (CCRD) was employed. With both temperature and thickness as independent variables, a response surface using time as dependent variable was generated. The temperature ranged from 80°C to 110°C and the thickness from 1cm to 3cm. Results indicate that the HTST pretreatment significantly reduced the drying time without affecting the total phenolic content; that is, the CCRD analysis on the effect of the HTST pretreatment on the total phenolic content did not yield statistically significant results.
The use of coffee leaves as a novel beverage has recently received consumer interest, but there is little known about how processing methods affect the quality of final product. We applied tea (white, green, oolong and black tea) processing methods to process coffee leaves and then investigated their effects on phytochemical composition and related antioxidant and anti-inflammatory properties. Using Japanese-style green tea-processing of young leaves, and black tea-processing of mature (BTP-M) coffee leaves, produced contrasting effects on phenolic content, and associated antioxidant activity and nitric oxide (NO) inhibitory activity in IFN-γ and LPS induced Raw 264.7 cells. BTP-M coffee leaves also had significantly (P <.05) higher responses in NO, iNOS, COX-2, as well as a number of cytokines, in non-induced Raw 264.7. Our findings show that the age of coffee leaves and the type of processing method affect phytochemical profiles sufficiently to produce characteristic antioxidant and anti-inflammatory activities.
The understorey origin of coffee trees and the strong plasticity of Coffea arabica leaves in relation to contrasting light environments have been largely shown. The adaptability of coffee leaves to changes in light was tested under controlled conditions by increasing the illumination rate on C. arabica var. Naryelis seedlings acclimated to low light conditions and observing leaf responses at three different developmental stages (juvenile, growing and mature). Only mature leaves proved capable of adapting to new light conditions. In these leaves, different major mechanisms were found to contribute to maintaining a good photosynthetic level. With increased illumination, a high photosynthetic response was conserved thanks to fast nitrogen remobilization, as indicated by SPAD values and the photorespiration rate. Efficient photoprotection was accompanied by a great ability to export sucrose, which prevented excessive inhibition of the Calvin cycle by hexose accumulation. In contrast, in younger leaves, increased illumination caused photodamage, observable even after 9 days of treatment. One major finding was that young coffee leaves rely on the accumulation of chlorogenic acids, powerful antioxidant phenolic compounds, to deal with the accumulation of reactive oxygen species rather than on antioxidant enzymes. Due to a lack of efficient photoprotection, a poor ability to export sucrose and inadequate antioxidant protection, younger leaves seemed to be unable to cope with increased illumination. In these leaves, an absence of induced antioxidant enzyme activity was accompanied, in growing leaves, by an absence of antioxidant synthesis or, in juvenile leaves, inefficient synthesis of flavonoids because located in some epidermis cells. These observations showed that coffee leaves, at the beginning of their development, are not equipped to withstand quick switches to higher light levels. Our results confirm that coffee trees, even selected for full sunlight conditions, remain shade plants possessing leaves able to adapt to higher light levels only when mature.
Coffea arabica L. is the most well‐known and studied Coffea taxa, which is very popu‐ lar in both scientific and social fields. This comprehensive work was created in order to describe its phytochemical composition and to present the metabolism of caffeine, which is the most important alkaloid from this plant. The analytical methods used for caffeine determination such as chromatographic, electrochemical, and spectroscopic techniques are also presented. In addition, this work emphasizes the medicinal importance of caf‐ feine, which can present both important beneficial and secondary effects for human body.
Coffea (coffee) species are grown in almost all countries along the Equator. Many members of
the genus have a large production history and an important role both in the global market and
researches. Seeds (Coffeae semen) are successfully used in food, cosmetic, and pharmaceutical
industries due to its caffeine and high polyphenol content. Nowadays, the three best-known
coffee species are Arabic (Coffea arabica L.), Robusta (Coffea robusta L. Linden), and Liberian
coffees (Coffea liberica Hier.). Even though, many records are available on coffee in scientific
literature, wild coffee species like Bengal coffee (Coffea benghalensis Roxb. Ex Schult.) could
offer many new opportunities and challenges for phytochemical and medical studies.In this
comprehensive summary, we focused on the ethnomedicinal, phytochemical, and medical
significance of coffee species up to the present.
A process is provided for preparing (1) a first composition obtained by extracting a plant material with a single phase mixture of water and at least a first organic solvent under agitation so as to obtain a first extract rich in polyphenol oligomers, wherein the first composition is the first extract, and (2) a second composition obtained by extracting at least a portion of the first extract with a biphasic mixture of water and at least a second organic solvent under agitation so as to obtain a second extract rich in polyphenol monomers, dimers, and trimers, wherein the second composition is the second extract. Food products, mendicants, and cosmetics containing the first composition or the second composition are also provided.
The present invention relates generally to reverse-m ice liar system comprising a hydrosoluble therapeutically active agent. Reverse micelles according to the invention are particularly useful to deliver drugs. The present invention also relates to pharmaceutical composition comprising said reverse micelles and methods for preparing the same.
γ-Aminobutyric acid (GABA) is one of the major inhibitory neurotransmitters in the central nervous system. It has multiple positive effects on mammalian physiology and is an important bioactive component of tea (Camellia sinensis). GABA generally occurs at a very low level in plants but GABA content increases substantially after exposure to a range of stresses, especially oxygen-deficiency. During processing of tea leaves, a combination of anoxic stress and mechanical damage are essential for the high accumulation of GABA. This is believed to be initiated by a change in glutamate decarboxylase activity, but the underlying mechanisms are unclear. In the present study we characterized factors regulating the expression and activity of three tea glutamate decarboxylase genes (CsGAD1, 2, and 3), and their encoded enzymes. The results suggests that, unlike the model plant Arabidopsis thaliana, there are dual mechanisms regulating the accumulation of GABA in tea leaves exposed to multiple stresses, including activation of CsGAD1 enzymatic activity by calmodulin upon the onset of the stress and accumulation of high levels of CsGAD2 mRNA induced by a combination of anoxic stress and mechanical damage.
Mangiferin has high potential as a cancer chemopreventive agent; but readily available sources are scarce. Therefore, the concentration of mangiferin and its isomer, were quantitated in the leaves of five species of Coffee leaves from Brazil and Costa Rica respectively. The amount of total mangiferins in methanol extracts of the Brazilian species; was in the range 0.67–4.97 g/kg, whereas in the Costa Rican species, it lay in the range 0.85–4.01 g/kg. In 90 % of cases, mangiferin accounted for 80 % or more of total mangiferins; as opposed to isomangiferin. Infusion studies with powdered leaves of a commercial Brazilian species (Coffea arabica) shows that the release of mangiferins is temperature dependent and that release at 100 °C (1.6 ± 0.06 g/kg) is instantaneous, but approximately 50 % less compared to prolonged methanol extraction (3.05 ± 0.16 g/kg). Consumption of Coffee leaf tea brews, as a natural source of mangiferins, may contribute significantly to elevated intake of these potentially health-promoting phenolic compounds.
Coffea benghalensis B. Heyne ex Schult. as a wild Indian coffee species, has been rarely studied and applied in the industry nowadays. In this work, histological characters of the leaf and petiole, and polyphenolic compounds of the leaf, immature pericarp and seed were studied by LC/MS, and compared with C. arabica as a control species. The epidermis of the leaf and petiole of C. benghalensis is covered by cuticle. The leaf consists of a heterogeneous mesophyll with intercellular, palisade and spongy cells, and collateral closed bundles. These are surrounded by sclerenchyma in the petiole. Compared with Arabic coffee, the cuticle was thicker; epidermis and spongy cells smaller, and palisade cells were longer in the leaf of Bengal coffee. In the petiole, the central bundle continues into 2 small bundles in contrast to the six ones in the Arabic coffee. Five phenolic acids were identified in the leaf, immature pericarp and seed, and 4 flavonols in the leaf and pericarp. Chlorogenic acid was dominant in the non-hydrolysed seed extract, while caffeic acid in the hydrolysed extract, and isoquercitrin and rutin in the non-hydrolysed extract of the leaf. All compounds were represented at a low level in the immature pericarp. Chlorogenic, ferulic, p-coumaric and sinapic acid occur in larger amounts in the leaf and seed of C. arabica. Flavonols were documented at a higher level in the leaf of Bengal than of Arabic coffee. These preliminary results highlight the importance of study of coffee species. © 2016, Romanian Society for Pharmaceutical Sciences. All rights reserved.
Nitrogen (N) is the main element required for plant development. N fertilization interferes directly in N content in tissues, antioxidant systems, chlorophyll content and photosynthesis. We investigated the action of three levels of N (0, 150 and 300 kg N ha−1) in coffee (Coffea arabica L.) cv. Catuaí Vermelho IAC 44 leaves of plants during distinct fruit development stages (from pinhead drop to dried fruit). Leaf N content, net photosynthesis, chlorophyll content, total soluble protein and the activities of catalase, superoxide dismutase, guaiacol peroxidase and ascorbate peroxidase were analyzed. Leaf N content, net photosynthesis, chlorophyll and protein content increased significantly with N supply (N deficient plants exhibited visual symptoms of chlorosis). Antioxidant enzymes showed increased specific activities during fruit development, and decreases with N fertilization, being higher in absence of N. We identified two bands of Mn–SOD with increased activities and one of Fe–SOD, but they did not exhibit high SOD activity remaining essentially constant. Curiously, Cu/Zn–SOD isoenzymes were not detected, despite the fact that they are frequently abundant in plants. A relationship between N fertilization and antioxidant enzyme activities were founded in coffee leaves during fruit development indicating high activity of enzymatic antioxidant system during the coffee fruit ripening stage.
Background and Aims Caffeoylquinic acids are cinnamate conjugates derived from the phenylpropanoid pathway. They are generally involved in plant responses to biotic and abiotic stress and one of them, chlorogenic acid (5-O-caffeoylquinic acid, 5-CQA), is an intermediate in the lignin biosynthesis pathway. Caffeoylquinic acids, and particularly 5-CQA, are accumulated in coffee beans, where they can form vacuolar complexes with caffeine. Coffea canephora beans are known to have high caffeoylquinic acid content, but little is known about the content and diversity of these compounds in other plant parts. To gain new insights into the caffeoylquinic acid metabolism of C. canephora, caffeoylquinic acid content and in situ localization were assessed in leaves at different growth stages. Methods HPLC analyses of caffeoylquinic acid content of leaves was conducted in conjunction with detailed histochemical and microspectrofluorometrical analysis. Key Results and Conclusions HPLC analyses revealed that caffeoylquinic acid content was 10-fold lower in adult than in juvenile leaves. The most abundant cinnamate conjugate was 5-CQA, but dicaffeoylquinic acids (particularly in juvenile leaves) and feruloylquinic acids were also present. Using specific reagents, histochemical and microspectrofluorometrical analysis showed that caffeoylquinic acids (mono- and di-esters) were closely associated with chloroplasts in very young leaves. During leaf ageing, they were found to first accumulate intensively in specific chlorenchymatous bundle sheath cells and then in phloem sclerenchyma cells. The association with chloroplasts suggests that caffeoylquinic acids have a protective role against light damage. In older tissues, their presence in the leaf vascular system indicates that they are transported via phloem and confirms their involvement in lignification processes. In accordance with the hypothesis of a complex formation with caffeine, similar tissue distribution was observed for alkaloids and this is further discussed.
A proteomic analysis of the apoplastic fluid (APF) of coffee leaves was conducted to investigate the cellular processes associated with incompatible (resistant) and compatible (susceptible) Coffea arabica – Hemileia vastatrix interactions, during the 24– 96 hai period. The APF proteins were extracted by leaf vacuum infiltration and protein profiles were obtained by 2-DE. The comparative analysis of the gels revealed 210 polypeptide spots whose volume changed in abundance between samples (control, resistant and susceptible) during the 24–96hai period. The proteins identified were involved mainly in protein degradation, cell wall metabolism and stress/defense responses, most of them being hydrolases (around70%), particularly sugar hydrolases and peptidases/proteases. The changes in the APF proteome along the infection process revealed two distinct phases of defense responses, an initial/basal one (24–48hai) and a late/specific one (72–96hai). Compared to susceptibility, resistance was associated with a higher number of proteins, which was more evident in the late/specific phase. Proteins involved in the resistance response were mainly, glycohydrolases of the cell wall, serine proteases and pathogen related-like proteins (PR-proteins), suggesting that some of these proteins could be putative candidates for resistant markers of coffee to H.vastatrix. Antibodies were produced against chitinase, pectinmethylesterase, serine carboxypeptidase, reticuline oxidase and subtilase and by an immunodetection assay it was observed an increase of these proteins in the resistant sample. With this methodology we have identified proteins that are candidate markers of resistance and that will be useful in coffee breeding programs to assist in the selection of cultivars with resistance to H. vastatrix.
A proteomic analysis of the apoplastic fluid (APF) of coffee leaves was conducted to investigate the cellular processes associated with incompatible (resistant) and compatible (susceptible) Coffea arabica-Hemileia vastatrix interactions, during the 24–96 hai period. The APF proteins were extracted by leaf vacuum infiltration and protein profiles were obtained by 2-DE. The comparative analysis of the gels revealed 210 polypeptide spots whose volume changed in abundance between samples (control, resistant and susceptible) during the 24–96 hai period. The proteins identified were involved mainly in protein degradation, cell wall metabolism and stress/defense responses, most of them being hydrolases (around 70%), particularly sugar hydrolases and peptidases/proteases. The changes in the APF proteome along the infection process revealed two distinct phases of defense responses, an initial/basal one (24–48 hai) and a late/specific one (72–96 hai). Compared to susceptibility, resistance was associated with a higher number of proteins, which was more evident in the late/specific phase. Proteins involved in the resistance response were mainly, glycohydrolases of the cell wall, serine proteases and pathogen related-like proteins (PR-proteins), suggesting that some of these proteins could be putative candidates for resistant markers of coffee to H. vastatrix. Antibodies were produced against chitinase, pectin methylesterase, serine carboxypeptidase, reticuline oxidase and subtilase and by an immunodetection assay it was observed an increase of these proteins in the resistant sample. With this methodology we have identified proteins that are candidate markers of resistance and that will be useful in coffee breeding programs to assist in the selection of cultivars with resistance to H. vastatrix.
This review describes the occurrence and biosynthesis of trigonelline (N-
methylnicotinic acid) and related nicotinic acid metabolites. High concentrations of
trigonelline are found in seeds of coffee, and some members of the Fabaceae, while trace
amounts occur in many other species. In contrast, the occurrence of other pyridine alkaloids
derived from nicotinic acid is limited. Nicotinic acid, a precursor of the secondary pyridine
metabolites, is derived from pyridine nucleotides. In planta, pyridine nucleotide ...
Morphological and molecular phylogenetic studies show that there is a close relationship between Coffea and Psilanthus. In this study we reassess species relationships based on improved species sampling for Psilanthus, including P. melanocarpus, a species that shares morpho-taxonomic characters of both genera. Analyses are performed using parsimony and Bayesian inference, on sequence data from four plastid regions [trnL–F intron, trnL–F IGS, rpl16 intron and accD–psa1 intergenic spacer (IGS)] and the internal transcribed spacer (ITS) region of nuclear ribosomal DNA (ITS 1/5.8S/ITS 2). Several major lineages with geographical coherence, as identified in previous studies based on smaller and larger data sets, are supported. Our results also confirm previous studies showing that the level of sequence divergence between Coffea and Psilanthus species is negligible, particularly given the much longer branch lengths separating other genera of tribe Coffeeae. There are strong indications that neither Psilanthus nor Coffea is monophyletic. Psilanthus melanocarpus is nested with the Coffea–Psilanthus clade, which means that there is only one critical difference between Coffea and Psilanthus; the former has a long-emergent style and the latter a short, included style. Based on these new data, in addition to other systematically informative evidence from a broad range of studies, and especially morphology, Psilanthus is subsumed into Coffea. This decision increases the number of species in Coffea from 104 to 124, extends the distribution to tropical Asia and Australasia and broadens the morphological characterization of the genus. The implications for understanding the evolutionary history of Coffea are discussed. A group of closely related species is informally named the ‘Coffea liberica alliance’. © 2011 The Linnean Society of London, Botanical Journal of the Linnean Society, 2011, 167, 357–377.
Abstract A variety of bioactive food components have been shown to modulate inflammatory responses and to attenuate carcinogenesis. Polyphenols isolated several years ago from various medicinal plants now seem to have a prominent role in the prevention and therapy of a variety of ailments. Mangiferin, a unique, important, and highly investigated polyphenol, has attracted much attention of late for its potential as a chemopreventive and chemotherapeutic agent against various types of cancer. Mangiferin has been shown to target multiple proinflammatory transcription factors, cell- cycle proteins, growth factors, kinases, cytokines, chemokines, adhesion molecules, and inflammatory enzymes. These targets can potentially mediate the chemopreventive and therapeutic effects of mangiferin by inhibiting the initiation, promotion, and metastasis of cancer. This review not only summarizes the diverse molecular targets of mangiferin, but also gives the results of various preclinical studies that have been performed in the last decade with this promising polyphenol.
Coffee (Coffea arabica L.) has been traditionally considered as shade-demanding, although it performs well without shade and even out-yields shaded coffee. Here we investigated how coffee plants adjust their metabolic machinery to varying light supply and whether these adjustments are supported by a reprogramming of the primary and secondary metabolism. We demonstrate that coffee plants are able to adjust its metabolic machinery to high light conditions through marked increases in its antioxidant capacity associated with enhanced consumption of reducing equivalents. Photorespiration and alternative pathways are suggested to be key players in reductant-consumption under high light conditions. We also demonstrate that both primary and secondary metabolism undergo extensive reprogramming under high light supply, including depression of the levels of intermediates of the tricarboxylic acid cycle that were accompanied by an up-regulation of a range of amino acids, sugars and sugar alcohols, polyamines and flavonoids such as kaempferol and quercetin derivatives. When taken together, the entire dataset is consistent with these metabolic alterations being primarily associated with oxidative stress avoidance rather than representing adjustments in order to facilitate the plants from utilizing the additional light to improve their photosynthetic performance.
Bean biochemical composition has been extensively analyzed in Coffea species because of its impact on coffee beverage quality. C. pseudozanguebariae appeared as an interesting wild species because of its low caffeine and chlorogenic acid content, compounds involved in coffee bitterness. Extending the study to its leaves revealed the presence of two unknown phenolic compounds. Isolation, then identification by MS and NMR analysis proved that these compounds are two C-glucosyl-xanthones: mangiferin and isomangiferin. HPLC analyses indicated very high mangiferin content in young leaves. This class of compounds is described for the first time not only in coffee plants but also in the Rubiaceae family. The interest of mangiferin identification in the Coffea genus is discussed.
An imaging method using spectral analysis combined with advanced linear unmixing was used to allow histolocalization of natural autofluorescent compounds such as hydroxycinnamic acid (chlorogenic acid) and xanthone (mangiferin) in living cells and tissues (mature coffee leaves). The tested method included three complementary steps: 1/ visualization of natural autofluorescence and spectrum acquisition with a multiphoton microscope; 2/ identification of some compounds using previous information on the chemical composition of the tissue, obtained from litterature; and 3/ localization of candidate compounds by spectral imaging. The second part of the study consisted of describing the histochemical structure of leaves during their development. This revealed very fast histochemical differentiation of leaves during the first week after their emergence. Lastly, young leaves of Coffea pseudozanguebariae (PSE), C. eugenioides (EUG), C. arabica (ARA) and C. canephora (CAN) were compared. This confirmed the presence of xanthone in PSE and EUG, but especially its precise tissue localization. This also highlighted the paternal CAN origin of the leaf structure in the allotetraploid species ARA. The limits and advantages of the method without staining are discussed relative to classical epifluorescence microscopy under UV light. This non-invasive optical technique does not require pretreatment and is an effective experimental tool to differentiate multiple naturally-occuring fluorochores in living tissues.
Traditional medicines remained as the most affordable and easily accessible source of treatment in the primary health care system among diverse communities in Ethiopia. The Oromo community living in the prehistoric Harla and Dengego valleys has long history of ethnomedicinal know-how and practice against human and livestock ailments. However, this rich ethnomedicinal knowledge had been remained unexplored hitherto. This study focus on the comprehensive ethnomedicinal investigation in an attempt to safeguard the deteriorating ethnomedicinal knowledge that can be used as a steppingstone for phytochemical and pharmacological analysis.
Fifty five (44 male and 11 female) systematically selected informants including ten traditional herbalists (key informants) were participated in the study. Semi-structured interviews, discussions and guided field walk constituted the data collection methods. Factor of informant consensus (Fic), frequency of citation (F%), and binomial test were employed in data analysis. Medicinal plant specimens were collected, identified and kept at Haramaya University Herbarium (HHU).
A total of 83 traditional medicinal plant species against human ailments in 70 genera and 40 Families were recorded. Twelve medicinal plants were marketable in open market places of the nearby towns. Formulations recorded added to 140 remedies for 81 human ailments. Concoction accounts 50.7% of the total preparations followed by fluids extraction (10.7%) and infusion (6.4%). Fifteen different plant parts were used for remedies preparation wherein leaves accounted 46.4%, stem 9.2%, fruits and roots each 7.8%. Most of the remedies (90.7%) were prepared from single plant species like, aphrodisiac fresh rhizome of Kleinia abyssinica (A. Rich.) A. Berger chewed and swallowed few hours before sexual performance for a man having problem of erectile dysfunction. The Fic value ranges between 1.0 (gastritis and heartburn/pyrosis) and 0.77 (swollen body part). Aloe harlana Reynolds was reported to be used for the highest number of ailments treating swollen body part locally called GOFLA, colon cleaner, snake bite, liver swelling, spleen swelling/splenomegaly, fungal infections and inflammation of skin.
Such documentation of comprehensive ethnomedicinal knowledge is very valuable and needs to be scaled-up so that it could be followed up with phytochemical and pharmacological analyses in order to give scientific ground to the ethnomedicinal knowledge.
Phoma leaf spot, caused by Phoma costarricensis poses a serious threat to coffee (Coffea arabica) production, especially in the highlands of the state of Minas Gerais, Brazil. Extracts of citric biomass, coffee berry husks and coffee leaves severely affected by rust caused by Hemileia vastatrix, were evaluated against P. costarricensis. In an in vitro assay, aqueous extracts of rusted leaves and berry husks plus the commercial extracts based on citric biomass named Ecolife® and Agromil® were tested at various dilutions on the mycelial growth inhibition of P. costarricensis. In vivo, coffee seedlings maintained in glasshouse, were sprayed with these extracts seven days before inoculation of P. costarricensis. Only extracts from citric biomass had inhibitory effects on the fungus. In vivo, Ecolife® (5 ml/l), Agromil® (5 g/l) and the aqueous extract of rusted coffee leaves (dilution 1:6) reduced Phoma leaf spot. Both, Ecolife® and the extract of rusted coffee leaves were significantly more effective in reducing the area under the lesion progress curve when applied at lower doses, indicating a possible effect on the induction of resistance.
Vegetables have a natural defense against external factors synthesizing phenolic compounds, which depends on the maturity stage and on the climate. Total phenol grades were extracted from mature and young coffee leaves and were analyzed in relation to yield, phenology and climate. The climatic conditions were described by air temperature, global radiation and daily insolation. Evaluations were made on height, diameter and length of reproductive branches to determine the respective vegetative growth rates of the plants. The amounts of total phenols in the plants at the production stage was 174.0 mg g-1 and 138.9 mg g-1 for young and mature leaves, respectively, and for plants without fruit formation 186.5 mg g -1 and 127.6 mg g -1 for young and mature leaves, respectively. The total phenol concentrations in young leaves with and without fruit formation were 25% and 46% greater compared to mature leaves. The secondary phenol synthesis in seed (146.8 mg g -1 ) was 31% lower than during grain maturation (212.4 mg g-1). The total phenol metabolization depends indirectly on the temperature and on the global radiation, presenting an inverse trend in relation to these climatic variables. Crop protection management should take into consideration periods of endanger of this natural defense of the plant.
Our previous study reported that different tea processing methods along with the age of coffee leaves affected antioxidant and anti-inflammatory bioactivities; however, identification of phytochemical components or associated mixtures that contribute to the anti-/pro-inflammatory activities was not determined. Herein, we report results of additional experiments designed to characterize the phytochemical composition of fractionated coffee leaf extract, derived from Japanese-style-green-tea-process-young (JGTP-Y) and black-tea-process-mature (BTP-M) leaves and related these data to anti-/pro-inflammatory activities. The aqueous fraction of BTP-M coffee leaves induced nitric oxide (NO), iNOS, COX-2, IL-6 and IL-10 production in Raw 264.7 cells. A 40% methanol fraction possessed greatest anti-inflammatory activities in IFN-γ and LPS treated Raw 264.7 cells (P < 0.05). The anti-inflammatory activities of coffee leaf fractions could not only be attributed to chlorogenic acids, mangiferin, rutin, and caffeine content, but possibly subtle interactions of mixtures of bioactive molecules.
Caffeine and some catechins in coffee leaves were preliminarily investigated. To make coffee leaf tea, coffee leaves were roasted for 6 min. at 100±10°C and then rolled by hand. Young leaves were roasted again at 100±10°C for 1 hr and 15 min. or until the leaves were dry and crispy. For mature leaves, they were roasted further for 1 hr without rolling. To make fermented coffee leaf tea, both fresh young and mature leaves were crumbled and fermented for 8 hr and then roasted. Caffeine and catechins were determined by HPLC. The following results were obtained for fresh coffee leaves: caffeine, 1.8-3.2 mg/g; epigallocatechin gallate, 5.5-16.4 mg/g; epicatechin gallate, 0.26-0.48 mg/g; epicatechin, 0.27-0.40 mg/g; and catechin, 0.05-0.18 mg/g. The amounts of caffeine and catechins were found to be higher in young leaves than in mature leaves. For coffee leaf tea, a steeping time of at least 5 min. was suggested. It was also found that most of the phenolics were lower in fermented leaves than in non-fermented leaves. © 2017 by Maejo University, San Sai, Chiang Mai, 50290 Thailand.
Leaves are the leading source of carbon for plant growth and reproduction, and possess a wide range of protection systems against environmental stress. The leaves of the coffee plant, characterized by a high antioxidant potential, have a significant impact on fruit quality, and identifying markers in leaves for plant adaptability to environmental stress provides an indication of the quality of future fruits. This chapter provides an inventory of molecules identified to date in the leaves of cultivated coffee trees. It describes the beneficial effects of the molecules exclusively found in leaves on both plant physiology and human health, and suggests where future trends of research in this area may lead.
Coffee bean extracts are consumed all over the world as beverage and there is a growing interest in coffee leaf extracts as food supplements. The wild diversity in Coffea (Rubiaceae) genus is large and could offer new opportunities and challenges. In the present work, a metabolomics approach was implemented to examine leaf chemical composition of 9 Coffea species grown in the same environmental conditions. Leaves were analyzed by LC-HRMS and a comprehensive statistical workflow was designed. It served for univariate hypothesis testing and multivariate modeling by PCA and partial PLS-DA on the Workflow4Metabolomics infrastructure. The first two axes of PCA and PLS-DA describes more than 40% of variances with good values of explained variances. This strategy permitted to investigate the metabolomics data and their relation with botanic and genetic informations. Finally, the identification of several key metabolites for the discrimination between species was further characterized.
Lipids are among the major chemical compounds present in coffee beans, and they affect the flavor and aroma of the coffee beverage. Coffee oil is rich in kaurene diterpene compounds, mainly cafestol (CAF) and kahweol (KAH), which are related to plant defense mechanisms and to nutraceutical and sensorial beverage characteristics. Despite their importance, the final steps of coffee diterpenes biosynthesis remain unknown. To understand the molecular basis of coffee diterpenes biosynthesis, we report the content dynamics of CAF and KAH in several Coffea arabica tissues and the transcriptional analysis of cytochrome P450 genes (P450). We measured CAF and KAH concentrations in leaves, roots, flower buds, flowers and fruit tissues at seven developmental stages (30–240 days after flowering - DAF) using HPLC. Higher CAF levels were detected in flower buds and flowers when compared to fruits. In contrast, KAH concentration increased along fruit development, peaking at 120 DAF. We did not detect CAF or KAH in leaves, and higher amounts of KAH than CAF were detected in roots. Using P450 candidate genes from EST database, we performed RT-qPCR transcriptional analysis of leaves, flowers and fruits at three developmental stages (90, 120 and 150 DAF). Three P450 genes (CaCYP76C4, CaCYP82C2 and CaCYP74A1) had transcriptional patterns similar to CAF concentration and two P450 genes (CaCYP71A25 and CaCYP701A3) have transcript accumulation similar to KAH concentration. These data warrant further investigation of these P450s as potential candidate genes involved in the final stages of the CAF and KAH biosynthetic pathways.
Xanthones are naturally synthesized in various biological systems such as plants, lichens, and fungi and are stored as by-products. In addition to taxonomic significance they are also important in the treatment/management of a number of human disorders. Mangiferin and its derived lead molecule have never qualified for use in a clinical trial despite a number of pharmacological studies that have proven its effectiveness as an antioxidant, analgesic, antidiabetic, antiproliferative, chemopreventive, radioprotective, cardiotonic, immunomodulatory, and diuretic. For centuries in the traditional practice of medicine in India and China the use of plants containing mangiferin has been a major component for disease management and health benefits. While it resembles biflavones, the C-glucosyl xanthone (mangiferin) has great nutritional and medicinal significance due to its unique structural characteristics. The C-glycoside link of mangiferin, mimicked to nucleophilic phloroglucinol substitution, facilitates its bioavailability and also is responsible for its antioxidant properties. Researchers have also utilized its xanthonic framework for both pharmacophoric backbone and for its use as a substitution group for synthesis and prospects. To date more than 500 derivatives using about 80 reactions have been generated. These reactions include: lipid peroxidation, phosphorylation, glycosylation, methylation, fermentation, deglycosylation, hydrolysis, polymerization, sulfation, acylation, etherification, peroxidation among others. Multiple studies on efficacy and safety have increased the global demand of mangiferin-based food supplements. This review highlights the distribution of mangiferin in plants, its isolation, and assay methods applicable to different sample matrices. In addition we include updates on various strategies and derived products intended for designated pharmacological actions.
Considering neuroprotective and antioxidant effects of trigonelline, our study was undertaken to evaluate its protective effect in a 6-hydroxydopamine-induced model of Parkinson’s disease (PD) in rats. Unilateral intrastriatal 6-OHDA-lesioned rats were pretreated with trigonelline at doses of 50 and 100 mg/kg. Significant rotational behavior, a significant reduction in the number of Nissl-stained neurons on the left side of the substantia nigra pars compacta (SNC), increased apoptosis, enhanced levels of malondialdehyde (MDA) and nitrite, and a lower level of glutathione (GSH) were observed in 6-OHDA-lesioned rats. Trigonelline at a dose of 100 mg/kg significantly reduced rotations, prevented reduction of SNC neurons, prevented apoptosis, and restored the MDA level. These results suggest that pre-lesion trigonelline treatment exerts dose-dependent neuroprotective and antiapoptotic effects under conditions of 6-OHDA toxicity and may be, henceforth, advantageous for the management of early PD.
Acidity constants of mangiferin (H4MGF) in DMSO/H2O (80%/20%, v/v) were determined by UV-Visible and 1H and 13C NMR spectroscopies. UV-Visible absorption spectra in the 4.2 ≤ pH ≤ 11.7 range were fitted using the computational program SQUAD, for the refining of pKa values, obtaining as results: pKa1 = 7.337 ± 0.001, pKa2 = 8.936 ± 0.001, and pKa3 = 10.297 ± 0.028. The sigmoidal curves of the chemical shifts of 1H and 13C in a similar pH range were fitted using the same model refined by SQUAD for UV-Visible data. The behavior of the chemical shifts as a function of pH allowed us to assign the deprotonation order. A theoretical DFT study has been followed confirming the deprotonation order determined experimentally, as well as a proposed mechanism of antioxidant activity, that considers the fractions of the different species at physiological pH. It was found that mangiferin is an excellent peroxyl radical scavenger in aqueous solution, significantly surpassing the activity of Trolox, which is a well-known antioxidant frequently used as a reference in this context.
Caffeine is a white crystalline xanthine alkaloid found in the seeds of coffee plants and leaves of the tea bush. In this study, we evaluated whether caffeine exerts anti-inflammatory effects on lipopolysaccharide (LPS)-induced inflammation both in vitro and in vivo. RAW264.7 cells were treated with various concentrations of caffeine in the presence or absence of LPS. Caffeine decreased the LPS-induced inflammatory mediator, nitric oxide (NO). Caffeine treatment also reduced the expression of pro-inflammatory genes, including inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), interleukin (IL)-3, IL-6 and IL-12, and decreased both IL-6 secretion and phosphorylated p38MAPK expression in LPS-treated RAW264.7 cells. Caffeine inhibited nuclear translocation of nuclear factor κB (NF-κB) via IκBα phosphorylation. In addition, caffeine inhibited LPS-induced NO production in zebrafish. These results suggest that caffeine may suppress LPS-induced inflammatory responses in RAW264.7 cells by regulating NF-κB activation and MAPK phosphorylation.
Scope:
Growing evidence suggests that oxidative stress plays a role in the development of chronic diseases such as cardiovascular disease and some psychiatric disorders. Tea consumption exerts beneficial effects against damage induced by cerebral ischemia-reperfusion in ischemic stroke and depressive symptoms in depression. The aim of this study was to evaluate, in vivo, the protective activity of green tea (GT) and GABA green tea (GGT) against post-stroke depression (PSD), a common consequence of stroke.
Methods and results:
The antidepressive-like effects of GT and GGT were determined by behavioral tests in a mouse model of post-stroke depression. The antioxidant activity was evaluated by GSH, SOD, and TBARS measurements on mouse brain. The chemical composition of tea extracts was characterized through chromatographic methods. GGT and GT resulted active in the modulation of depressive symptoms and the reduction of oxidative stress, restoring normal behavior, and at least in part, antioxidant endogenous defences. The higher polyphenol, theanine, glutamine, and caffeine content may justify the higher activity found in GGT.
Conclusions:
This work represents the first attempt to demonstrate the positive effect of tea, and especially GGT, on post-stroke depression and to correlate this effect with the antioxidant activity and phytochemical composition of tea. This article is protected by copyright. All rights reserved.
Ethnopharmacological relevance:
Data on the relative importance and research status of commercially relevant African medicinal plants are needed for developing new research strategies in order to stimulate much-needed ethnopharmacological research and to promote the commercialization of African plants.
Aim of the study:
To present an illustrated bird's eye view and comparative analysis of the relative popularity and importance of commercialised African medicinal plants. A comparison is made between the general popularity and commercial importance of the species (as indicated by their footprint on the World Wide Web) and their scientific popularity and importance (as indicated by the number of research publications). The inventory and review is strongly focussed to cover all or most of the medicinal plant raw materials in the international trade that are exported from African countries, with less emphasis on those that are regularly traded on local and regional markets within Africa.
Materials and methods:
The review is based on literature data, Scopus and Google searches, commercial information and the author's own experience and observations.
Results:
More than 5400 plant species are used in traditional medicine in Africa, of which less than 10% have been commercially developed to some extent. Africa is home to more than 80 valuable commercial species that are regularly traded on international markets, including phytomedicines (e.g. Harpagophytum procumbens and Pelargonium sidoides), functional foods (e.g. Adansonia digitata and Hibiscus sabdariffa) and sources of pure chemical entities (e.g. caffeine from Coffea arabica and yohimbine from Pausinystalia johimbe). According to the Scopus results, about 60% of all recent publications on African medicinal plants appeared in the last decade, with an average of 280 papers (28 per year) for 85 prominent species of international trade. The most popular African species for research (number of publications in brackets) were: Ricinus communis (5187), Aloe vera (2832), Catharanthus roseus (2653), Sesamum indicum (2534), Strophanthus gratus (2514), Coffea arabica (2431), Citrullus lanatus (2215), Momordica charantia (2047), Withania somnifera (1767), Trigonella foenum-graecum (1687), Acacia senegal (1373), Centella asiatica (1355), Griffonia simplicifolia (1010), Hibiscus sabdariffa (987), Tamarindus indica (973) and Catha edulis (947). The top species in terms of recent research interest (% of publications in last decade) were: Hoodia gordonii (95%), Cyclopia genistoides (93%), Sceletium tortuosum (90%), Agathosma betulina (89%), Pelargonium sidoides (86%), Boswellia papyrifera (85%), Lessertia (Sutherlandia) frutescens (84%), Boswellia sacra (83%), Mondia whitei (81%), Hibiscus sabdariffa (80%), Hypoxis hemerocallidea (80%) and Tylosema esculentum (80%). Both lists reflect the recent interest in functional foods and dietary supplements.
Conclusion:
Despite a marked recent increase in the number of publications on indigenous medicinal plants and dietary supplements, Africa lags behind Europe and Asia in terms of the number of products that have been commercialised and the percentage of the flora that is utilised for international trade. There is a tremendous potential for developing new crops and new products but much work remains to be done to generate more focussed and relevant pre-clinical data and convincing proof of concept through clinical studies.
The aims of this study were to analyze the changes in quality components of gamma (γ)-aminobutyric acid (GABA) black tea during processing process, and to investigate the effect of three dosages of GABA black tea on sleep improvement. The results showed that GABA content was increased significantly up to 2.70 mg/g after vacuum anaerobic and aerobic treatment. In addition, the content of GABA after drying reached to 2.34 mg/g, which achieved to the standard of GABA tea. During the entire processing process of GABA black tea, the contents of tea polyphenols, caffeine and total catechins displayed a gradually descending trend, while the contents of free amino acids and GABA were firstly increased, and then reduced. The GABA black tea had significant effects on prolonging sleeping time with sodium pentobarbital (P<0.05) and significantly enhancing the sleeping rate induced by sodium pentobarbital at sub-threshold dose (P<0.05). But its effect on shortening the sleeping latency period induced by sodium barbital was not significant (P>0. 05). It had no effect on directly inducing sleep and the mouse body weight. The extract of GABA black tea improved the sleeping quality of mice to extend with optimal effect being found in the high dose-treated mice.
Slender-stemmed tendril climber of the CUCURBITACEAE family, the older stem is often flattened and fluted to 6 m or longer. Leaves alternate, cut into 5–7 narrow-based lobes. The lobes are mostly blunt, but have small marginal points, up to about 12 cm long, very thin-textured, and characteristically pungent and aromatic. Flowers are yellow on short (female) or long (male) peduncles that are short-lived. Fruit narrowed to both ends, ribbed with prominent tubercles on the ribs, 8 to 15 cm long, orange when ripe and then becoming softly fleshy and opening to reveal pendulous seeds covered with red pulp.
Rheumatoid arthritis (RA) is a chronic inflammatory disease characterized by synovial hyperplasia and progressive joint destruction. Despite aggressive treatment with anti-rheumatic drugs, progressive destruction of joints continues to occur in RA patients, who subsequently require joint surgery. A lot of evidence suggest that fibroblast-like synovial cells (FLS) play crucial role in joint degradation and the propagation of inflammation in RA. The expansion of fibroblast populations in the joint results primarily from the inhibition of pro-apoptotic pathways, rather than large scale proliferation. Because multiple factors, which contribute to fibroblast activation and enhance their destructive potential, are under control of transcription factor NF-κB, this pathway presents an interesting target for RA therapy. However, due to the lack of specificity, NF-κB inhibitors may exert severe side effects. Given the above, there has recently been more interest in natural substances of plant origin which are regarded as a safe alternatives for synthetic drugs. Mangiferin, the naturally occurring polyphenol with excellent anti-inflammatory and antioxidative properties, exhibits strong pro-apoptotic effect toward synoviocytes isolated from human synovia. Moreover, it shows no cytotoxicity toward cultivated chondrocytes and reduces the levels of matrix metalloproteinases. Considering that mangiferin is a natural constituent of foods and traditional herbal medicines, showing fewer adverse effects and low toxicity, we hypothesize that it may prove effective in the treatment of RA and prevention against joint destruction.
The γ-aminobutyric acid (GABA) tea is popular by consumers in Asia in recent years. This study investigated the effects of GABA tea on apoptosis and autophagy in the cerebral cortex of streptozotocin (STZ)-induced diabetic rats. Thirty-four male Wistar rats at 8 weeks of age were randomly divided into control group, STZ-induced (60 mg/kg, i.p.) diabetes (DM), and DM rats with water GABA tea extracts of containing GABA either 3.01 or 30.1 μg/rat per day for 6 weeks. Treatment with GABA tea dose-dependently lowered blood glucose level in the diabetic rats compared with vehicle. GABA tea reduced the diabetic-induced Fas-dependent and mitochondrial-dependent apoptotic pathway in the diabetic cerebral cortex compared with vehicle, the evidence for which is based on decreases in Fas, activated caspase-8, pro-apoptotic t-Bid, Bax, cytosolic cytochrome c, activated caspase-9 and activated caspase-3. GABA tea also reduced the diabetic-induced autophagy. The results suggest that GABA tea obviously inhibits diabetic-induced apoptosis in the cerebral cortex through the suppression of Fas and mitochondrial pathways. These findings provide the possible diabetes-related apoptotic and autophagy pathways in the cerebral cortex and suggest that GABA tea treatment has the potential to prevent diabetic brain abnormality.
GABA tea is a tea product that contains a high level of gamma-aminobutyric acid (GABA). This study investigated the effects of GABA tea on the heart in a diabetic rat model. Male Wistar rats were injected with 55 mg/kg streptozotocin (STZ) to induce diabetes for 2 weeks and then orally given dosages of 4.55 and 45.5 mg/kg/day GABA tea extract for 6 weeks. The results revealed that fasting blood glucose levels returned to normal levels in GABA tea-treated diabetic rats, but not in the untreated diabetic rats. Additionally, GABA tea effectively inhibited cardiac fibrosis induced by STZ. Further experiments showed that the STZ-induced protein levels of tumor necrosis factor-alpha (TNFalpha), Fas, activated caspase-8 and caspase-3 were significantly inhibited by the GABA tea treatment. Therefore, our data suggest that the inhibiting effect of GABA tea on STZ-induced cardiac fibrosis in diabetic rats may be mediated by reducing blood glucose and further attenuating TNF-alpha expression and/or Fas/Fas ligand (FasL)-mediated apoptosis. These findings will provide implications for the potential anti-diabetic properties of GABA tea.
Introduction:
Mangiferin, a natural C-glucoside xanthone [2-C-β-D-glucopyranosyl-1, 3, 6, 7-tetrahydroxyxanthone], is abundantly present in young leaves and stem bark of the mango tree. The xanthonoid structure of mangiferin with C-glycosyl linkage and polyhydroxy components contributes to its free radical-scavenging ability, leading to a potent antioxidant effect as well as multiple biological activities.
Areas covered:
An extensive search was carried out to collect patent information on mangiferin and its derivatives using various patent databases spanning all priority years to date. The patents claiming therapeutic and cosmetic applications of mangiferin and its derivatives were analyzed in detail. The technology areas covered in this article include metabolic disorders, cosmeceuticals, multiple uses of the same compound, miscellaneous uses, infectious diseases, inflammation, cancer and autoimmune disorders, and neurological disorders.
Expert opinion:
Mangiferin has the potential to modulate multiple molecular targets including nuclear factor-kappa B (NF-κB) signaling and cyclooxygenase-2 (COX-2) protein expression. Mangiferin exhibits antioxidant, antidiabetic, antihyperuricemic, antiviral, anticancer and antiinflammatory activities. The molecular structure of mangiferin fulfils the four Lipinski's requisites reported to favor high bioavailability by oral administration. There is no evidence of adverse side effects of mangiferin so far. Mangiferin could thus be a promising candidate for development of a multipotent drug.
Thousands of tons of crude caffeine are produced annually in the decaffeination of coffee. Crude caffeine is further purified to obtain pure caffeine, and the non-caffeine residue is typically discarded as waste. In the present study, we discovered that crude caffeine possessed unexpected bioactive properties. Crude caffeine had potent hydrophilic antioxidant activity (145 μmol Trolox equivalent (TE)/g) and lipophilic antioxidant activity (66 μmol TE/g). It also inhibited cyclooxygenase-2 with a higher potency (IC50, 20 μg/ml) than 2-acetoxybenzoic acid (aspirin, IC50, 190 μg/ml). Crude caffeine increased glucose uptake 1.45-fold in cultured human skeletal muscle cells and 2.20-fold in adipocytes. In contrast, pure caffeine, which accounts for approximately 90% of the crude caffeine mass, was found to possess negligible antioxidant activity and did not inhibit cyclooxygenase-2, nor stimulate glucose uptake. We believe crude caffeine has potential health benefits and may serve as a novel functional ingredient in the food industry.
Chlorogenic acids (CGA) are products of phenylpropanoid metabolism, i.e. one branch of the phenolic pathway. A wild species, Coffea pseudozanguebariae, native of East Africa, is a caffeine-free species with low CGA content (1.2% dmb in green beans). It is also used as a gene donor to improve C. canephora cup taste quality. In the current study, contents of the different CGA isomers were observed during the development in fruits and leaves. In both organs, CGA content decreased strongly during the growth and feruloylquinic acids (FQA) constituted most CGA. In fruits, a critical step was emphasised at the growth end, beyond which caffeoylquinic acid content (CQA) drastically increased. Previous results on beans suggest that the qualitative change concerned seeds and not pulp. The breeding implications and potential for further studies are discussed.
The sterols of the bean of the coffee tree (Coffea arabica L.) have been identified as cycloartenol, 24-methylenecyloartanol, cycloeucalenol, obtusifoliol, citrostadienol, 24-methylenelophenol, stigmasterol, sitosterol, campesterol, stigmastanol, and campestanol. No trace of the previously reported lanosterol, dihydrolanostero, or coffeasterol could be detected in either the beans or in the commercial coffee oil. Trace amounts of cholesterol and cholestanol were also indicated. Combined gas chromatography-mass spectrometry has tentatively identified 4α,24R-dimethyl-5α-cholest-8-en-3β-ol, 4α-24R-dimethyl-5α-cholest-7-en-3β-ol, and 4α-methyl-5α-stigmast-7-en-3β-ol.
The constituents of the cutin of coffee leaves have been identified using TLC, GLC and GLC-MS. Dihydroxyhexadecanoic acids comprise more than 60% of the total acids. Other compounds identified include C16-C34 monobasic acids, C14 and C15 monohydroxymonobasic acids, 16-hydroxyhexadecanoic acid and monohydroxyhexadecane-1,16-dioic acids. All acids having a secondary hydroxyl group exhibit positional isomerism with the group predominantly at both 9- and 10-positions. No major differences occur in the composition of cutin from young and mature leaves or from the adaxial and abaxial surfaces.
Phenolics are widespread dietary antioxidants. Among these, chlorogenic acids (CGAs) received considerable attention for their wide distribution and part of human diet with potential biological effects. CGAs (71 compounds), being esters of derivatives of cinnamic acids with quinic acid are widely distributed in plant materials. Coffee is among the highest found in plants, ranging from 4 to 14%. Besides, these are reported in plant foods such as apples, pears, carrot, tomato, sweet potato, Phyllostachys edulis, oilseeds, Prunus domestica L, cherries, and eggplant. The traditional Chinese medicinal plants such as flowers and buds of Lonicera japonica Thunb and the leaves of Eucommia ulmodies contained CGAs as bioactive compound. These play an important role in the formation of roasted coffee flavor and have a marked influence on coffee cup quality. CGAs are considered as main precursors of coffee flavor and pigments. Recent technological advancements in the separation and purification of CGAs such as molecular-imprinted polymer technique; microwave-assisted extraction; pH gradient counter current chromatography has also been described. The consumption of coffee correlated to several health benefits such as reducing the risk of human chronic diseases such as inflammation, diabetes, and cardiovascular disease owing to its antioxidant potential.
We examined the biosynthesis of trigonelline in leaves and fruits of Arabica coffee (Coffea arabica) plants. [3H]Quinolinic acid, which is an intermediate of de novo pyridine nucleotide synthesis, and [14C]nicotinamide and [14C]nicotinic acid, which are degradation products of NAD, were converted to trigonelline and pyridine nucleotides. These tracer experiments suggest that the pyridine nucleotide cycle, nicotinamide → nicotinic acid → nicotinic acid mononucleotide (NaMN) → nicotinic acid adenine dinucleotide (NaAD) → NAD → nicotinamide mononucleotide (NMN) → nicotinamide, operates in coffee plants, and trigonelline is synthesized from nicotinic acid formed in the cycle. Trigonelline accumulated up to 18 µmol per leaf in developed young leaves, and then decreased with age. Although the biosynthetic activity of trigonelline from exogenously supplied [14C]nicotinamide was observed in aged leaves, the endogenous supply of nicotinamide may be limited, reducing the contents in these leaves. Trigonelline is synthesized and accumulated in fruits during development. The trigonelline synthesis in pericarps is much higher than that in seeds, but its content in seeds is higher than pericaps, so that some of the trigonelline synthesized in the pericarps may be transported to seeds. Trigonelline in seeds may be utilized during germination, as its content decreases. Trigonelline synthesis from [14C]nicotinamide was also found in Theobroma cacao plants, but instead of trigonelline, nicotinic acid-glucoside was synthesized from [14C]nicotinamide in Camellia sinensis plants.
Chlorogenic acid is a well-known antioxidant and has more isomers according to the difference in binding location and number of caffeic on quinic acid. In this study, we investigated and compared the profiles of antioxidant and DNA-protective activities of chlorogenic acid isomers including three caffeoylquinic acid isomers (3-O-caffeoylquinic acid, 3-CQA; 4-O-caffeoylquinic acid, 4-CQA; 5-O- caffeoylquinic acid, 5-CQA) and three dicaffeoylquinic acid isomers (3,5-dicaffeoyl- quinic acid, ICAA; 3,4-dicaffeoylquinic acid, ICAB; 4,5-dicaffeoyl-quinic acid, ICAC). The results showed that each of chlorogenic acid isomers studied exhibited antioxidant activities and DNA damage protective effect to various extents. On the whole, dicaffeoylquinic acids possessed better antioxidant activities, mostly because they have more hydroxyl groups than caffeoylquinic acids. Three caffeoylquinic acid isomers showed quite similar antioxidant activities, indicating that the position of esterification on the quinic moiety of caffeoylquinic acid had no effect on its antioxidant activities. Quite the contrary, a difference among dicaffeoylquinic acid isomers was observed, namely, ICAA and ICAB exhibited the same antioxidant activities whereas ICAC had higher antioxidant activities than ICAA and ICAB in some assays, which implied that their antioxidant activities were probably influenced by the position of esterification on the quinic moiety. We speculated that this difference might be due to that there may exist steric hindrance effect in the ICAC. However, this assumption need to be further confirmed.