Antioxidant Properties of Green Coffee Extract

• Main Authors: Anna Masek, Malgorzata Latos-Brozio, Joanna Kałużna-Czaplińska, Angelina Rosiak, Ewa Chrzescijanska
• Format: Article
• Language: English
• Published: MDPI AG 2020-05-01
• Series: Forests
• Subjects: green coffee; electrochemical oxidation; antioxidant activity
• Online Access: https://www.mdpi.com/1999-4907/11/5/557

An infusion of green coffee is a commonly consumed beverage, famous for its health-promoting properties. Green coffee owes its properties to the richness of active phytochemicals. The aim of this study was to determine the components of green coffee bean extracts and their properties. The scope of research included gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR) and Ultraviolet-Visible spectroscopy (UV-Vis) spectroscopy; the electrochemical determination of the behavior of green coffee extract; and the determination of antioxidant properties by colorimetric spectroscopic methods (ABTS, DPPH, FRAP and CUPRAC). Water and ethanol extracts from green coffee were characterized by significant antioxidant properties and a high capacity to reduce transition metal ions. Voltammetric tests showed that the solution has good antioxidant properties in view of it contains many polyphenolic compounds that oxidize in the potential range tested.