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Nuratikah Abdullah, Food Science and Technology Program, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, MalaysiaFollow
Lay Kek Teh, Department of Pharmacology and Life Sciences, Faculty of Pharmacy, Universiti Teknologi MARA, 42300 Bandar Puncak Alam, Selangor, MalaysiaFollow
Mohd Zaki Salleh, Zakesy Biotech Sdn. Bhd. Pusat Perdagangan Hillpark, Puncak Alam, Selangor, MalaysiaFollow
Mohd Salleh Rofiee, Integrative Pharmacogenomics Institute (iPROMISE), Universiti Teknologi MARA, Selangor Branch, 42300 Bandar Puncak Alam, Selangor, Malaysia AND Department of Biology, School of Biology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, MalaysiaFollow
Lay Jing Seow, Department of Pharmaceutical Chemistry, Faculty of Pharmacy and Health Sciences, Royal College of Medicine Perak, Universiti Kuala Lumpur, 30450 Ipoh, Perak, MalaysiaFollow
Eleena Mohd Yusof, Centre for Prosthodontics Studies, Faculty of Dentistry, Universiti Teknologi MARA, Selangor Branch, 47000 Sungai Buloh, Selangor, MalaysiaFollow
Ye Han Sam, Centre for Periodontics Studies, Faculty of Dentistry, Universiti Teknologi MARA, Selangor Branch, 47000 Sungai Buloh, Selangor, MalaysiaFollow
Eng Keng Seow, Food Science and Technology Program, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia; Integrative Pharmacogenomics Institute (iPROMISE), Universiti Teknologi MARA, Selangor Branch, 42300 Bandar Puncak Alam, Selangor, Malaysia; Food Science Research Group, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia AND Integrated Nutrition Science and Therapy Research Group (INSPiRE), Faculty of Health Sciences, Universiti Teknologi MARA, Selangor Branch, 42300 Bandar Puncak Alam, Selangor, MalaysiaFollow

Abstract

Coffea liberica, despite its high antioxidant activity reported in the green bean, has had limited research in the literature on changes in metabolite profiling across different roasting levels. Therefore, the objective of the present study was to evaluate the antioxidant activity and metabolite profiling of the green beans and various roasting levels of Coffea liberica brew using multiple antioxidant assays namely (total phenolic content, total flavonoid content, 1,1-Diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power, 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid), and hydrogen peroxide scavenging activity) and liquid chromatography mass spectrometry coupled with quadrupole time-of-flight (LC/MS-QTOF), respectively. Notably, light-roasted coffee brew retained the highest antioxidant activity across most antioxidant assays. A total of 95 significant metabolites were identified, encompassing different classes of compounds such as phenolic acids, flavonoids, amino acids, alkaloids, heterocyclics, organic acids, and others. Chlorogenic acid derivatives, flavonoids, and alkaloids were the significant key metabolites (pCoffea liberica brew across different roasting conditions. These findings demonstrate that light-roasted coffee brew has the potential to enhance the formation and alteration of bioactive compounds that may provide health benefits, thereby highlighting it as a potential source of natural food that is beneficial to health.

Keywords

Antioxidant activity, Coffea liberica, LC/MS-QTOF, Metabolite profiling, Roasting levels

Article Type

Special Issue Article

First Page

219

Last Page

235

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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