Acaricidal and anticholinesterase activities of ethanol extracts from low-quality green and roasted Coffea arabica beans

The acaricidal and enzymatic inhibition potentials of extracts from lower quality green (GC) and roasted (RC) coffee beans were analyzed. Coffee extracts were obtained using the solid-liquid reflux technique, in a 1:5 ratio. The extracts were characterized by HPLC and the compounds were identified by comparison with the retention times of the standards used. Acaricidal activity was assessed by the Adult Immersion Test (AIT) and acetylcholinesterase inhibition was determined by monitoring the formation of 5-thio-2-nitrobenzoate. For every 100 g of plant material, yields equal to 3.44% and 13.34% were obtained for green and roasted coffees, respectively. Caffeic and chlorogenic acids were present in concentrations equal to 43.75 mg g-1 and 15.1 mg g-1 for green coffee, respectively, whereas concentrations equivalent to 4.5 mg g-1 and 0.019 mg g-1 were observed for roasted coffee. An efficient acaricidal activity was observed with all the doses of the extracts analyzed when compared with the water and Tween control groups, with a high mortality for all the individuals and a reduction in oviposition. Enzyme inhibition was observed at all the concentrations tested, with mean inhibitory concentrations equal to 0.2980 mg mL-1 for green coffee extracts and 0.1991 mg mL-1 for roasted coffee. Thus, green and roasted coffee extracts from lower quality beans can be used to develop new organic products.