PHYTOCHEMICAL ANALYSIS OF THE BIOACTIVE PROPERTIES OF GREEN COFFEE BEANS OF ARABICA AND ROBUSTA VARIETIES

In the present study, the plant material used was green coffee belonging to Arabica and Robusta species.Caffeine was determined from coffee beans using the HPLC method.The antioxidant capacity of infusions obtained from green coffee of Indian origin was studied using the DPPH method.The total polyphenol content was analysed using the Folin-Cioclteu method, and antimicrobial activity was evaluated using the microdilution method.The HPLC method indicated a concentration of 217.0 mg caffeine per 100 g of coffee for Robusta green coffee and 159.5 mg caffeine per 100 g for the Arabica green coffee sample.Spectrophotometric analyses were performed on four green coffee extracts: two obtained by hot infusion (CA1, CR1) and two by cold maceration (CA2, CR2).The DPPH values (%) of the aqueous Arabica and Robusta green coffee extracts ranged from 44.78% to 91.82%.Results show that coffee extracts prepared by hot water infusion have higher antioxidant capacity than extracts prepared with cold water.These results are in agreement with those obtained in determining total polyphenolic compounds by the Folin-Cioclteu method.The results obtained from the antimicrobial activity analysis showed that the extracts obtained from green coffee beans did not show any antimicrobial effect on the pathogens analysed. Rezumatn studiul de fa, materialul vegetal utilizat a fost cafeaua verde aparinnd speciilor Arabica i Robusta.Cafeina din boabele de cafea a fost determinat prin metoda HPLC.Capacitatea antioxidant a infuziilor obinute din cafea verde de origine indian a fost studiat prin metoda DPPH.Coninutul total de polifenoli a fost analizat prin metoda Folin-Cioclteu, iar evaluarea activitii antimicrobiene a fost realizat prin metoda microdiluiei.Metoda HPLC utilizat a indicat o concentraie de 217,0 mg de cafein per 100 g de cafea pentru cafeaua verde Robusta i 159,5 mg de cafein per 100 g de cafea pentru proba de cafea verde Arabica.Analizele spectrofotometrice au fost efectuate pe patru extracte de cafea verde: dou obinute prin infuzare la cald (CA1, CR1) i dou prin macerare la rece (CA2, CR2).Valorile DPPH (%) ale extractelor apoase de cafea verde Arabica i Robusta au variat de la 44,78% la 91,82%.Rezultatele au artat c extractele de cafea preparate prin infuzare cu ap cald au o capacitate antioxidant mai mare dect extractele preparate cu ap rece.Aceste rezultate obinute sunt n concordan cu cele obinute la determinarea compuilor polifenolici totali prin metoda Folin-Cioclteu.Rezultatele obinute n urma analizei activitii antimicrobiene au artat c extractele obinute din boabe de cafea verde nu au prezentat niciun efect antimicrobian asupra agenilor patogeni analizai.