FROM BEAN TO BIOACTIVITY: ANALYZING MINERAL COMPOSITION AND EVALUATING ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF ARABICA AND ROBUSTA COFFEE

Coffee, one of the most consumed beverages globally, is a significant source of antioxidants. The present study investigated the mineral content, antioxidant, and antimicrobial activity of coffee extracts prepared by room temperature maceration and hot water infusion. The results showed the influence of the preparation method on the analyzed parameters, demonstrating that Robusta green coffee has a superior antioxidant activity to Arabica. However, after roasting, Arabica outperformed Robusta in antioxidant activity. Antimicrobial activity was effective against Gram-negative bacteria, moderate against Gram-positive bacteria, and weak against fungi for roasted coffee samples. Mineral content, performed by atomic absorption spectrometry, showed the presence of beneficial elements such as Fe, Zn, Ca, Mg, K, and Na, confirming that both types of green coffee contain only healthy substances without harmful metals.