Comparison of Antioxidant Activity and Hydroxycinnamic Acid Contents between <i>Coffea arabica</i> L. Germplasms

As a major dietary source of polyphenol and antioxidant compounds, coffee plays a key role in the human diet.In this study, 22 germplasms of Coffea arabica L. cultivated in Costa Rica were comprehensively characterized for hydroxycinnamic acid composition and antioxidant activity, with the objective of providing foundational data for the development of novel cultivars.The mean total phenolic content was 7.502.07mg gallic acid equivalent/g.Antioxidant activity, as determined by 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assays, yielded half maximal inhibitory concentration (IC 50 ) values ranging from 26.79 to 40.35 g/mL and 17.69 to 35.57g/mL, respectively.The total hydroxycinnamic acid concentration ranged from 16.13 to 33.24 mg/g, with 5-O-caffeoylquinic acid identified as the predominant component at 8.321.45mg/g, representing 35.5% of the total hydroxycinnamic acid content.Principal component analysis demonstrated a strong positive association between elevated total phenolic contents, caffeoylquinic acids levels, and antioxidant activity.In particular, T.04517, T.04584, and T.21315 were distinguished as high-activity germplasms.Collectively, these findings furnish critical baseline information to guide the selection and breeding of coffee germplasms with enhanced antioxidant potential.