Antioxidant and neuronal cell protective effects of columbia arabica coffee with different roasting conditions.
In vitro antioxidant activities and neuronal cell protective effects of ethanol extract from roasted coffee beans were investigated. Colombia arabica coffee (Coffea arabica) green beans were roasted to give medium (230°C, 10 min), city (230°C, 12 min) and french (230°C, 15 min) coffee beans. Total phenolics in raw green beans, medium, city and french-roasted beans were 8.81±0.05, 9.77±0.03, 9.92±0.04 and 7.76±0.01 mg of GAE/g, respectively. The content of 5-O-caffeoylquinic acid, the predominant phenolic, was detected higher in medium-roasted beans than others. In addition, we found that extracts from medium-roasted beans particularly showed the highest in vitro antioxidant activity on ABTS radical scavenging activity and FRAP assays. To determine cell viability using the MTT assay, extracts from medium-roasted beans showed higher protection against H2O2-induced neurotoxicity than others. Lactate dehydrogenase (LDH) leakage was also inhibited by the extracts due to prevention of lipid peroxidation using the malondialdehyde (MDA) assay from mouse whole brain homogenates. These data suggest that the medium-roasting condition to making tasty coffee from Columbia arabica green beans may be more helpful to human health by providing the most physiological phenolics, including 5-O-caffeoylquinic acids.
Division of Applied Life Sciences, Institute of Agriculture and Life Science, Gyeongsang National University, Gyeongnam 660-701, Korea.
Ji Hee
JH
Jeong
Pacificpharma Corporation, Gyeonggi 456-370, Korea.
Hee Rok
HR
Jeong
Division of Applied Life Sciences, Institute of Agriculture and Life Science, Gyeongsang National University, Gyeongnam 660-701, Korea.
Yu Na
YN
Jo
Division of Applied Life Sciences, Institute of Agriculture and Life Science, Gyeongsang National University, Gyeongnam 660-701, Korea.
Hyun Ju
HJ
Kim
Department of Special Purpose Trees, Korea Forest Research Institute, Gyeonggi 441-847, Korea.
Uk
U
Lee
Division of Applied Life Sciences, Institute of Agriculture and Life Science, Gyeongsang National University, Gyeongnam 660-701, Korea.
Ho Jin
HJ
Heo
5-O-caffeoylquinic acid; Coffea arabica; coffee; neurotoxicity; roasting condition