Phytochemical Profile, Antioxidant and Antimicrobial Activity Screening of Different Extracts of the Beans of Coffea robusta

Abdulkadhim Malik Lateef

Abdulkadhim Malik Lateef

Keywords: Coffea robusta, phytochemicals, HPLC, antioxidant, antibacterial, E. coli

Abstract

Coffea robusta has a large important role both in research fields and trade market. It is used in food, cosmetic, and pharmaceutical industries due to its caffeine and high phytochemicals content. Beans of Coffea robusta were successfully extracted in aqueous, acetonic and methanolic solvents. Results of quantitative estimation of total phenolic and flavonoids showed that the greatest amounts of flavonoids and polyphenols were detected in the methanolic extract of 23.9 ± 0.2 mg QEs/g dry mass and 154.4 ± 0.9 mg GAE/g dry mass, respectively. The highest antioxidant scavenging activity was found in aqueous and was determined for 87.2 ± 1.2%. HPLC analysis of methanolic extract showed the presence of many important compounds among them: Ferulic acid, Chlorogenic acid, Caffeic acid, Catechin, Epicatechin and Rutin. Finally, the results of antibacterial activity revealed that methanolic extract of Coffea robusta bean in concentration of 200 mg/ml showed a significant activity against different bacterial strain like Escherichia coli and Staphylococcus aureus.

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