Integr Med Res 2016 Dec 11;5(4):324-331. Epub 2016 Oct 11.
Division of Microbiology, School of Medical Sciences, University of Phayao, Phayao, Thailand.
Background: This study explored the bioactivities and nutrient compositions of coffee ( L.) pulp which was prepared in three different ways [Coffee Pulp Extracts (CPE) 1-3].
Methods: The coffee pulp was prepared in three different ways by distinct selecting and freezing processes. The nutritional values, polyphenol contents, antioxidant activity, and antibacterial properties of the coffee pulp as well as the characterization of the active ingredients by liquid chromatography-electrospray ionization-quadrupole-time-of-flight mass spectrometry (LC-ESI-Q-TOF-MS) were evaluated.
Results: The chemical profiles of three aqueous extracts were compared and characterized using LC-ESI-QTOF-MS. They showed slightly different nutrient compositions. The total phenolic content was highest in CPE1, and decreased in the following order: CPE1 > CPE2 > CPE3. Among the CPEs tested, CPE1 showed the most potent antioxidant activity with IC 18 μg/mL and 82 μg/mL by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) and 1,1-diphenyl-2-picryl-hydrazyl assay, respectively. Chlorogenic acid and caffeine were the most prominent in CPE1 and it contained more compounds than the others. Moreover, CPE1 demonstrated antibacterial activity against both gram-positive ( and ) and gram-negative bacteria ( and ).
Conclusion: These findings indicated that CPE1 has powerful nutrients with antioxidant and antibacterial properties-the potency of which is impacted by the preparation process.