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Molecular Identification and Antioxidant Activity Determination among Coffee Varieties Cultivated in Nepal

Coffee is the most popular beverage containing numerous phytochemical components that have antioxidant activity capable of scavenging free radicals. Antioxidant and phenolic contents have considerable benefits for human health. The aim of this study was the molecular identification of 9 coffee sampl...

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Autores principales: Pokharel, Shreejan, Pandey, Gyanu Raj, Shrestha, Asmita, Shrestha, Rajkumar, Tiwari, Dinesh, Khanal, Bignya Chandra, Silwal, Sudip
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10643033/
https://www.ncbi.nlm.nih.gov/pubmed/37964891
http://dx.doi.org/10.1155/2023/7744647
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author Pokharel, Shreejan
Pandey, Gyanu Raj
Shrestha, Asmita
Shrestha, Rajkumar
Tiwari, Dinesh
Khanal, Bignya Chandra
Silwal, Sudip
author_facet Pokharel, Shreejan
Pandey, Gyanu Raj
Shrestha, Asmita
Shrestha, Rajkumar
Tiwari, Dinesh
Khanal, Bignya Chandra
Silwal, Sudip
author_sort Pokharel, Shreejan
collection PubMed
description Coffee is the most popular beverage containing numerous phytochemical components that have antioxidant activity capable of scavenging free radicals. Antioxidant and phenolic contents have considerable benefits for human health. The aim of this study was the molecular identification of 9 coffee samples from the Nepal Agricultural Research Council, Lalitpur, Nepal, and the determination of the antioxidant activity and total phenolic content of green and roasted coffee beans. Molecular identification was performed using ITS-specific PCR followed by sequencing and phylogenetic tree construction using the maximum parsimony method. The DPPH assay was used to determine the antioxidant activity, and the Folin–Ciocalteu (F-C) assay was used to determine the total phenolic content. All the samples belonged to the taxa Coffea arabica. The antioxidant activity in roasted beans varied from 2.49 to 4.62 AAE mg/g and from 1.4 to 3.9 AAE mg/g in green beans. The total phenolic content varied from 2.58 to 3.38 GAE mg/g and from 4.16 to 5.36 GAE mg/g for the roasted beans and green beans, respectively. The data revealed that the highest antioxidant content (4.62 AAE mg/g) was found in roasted coffee and that the highest phenolic content (5.36 GAE mg/g) was found in green coffee. The study concludes that roasting increases the antioxidant activity but decreases the phenolic content of coffee.
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spelling pubmed-106430332023-11-14 Molecular Identification and Antioxidant Activity Determination among Coffee Varieties Cultivated in Nepal Pokharel, Shreejan Pandey, Gyanu Raj Shrestha, Asmita Shrestha, Rajkumar Tiwari, Dinesh Khanal, Bignya Chandra Silwal, Sudip ScientificWorldJournal Research Article Coffee is the most popular beverage containing numerous phytochemical components that have antioxidant activity capable of scavenging free radicals. Antioxidant and phenolic contents have considerable benefits for human health. The aim of this study was the molecular identification of 9 coffee samples from the Nepal Agricultural Research Council, Lalitpur, Nepal, and the determination of the antioxidant activity and total phenolic content of green and roasted coffee beans. Molecular identification was performed using ITS-specific PCR followed by sequencing and phylogenetic tree construction using the maximum parsimony method. The DPPH assay was used to determine the antioxidant activity, and the Folin–Ciocalteu (F-C) assay was used to determine the total phenolic content. All the samples belonged to the taxa Coffea arabica. The antioxidant activity in roasted beans varied from 2.49 to 4.62 AAE mg/g and from 1.4 to 3.9 AAE mg/g in green beans. The total phenolic content varied from 2.58 to 3.38 GAE mg/g and from 4.16 to 5.36 GAE mg/g for the roasted beans and green beans, respectively. The data revealed that the highest antioxidant content (4.62 AAE mg/g) was found in roasted coffee and that the highest phenolic content (5.36 GAE mg/g) was found in green coffee. The study concludes that roasting increases the antioxidant activity but decreases the phenolic content of coffee. Hindawi 2023-11-06 /pmc/articles/PMC10643033/ /pubmed/37964891 http://dx.doi.org/10.1155/2023/7744647 Text en Copyright © 2023 Shreejan Pokharel et al. https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Pokharel, Shreejan
Pandey, Gyanu Raj
Shrestha, Asmita
Shrestha, Rajkumar
Tiwari, Dinesh
Khanal, Bignya Chandra
Silwal, Sudip
Molecular Identification and Antioxidant Activity Determination among Coffee Varieties Cultivated in Nepal
title Molecular Identification and Antioxidant Activity Determination among Coffee Varieties Cultivated in Nepal
title_full Molecular Identification and Antioxidant Activity Determination among Coffee Varieties Cultivated in Nepal
title_fullStr Molecular Identification and Antioxidant Activity Determination among Coffee Varieties Cultivated in Nepal
title_full_unstemmed Molecular Identification and Antioxidant Activity Determination among Coffee Varieties Cultivated in Nepal
title_short Molecular Identification and Antioxidant Activity Determination among Coffee Varieties Cultivated in Nepal
title_sort molecular identification and antioxidant activity determination among coffee varieties cultivated in nepal
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10643033/
https://www.ncbi.nlm.nih.gov/pubmed/37964891
http://dx.doi.org/10.1155/2023/7744647
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