Comparative phytochemical analysis of Coffea benghalensis Roxb. Ex Schult., Coffea arabica L. and Coffea liberica Hiern.

Objective: To make phytochemical studies of the leaf, pericarp and seed of Coffea benghalensis (C. Benghalensis) compared with those of the widely known Coffea arabica and Coffea liberica. Methods: The sample extracts were prepared by Soxhlet-extraction. Polyphenol content was analyzed by HPLC-ESI-MS/MS, the identification was carried out based on the retention time, UV and mass spectra of standards and literature data of the detected compounds. Results: Phenolic acids like caffeoylquinic acids, dicaffeoylquinic acids, feruloylquinic acids and coumaroylquinic acid, as well as mangiferin were detected as main constituents in all extracts. Procyanidin trimers were present exclusively in the leaves. In C. benghalensis, main constituents were 5-caffeoylquinic acid and 4-caffeoylquinic acid. Flavan-3-ols were described in all immature and mature pericarp and leaf extracts. Even though 4-feruloylquinic acid was described in both immature and mature seed, dicaffeoylquinic acids were identified only in the mature seed extracts. Mangiferin was present in the leaf, mature pericarp and seed. Conclusions: These analyses provide new chemotaxonomical data for the selected coffees, especially for C. benghalensis. Due to its high polyphenol content, our results indicate its significance of providing new data as a possible source for industry

Coffea fajok hisztológiai, fitokémiai és antimikrobás hatásának vizsgálata

Coffea species are well-known and widespread all over the world. They have an important role in science because of their pharmacological role. They provide one of the most sought products after petrol on the international market, and they also provide an income for more than 20 million families in more than 50 countries every year (DAVIS et al. 2007, PATAY et al. 2016c). In addition, coffee is one of the most widely consumed beverages worldwide with an annual consumption rate of approximately 7 million tons according to Food and Agriculture Organisation of the United Nations (FAO) (BAEZA et al. 2014). However, the most famous species are C. arabica, C. robusta, and C. liberica, we can also find scientific data on wild coffee species and subspecies cultivated in almost all continents, but these data are insufficient in the recent literature (PATAY et al. 2014a). Due to their significant in caffeine and polyphenol content, Coffea extracts possess numerous physiological effects like activity on the central nervous system, as well as antioxidant, anticancer, gastrointestinal, cardiovascular, antibacterial, and dermatological effects. However, there are many previously reported scientific data about these beneficial effects for human body, an inadequate utilization of coffee can cause serious secondary effects