Comparison of chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities between coffee flowers and leaves as potential novel foods.
Comparing the chemical compositions and antioxidant properties of coffee flowers, leaves, and beans revealed significant differences. The coffee samples contained various chemicals belonging to 12 classes, with phenylpropanoids being the most dominant. Additionally, ACL had the highest DPPH radical scavenging capacity and acetylcholinesterase inhibitory activity while ACF had the highest ABTS radical scavenging activity. These findings suggest that coffee flowers and leaves may have potential value as novel foods in the future due to their antioxidant and acetylcholinesterase inhibitory activities.
- Shen X et al (2022).
- Food Sci Nutr.
- DOI:
- 10.1002/fsn3.3126
- PubMed:
- 36789063