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Dataset of volatile compounds from flowers and secondary metabolites from the skin pulp, green beans, and peaberry green beans of robusta coffee.

ABSTRACT: We obtained data regarding the metabolites from flowers, the skin pulp, green beans and peaberry green beans of the robusta coffee plant (Coffea canephora). The beans were processed using a wet-hulled method. The volatile compounds from the flowers were extracted using a solid-phase microextraction. Secondary metabolites from the skin pulp, green beans, and peaberry green beans were extracted by a maceration method using methanol as a solvent. The separation and identification of metabolites were conducted using gas chromatography-mass spectrometry. The flower's volatile compounds were identified by matching the generated spectra with the NIST14 library as a reference, whereas the metabolites in the skin pulp, green beans, and peaberry green beans were identified using the WILLEY09TH library as a reference. The identified volatile compounds in flowers have been listed in Table 1, and the identified skin pulp, green bean, and peaberry green bean metabolite compounds have been listed in Table 2.

SUBMITTER: Hafsah H

PROVIDER: S-EPMC7016368 | biostudies-literature | 2020 Apr

REPOSITORIES: biostudies-literature

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Dataset of volatile compounds from flowers and secondary metabolites from the skin pulp, green beans, and peaberry green beans of robusta coffee.

Hafsah Hafsah H Iriawati Iriawati I Syamsudin Tati Suryati TS

Data in brief 20200131

We obtained data regarding the metabolites from flowers, the skin pulp, green beans and peaberry green beans of the robusta coffee plant (<i>Coffea canephora</i>). The beans were processed using a wet-hulled method. The volatile compounds from the flowers were extracted using a solid-phase microextraction. Secondary metabolites from the skin pulp, green beans, and peaberry green beans were extracted by a maceration method using methanol as a solvent. The separation and identification of metaboli ...[more]

PMID: 32083156

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Project description:The current study investigates the phytochemical composition of coffee plant organs and their corresponding antioxidant capacities compared to green and roasted coffee beans. HPLC analysis indicated that the investigated compounds were present in all organs except mangiferin, which was absent in roots, stems and seeds, and caffeine, which was absent in stems and roots. Total phytochemicals were highest in the green beans (GB) at 9.70 mg g-1 dry weight (DW), while roasting caused a 66% decline in the roasted beans (RB). This decline resulted more from 5-CQA and sucrose decomposition by 68% and 97%, respectively, while caffeine and trigonelline were not significantly thermally affected. Roasting increased the total phenolic content (TPC) by 20.8% which was associated with an increase of 68.8%, 47.5% and 13.4% in the antioxidant capacity (TEAC) determined by 2,2-diphenyl-1-picryl hydrazyl radical (DPPH), 2,2-azino bis (3-ethyl benzothiazoline-6-sulphonic acid) radical (ABTS) and Ferric ion reducing antioxidant power (FRAP) assays, respectively. Amongst the leaves, the youngest (L1) contained the highest content at 8.23 mg g-1 DW, which gradually reduced with leaf age to 5.57 mg g-1 DW in the oldest (L6). Leaves also contained the highest TPC (over 60 mg g-1 GAE) and exhibited high TEAC, the latter being highest in L1 at 328.0, 345.7 and 1097.4, and least in L6 at 304.6, 294.5 and 755.1 µmol Trolox g-1 sample for the respective assays. Phytochemical accumulation, TPC and TEAC were least in woody stem (WS) at 1.42 mg g-1 DW; 8.7 mg g-1 GAE; 21.9, 24.9 and 110.0 µmol Trolox g-1 sample; while herbaceous stem (HS) contained up to 4.37 mg g-1 DW; 27.8 mg g-1 GAE; 110.9, 124.8 and 469.7 µmol Trolox g-1 sample, respectively. Roots contained up to 1.85 mg g-1 DW, 15.8 mg-1 GAE and TEAC of 36.8, 41.5 and 156.7 µmol Trolox g-1 sample. Amongst the organs, therefore, coffee leaves possessed higher values than roasted beans on the basis of phytochemicals, TPC and TEAC. Leaves also contain carotenoids and chlorophylls pigments with potent health benefits. With appropriate processing methods, a beverage prepared from leaves (coffee leaf tea) could be a rich source of phytochemicals and antioxidants with therapeutic and pharmacological values for human health.

Dataset Information

Dataset of volatile compounds from flowers and secondary metabolites from the skin pulp, green beans, and peaberry green beans of robusta coffee.

Publications

Dataset of volatile compounds from flowers and secondary metabolites from the skin pulp, green beans, and peaberry green beans of robusta coffee.

Similar Datasets

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