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Comparative Study of Antioxidant Property of Coffee and Its Additives

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Comparative Study of Antioxidant Property of Coffee and Its Additives Journal of Pharmaceutical Research International 33(22A): 89-96, 2021; Article no.JPRI.67265 ISSN: 2456-9119 (Past name: British Journal of Pharmaceutical Research, Past ISSN: 2231-2919, NLM ID: 101631759) Comparative Study of Antioxidant Property of Coffee and Its Additives Deepti Bajaj1* and Suhas Ballal1 1Department of Pharmacy, Jain (Deemed to be University), Bengaluru, Karnataka, India. Authors’ contributions This work was carried out in collaboration between both authors. Author DB designed the study, performed the statistical analysis, wrote the protocol and wrote the first draft of the manuscript. Authors SB and DB managed the analyses of the study. Author SB managed the literature searches. Both authors read and approved the final manuscript. Article Information DOI: 10.9734/JPRI/2021/v33i22A31391 Editor(s): (1) Dr. Syed A. A. Rizvi, Nova Southeastern University, USA. Reviewers: (1) Pasias N. Ioannis, National & Kapodistrian University of Athens, Greece. (2) Franz Tatzber, Medical University of Graz, Austria. (3) Namrata Kundu, Kalyani Central Model School, India. Complete Peer review History: http://www.sdiarticle4.com/review-history/67265 Received 28 January 2021 Original Research Article Accepted 02 April 2021 Published 11 April 2021 ABSTRACT Coffee, one of the most commonly consumed beverages is a very rich source of antioxidants alongside various other health benefits. The roasted beans of coffee are the seed of berry obtained from coffea species. These roasted coffee beans are utilized to prepare coffee. India is today producer of 16 unique varieties of coffee most of which originate from southern India. The goodness of coffee and Ganoderma can do wonders to human health. This study is aimed to have an analysis of antioxidant properties of instant coffee, filter coffee, coffee with Ganoderma extracts and ginger coffee by estimating the Ascorbic Acid equivalents (AAE). The essence of the study is the presence of additions and the antioxidant activity of the coffee samples in their presence. The two infusions used in the study are extracts of Ganoderma and ginger. The study also aims to have a inter group analysis of antioxidant properties of all the samples. The study was conducted using basic colorimetric techniques. Keywords: Antioxidants; Ascorbic Acid Equivalents (AAE); coffee; Ganoderma; ascorbic; radical. _____________________________________________________________________________________________________ *Corresponding author: E-mail: [email protected]; Bajaj and Ballal; JPRI, 33(22A): 89-96, 2021; Article no.JPRI.67265 1. INTRODUCTION nitric oxide radical hydrogen peroxides, oxygen singlets and peroxynitrite radical. The role of The roasted beans of coffee are the seed of ROS and RNS can be substantiated as bi- berry obtained from coffea species. These phased because these reactive oxygen or roasted coffee beans are utilized to prepare nitrogen species in low concentration are said to coffee by hot water extraction. It is a dark be involved in various physiological mechanisms coloured, vicious, somewhat acidic beverage that involved in the body and the higher concentration has exciting effects in human, mainly because of or accumulation of these radicals lead to its caffeine contents. India is today producer of deleterious effects. As the free radicals formed in 16 unique varieties of coffee most of which the body are characterized by unpaired originate from southern India. The two major electrons, they attack vital cell components like species of coffee plants used for extraction of the proteins, lipids and nucleic acids in order to produce are Coffea canephora and Coffea stabilize themselves, which lead to chain arabica [1], which are commonly known as initiation and propagation. The first free radicals’ “robusta” and “arabica” respectively. Arabica twitches electrons from molecules that threatens contributes to over 40-60% of the production the structure of molecules and turn them into the whereas robusta does it over 20-40%. Arabica is free radicals. Initiating a chain reaction, these more prevalent as it is less bitter and has more molecules then take electrons from other flavour when compared to the other variant. On molecules, threatening their structural integrity the other hand, Robusta is known to have more and turning them into new free radicals. This caffeine content and a better body than arabica domino effect can ultimately disturb and harm the which explains its presence in various coffee entire cell. The termination of free radicals occurs blends. The HPLC analysis of coffee shows the only when it is either scavenged by an presence of phenolic compounds like chlorogenic antioxidant or is neutralised by reacting with acids, caffeic acids, nonphenolic compounds other free radical or cell component [6]. These caffeines, trigonellines, nicotinic acids and 5- reactions lead to severe cell damage which lead (hydroxymethyl) furfuraldehydes continued in to ageing and catastrophic diseases like cancer, roasted coffee residue [2]. Coffee’s health cardiovascular disease, etc. Compounds capable benefits account mainly from its antioxidants. of quenching or scavenging free radicals are Most of the constituents of coffee act as called antioxidants. antioxidants and are proven to reduce the risk of occurrence of many diseases and cell damage 1.2 Antioxidants [3] by scavenging free radicals. Antioxidant is a termed given to a group of several distinct chemical compounds that have 1.1 Free Radicals the property to fight the effects of free radicals that are highly reactive and harmful for human So called free radicals are known/defined as, body. These free radicals are formed several "the molecule species which are proficient of oxidative reactions that starts by the ingestion of existing independently and consist of unpaired the food or simply breathing. These antioxidants electrons in the atomic orbitals as well as are defined as the substances at low captures electron from several other substance concentration which supress the oxidation of to get into the neutral state” [4]. Free radicals are different substrates. The human body has a synthesized in the body due to various metabolic mechanism through which it synthesizes activities, enzymatic and non-enzymatic antioxidants inside the body in order to curb the reactions. Free radical are formed as a product deleterious effects of free radicals. Lifestyle of vital metabolic activities in mitochondria’s, changes in today’s world (consumption of peroxisomes and phagocytotic cells. They are tobacco and fats, smoking) and effects of various also produced inside the body due to pesticides have led to an increased production of consumption of alcohol, tobacco, and few drug free radicals in the body. In order to scavenge or like halothanes and paracetamols and also as a quench these free radicals, exogenous source of result of exposure to pollution, heavy metal, antioxidants in the diet is very important [7]. transition metal, industrial solvent, pesticide and radiation [5]. 2. REVIEW OF LITERATURE The most important reactive oxygen species in Formation and accumulation of free radicals are numerous illness conditions are hydroxyl known to cause disastrous effects in the human radicals, superoxide anion radicals, hypochlorite, body as they oxidise the vital cell components in 90 Bajaj and Ballal; JPRI, 33(22A): 89-96, 2021; Article no.JPRI.67265 order to neutralise them. The naturally produced kind of bioactive component responsible for this antioxidants are the ones that scavenge these activity. free radicals resulting in prevention of the consequences [8]. 3. METHODOLOGY The human body maintains a complex 3.1 Design mechanism in order to maintain the equilibrium between the amount of free radical generated The principle behind the Folin Ciocalteau’s and the number of antioxidants produced. The Reagent Method (FCR) method (Fig. 1) is the failure of maintaining this equilibrium i.e. the fact that, phenols present in the sample reacts accumulation of free radicals in the body leads to with the oxidising agents phosphomolybdate in “oxidative stress” [9]. Oxidative stress is the FC reagents in alkaline condition and leads in major cause of occurrence of severe disastrous formations of complex of blue colour, the cell damage that may lead to diseases like molybdenum blue that is calculated at 680 nm. cancer, cardiovascular disease and also the The standard graph was prepared using 1 effects of ageing. Coffee apart being one of the mg/mL of ascorbic acid as a standard and 4 majorly consumed beverages globally is also a aliquots of concentration ranging from 0.1 mg/ml potent source of antioxidants. The phenolic and to 0.025 mg/ml were used along with the blank. the non-phenolic counterparts of bioactive Distilled water was then added to all the tubes to component profile of coffee are proven to make the total volume of 2 mL. After boiling the possess the antioxidant activity [2]. coffee is one required concentration of coffee in 100 mL of of the most consumed exogenous sources of distilled water for 5 minutes, the samples are antioxidants along with fruits, wine and dark taken for assay. The aliquots or concentrations of chocolate [10]. coffee samples used are 1.25 mg/mL, 0.625 mg/mL and 0.31 mg/mL. The volume was made The antioxidant activity of coffee and additions to 2 mL using distilled water. After addition of namely Ganoderma and ginger are proven to be water, 2.5 mL of FC reagent was added to all the of a significant contributor when consumed tubes
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