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Extraction, Characterization and Bioactivity of Coffee Anthocyanins.

Pushpa, S. Murthy and Manjunatha, M. R. and Sulochanamma, G. and Madhava Naidu, M. (2012) Extraction, Characterization and Bioactivity of Coffee Anthocyanins. European Journal of Biological Sciences, 4 (1). pp. 13-19.

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Characterization of anthocyanins, polyphenols and the biological properties of coffee skin/pulp, which is a residue obtained during the coffee processing were investigated. The anthocyanins were extracted with 0.01 M HCl, purified by Sephadex LH-20 column chromatography and were analyzed by high-performance liquid chromatography coupled with photodiode array detection, electrospray ionization - mass spectrometry. The anthocyanins from coffee pulp yielded 25 mg of monomeric anthocyanins / 100 g of fresh pulp on a dry weight basis. The purified anthocyanin was identified as cyanindin-3-rutinoside and cyanidin-3- glucoside with mass profile of m/z=594.66. The red color of coffee peels is due to the presence of cyanidin 3-rutinoside confirmed by 1H-NMR and 13C-NMR. The coffee pulp had 22 mg GAE gG1 of polyphenols and free radical scavenging-linked antioxidant activity was observed. Coffee anthocyanins have shown multiple biological effects. The coffee anthocyanins resulted in effective "-glucosidase inhibitory activity with an IC value of 50 0.22 mg/mL and "-amylase inhibitory activity with IC values of 0.43 mg/mL. The coffee pulp, a source of 50 anthocyanins can find an opportunity as colorants and bioactive ingredients for formulated foods. This is the first report on coffee anthocyanins with their biological activity.

Item Type: Article
Uncontrolled Keywords: Coffee Pulp Anthocyanin Food Colorant Amylase Glucosidase Inhibitory Activity Antioxidant
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Nov 2012 06:05
Last Modified: 11 Oct 2018 10:20
URI: http://ir.cftri.com/id/eprint/10996

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