Comparison of liberica and arabica coffee: chlorogenic acid, caffeine, total phenolic and DPPH radical scavenging activity

Information on the composition of chlorogenic acid, caffeine and antioxidant activity of Coffea libericais scarce, albeit the importance of this species in some parts of the world. This study assessed the composition of chlorogenic acid, total phenolic, caffeine and free radical scavenging activity in green and roasted C. libericain comparison to C. arabica. The compositions of these compounds were also investigated in C. libericaat different roasting degree. We found a comparable amount of chlorogenic acid in green C. libericaand C. arabica. However, roasted C. arabicahad a significantly higher chlorogenic acid content than roasted C. liberica(p<0.05). Chlorogenic acid content significantly reduced in C. libericaafter roasting when compared to green beans (p<0.05). There was an insignificant difference of caffeine content between the green and roasted beans of both coffee varieties. Total phenolic content were of comparable value between C. libericaand C. arabicafor both green and roasted beans. There was a trend for higher total phenolic content in roasted C. libericawhen compared to green beans, although significant difference was observed only in medium-dark roast (p<0.05). DPPH scavenging activity was comparable between C. arabicaand C. libericafor both green and roasted beans, and was significantly reduced in C. libericaafter roasting (p<0.05). Both green C. arabicaand C. libericahad similar DPPH scavenging activity to the standards (BHT and α-tocopherol). These data can aid in promoting the production of C. libericaalongside C. arabicathat has been regarded as a premium quality coffee.