FLAVONOIEJS ‘AND OTHER NATURAL ANTIOXIDANTS IN RAW AND ROASTED ARABICA COFFEE BEANS

Tawfik,, M. S.; Al Bader, N. A.

doi:10.21608/jfds.2006.236435

FLAVONOIEJS ‘AND OTHER NATURAL ANTIOXIDANTS IN RAW AND ROASTED ARABICA COFFEE BEANS

Document Type : Original Article

Authors

M. S. Tawfik, ¹
N. A. Al Bader ²

¹ Food Sci. and Tech. Dept., Fac. of Agric. Shatby, Alexandria University, Alexandria, Egypt.

² Human Nutr. Dept, Medical Studies and Sciences Sections, Building 2, King Saud University, PD. Box 22452, Riyadh 11495

10.21608/jfds.2006.236435

Abstract

Fiavonoids (Rutin. Quercetin, Kaempferol and Isorhamnetin), and other
natural antioxidants [Vitamins E and C} contents in two Abyssinian coffee (Berry and
Harar beans} which are dominating the coffee market in the Gulf area were
determined.
In the green state, Harar beans had a higher ﬂavonoids content than Berry
beans. Although vitamin C processed the same trend like in flavonoids, vitamin E
showed a higher content in Elen'y beans. The dominant species of ﬂavonoids was
Rutin. In green and roasted Harar beans. the amount of Rutln were 0.2? and 0.23
gf100g respectively.
The highest content of vitamin C (229.9 mgikg) was found in green Harar
beans, while it was 33.2 mgfkg for vitamin E in Green Elerry beans.
It is observed that roasting signiﬁcantly diminished the content of these
antioxidant components.
The contribution of coffee beverage to the Recommended Daily Allowance
(RDA) of ﬂavonoids. vitamin E and C in the daily meal pool was evaluated. According
to the actuai consumption of coffee beverage per day in the arabian diet. it was found
that 35.9% and 41.0% of ﬂavonoids. 12.5% and 14.?% of vitamin C and 11.8% and
15.3% of vitamin E could be supplied by drinking {=1 liter) roasted Berry and Harar
coffee, respectively.

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