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Published on: January 16, 2012
Effects of processing method and age of leaves on phytochemical profiles and bioactivity of coffee leaves
Xiu-Min Chen1, Zhili Ma2, David D Kitts2
1Food, Nutrition, and Health, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China.
Abstract:
The use of coffee leaves as a novel beverage has recently received consumer interest, but there is little known about how processing methods affect the quality of final product. We applied tea (white, green, oolong and black tea) processing methods to process coffee leaves and then investigated their effects on phytochemical composition and related antioxidant and anti-inflammatory properties. Using Japanese-style green tea-processing of young leaves, and black tea-processing of mature (BTP-M) coffee leaves, produced contrasting effects on phenolic content, and associated antioxidant activity and nitric oxide (NO) inhibitory activity in IFN-γ and LPS induced Raw 264.7 cells. BTP-M coffee leaves also had significantly (P < .05) higher responses in NO, iNOS, COX-2, as well as a number of cytokines, in non-induced Raw 264.7. Our findings show that the age of coffee leaves and the type of processing method affect phytochemical profiles sufficiently to produce characteristic antioxidant and anti-inflammatory activities.
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