Evaluation of nutritional and antioxidant properties of coffee oil from different species

Abstract

This research analyzed the antioxidant and dietary qualities of coffee oil from two economically valuable coffee species, Arabica (Coffea Arabica) and Robusta (Coffea canephora). While extensively utilized for its stimulant, coffee possesses some health-improving benefits in the aspect of bioactive compounds. The research points to the added-value potential of coffee oil as a major source of essential fatty acids, phenolic compounds, and antioxidants for comprehensive healthimproving processes. Solvent extraction technique was employed to extract coffee oil from coffee seeds. There was a noticeable variation in the nutrient and antioxidant composition of coffee oil among the species, which was demonstrated by the results. Robusta coffee oil possessed a considerably higher percentage of caffeine (0.229mg/100g) than Arabica (0.023mg/100g), consistent with literature that shows robusta beans to contain more caffeine. This increased caffeine content gives Arabica coffee oil a stronger flavor profile and stimulating effect that has positive impacts on metabolic rates and brain functions. Phenolic composition-wise, no significant difference was noted between robusta (1.539mg/100g) and Arabica (1.294mg/100g) coffee oils. Iodine value, being a parameter for the extent of unsaturation in fatty acids, was also comparable for the two oils, but Arabica oil with higher value (185.065g/100g) compared to Robusta (165.530g/100g), which is a measure of higher percent of unsaturated fatty acids with cardiovascular significance. Robusta coffee oil had lower specific density (0.930 g/ml) than Arabica (0.940 g/ml) and may be attributed to their fatty acid profile, which can potentially affect food and cosmetic uses. The measurement of kinematic viscosity was not significant, with robusta being 1.450 ml/s and Arabica being 1.485 ml/s, and hence both the oils are safe for use in culinary purposes without affecting texture and flow. Antioxidant activity, quantified using the DPPH assay, was higher in Robusta coffee oil (64.40%) compared to Arabica (25.85%) and may provide more efficient protective action against oxidative damage. Oxidative damage is a causative agent for most of the chronic diseases. This study improves the knowledge about the antioxidant and nutritional potential of oils from various coffee species and highlights the significance of appropriate coffee species selection for oil production according to their health attributes. The results also highlight the significance of additional research in studying the long-term health implications of coffee oil consumption and its utility in dietary therapies that prevent oxidative stress and maintain total well-being