The Potential of Green as well as Roasted Coffee Water Extracts as in-vitro Inhibitors of Beta-Hematin Formation
DOI:
https://doi.org/10.29356/jmcs.v70i1.2474Keywords:
Coffee, HPLC, antimalarial activity, β-hematinAbstract
Abstract. This study investigates the antimalarial potential of coffee extracts exploring their relationship with roasting, absorption, effectiveness, and hemozoin production, while also identifying flavonoids and phenolic compounds. Research on the antimalarial properties of coffee extracts is crucial for developing new therapies. Coffee extracts could provide a natural and accessible source and understanding the effects of the roasting process can optimize their efficacy. Water extracts were obtained from both green and roasted coffee beans subjected to varying roasting times.
The effectiveness of the extracts was measured by the absorption of dissolved β- hematin at a wavelength of 405 nm. Chromatographic analysis using high-performance liquid chromatography (HPLC) was employed to separate and detect flavonoids and phenolic compounds within the extracts. Specific compound identification was achieved by comparing retention times and UV spectrum wavelengths of standards and samples. The study found that the absorption of coffee extracts was inversely correlated with their effectiveness, indicating that lower absorption corresponds to higher effectiveness. Green coffee water extracts exhibited limited efficacy, while roasted extracts demonstrated the highest efficacy. Chromatographic analysis identified flavonoids and phenolic compounds. Overall, the study reveals the antimalarial potential of coffee extracts, with extract effectiveness inversely related to absorption and inhibitory effects on hemozoin production. Chrysin as well as Galangin were identified as key constituents, highlighting their potential in antimalarial therapies. Further research is needed to understand their mechanisms of action.
Resumen. Este estudio se investigó el potencial antipalúdico de los extractos de café, explorando su relación con el tostado, la absorción, la eficacia y la producción de hemozoína, a la vez que se identificaron flavonoides y compuestos fenólicos. La investigación sobre las propiedades antipalúdicas de los extractos de café es crucial para el desarrollo de nuevas terapias. Los extractos de café podrían proporcionar una fuente natural y accesible, y comprender los efectos del proceso de tostado puede optimizar su eficacia. Se obtuvieron extractos acuosos de granos de café verde y tostado, sometidos a diferentes tiempos de tostado. La eficacia de los extractos se midió mediante la absorción de β-hematina disuelta a una longitud de onda de 405 nm. Se empleó un análisis cromatográfico mediante cromatografía líquida de alta resolución (HPLC) para separar y detectar flavonoides y compuestos fenólicos en los extractos. La identificación de compuestos específicos se logró comparando los tiempos de retención y las longitudes de onda del espectro UV de los estándares y las muestras. Se determinó que la absorción de los extractos de café está inversamente correlacionada con su eficacia, lo que indica que una menor absorción corresponde a una mayor eficacia. Los extractos de agua de café verde mostraron una eficacia limitada, mientras que los extractos tostados demostraron la mayor eficacia. Mediante el análisis cromatográfico se identificaron flavonoides y compuestos fenólicos. En general, el estudio revela el potencial antipalúdico de los extractos de café, cuya eficacia está inversamente relacionada con la absorción y los efectos inhibidores sobre la producción de hemozoína. La crisina y la galangina se identificaron como componentes clave, lo que destaca su potencial en terapias antipalúdicas. Futuras investigaciones deberán enfocarse en la comprensión de sus mecanismos de acción.
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Copyright (c) 2025 Mutaz Akkawi; Fuad Al-Rimawi; Qassem Abu-Remeleh, Latifah Al Shammari, Amal N. Alanazi, Salma Saddeek, Fadel Wedian, Ghassab M. Al-Mazaideh, Mohammed Helmy Faris Shalayel
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