CHEMICAL PROFILING AND ANTIOXIDANT ASSESSMENT OF TWO ARABICA COFFEE VARIETIES

Abstract

This study provides a comparative chemical and antioxidant characterization of two Arabica coffee varieties, one originating from the Dominican Republic and one processed as a multicomponent blend in Romania. Qualitative analyses confirmed the presence of alkaloids and caffeine in all samples. Spectrophotometric determinations revealed that hot-water infusions exhibited higher total polyphenol and flavonoid contents compared to cold-brew extracts. Heavy-metal analysis indicated low levels of cadmium and lead, demonstrating satisfactory sanitary quality. Antioxidant evaluation showed strong radical-scavenging activity in the DPPH assay (88.11–88.98%) with minimal variation between extraction methods. In contrast, the FRAP assay highlighted significant differences influenced by both geographical origin and extraction technique, with reducing capacities ranging from 868 to 1062 μmol Fe²⁺/g. These findings underline the substantial antioxidant potential of Arabica coffee and emphasize the combined role of origin-dependent phytochemical variability and extraction parameters in determining its functional properties.