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  • 1 University of Maria Curie-Skłodowska Department of Chromatographic Methods M. Skłodowska Sq. 3 20-031 Lublin Poland
  • | 2 University of Life Sciences Department of Veterinary Microbiology Akademicka Str. 13 20-950 Lublin Poland
  • | 3 Cafe Faktoria Kazimierz Dolny Poland
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Coffee, due to its common consumption, is one of the main sources of polyphenols in human diet. Coffee species and coffee-related products differ in composition and content of main components, such as chlorogenic acid and caffeine. Chemical and biological fingerprints of various Coffea arabica L. extracts were obtained in order to check and compare their antibacterial and antioxidant properties. The antibacterial activity of green and roasted coffee seeds and pomace was evaluated against Bacillus subtilis using thin-layer chromatography (TLC)-direct bioautography. TLC-2,2-diphenyl-1-picrylhydrazyl (DPPH) test was used to determine antioxidant properties of the afore-mentioned extracts. Furthermore, different solvents and several extraction methods such as simple maceration, maceration under stirring, and ultrasonic accelerated extraction were tested. The most efficient method of extraction of caffeine and chlorogenic acid was chosen based on quantitative TLC analysis. Additionally, these two main components of coffee were quantitatively determined in commercial products of green coffee.

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