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September 5, 2025Tropical Journal of Natural Product ResearchOpen Access

A Comparative Study of Phenolic Compounds, and the Antioxidant Properties of Arabica Coffee Beans (Coffea arabica) and Robusta Coffee Beans (Coffea canephora) and Their By-Products

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Authors

CHChaimae HimriCBChahrazad BelkhiriSASalah Eddine Azizi

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Overview

Comparative analysis reveals Robusta coffee's superior antioxidant properties and richer phenolic compounds.

Key Points

  • Robusta coffee spent grounds showed superior antioxidant activity with TAC values of 460.8 ± 8.5 mMAAE/g.
  • Robusta spent coffee grounds contain higher levels of polyphenols, flavonoids, and tannins, highlighting their nutritional value.
  • Chemical composition differences were noted, with total sugar content highest in Robusta's spent coffee grounds.
  • The study demonstrates the potential for using spent coffee grounds from Robusta as a source of valuable bioactive compounds.

Cite This Study

Himri et al. (2025) studied this question.

synapsesocial.com/papers/68bb49c46d6d5674bccff9bbhttps://doi.org/10.26538/tjnpr/v9i8.17
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1UHPLC–MS/MS Characterization, Antioxidant, Antiglycation, Antidiabetic, and Anti-inflammatory Properties of Coffea arabica, Coffea canephora, and Their spent coffee grounds: Comparative Study2026
  2. 2Comparative Characterization of Lipid Composition and Minor Components in Coffee Oils from Arabica and Robusta Spent Coffee Grounds2026
  3. 3The Effect of Brewing Method and Different Roasting Degree on Physicochemical Characteristics, Total Phenolic Content and Antioxidant Activity of Amazonian Robusta Coffee (Coffea canephora)2024 · 2 citations
  4. 4Characterization of Pixell Arabica and Robusta coffee varieties: Physicochemical properties and antioxidant2026
  5. 5Characteristics of Arabica and Robusta Spent Coffee Grounds Oil Extract with Different Solvents2024 · 1 citations