UHPLC–MS/MS Characterization, Antioxidant, Antiglycation, Antidiabetic, and Anti-inflammatory Properties of Coffea arabica, Coffea canephora, and Their spent coffee grounds: Comparative Study

Coffee and its spent coffee grounds represent a rich source of phenolic compounds with biologically relevant properties. This study compares the aqueous and hydroalcoholic extracts of Coffea arabica and Coffea canephora (Robusta), as well as their spent coffee grounds, in terms of their antioxidant (ABTS, β-carotene) and antiglycation activities, α-amylase inhibitory properties, and anti-inflammatory effects, in relation to their phenolic composition determined by UHPLC-MS/MS. Among the coffee extracts, the hydroalcoholic extract of Robusta (CR-H) exhibited the highest activities: ABTS (IC50 = 0.112 mg/mL), β-carotene (IC50 = 0.107 mg/mL), antiglycation (IC50 = 0.113 mg/mL), α-amylase inhibition (IC50 = 0.415 mg/mL), and anti-inflammatory activity (IC50 = 0.243 mg/mL). For the spent grounds, the hydroalcoholic extract of SCGR-H stood out with competitive values: ABTS (0.127 mg/mL), β-carotene (0.118 mg/mL), antiglycation (0.122 mg/mL), α-amylase inhibition (0.665 mg/mL), and anti-inflammatory activity (0.240 mg/mL). UHPLC-MS/MS analysis revealed the predominance of chlorogenic, fumaric, quinic, caffeic, and ellagic acids, as well as quercetin. In conclusion, our findings demonstrate that coffee and its by-products are a promising source of bioactive molecules with antioxidant, antidiabetic, and anti-inflammatory properties, highlighting both their nutritional relevance and their potential for sustainable valorization within a circular economy framework aimed at reducing organic waste.