Comparative Profiles of Lipophilic Nutrients and In Vitro Antioxidant Activity in Commercial Arabica and Robusta Green Coffee Beans

Commercial green coffee beans vary in composition because of botanical, agronomic, processing, and handling factors. This study characterized physicochemical properties, fat‐soluble nutrients (β‐carotene, tocopherols, phytosterols, and fatty acids), total phenolic content (TPC), and DPPH radical‐scavenging activity in ten commercial green coffee lots: five labeled Coffea arabica and five labeled Coffea canephora (Robusta). Across the sampled lots, Robusta‐labeled beans had a significantly higher mean crude protein content than Arabica‐labeled beans (12.63% vs. 11.92%; Welch's t ‐test, p = 0.003). The Robusta‐labeled lots also had higher mean total phytosterol (91.44 mg/100 g), β‐carotene (8.23 μg/100 g), TPC (211.08 mg GAE/g), and DPPH radical‐scavenging activity (71.66%) values. Arabica‐labeled beans had higher mean total tocopherols (9.14 mg/100 g), linoleic acid (4.64 g/100 g), and total measured fatty acids (10.42 g/100 g). Exploratory principal component analysis separated the two labeled lot groups, with PC1 and PC2 explaining 65.7% and 14.0% of the variance, respectively. In the pooled dataset, TPC, β‐carotene, phytosterols, and DPPH activity were positively correlated, whereas total tocopherols were inversely correlated with these variables. These findings provide a descriptive compositional baseline for the commercial green coffee lots examined and may support future investigations into the relationships among green bean composition, roasting behavior, flavor development, and functional quality.