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Phytochemical Profile and in vitro Assessment of the Cytotoxicity of Green and Roasted Coffee Oils (Coffea arabica L.) and their Polar Fractions

Ana Paula Lorenzen Voytena, Regina Celis Lopes Affonso, Heloisa da Silva Pitz, Fernanda Ramlov, Thais Alberti, Daniela Sousa Coelho, Aline Pereira, Bruno Bachiega Navarro, Simone Fanan, Marcelo Casagrande, Rosa Maria Ribeiro-do-Valle and Marcelo Maraschin

Plant Morphogenesis and Biochemistry Laboratory , Federal University of Santa Catarina, Florianopolis, Santa Catarina, Brazil

Regional Cooperative of Coffee Growers in Guaxupé Ltda (Cooxupé), Guaxupé, Minas Gerais, Brazil

Abstract: Green Coffea arabica L. seed oil (GCO) has been used as an active cosmetic ingredient in many skin care products, due to its composition and balance of fatty acids. On the other hand, while roasted coffee oil (RCO) is mainly used for imparting aroma in the food industry, there is no data available to suggest its safety in cell-based model systems. In this context, the present study aims to evaluate the chemical composition of GCO, RCO, and their correspondent polar fractions (PFs); and assess their cytotoxicity and antioxidant potential in vitro. RCO and RCO PF exhibited significantly higher amounts of phenolic compounds, when compared to both GCO and GCO PF. In the DPPH assay, after 5 min of incubation, RCO inhibited about 80% of radicals, while GCO only achieved half of this activity. Similar results were also obtained for their PFs. Upon exposure to GCO, no cytotoxic effects were observed, in fact, there were slight increments in cell proliferation. Nevertheless, cell exposure to RCO led to significant decreases in cell viability. Increases in the concentration of coffee oil PFs were associated with correspondent relevant increased cytotoxicity. Upon hydrogen peroxide-induced oxidative stress, neither GCO nor RCO treatment were effective in protecting cells.

Keywords: Coffea arabica L., coffee oil, cytotoxicity, antioxidant activity . © 2017ACG Publications. All rights reserved.