A recent study conducted by researchers from Woldia University in Ethiopia has shed light on the caffeine content and antioxidant activity of raw and roasted coffee beans from the Habru Woreda region. The findings, published in Clinical Pharmacology: Advances and Applications, highlight the potential health benefits of Ethiopian coffee, particularly its high caffeine levels and strong antioxidant properties.

Key Findings:

1. Caffeine Content: The study analyzed coffee beans from three different areas within Habru Woreda—Bohoro, Wurgisa, and Girana. The caffeine content in raw coffee beans ranged from 124.01 to 191.27 parts per million (ppm) when extracted with water, and from 145.15 to 200.09 ppm when extracted with dichloromethane. Roasted coffee beans showed slightly lower caffeine levels, ranging from 125.51 to 160.05 ppm in water extraction and 177.11 to 184.08 ppm in dichloromethane extraction. Bohoro’s coffee beans had the highest caffeine content, making them the most potent among the samples tested.
2. Antioxidant Activity: The study also measured the hydrogen peroxide scavenging activity of the coffee beans, a key indicator of antioxidant potential. The results showed that roasted coffee beans from Wurgisa had the highest antioxidant activity, with an IC50 value of 3.12 ppm, significantly lower than the reference compound, ascorbic acid, which had an IC50 value of 6.91 ppm. This suggests that Wurgisa roasted coffee beans have superior antioxidant properties compared to other samples and even to ascorbic acid, a well-known antioxidant.
3. Comparison of Extraction Methods: The study found that dichloromethane extraction yielded higher caffeine levels compared to water extraction, particularly in roasted coffee beans. This is likely due to caffeine’s higher solubility in organic solvents like dichloromethane. However, both extraction methods confirmed that Ethiopian coffee beans, especially those from Bohoro, are rich in caffeine.
4. Geographical Influence: The research highlighted that the caffeine content and antioxidant activity of coffee beans can vary significantly depending on their geographical origin. Factors such as soil type, altitude, and climate play a crucial role in determining the chemical composition of coffee beans. This variation underscores the importance of regional specificity in coffee production and marketing.

Implications:

The study’s findings have important implications for both consumers and the coffee industry. For consumers, the high caffeine content and strong antioxidant activity of Ethiopian coffee beans suggest potential health benefits, including protection against chronic diseases and oxidative stress. For the coffee industry, the results emphasize the value of Ethiopian coffee, particularly from regions like Habru Woreda, which produce beans with high caffeine levels and exceptional antioxidant properties.

Conclusion:

This study not only highlights the unique qualities of Ethiopian coffee but also provides valuable insights into the factors that influence its chemical composition. As coffee continues to be a popular beverage worldwide, understanding its health benefits and regional variations can help consumers make informed choices and support sustainable coffee production practices.

For more details, the full study can be accessed in Clinical Pharmacology: Advances and Applications.