HPLC Quantification and MS/NMR Confirmation of Javamide-I/-II in Arabica and Robusta Coffee Beans from Different Regions for Finding Better Bean Sources for Javamide-I/-II

Coffee is a popular drink with several positive health effects and javamide- I/-II are bioactive phenolic amides found in coffee. However, there is little information about the quantities of javamide-I/-II in Arabica and Robusta beans from different geographical regions, impossible to categorize better bean sources for javamide-I/-II. Therefore, in this paper, javamide-I/-II were first extracted from twelve coffee beans (eight Arabica beans from Brazil, Colombia, Costa Rica, Ethiopia, Hawaii, Papua New Guinea, Puerto Rico and four Robusta beans from India and Vietnam), and their amounts were quantified using the developed HPLC method with MS/MS and NMR confirmation. In eight Arabica beans, javamide-I/-II were detected at levels ranging from 0.04-0.05 and 0.08-0.29 mg/g, meanwhile 0.4-0.76 mg/g of javamide-I and 3.5-4.9 mg/g of javamide-II were detected in four Robusta beans. The data showed that the amounts of javamide-I/-II in Robusta beans were much higher than those of javamide-I/ II in Arabica beans with little geographical impact ( P <0.05). To validate these data and to explore better coffee beans for javamide-I/-II, eight additional beans (four Arabica and four Robusta beans) were extracted to examine the amounts of javamide-I/-II. The data of the eight additional beans confirmed the data of the twelve coffee beans in the levels of javamide-I/II ( P <0.05), suggesting that Robusta beans may be better sources for javamide-I/-II than Arabica beans. In summary, javamide-I/-II may be found at higher levels in Robusta beans than Arabica beans, and Robusta beans are likely to be better bean sources for javamide-I/-II.