@article {2252, title = {The Effect of Bacterial Enzymes on Reducing Chlorogenic Acid Levels in Cascara Robusta Coffee (Coffea canephora L.)}, journal = {Pharmacognosy Journal}, volume = {16}, year = {2024}, month = {April 2024}, pages = {332-335}, type = {Original Article}, chapter = {332}, abstract = {

Background: Coffee skin by-products, namely cascara, have several benefits, namely can ward off free radicals, with the ability of cascara to ward off free radicals so that cascara can potentially prevent the emergence of cancer cells. Cascara contains active compounds caffeine 1.3\%, chlorogenic acid 2.6\%, and caffeic acid 1.6\%. Objective: This study aims to determine chlorogenic acid levels in decaffeinated robusta coffee (Coffea canephora L.) and see the influence of Bacillus subtilis bacteria on reducing chlorogenic acid levels. Methods: The experiment was conducted from June to August 2022 in the Pharmacy Laboratory, Faculty of Mathematics and Natural Sciences, Universitas Pakuan, Indonesia. Cascara robusta coffee is fermented using Bacillus subtilis with a concentration of 6\% and a time of 24 hours. After fermentation, the extraction is carried out using the UAE (Ultrasonic Assisted Extraction) method. The chlorogenic acid levels and zero control of cascara robusta coffee obtained were then analyzed using Statistical Package for the Social Science (SPSS) with the Paired sample t-test method previously carried out with normality test and homogeneity test first. Results: The study found chlorogenic acid levels produced from cascara robusta coffee that had undergone decaffeination. Quantitative analysis of chlorogenic acid levels in cascara robusta coffee was carried out using HPLC mobile phase methanolwater (adjust Orthoposphat pH 2.4), flow rate 0.7 mL/minute, with an isocratic system of an average of 14.8597\%. Conclusion: Chlorogenic acid levels in robusta coffee cascara decaffeinated by microbial enzymes can affect chlorogenic acid levels.

}, keywords = {Bacillus subtilis, Cascara, Chlorogenic acid, HPLC}, doi = {10.5530/pj.2024.16.50}, author = {Novi Fajar Utami and Berna Elya and Hayun Hayun and Kusmardi Kusmardi and Syamsu Nur} } @article {2288, title = {Quantification of Active Compounds from Coffea canephora Pierre ex A.Froehner cascara and their Potential Against MCF-7 and HeLa}, journal = {Pharmacognosy Journal}, volume = {16}, year = {2024}, month = {June 2024}, pages = {509-518}, type = {Original Article}, chapter = {509}, abstract = {

Background: The utilization of coffee cascara, a byproduct of coffee cultivation, in cancer therapy research. This research begins with the rationale of exploring medicinal plants, especially coffee, to obtain compounds that can target cancer cells with fewer side effects. Objectivity: This research aims to extract and evaluate the secondary metabolites from robusta coffee cascara, such as friedelin, lupeol, stigmasterol, ursolic acid, caffeine, chlorogenic acid, caffeic acid, and catechin, for their cytotoxic activity against Hela and MCF-7 cells. The aim of this research is also to identify and understand the cytotoxic mechanisms of compounds like stigmasterol, which showed significant cytotoxicity against cancer cells, paving the way for developing targeted cancer therapies from natural sources. Methods: Robusta coffee cascara then goes to the process of extraction using ethanol, fractionation, isolation, purification, and characterization, followed by bioactivity evaluation using in vitro method through breast cancer cell line MCF-7 and cervical cancer cell line HeLa and determination of active compound levels. Results: The cascara, a byproduct of coffee cultivation, is rich in proteins, polysaccharides, and bioactive compounds. Through extraction and purification processes, eight compounds were isolated and characterized, including (1) friedelin, (2) lupeol, (3) Stigmasterol, (4) Ursolic acid, (5) caffeine, (6) Chlorogenic acid, (7) caffeic acid, and (8) catechin. Bioactivity evaluation shows that stigmasterol (3) is the most cytotoxic compound with a value against Hela cells with an IC50 value of 25.85 μg/mL in the toxic category and against MCF-7 cells with an IC50 value of 12.83 μg/mL in the very toxic category. The results of determining the levels of active compounds in robusta coffee cascara extract showed that friedelin (1) 0.539{\textpm}0.137\%; lupeol (2) levels were 0.087{\textpm}0.015\%; (3) stigmasterol 0.126{\textpm}0.046\%; ursolic acid (4) 0.627{\textpm}0.002\%; caffeine (5) 3,203{\textpm}0.069\%; chlorogenic acid (6) 0.679{\textpm}0.003\%; caffeic acid (7) 0.153{\textpm}0.003\% and catechin (8) 0.3590.012\% mg/g extract. Conclusion: The research on robusta coffee cascara extract as a potential source of anticancer compounds.

}, keywords = {Breast cancer, Cascara, Coffea canephora, Cytotoxic, Isolation, servical cancer}, doi = {10.5530/pj.2024.16.82}, author = {Novi Fajar Utami and Berna Elya and Hayun Hayun and Kusmardi Kusmardi} }