{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T14:11:43Z","timestamp":1789827103659,"version":"4.0.1"},"reference-count":37,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2022,11,5]],"date-time":"2022-11-05T00:00:00Z","timestamp":1667606400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2023,2]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>This study aimed to compare chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities of coffee flowers (ACF) and coffee leaves (ACL) with green coffee beans (ACGB) of <jats:italic>Coffea Arabica<\/jats:italic> L. The chemical compositions were determined by employing high\u2010performance liquid chromatography\u2013mass spectroscopy (HPLC\u2013MS) and gas chromatography\u2013mass spectroscopy (GC\u2013MS) techniques. Antioxidant effects of the components were evaluated using DPPH and ABTS radical scavenging assays, and the ferric reducing antioxidant power (FRAP) assay. Their acetylcholinesterase inhibitory activities were also evaluated. The coffee sample extracts contained a total of 214 components identified by HPLC\u2010MS and belonged to 12 classes (such as nucleotides and amino acids and their derivatives, tannins, flavonoids, alkaloids, benzene, phenylpropanoids, and lipids.), where phenylpropanoids were the dominant component (&gt;30%). The contents of flavonoids, alkaloids, saccharides, and carboxylic acid and its derivatives in ACF and ACL varied significantly (<jats:italic>p<\/jats:italic>\u2009&lt;\u2009.05) compared to similar components in ACGB. Meanwhile, 30 differentially changed chemical compositions (variable importance in projection [VIP]\u2009&gt;\u20091, <jats:italic>p<\/jats:italic>\u2009&lt;\u2009.01 and fold change [FC]\u2009&gt;\u20094, or &lt;0.25), that determine the difference in characteristics, were confirmed in the three coffee samples. Furthermore, among 25 volatile chemical components identified by GC\u2013MS, caffeine, n\u2010hexadecanoic acid, 2,2\u2032\u2010methylenebis[6\u2010(1,1\u2010dimethylethyl)\u20104\u2010methyl\u2010phenol], and quinic acid were common in these samples with caffeine being the highest in percentage. In addition, ACL showed the significantly highest (<jats:italic>p<\/jats:italic>\u2009&lt;\u2009.05) DPPH radical scavenging capacity with IC<jats:sub>50<\/jats:sub> value of 0.491\u2009\u00b1\u20090.148\u2009mg\/ml, and acetylcholinesterase inhibitory activity with inhibition ratio 25.18\u2009\u00b1\u20092.96%, whereas ACF showed the significantly highest (<jats:italic>p<\/jats:italic>\u2009&lt;\u2009.05) ABTS radical scavenging activity with 36.413\u2009\u00b1\u20091.523\u2009mmol trolox\/g Ex. The results suggested that ACL and ACF had potential values as novel foods in the future.<\/jats:p>","DOI":"10.1002\/fsn3.3126","type":"journal-article","created":{"date-parts":[[2022,11,5]],"date-time":"2022-11-05T18:04:35Z","timestamp":1667671475000},"page":"917-929","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Comparison of chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities between coffee flowers and leaves as potential novel foods"],"prefix":"10.1002","volume":"11","author":[{"given":"Xiaojing","family":"Shen","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, College of Science Yunnan Agricultural University  Kunming China"},{"name":"Yunnan Key Laboratory of Pharmacology for Natural Products Kunming Medical University  Kunming China"},{"name":"Yunnan Organic Tea Industry Intelligent Engineering Research Center Key Laboratory of 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