Abstract

PHYTOCHEMICAL STUDIES ON GREEN COFFEE BEAN (COFFEE ARABICA)

*Obinwa Benedict Nzube and Ukoha Ukoha

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Abstract

The consumption of coffee (roasted) all over the world is second only to water. Green coffee bean generally referred to as unroasted coffee beans has been used as a weight loss supplement and for other medicinal purposes. The unroasted coffee beans were air dried and powdered for this study. The extract was subjected to chemical tests to determine the phytochemical constituents using standard procedures. Qualitatively, alkaloids, saponins, tannins, flavonoids, terpenoids, steroids, proteins, starch and phenols where identified while flavonoids, alkaloids, tannins and saponins where quantitatively determined and found to measure 6.0%, 4.4%, 4.2% and 1.0% respectively. These findings gives credence to its use in therapies and in drug production.

Keywords: Coffee, phytochemicals, qualitative, quantitative.