2-O-β-d-Glucopyranosyl-carboxyatractyligenin from Coffea L. inhibits adenine nucleotide translocase in isolated mitochondria but is quantitatively degraded during coffee roasting

2-O-β-d-Glucopyranosyl-carboxyatractyligenin isolated from raw coffee beans inhibits ATP-production in isolated mitochondria by blockage of adenine nucleotide translocase. UPLC-ToF-MS quantification revealed high levels of this phytochemical in lyophilized raw coffee extracts but complete degradation during coffee roasting. •Glucosides of atractyligenin derivatives were isolated from coffee.•Carboxyatractyligenin-glcp inhibits mitochondrial adenine nucleotide translocase.•A quantitation method was developed for atractyligenin glucoside derivatives.•Carboxyatractyligenin-glcp is degraded upon coffee roasting. Atractyloside (1) and carboxyatractyloside (2) are well-known inhibitors of the adenine nucleotide translocase (ANT) in mitochondria, thus effectively blocking oxidative phosphorylation. Structurally related derivatives atractyligenin (3), 2-O-β-d-glucopyranosyl-atractyligenin (4), 3′-O-β-d-glucopyranosyl-2′-O-isovaleryl-2β-(2-desoxy-atractyligenin)-β-d-glucopyranoside (5), and 2-O-β-d-glucopyranosyl-carboxyatractyligenin (6) were isolated from raw beans of Coffea L. and the impact of 1–6 on ANT activity was evaluated in isolated mitochondria. Among the coffee components, 6 significantly inhibited ANT activity leading to reduced respiration. Quantitative analysis in commercial coffees, experimental roastings of coffee, and model experiments using purified compound 6 consistently revealed a complete degradation during thermal treatment. In comparison, raw coffee extracts were found to contain high levels of 6, which are therefore expected to be present in food products enriched with raw coffee extracts. This implies the necessity of analytically controlling the levels of 6 in raw coffee extracts when used as additives for food products.