Determination and comparison of caffeine and other chemical constituents in &lt;i&gt;Coffea arabica&lt;/i&gt; varieties grown in Sri Lanka

Jeewan, M.K.; Liyanage, Thusharie; Roshana, M. R.; Mahendran, T.

doi:10.4038/cjs.v49i2.7735

Cited by 2 publications

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“…The antioxidant capacity of coffee extracts depends on coffee varietals and their extraction method [11,12]. However, previous studies on roasting degree and antioxidant capacity have mainly focused on coffee extracts of unknown species in local markets.…”

Section: Introductionmentioning

confidence: 99%

Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java

Jung

Lee

et al. 2021

Applied Sciences

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Coffee roasting is the process of applying heat to green coffee beans to bring out flavors through chemical changes. This study aimed to investigate the effect of roasting degree on the antioxidant capacities of espresso and drip coffee extracted from Coffea Arabica cv. Java in Laos. Green coffee beans were roasted under four conditions (Light-medium, Medium, Moderately dark, and Very dark), and espresso and drip coffee were extracted. The contents of total phenolics (TP), total flavonoids (TF), and chlorogenic acids (CGA) decreased as the roasting degree increased, whereas the caffeine content increased. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was lower in the Medium, Moderately dark, and Very dark compared to the Light-medium. The ferric reducing antioxidant power (FRAP) was lower in the Very dark than the Light-medium, Medium, and Moderately dark. Principal component analysis showed that TP, TF, CGA, caffeine, DPPH radical scavenging activity, and FRAP distinguish coffee extracts with various roasting degrees. Therefore, it is concluded that roasting degree is a modifiable factor for the use of coffee as an antioxidant material in the food industry, and TF, TP, CGA, and caffeine contents, DPPH radical scavenging activity and FRAP are good indicators for determining the antioxidant capacity of coffee.

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Section: Introductionmentioning

confidence: 99%

Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java

Jung

Lee

et al. 2021

Applied Sciences

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“…Berbagai macam penelitian tentang aktivitas antioksidan kopi telah dilaporkan Natella, et al, 2002;F., Nebesny, et al, 2003;Kwon, et al, 2005;Ramalakshmi, et al, 2008. Namun, komposisi senyawa yang terkandung di dalam kopi dapat dipengaruhi oleh jenis kopi, iklim, tempat tumbuh, proses panen dan pasca panen, proses sangrai/roasted, proses penggilingan/grinding serta proses penyeduhan kopi (Franca, et al, 2005;Widodo, et al, 2017;Jeewan, et al, 2020). Perbedaan komposisi senyawa yang terkandung dalam biji kopi akan berpengaruh pada aktivitas farmakologi kopi, termasuk aktivitas antioksidannya (Borrelli, et al, 2002).…”

Section: Pendahuluanunclassified

Uji Aktivitas Antioksidan Green dan Roasted Biji Kopi Robusta Temanggung Menggunakan Metode DPPH

Putri¹

2023

BSM

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Oksidatif stress dapat menimbulkan kerusakan sel bila antioksidan endogen tidak dapat melawan radikal bebas. Bila kerusakn seltersebut berlangsung lama, dapat menyebabkan penuaan dini dan gangguan penyakit seperti kanker, kardiovaskular, dan diabetes. Untuk membantu antioksidan endogen dalam melawan radikal bebas, dapat dibantu dengan antioksidan eksogen. Salah satunya adalah kopi. Namun, kandungan senyawa yang terkandung di dalam kopi dapat dipengaruhi proses sangrai/roasted. Derajat proses sangrai/roasting dapat mempengaruhi sifat fisik, rasa, aroma, dan kandungan kimia biji kopi. Perubahan kandungan kimia biji kopi dapat mempengaruhi aktivitas antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh derajat roasting terhadap aktivitas antioksidan biji kopi robusta Temanggung. Sampel bijikopi Robusta di identifikasi untuk memastikan kebenaran sampel, selanjutnya dimaserasi dengan aquadest 1:10. Filtrat di uji antioksidan dengan metode DPPH yang nantinya akan diperoleh nilai LC50. Hasil identifikasi diperolah bahwa sampel benar merupakan biji kopi robusta. Hasil uji antioksidan diketahui bahwa LC50 green bean, light, medium, dan dark berturut-turut adalah 82,27, 362,91, 61,46, dan 617,04. Berdasarkan hasil tersebut, diketahui bahwa aktivitas antioksidan terbaik adalah medium bean. Perubahan kapasitas antioksidan biji kopi roasted berhubungan dengan degradasi asam klorogenat, pembentukan melanoidin dan pembentukan produk reaksi Maillard.

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Determination and comparison of caffeine and other chemical constituents in <i>Coffea arabica</i> varieties grown in Sri Lanka

Cited by 2 publications

References 0 publications

Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java

Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java

Uji Aktivitas Antioksidan Green dan Roasted Biji Kopi Robusta Temanggung Menggunakan Metode DPPH

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