Journal of Food, Agriculture and Environment




Vol 17, Issue 1,2019
Online ISSN: 1459-0263


The potency of Gayo arabica coffee powder oil (Coffea arabica L.) as a source of  natural antioxidants


Author(s):

 Salfauqi Nurman1*, Ruka Yulia2,  Marlina3

Recieved Date: 2018-10-14, Accepted Date: 2018-12-30

Abstract:

Bener Meriah Regency is the center of arabica coffee production in Aceh Province, arabica coffee from this area is known as Gayo arabica coffee. Gayo arabica coffee powder (Coffea arabica L.) is the raw material for making coffee drink that has the prime taste of coffee. The purpose of this research was to find out the antioxidant potential of Gayo arabica coffee (Coffea arabica L.) extracted by Soxhlet method using n-hexane solvent. The characterization of arabica coffee powder oil includes functional group analysis using FTIR, oil component analysis using GC-MS and antioxidant activity test using DPPH reagent. The yield of soxhletation process was 9.09% with density 0.9240 g/cm3. The FTIR spectrum shows some functional groups with sharp peaks. Coffee powdered oil has many components of active compounds that have antioxidant properties such as methylbenzene, caffein, pentadecanioic acid, 2,3-dimethylbenzofuran, 4,7-dimethylindan and 1,2-benzenedicarboxylic acid, bis (2-ethylhexyl) ester. Gayo arabica coffee powder (Coffea arabica L.) has potential material as a source of natural antioxidant with IC50 value = 421.18 ppm.

Keywords:

Coffee powdered oil, Gayo arabica coffee, antioxidant


Journal: Journal of Food, Agriculture and Environment
Year: 2019
Volume: 17
Issue: 1
Category: Food and Health
Pages: 12-17


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