#TITLE_ALTERNATIVE#

• Main Author: LAZUARDI R. NIM 10714034, AQMARINA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/25714
• Institution: Institut Teknologi Bandung

Free radicals are compounds or molecules that contain one more unpaired electron in the outermost <br /> <br /> orbital so that the compound is unstable and reactive. Free radical compounds can react with proteins, <br /> <br /> carbohydrates, lipids, nucleic acids. The function of free radicals is to kill intracellular bacteria. Diseases due <br /> <br /> to the presence of free radicals include heart disease, stroke, cancer, cataracts and aging. Free radicals can <br /> <br /> be scavenged by antioxidant. Antioxidants are widely contained in various types of plants, one of which is <br /> <br /> green bean Canephora coffee. The purposes of this research are to investigate the antioxidant activity of <br /> <br /> green bean Canephora coffee (Coffea canephora P.) from 3 different regions: Gayo, Dampit and Tabanan by <br /> <br /> DPPH and FRAP methods, total phenolic, and total flavonoid content. There are also to analyze the <br /> <br /> correlation between total phenolic and total flavonoid content towards IC50 DPPH and EC50 FRAP, as well as <br /> <br /> correlation between IC50 DPPH and EC50 FRAP capacity. The extraction was carried out by reflux using <br /> <br /> increasing polarity solvent, such as n-hexane, ethyl acetate, and ethanol consecutively. Determination of <br /> <br /> IC50 DPPH and EC50 FRAP, total phenolic and total flavonoid content were measured using uv-visible <br /> <br /> spectrophotometry. Correlation determination was then performed by Pearson method. IC50 DPPH of all <br /> <br /> extracts in the range of 0.39-171.82 µg/mL, meanwhile EC50 FRAP varied from 54.89 to 303.61 µg/mL. <br /> <br /> Ethanol extract of Tabanan green bean Canephora coffee had the highest total phenolic content 28.97 ± <br /> <br /> 1.18 g GAE/ 100 g, while n-hexane extract of Gayo green bean coffee gave the highest total flavonoid 3.96 ± <br /> <br /> 0.31 g QE/ 100 g. Total phenolic content had significant and negative correlation with IC50 DPPH of Tabanan <br /> <br /> green bean Canephora coffee extract. IC50 DPPH of Gayo and Dampit green bean Canephora coffee extract <br /> <br /> had significant and positive correlation with EC50 FRAP. All extracts (except n-hexane extract of Tabanan <br /> <br /> green bean Canephora coffee) were very strong antioxidant by DPPH method. Phenolic compounds were <br /> <br /> the main contributor in antioxidant activity of Tabanan green bean Canephora coffee extract by DPPH <br /> <br /> method. DPPH and FRAP methods had linear results in antioxidant activity of green bean Canephora coffee <br /> <br /> extract from Gayo and Dampit. <br />