ISOLATION OF DITERPENOIDS FROM ROASTED CO.FFEA ARABICA BEANS AND DETERMINATION OF ITS CONCENTRATION IN DIFFERENT COFFEE BREW METHODS USING HPLC

• Main Author: Ferdinand, Fritz
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/46420
• Institution: Institut Teknologi Bandung

Coffee has been consumed widely all over the world. There are numbers of compounds in coffee which have different kinds of ffect to the htUnan b dy. Some of them are diterpenes called Cafestol and Kahweol m Arab1 ca offee h1h known to have positive effect for cancer and diabetes, and also s o mg antwxtdant and anti-inflammatory activities. Beside these positive charactensttcs, these compoun?s also have cholesterol-raising effect in blood, which is causing hypercholesterolemia. ln this study, cafestol and kahweol were isolated from roasted Coffea arabica beans, and then both concentrations were measured from different variations of coffee, such as their origin, roasting intensity, and their brewing method, using HPLC. Both diterpenes (cafestol and kal1weol) are successfully isolated from roasted Coffea arabica beans. This is shown from the 1 H NMR spectrlUn which showed charateristic peaks for both compounds, such as the doublet peak at 5,90 ppm shift which is characteristic for kal1weol, and the multiplet peaks at 2,60 ppm shift which is characteristic for cafestol. From the measurement of its concentration, it is shown that coffee beans with 20% roasting intensity has the most diterpenes in three of the brewing methods. The espresso method possess the most diterpenes compared to the nonnal boiled and v60 drip filtered method.