CHLOROGENIC ACID ANALYSIS FROM ROBUSTA COFFEE BEAN IMMERSION (COFFEA CANEPHORA PIERRE EX A.FROEHNER) AND ANTIOXIDANT ACTIVITY TEST

• Main Author: Indra Febrianty, Adisty
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/73708
• Institution: Institut Teknologi Bandung

Chlorogenic acid is the main phenolic compound found in coffee beans. Chlorogenic acid content in robusta coffee are higher than Arabica coffee. Chlorogenic acid is a major contributor in antioxidant activity. Chlorogenic acid acts as a reducing agent so it can counteract free radicals. The purpose of this research was to analyze the presence of chlorogenic acid in Robusta coffee beans and test the antioxidant activity. A whole robusta coffee beans are maceration for 24 hours using water and then concentrated using a freeze drier. Fractionation was carried out using the solid phase extraction method using 70% (v/v) methanol : water and methanol. Chlorogenic acid is proven to be contained in this extract. The level of chlorogenic acid in the extract was measured using TLC densitometry. The content of chlorogenic acid in the extract was 7.44 ± 0.30%. The total phenol content of the extract was 19.07 ± 0.21 g GAE/100 gr while the total flavonoid content of the extract was 3.17 ± 0.09 g QE/100 gr. Antioxidant activity testing was carried out using the DPPH method. IC50 DPPH reduction from extract, methanol fraction 70% (v/v) methanol : water, and methanol fraction were 0,44 ± 0,04, 2,49 ± 1,99, and 1,86 ± 0,17 µg/mL, respectively. These three samples are categorized as very strong antioxidant so they have the potential to be developed as sources of antioxidants.