Assessment of antioxidant activity and total phenolic content from green coffee Robusta sp. beans

• Main Authors: Haiyee, Z.A (Author), Ismail, W.I.W (Author), Rajikin, N. (Author), Siva, R. (Author)
• Format: Article
• Language: English
• Published: Malaysian Society of Analytical Sciences 2016
• Subjects: Antioxidant; Green coffee bean; Isopropanol; Methanol; Phenolic
• Online Access: View Fulltext in Publisher; View in Scopus

 Methanol and isopropanol were used as extraction solvent to determine the percentage yield of chlorogenic acid (CGA) in green Robusta (Coffea canephora) coffee bean. CGA was extracted by using isolation method with activated carbon to trap the CGA content from the complex compounds in green coffee beans. Results indicated that percentage yield of CGA extracted by using isopropanol was significantly higher (5.21%) compared to methanol (4.55%). Besides, antioxidant activity and total phenolic content were also analyzed. From this study, isopropanol extracted more antioxidant activity and total phenolic content as compared to methanol. For antioxidant activity, isopropanol and methanol extracted 0.48 mg and 0.15 mg of Fe (II) per gram of dry sample, respectively. For total phenolic content, isopropanol and methanol extracted 30.65 mg and 16.26 mg of gallic acid per gram of dry sample, respectively. Isopropanol extraction with ratio 60:40 (isopropanol: water) conserved more CGA content than methanol which was analyzed using high performance liquid chromatography. Chromatogram showed that the retention time of CGA is at 4.68 minutes which is similar to the retention time of standard CGA. © 2016, Malaysian Society of Analytical Sciences. All rights reserved.