Comparison of Antioxidants Activities Between Three Brewed Beans (Coffea arabica, Coffea canephora and Coffea liberica)

Yap, Xing Yee (2018) Comparison of Antioxidants Activities Between Three Brewed Beans (Coffea arabica, Coffea canephora and Coffea liberica). Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

In the past 10 years, there were many researches on the coffee because of its potential health benefits. However, there was no study on brewed coffee beans with different coffee beans. Hence, this project aimed to compare antioxidant activity of three types of brewed coffee beans, Coffea arabica, Coffea canephora, and Coffea liberica. Their antioxidant activity was tested with antioxidant assays, such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, ferrous ion chelating ability, total phenolic content (TPC) and total flavonoid content (TFC). Furthermore, chlorogenic acid, caffeic acid and caffeine content were determined qualitatively using high-performance-liquid chromatography (HPLC). Among the three brewed coffee beans, C. liberica possessed the scavenging activity of 52.30±3.40% in concentration 0.01563mg/ml due to its phenolic content 8.77±0.37mg GAE/g of extract used compared to C. arabica and C. canephora (47.62±6.63%, 35.79±1.85%; 7.23±0.43, 7.27±0.54mg GAE/g of extract used). However, C. canephora contained higher flavonoid content 0.59±0.03mg QE/g of extract than C. arabica and C. liberica (0.51±0.00; 0.50±0.02 mg QE/g of extract used). Furthermore, C. arabica and C. canephora exhibited higher metal chelating ability of 43.41±1.54% and 42.73±4.10% whereas C. liberica exhibited lowest metal chelating ability 36.54±1.90% at concentration 1mg/ml. In HPLC, chlorogenic acid and caffeine can be identified in three brewed coffee beans but not caffeic acid. In conclusion, all three brewed coffee beans even our home-grown C. liberica showed promising antioxidant abilities with presence of phenolic compounds. KEYWORDS: Antioxidant, HPLC, C. arabica, C. canephora, C. liberica