Determination of Total Phenol, Alkaloid Content and Antioxidant Activity Test of Green Coffee Bean Water Extract and Arabica Black Coffee (Coffea arabica L)

Abstract

Arabica coffee has been widely consumed by the public. Previous studies have stated that phenols and alkaloids have the potential as antioxidants. This study aims to determine the total phenol, alkaloid and antioxidant activity levels of green and black coffee bean water extracts from Lembang and Subang. Extraction was carried out using the infusion method, using water as a solvent at a temperature of 90ºC for 15 minutes. Antioxidant activity testing used the DPPH method. Determination of total phenol levels using the Folin-Ciocalteuu method, and total alkaloids using spectrophotometry. The results showed that the highest alkaloid levels were in the water extract of black Arabica coffee beans from Subang which was 1.0790% while the water extract of green coffee beans from Subang provided the highest phenol content of 3.4112 (gAE/100g) and the lowest IC50 of 73.4586 µg/ml. Total phenol levels affect antioxidant activity. Green and black Arabica coffee beans are categorized as moderate and strong antioxidants.