Antioxidant Activity and Total Phenolic Compounds of Arabica and Robusta Coffee at Different Roasting Levels

Abstract

Abstract The roasting process will determine the flavor in which chemical reactions occur and changes in components in coffee beans. Changes can occur in phenol compounds that contribute to antioxidant activity. This study aims to study the effect of roasting levels on Arabica and Robusta coffee beans on the content of phenol compounds and their antioxidant activity. The roasting process is carried out at three levels, namely light, medium and dark. The analysis was carried out on the total phenol content and antioxidant activity expressed in the radical capture activity of the compound 2,2-diphenyl-1-picrylhydrazyl (DPPH). The results show that increasing the roasting level causes a decrease in antioxidant activity as indicated by increasing IC50, EC50 values. Meanwhile, ARP and AAI are decreasing. This corresponds to the phenol content which decreases with increasing roasting levels. This finding also proves that Robusta coffee has higher antioxidant activity than Arabica. This corresponds to a greater total phenol robusta content than arabica.