Comparison of radical scavenging activity of commercial Arabica and Robusta coffee based on roasting method and brewing condition

Abstract

Coffee is a pleasurable beverage which worls widely consumed. Commercial coffee Commercial coffee comes from two species of coffee plant which is Arabica and Robusta coffee. Currently antioxidant activity in coffee is a popular topic which is obtained from drinking coffee that has passed through the complex stages of processes. In Banda Aceh, coffee drinking habits is obtained from coffee shops scattered throughout the nine districts, while drinking coffee considered as a necessity and tradition that has been handed down over the centuries. Each traditional coffee shop has a coffee featured with unique roasting and brewing methods. This study aims to identify the antioxidant activity in commercial Arabica and Robusta grounded coffee based on roasting method (torrefacto and conventional) and brewing (manual and cooked) condition. This research was conducted using Factorial Random Block Design with 3 replications, then it continued with Least Significance Difference (LSD). The analysis of variance (ANOVA) showed coffee varieties and the brewing condition and interaction within three variables have very significant influence (P≤0,01) while roasting methods significantly influenced (P≤0,05) the total phenolic content of coffee drinks. The study also showed that brewed coffee drink has higher total phenolic content and antioxidant activity compared to cooked coffee drink. Commercial Arabica coffee, which is torrefacto roasted and manually brewed has 127.58 phenol GAE / ml total phenol, antioxidant activity 46.89% and IC50 value of 254.89 ppm. On the other hand, commercial Robusta coffee which accepted similar treatment is slightly higher, 141.10 GAE / ml total phenol and the antioxidant activity of 50.88%. To sum up in this research, commercial robusta coffee, which is torrefacto roasted and manually brewed has higher antioxidant activity than other variety.