International Journal of Engineering Research in Electronics and Communication Engineering

Effect of Extraction factor on Total Phenol content and Antioxidant activity of Coffea

Author : Wansika Nimitdeelert ¹ Chutimon Satirapipathkul ²

Date of Publication :16th May 2018

Abstract: The objective of present work was assessing the optimization of a batch extraction process for phenolic compounds and DPPH from Robusta (Chumphon, Southern of Thailand), Arabica (Doi Chaang northern of Thailand) type of different geographical original and coffee black bean. The effects of extraction solvent concentration and ratio of solvent to solid during extraction process on phenolic compound and antioxidant activity were investigated. The suitable condition for batch extraction were 60% (v/v) by using ethanol as solvent, solvent to solid ratio of 20: 1 (ml/g) during 90 min was the most suitable condition to produce an extract with high content of phenolic compound of green coffee Robusta, Arabica and defect (33.25, 28.12 and 26.17 mg Gallic equivalents/g ) and high antioxidant activity of green coffee Robusta, green coffee Arabica and green coffee defect (2- diphenyl-1-picrylhydrazyl (DPPH) of 28.62, 24.67 and 24.82 mg/ml) The extraction results indicated that antioxidant power was highly correlated to the content of phenolic compounds

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