Phytochemical Screening and Antioxidant Test of Arabika Roasted Coffee Bean Extract (Coffea arabica L.) from Agam Regency

Fadri, Rince Alfia and Roza, Irwan and Tazar, Nurzarrah and Fajri, Prima Yaumil (2022) Phytochemical Screening and Antioxidant Test of Arabika Roasted Coffee Bean Extract (Coffea arabica L.) from Agam Regency. In: 1st Lekantara Annual Conference on Natural Science and Environment (LeNS 2021).

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Abstract

Coffee allegedly has antioxidant activities to reduce free radical activities. In Agam Regency, coffee is a beverage consumed almost every day. This study aimed to screen phytochemical substances and investigate the antioxidant activities of ethanol extracts of arabica coffee beans with the 2.2Diphenyl-2- picrylhydrazyl method (DPPH). Arabica coffee bean extract was made by percolating using ethanol solvents. The obtained extracts were thickened using a rotary evaporator. and measured of its antioxidant activities by using the 2.2-Diphenyl-2-picrylhydrazyl method (DPPH) at a maximum wavelength of 517 nm. Positif control used vitamin C. Phytochemical screening results showed that ethanol extracts of arabica coffee beans contained a group of compounds of tannins, alkaloids, saponins, flavonoids, and steroids. The results of the study showed that antioxidant activities of ethanol extract of arabica coffee beans had a very strong category with C50 of 12.481 ppm and vitamin C with IC50 of 0.279 ppm.oid, saponin, flavonoid, and steroids. Keywords: Arabica; Antioxidant; Agam

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