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Total phenols content of green coffee ( Coffea arabica and Coffea canephora ) in East Java

2019; IOP Publishing; Volume: 230; Linguagem: Inglês

10.1088/1755-1315/230/1/012093

1755-1307

Claudia Gadizza Perdani, Dodyk Pranowo, Qonitatilah,

Food Chemistry and Fat Analysis

Green coffee is coffee that has been peeled and not roasted. Green coffee is a source of natural antioxidants in the form of polyphenol compounds, where the main component is chlorogenic acid. Two green coffee beans varieties that are commercially available include Coffea arabica (Arabica) and Coffea canephora (Robusta). The purpose of this study was to determine the effect of differences in location and type of green coffee on the total phenols content of green coffee beans. Randomized Block Design with two factors was employed in this study. The first factor consists of 2 levels of green coffee varieties (i.e. Robusta and Arabica) and the second factor of consists of 4 levels of green coffee location (i.e. Malang, Jember, Bondowoso and Banyuwangi). Total phenol content of green coffees was examined by UV-Vis Spectroscopy method. The results found that the types of coffee (Coffea arabica and Coffea canephora) and the location of coffee cultivation had a significant influence on the phenol content, but there was no interaction between the two. Green coffee with the highest phenolic compound was Robusta Green coffee from Jember with total phenol value of 35.6703 mgGAE / g of material.