Open AccessOptimization and characterization of n-hexane extracts of arabica coffee ground (Coffea arabica L.) fromgayo plateau as source of natural antioxidant
Author(s) -
Salfauqi Nurman,
Asmeri Lamona,
Muhammad Nasir
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1232/1/012049
Subject(s) - coffea arabica , dpph , chemistry , arabica coffee , green coffee , raw material , extraction (chemistry) , antioxidant , horticulture , food science , organic chemistry , biology
Arabica coffee is a major commodity crop in the Gayo Plateau, Aceh Province. Utilization of coffee in the area only as a raw material for making coffee drinks and produce waste that is not utilized. The aim of this study is optimization and characterization of n-hexane extract of Arabica Gayo coffee ground ( Coffeaarabica L .) as a source of natural antioxidant. The extraction process used soxhlet method with n-hexane solvent. Characterization of arabica coffee ground oil consist ofanalysis of functional group using FTIR, component analysis using GC-MS and antioxidant analysis using DPPH method. The optimum time of the soxhletprocess of Arabica coffee is 180 minutes with rendement of 9,54%, analysis of functional group shows CH2 asymmetric stretch at 2922 cm −1 , CH 2 symmetric stretch at 2853 cm −1 , C=O asymmetric stretch at 1741 cm −1 , CH 2 bending at 1458 cm −1 , C-CH 3 vibration at 1159 cm −1 and CH vibration at 718 cm −1 . The main component of Arabica Gayo coffee ground oil is 1,2-benzenedicarboxylic acid, bis(2-ethylhexyl) ester with an area of 18.09%, antioxidant activitiy of Arabica Gayo coffee ground oil is very weak with IC 50 value = 1222,31 ppm.