Fingerprinting FTIR-ATR Fraksi Kopi Robusta dan Arabika serta Korelasinya terhadap Aktivitas Antioksidan
Article Sidebar
Accepted
29 March 2023
Published
21 June 2023
Keywords:
-
ABTS, chemometric, coffee antioxidant, CUPRAC, FTIR-ATR
Abstract
Coffee has a positive effect on health due to its high content of antioxidant compounds. The potential antioxidant activity of coffee is strongly influenced by its chemical compound profile. This study aimed to analyze the effect of different solvents on the chemical metabolites profile, antioxidant activity, and to determine the relevant chemical functional groups which positively contribute to the coffee’s antioxidant activity. In this study, methanolic extract of coffee samples from robusta and arabica varieties were fractionated by liquid-liquid fractionation method using four solvents with different polarities. ABTS (2,2'-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) and cupric reducing antioxidant capacity (CUPRAC) assays were applied to measure the antioxidant activity of the coffee fractions. Fourier Transform Infrared- Attenuated Total Reflectance (FTIR-ATR) based chemometric approach was used to identify the compound functional groups as the fingerprinting profile of the coffee fractions. Correlation between the FTIR-ATR fingerprinting with the antioxidant activity of the coffee fractions was studied using multivariate data analysis, i.e. Principal Component Analysis (PCA) and Orthogonal Partial Least Squares (OPLS). From this study, a reliable PCA model to evaluate the effect of different solvents to FTIR-ATR fingerprinting profile was produced. The correlation between FTIR-ATR fingerprinting profile with the antioxidant activity and the characterization of the chemical functional groups relevant to its antioxidant activity can be analyzed by a reliable OPLS model obtained. This study suggests that the highest antioxidant potential in coffee is found in ethyl acetate fraction both in robusta and arabica coffee samples, while the relevant chemical functional groups having positive correlation to antioxidant activity of coffee were phenol, carbonyl, cyclohexane, aromatic, amide, phenyl, amino, and alkene groups.
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Craig AP, Botelho BG, Oliveira LS, Franca AS. 2017. Mid infrared spectroscopy and chemometrics as tools for the classification of roasted coffees by cup quality. Food Chem 245: 1052-1061. https://doi.org/10.1016/j.foodchem.2017.11.066
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Herawati D, Giriwono PE, Dewi FNA, Kashiwagi T, Andarwulan N. 2019a. Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans. Food Sci Biotechnol 28: 7-14. https://doi.org/10.1007/s10068-018-0442-x
Herawati D, Giriwono PE, Dewi FNA, Kashiwagi T, Andarwulan N. 2019b. Three major compounds showing significant antioxidative, α-glucosidase inhibition, and antiglycation activities in Robusta coffee brew. Int J Food Prop 22: 994-1010. https://doi.org/10.1080/10942912.2019.1622562
Kurniawan MF, Andarwulan N, Wulandari N, Rafi M. 2017. Metabolomic approach for understanding phenolic compounds and melanoidin roles on antioxidant activity of Indonesia robusta and arabica coffee extracts. Food Sci Biotechnol 26: 1475-1480. https://doi.org/10.1007/s10068-017-0228-6
Liang N, Lu X, Hu Y, Kitts DD. 2016a. Application of attenuated total reflectance-fourier transformed infrared (ATR-FTIR) spectroscopy to determine chlorogenic acid isomer profile and antioxidant capacity of coffee beans antioxidant capacity of coffee beans. J Agric Food Chem 64: 681-689. https://doi.org/10.1021/acs.jafc.5b05682
Liang N, Xue W, Kennepohl P, Kitts DD. 2016b. Interactions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant activities. Food Chem 213: 251-259. https://doi.org/10.1016/j.foodchem.2016.06.041
Link JV, Lemes ALG, Marquetti I, dos Santos Scholz MB, Bona E. 2014. Geographical and genotypic classification of arabica coffee using fourier transform infrared spectroscopy and radial-basis function networks. Chemom Intell Lab Syst 135: 150-156. https://doi.org/10.1016/j.chemolab.2014.04.008
Long FH. 2013. Proteomic and Metabolomic Approaches to Biomarker Discovery: Multivariate analysis for metabolomics and proteomics data. 2nd edition. 395-407. Elsevier Inc, United States.
Loyao AS, Villasica SLG, Dela Peña PLL, Go AW. 2018. Extraction of lipids from spent coffee grounds with non-polar renewable solvents as alternative. Ind Crops Prod 119: 152-161. https://doi.org/10.1016/j.indcrop.2018.04.017
Ludwig IA, Clifford MN, Lean MEJ, Ashihara H, Crozier A. 2014. Coffee: Biochemistry and potential impact on health. Food Funct 5: 1695-1717. https://doi.org/10.1039/c4fo00042k
Michail A, Sigala P, Grigorakis S, Makris DP. 2016. Kinetics of ultrasound-assisted polyphenol extraction from spent filter coffee using aqueous glycerol. Chem Eng Commun 203: 407-413. https://doi.org/10.1080/00986445.2015.1004667
Munyendo L, Njoroge D, Hitzmann B. 2022. The potential of spectroscopic techniques in coffee analysis—A Review. Processes 10: 71. https://doi.org/10.3390/pr10010071
Nawrocka A, Lamorska J. 2013. Determination of Food Quality by Using Spectroscopic Methods. Advance in Agrophysical Research. 347-362 IntechOpen, London. https://doi.org/10.5772/52722
Niwagaba J, KipkoechSitienei W. 2019. Effect of moisture content on the physical properties of coffee beans (robusta). IOSR J Agric Vet Sci 12: 1-13.
Osipova V, Polovinkina M, Gracheva Y, Shpakovsky D, Osipova A, Berberova N. 2021. Antioxidant activity of some organosulfur compounds in vitro. Arab J Chem 14: 103068. https://doi.org/10.1016/j.arabjc.2021.103068
Özyürek M, Güçlü K, Apak R. 2011. The main and modified CUPRAC methods of antioxidant measurement. TrAC-Trends Anal Chem 30: 652-664. https://doi.org/10.1016/j.trac.2010.11.016
Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M, Brighenti F. 2003. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J Nutr 133: 2812-2819. https://doi.org/10.1093/jn/133.9.2812
Pokorná J, Venskutonis PR, Kraujalyte V, Kraujalis P, Dvorák P, Tremlová B, Kopriva V, Oštádalová M. 2015. Comparison of different methods of antioxidant activity evaluation of green and roast C. Arabica and C. Robusta coffee beans. Acta Aliment 44: 454-460. https://doi.org/10.1556/066.2015.44.0017
Putri SP, Irifune T, Yusianto, Fukusaki E. 2019. GC/MS based metabolite profiling of Indonesian specialty coffee from different species and geographical origin. Metabolomics 15: 1-11. https://doi.org/10.1007/s11306-019-1591-5
Raba DN, Poiana M-A, Borozan AB, Stef M, Radu F, Popa MV. 2015. Investigation on crude and high-temperature heated coffee oil by ATR-FTIR spectroscopy along with antioxidant and antimicrobial properties. PLoS One 10: 1-20. https://doi.org/10.1371/journal.pone.0138080
Rodriguez YFB, Guzman NG, Hernandez JG. 2020. Effect of the postharvest processing method on the biochemical composition and sensory analysis of arabica coffee. Eng Agric 40: 177-183. https://doi.org/10.1590/1809-4430-eng.agric.v40n2p177-183/2020
Sahachairungrueng W, Meechan C, Veerachat N, Thompson AK, Teerachaichayut S. 2022. Assessing the levels of robusta and arabica in roasted ground coffee using NIR hyperspectral imaging and FTIR spectroscopy. Foods 11: 1-13. https://doi.org/10.3390/foods11193122
Saragih B, Rahmawati M, Ismanto A, Saragih FM. 2021. Profile of FTIR (Fourier Transform Infra Red) and comparison of antioxidant activity of coffee with tiwai (Eleutherine americana merr). Pap 6th Int Conf Food, Agric Nat Resour. 16: 27-31. https://doi.org/10.2991/absr.k.220101.005
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Authors
SimatupangM., HerawatiD., & YulianaN. D. (2023). Fingerprinting FTIR-ATR Fraksi Kopi Robusta dan Arabika serta Korelasinya terhadap Aktivitas Antioksidan. Jurnal Teknologi Dan Industri Pangan, 34(1), 70-85. https://doi.org/10.6066/jtip.2023.34.1.70
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