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Bioactive components and antibacterial activity in Robusta coffee leaves (coffea canephora)
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| Author:
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GEMALA ANJANI, NURMASARI WIDYASTUTI, ZULFATUL MASRUROH, RIZKA AYU DWI YULIANA, VITA GUSTIN ALMIRA, A. FAHMY ARIF TSANI, CHOIRUN NISSA, M IQBAL PRAWIRA-ATMAJA
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| Abstract:
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Purpose: To analyze bioactive components and antibacterial activity in brewed Robusta coffee leaves that processed by Japanese Style Green Tea Process (JGTP).
Methodology: This was an experimental research with the sample of Robusta coffee leaves and brewed Robusta coffee leaves. The coffee leaves were brewed in water at 70oC during 10 minutes. The analysis of nutrition contents by proximate method, total flavonoids by calorimeter method, chlorogenic acid and caffeine by HPLC method, antioxidant activity by DPPH method, total chlorophyll using the arnon formula and antibacterial activity by disk diffusion method in 5, 10, 15, and 20 g.
Results: There were significant differences in color, taste, and acceptability of brewed Robusta coffee leaves. The best acceptance of brewed Robusta coffee leaves was 5 g of dried coffee leaves. Robusta coffee leaves contain 3.1% water, 6.03% ash, 17.76% protein, 2.37% fat, and 70.83% carbohydrate. The content of flavonoids, chlorogenic acid and caffeine in Robusta coffee leaves were 0.81 mgQE/g, 16.92 mg/g, 0.46 mg while in the brewed were 0.10 mgQE/g, 3.49 mg/g, 0.19 mg/g, respectively. The inhibition of free radical in Robusta coffee leaves were 90.2 - 92.7%, while in the brewed were 83.3 - 86.1%. Total chlorophyll of dried leaves were 63.62 -69.39 mg/L and the brewed were 2.08 - 6.01 mg/L. Antibacterial activity Escherichia coli 7.65 – 9.89 mm and Salmonella tiphy 7.47-8.70 mm inhibition zone.
Applications/Originality/Value: The role of various bioactive components in Robusta coffee leaves on antioxidant and antibacterial activity.
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JGTP
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