WFL Publisher

Science and Technology

Meri-Rastilantie 3 B, FI-00980 Journal of Food, Agriculture & Environment Vol.17 (1): . 2019 www.wflpublisher.com
Helsinki, Finland
e-mail: info@world-food.net

The potency of Gayo arabica coffee powder oil (Coffea arabica L.) as a source of
natural antioxidants
Salfauqi Nurman1*, Ruka Yulia2 and Marlina3
1
Agriculture Industrial Technology Department of Agriculture Technology Faculty, Serambi Mekkah University, Banda Aceh,
Indonesia. 2Food Technology Department of Agriculture Technology Faculty, Serambi Mekkah University, Banda Aceh, Indonesia.
3
Chemistry Department of Mathematics and Sciences Faculty, Syiah Kuala University,Banda Aceh, Indonesia.
*email:salfauqi.nurman@serambimekkah.ac.id, salfauqinurman@gmail.com

Received 20 October 2018, accepted 4 January 2019.

Abstract
Bener Meriah Regency is the center of arabica coffee production in Aceh Province, arabica coffee from this area is known as Gayo arabica coffee. Gayo
arabica coffee powder (Coffea arabica L.) is the raw material for making coffee drink that has the prime taste of coffee. The purpose of this research
was to find out the antioxidant potential of Gayo arabica coffee (Coffea arabica L.) extracted by Soxhlet method using n-hexane solvent. The
characterization of arabica coffee powder oil includes functional group analysis using FTIR, oil component analysis using GC-MS and antioxidant
activity test using DPPH reagent. The yield of soxhletation process was 9.09% with density 0.9240 g/cm3. The FTIR spectrum shows some
functional groups with sharp peaks. Coffee powdered oil has many components of active compounds that have antioxidant properties such as
methylbenzene, caffein, pentadecanioic acid, 2,3-dimethylbenzofuran, 4,7-dimethylindan and 1,2-benzenedicarboxylic acid, bis (2-ethylhexyl) ester.
Gayo arabica coffee powder (Coffea arabica L.) has potential material as a source of natural antioxidant with IC50 value = 421.18 ppm.

Key words: Coffee powdered oil, Gayo arabica coffee, antioxidant.

Introduction
Oxidation is a chemical reaction producing free radicals as reaction
product. Free radicals generated by the reaction triggers occurrence
of a chain reaction that can cause cell damage. The cell damage
can be prevented by binding the free radicals with a molecule for
inhibiting chain reactions. The molecules capable to inhibit or slow
down the chain reaction are antioxidants. Reaction between
antioxidants and free radicals is capable of slowing or preventing
oxidation reaction processes from other molecules 1. Chemical
components that act as antioxidants are phenolic, polyphenols
and their derivatives and terpenoid groups. The compounds have
the ability to bind free radicals 2-4. They are widely present in
nature especially in coffee seed.
Coffee is a main commodity in Bener Meriah Regency, Aceh
Province. The type of coffee developed in Bener Meriah Regency
is arabica coffee (Coffea arabica L.), so that the Regency is the
leading producer of arabica coffee in Aceh Province. The arabica
coffee from this regency is well known as Gayo arabica coffee
which has the prime taste. The coffee productivity in this area
reaches 700 to 800 kg/ha and all coffee beans are cultivated by a
number of smallholders 5, 6. In general, the smallholders in this area
are still using traditional way of processing coffee. They process
the arabica coffee bean only to arabica coffee powder as the basic
ingredient of making coffee drinks.
Coffee contains many active compounds such as phenolic and
polyphenolic compounds and their derivatives which have a lot
of benefits for health. In the extraction and determination of total
polyphenols and antioxidant capacity of red coffee (Coffea
arabica L.) pulp of wet processing plants showed that red arabica
coffee hull extracted by several solvents (acetone, ethanol and
methanol) had a total polyphenols of 1809.9 mg GAE/g and
antioxidant capacity of 70% inhibition7. Other studies also have
shown that coffee beans (green coffee) have 10 compounds that
could give positive effect to antioxidant activity, while roasted
coffee contained about 16 antioxidant compounds 8. The degree
of coffee roasting may affect the oxidation of LDL (low density
lipoprotein) in-vitro. Coffees with the highest amount of brown
pigments (dark coffee) show the highest peroxyl radical
scavenging activity. These coffees also protected human low-
density lipoprotein (LDL) against oxidation 9.
From the description above, coffee has many benefits, one of
them as a source of natural antioxidants. Moreover, the coffee
processing also influences the capability of its antioxidant activity.
The aim of this research was to determine the antioxidant potential
of Gayo arabica coffee (Coffea arabica L.) that is processed
traditionally from Bener Meriah Regency, Aceh Province.

Journal of Food, Agriculture & Environment, Vol.17 (1), January 2019 59

 Experimental
Materials: The materials used in this research were Gayo arabica
coffee powder (Coffea arabica L.) from Bener Meriah Regency,
Aceh Province. N-hexane solvent, DPPH reagent (1,1-diphenyl-2-
picrylhydrazyl), and methanol from Sigma-Aldrich.
Instruments: The instruments used in this research were glasses,
pycnometer, scales, Soxhlet apparatus, rotary evaporator, UV-Vis
spectrophotometer (UV mini-1240 Shimadzu), Fourier transform
infared (FTIR) spectrometer (Agilent resolution pro cary 630 FTIR
spectrometer) and gas chromatograph-mass spectrometer (GC-
MS) (Shimadzu qp ultra 2010, with colon db5ms as a stationary
phase and helium gas as a mobile phase).
The extraction of Gayo arabica coffee powder oil: The arabica
coffee powder used in this research was coffee powder made by
traditional processing through several steps started from
harvesting of the ripe coffee bean, grinding of coffee bean, peeling
of the coffee bean’s hulls, washing of the coffee bean’s mucus,
drying of the coffee beans, re-grinding to peeling the coffee bean
hulls, drying of the coffee seeds, roasting of the coffee beans and
refining the roasted coffee beans into coffee powder. All the steps
were done traditionally.
homogenized using a vortex mixer and incubated for 30 min at
temperature 37oC, 0.4 mM DPPH solution used as blanc. Further,
the absorbance was measured using UV-Vis (UV mini-1240
Shimadzu) spectrophotometry at 517 nm wavelength11-12.Inhibition
% was determined using equation (1) and IC50 was measured using
equation (2).
஺௕௦Ǥ௦௔௠௣௟௘
݄ܾ݅݊݅݅‫݊݋݅ݐ‬ሺΨሻ ൌ ͳ െ ஺௕௦Ǥ௕௟௔௡௞௢ ‫ͲͲͳݔ‬ (1)
‫ ݕ‬ൌ ܾ‫ ݔ‬൅ ܽ (2)
note: y = 50, b = slope, a = intercept, x = IC50 value
Results and Discussion
The extraction of Gayo arabica coffee powder oil: Fig. 1 shows
that the optimum yield was reached at soxhletation time of 180
min, about 9.09% of the sample weight was obtained. It significantly
increased with increasing the soxhletation time. The resulted
coffee powder oil has reddish-brown appearance, coffee flavor
and a density of 0.9240 g/cm3.
10,00
9,09
Rendemen (%)

The extraction process was conducted by Soxhlet method using 9,00 8,77
n-hexane solvent. Coffee powder weighed as much as 30 g was 8,38
put into the extraction flask, and 200 ml of n-hexane solvent was 8,00
added into the extraction flask. The extraction process was carried 8,00 7,61
out at 80oC with varying time of 90,120,150,180 and 210 min. The
extract resulted was concentrated by using rotary evaporator at
60oC for 30 min10. 7,00
90 120 150 180 210
Characterization of coffee powder oil: The coffee powder oil Time soxhletation (minute)
which resulted from soxhletation was characteristized by several Figure 1. The yields of Gayo arabica coffee powder oil with various
methods such as FTIR for identifying the functional group, GC- soxhletation times.
MS for identifying the oil components and DPPH method for
testing the antioxidant activity. Functional groups: Fig. 2 and Table 1 show the peak of FTIR
spectrums and the characteristics of the functional groups from
Analysis of fuctional groups: The fuctional groups of the coffee Gayo arabica coffee powder oil. It is identified that some functional
powder were analyzed using fourier transform infared (FTIR) groups have sharp peaks such as CH2 asymmetric stretch in wave
(Agilent resolution pro cary 630 FTIR spectrometer) in the number 2992 cm-1, CH2 symmetric stretch on wave number 2852
Instrument Laboratory, Chemistry Department FMIPA UNSYIAH, cm-1, C=O asymmetric stretch at wave number 1742 cm-1, CH2
Banda Aceh bending at wave number 1458 cm-1, C-CH3 deformation at wave
number 1158 cm-1 and CH vibration at wave number 712 cm-1 13-14.
Analysis the components of arabica coffee powder oil: The coffee
powder components were analyzed using gas chromatography-
mass spectrometry (Shimadzu qp ultra 2010) with stationary phase Table 1. The characterization of FTIR spectrums from Gayo
colon db5ms and mobile phase helium gas. It was performed at arabica coffee powder oil.
the Chemical Instrument Laboratory, Chemistry Education No Peak (cm-1) Characterization
Department, FPMIPA UPI, Bandung. 1 3009 C-H alkena
2 2922 CH2 asymmetric stretch
Analysis of antioxidant activity: Antioxidant activity of arabica 3 2852 CH2 symmetric stretch
coffee powder n-hexane extract was analyzed using DPPH method 4 1742 C=O asymmetric stretch
(1,1-diphenyl-2-picrylhydrazyl). Five mg of sample was dissolved 5 1458 CH2 bending
in a 10 ml gourd of methanol to make 500 ppm standard solution, 6 1376 C-H symmetric bending
then it was diluted using methanol to obtain concentrations of 25, 7 1237 C-O stretch
50 and 100 ppm. It was respectively taken 250, 500 and 1000 µl 8 1158 C-CH3 vibration
from each concentration of 25, 50 and 100 ppm, then 1 ml of 0.4 9 1044 C-O-H Deformasi
10 712 C-H vibration
mM DPPH solution was added in each sample and the sample
volume adjusted to 5 ml by added methanol. All samples were

60 Journal of Food, Agriculture & Environment, Vol.17 (1), January 2019

Transmittance (%)

-1
Wavenumber (cm )
W

Figure 2. Peaks of FTIR spectrums from Gayo arabica coffee powder oil resulted by soxhletation.

Compounds of Gayo arabica coffee powder oil: Fig. 3 shows
that there were 18 compounds contained in the Gayo arabica coffee
powder oil resulted from the soxhletation method. The
characterization of each peak in chromatogram can be seen in
Table 2. From the Table 2, there were 9 compounds having
chromatogram with wide area above 1% at retention times of 1,599;
1,697; 17,872; 19,136; 21,255; 21,366; 25,086; 25.462 and 25,716
min. The wide area at each the retention time was 13.62; 1.04; 1.54;
8.72; 1.32; 1.60; 5.06; 1.40; 20.48%, respectively.
The MS fragment pattern of the compounds is shown in Fig. 4.
It was identified that the compounds containg in Gayo arabica
coffee powder oil were methylcyclopentane, cyclohexane, caffeine,
pentadecanoic acid, linoleic acid, 9,12-octadecadienoic acid, 2,3-
dimethylbenzofuran, 4,7-dimethylindan and 1,2-
benzenedicarboxylic acid, bis(2-ethylhexyl) ester. The first peak
appeared in the chromatogram is not a component of the coffee
powder oil but it was peak of the solvent used in the extraction
process (n-hexane) which had not been exhausted to evaporate
when the extract was concentrated.
From GC-MS analysis of Gayo arabica coffee powder oil (Coffea
arabica L.) shows there was the presence of bioactive compounds
that can act as antioxidants, such as methylbenzene, caffeine,
pentadecanoid acid, 2,3-dimethylbenzofuran, 4,7-dimethylindan
and 1,2-benzenedicarboxylic acid, bis (2-ethylhexyl) esters which
are terpenoid derived compounds or compounds having benzene
structure 15-19.

Retention time (minute)

Figure 3. GC chromatogram of Gayo arabica coffee powder oil (Coffea arabica L.).

Journal of Food, Agriculture & Environment, Vol.17 (1), January 2019 61

 Table 2. The characterization of peaks in GC chromatogram of Gayo arabica coffee powder oil (Coffea arabica L.).

Peak R.Time Area Area% Height A/H Name

1 1.525 17751113 42.24 9125074 1.95 n-Hexane

2 1.599 5722102 13.62 3047638 1.88 Methylcyclopentane

3 1.697 437910 1.04 229217 1.91 Cyclohexane

4 1.760 72872 0.17 73364 0.99 2,2,3,3-Tetramethylbutane

5 2.165 95663 0.23 67379 1.42 Toluene

6 4.484 75503 0.18 31511 2.40 n-Dodecane

7 6.040 42409 0.10 27144 1.56 n-Undecane

8 11.039 32521 0.08 20275 1.60 n-Tetradecane

9 17.872 647957 1.54 145286 4.46 Caffeine

10 19.136 3662966 8.72 773631 4.73 Pentadecanoic acid

11 19.315 412630 0.98 125421 3.29 alpha.-Octadecene

12 19.385 282614 0.67 63902 4.42 2-Methylheptadecane

13 21.255 555965 1.32 119316 4.66 Linoleic acid

14 21.366 673850 1.60 99286 6.79 9,12-Octadecadienoic acid

15 25.086 2125744 5.06 652005 3.26 2,3-Dimethylbenzofuran

16 25.462 589832 1.40 175632 3.36 4,7-Dimethylindan

1,2-Benzenedicarboxylic acid, bis(2-
17 25.716 8607512 20.48 2555111 3.37
ethylhexyl) ester
18 26.054 237971 0.57 71602 3.32 Pregnenolone acetate

Table 3. Antioxidant activity of Gayo Arabica coffee powder oil (Coffea arabica L.).

Consentration Absorbance Absorbance

Sample Inhibition (%) IC50 (ppm)
(ppm) sample blanc

25 0.807 0.831 2.89

Gayo arabica
coffee powder 50 0.783 0.831 5.78 421.18
oil
100 0.733 0.831 11.79

Antioxidant activity: The IC50 value of Gayo arabica coffee
powder oil is 421.18 ppm (Table 3). The IC50 value was obtained
from the straight-line equation from concentration and % inhibition
curves (Fig. 5). The represented equation was y = 0.119x-0.1203
with y = 50 and x = IC50. From the analysis, it can be concluded
that Gayo arabica coffee powder oil has potential to be further
investigated and developed as a source of bioactive antioxidant
compounds.
Conclusions
Gayo arabica coffee powder (Coffea arabica L.) from Bener Meriah
regency, Aceh province, contains several active compounds that
have antioxidant activity such as methylbenzene, caffeine,
pentadecanoid acid, 2,3-dimethylbenzofuran, 4,7-demethyl and 1,
2-benzenedicarboxylic acid, bis(2-ethylhexyl) ester. So, the Gayo
arabica coffee powder oil has potential as a source of natural
antioxidants.

62 Journal of Food, Agriculture & Environment, Vol.17 (1), January 2019

 a

Figure 4. the fragment pattern of MS from Gayo Arabica coffee powder oil (a) methylcyclopentane (m/z = 84),
(b) cyclohexane (m/z = 84), (c) caffein (m/z = 196), (d) pentadecanoic acid (m/z = 242), (e) linoleic acid (m/z = 280),
(f) 9,12-octadecadienoic acid (m/z = 280), (g) 2,3-dimethylbenzofuran (m/z = 146), (h) 4,7-dimethylindan (m/z =
146) and (i) 1,2-benzenedicarboxylic acid, bis(2-ethylhexyl)ester (m/z = 279).

Journal of Food, Agriculture & Environment, Vol.17 (1), January 2019 63

 12,00 11,79
y = 0,119x - 0,1203
R² = 0,9999
9,00
Inhibition (%)

6,00 5,78

3,00 2,89

0,00
0 20 40 60 80 100 120
Concentration (ppm)
Figure 5. The relationship between concentration Gayo arabica coffee powdered oil (ppm)
and inhibition (%).

References
1
Hudson, B. J. F. 1990. Food Antioxidants. Elsevier Science Publishers and non-defective coffees. Food Chemistry 132(3):1368–1374.
LTD, New York. 14
Marlina, Nurman, S., Saleha, S., Fitriani and Thanthawi, I. 2017.
2
Palupi, N. W. and Praptiningsih, Y. 2016. Oxidized tapioca starch as an Synthesis of polyurethanes membranes from rubber seed oil and
alginate substitute for encapsulation of antioxidant from coffee residue. methylene diphenyl diisocyanates (MDI). In IOP Conference Series:
Agriculture and Agricultural Science Procedia 9:304-308. Materials Science and Engineering 180(1). https://doi.org/10.1088/1757-
3
Górnaś, P., Dwiecki, K., Siger, A., Tomaszewska-Gras, J., Michalak, 899X/180/1/012134
M. and Polewski, K. 2016. Contribution of phenolic acids isolated 15
Sani, U. and Pateh, U. 2009. Isolation of 1,2-benzenedicarboxylic acid
from green and roasted boiled-type coffee brews to total coffee bis(2-ethylhexyl) ester from methanol extract of the variety minor
antioxidant capacity. European Food Research and Technology 242(5): seeds of Ricinus communis Linn. Nigerian Journal of Pharmaceutical
641–653. Sciences 8(2):107–114.
4
Basta, J. S., El-bassoussi, A. A., Salem, A. A., Nessim, M. I., Ahmed, M. 16
Jun, W., Man-yun, Z., Ting, C., Ye, Z. H. U., Ying, T., Yong-ming, L. U.
H. and Attia, S. K. 2017. Preparation and evaluation of some O. and Christie, P. 2015. Isolation and Identification of a di-(2-
benzimidazole derivatives as antioxidants for local base oil. Egyptian ethylhexyl) phthalate-degrading bacterium and its role in the
Journal of Petroleum 26(4):933–941. bioremediation of a contaminated soil. Pedosphere: An International
5
Putri, M. A., Fariyanti, A.and Kusnadi, N. 2013. Struktur dan Integrasi Journal 25(2):202–211.
Pasar Kopi Arabika Gayo di Kabupaten Aceh Tengah dan Bener Meriah 17
Save, S. A., Lokhande, R. S. and Chowdhary, A. S. 2015. Determination
[in Indonesian: Structure and integration of Gayo arabica coffee market of 1,2-benzenedicarboxylic acid, bis (2-ethylhexyl) ester from the twigs
in Aceh Tengah and Bener Meriah Regencies]. Buletin RISTRI 4(1): of Thevetia peruviana as a Colwell biomarker. Journal of Innovations
47–54. in Pharmaceuticals and Biological Sciences 2(3):349–362.
6
Sari, D. N. and Syechalad, M. N., S. 2013. Aanalisis Faktor-Faktor yang 18
Montevecchi, G., Masino, F., Di, N., Vasile, G. and Antonelli, A. 2017.
Mempengaruhi Ekspor Kopi Arabika Aceh. Ilmu Ekonomi 1(1):11– Study of the repartition of phthalate esters during distillation of wine
21. for spirit production. Food Chemistry 237:46–52.
7
Geremu, M., Tola, Y. B. and Sualeh, A. 2016. Extraction and determination 19
Ozaki, H., Sugihara, K., Watanabe, Y., Moriguchi, K., Uramaru, N.,
of total polyphenols and antioxidant capacity of red coffee (Coffea Sone, T. and Kitamura, S. 2017. Comparative study of hydrolytic
arabica L.) pulp of wet processing plants. Chemical and Biological metabolism of dimethyl phthalate, dibutyl phthalate and di(2-
Technologies in Agriculture 3(1):1–6. ethylhexyl ) phthalate by microsomes of various rat tissues. Food and
8
Van der Werf, R., Marcic, C., Khalil, A., Sigrist, S. and Marchioni, E. Chemical Toxicology 100:217–224.
2014. ABTS radical scavenging capacity in green and roasted coffee
extracts. LWT - Food Science and Technology 58:77–85.
9
Gómez-Ruiz, J. Á., Ames, J. M. and Leake, D. S. 2008. Antioxidant
activity and protective effects of green and dark coffee components
against human low density lipoprotein oxidation. European Food
Research and Technology 227:1017–1024.
10
Marlina, Saiful, Rahmi, Saleha, S. and Nurman, S. 2017. Synthesis and
characterization new polyurethane membrane from hydroxylated
rubber seed oil. Oriental Journal of Chemistry 33(1):199-206.
11
Gülçin, I., Huyut, Z., Elmasta, M. and Aboul-Enein, H. Y. 2010. Radical
scavenging and antioxidant activity of tannic acid. Arabian Journal of
Chemistry 3:43–53.
12
Thangaraj, P. 2016. Pharmacological Assays of Plant-Based Natural
Products. Springer International Publishing AG, 188 p.
13
Craig, A.P., Franca, A. S. and Oliveira, L. S. 2012. Evaluation of the
potential of FTIR and chemometrics for separation between defective

64 Journal of Food, Agriculture & Environment, Vol.17 (1), January 2019