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Metabolomic approach for understanding phenolic compounds and melanoidin roles on antioxidant activity of Indonesia robusta and arabica coffee extracts

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Abstract

Our experiments investigated roles of phenolic compounds and melanoidins on antioxidant activity of Indonesia robusta and arabica coffee extracts. The 2,2,-diphenyl-1-picrylhydrazyl (DPPH) assay and a ferric reducing antioxidant power (FRAP) method were used to determine the antioxidant activity. An increase in the roasting degree (green, light, medium, and dark) reduced phenolic compounds and the antioxidant activity of coffee extracts, but enhanced melanoidin content. Principle component analysis (PCA) demonstrated that phenolic compounds showed stronger effects on antioxidant activity of coffee extracts in comparison with melanoidins. This finding was supported by the results of metabolomic fingerprint by partial least square (PLS), which describes the correlation of functional groups of coffee extracts on antioxidant activity. Based on the PLS analysis, hydroxyl groups (O–H) were observed to show a positive correlation, but carbonyl (C=O) and amine (N–H) groups were attributed to a negative correlation on antioxidant activity of coffee extracts.

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Authors and Affiliations

  1. Department of Food Science and Technology, Bogor Agricultural University, IPB Dramaga Campus, Bogor, 16680, Indonesia

    Muhammad Fakih Kurniawan, Nuri Andarwulan & Nur Wulandari

  2. Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, IPB Dramaga Campus, Bogor, 16680, Indonesia

    Nuri Andarwulan & Nur Wulandari

  3. Department of Chemistry, Bogor Agricultural University, IPB Dramaga Campus, Bogor, 16680, Indonesia

    Mohamad Rafi

Authors
  1. Muhammad Fakih Kurniawan
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  2. Nuri Andarwulan
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  3. Nur Wulandari
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  4. Mohamad Rafi
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Correspondence to Nuri Andarwulan.

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Kurniawan, M.F., Andarwulan, N., Wulandari, N. et al. 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 (2017). https://doi.org/10.1007/s10068-017-0228-6

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  • DOI: https://doi.org/10.1007/s10068-017-0228-6

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