Determination of Chlorogenic Acid Content in Arabica Green Coffee Beans (Coffea arabica) Using UV-Spectrophotometry

Abstract

Background: Coffee is a leading commodity in Indonesia, Arabica coffee is widely favored and grows well in Indonesia. Arabica coffee has many chemical compounds in it, one of which is chlorogenic acid. Chlorogenic acid (CGA) is a chemical compound of the polyphenol group that has antioxidant activity.

Objective: This study aims to determine the difference in CGA levels contained in green Arabica coffee bean extract using the maceration method with 70% ethanol and 96% ethanol solvents.

Research methods: Chlorogenic acid levels were measured using a UV-Vis spectrophotometer. Before determining the content of green coffee beans, microscopic identification was carried out to determine the fragment components in the powdered simplicia and to ensure the truth of the sample identity.

Results: The results showed that the CGA content in Arabica coffee beans extracted using 70% and 96% ethanol solvents had differences. The CGA content in 70% ethanol extract of green Arabica coffee beans showed results of 7,99 ± 0,153 while the 96% ethanol extract of green Arabica coffee beans was 6,26 ± 0,206. The results of the analysis showed that the caffeine content had a significant difference with a p value <0.05.

Conclusion: Based on the results of the study, it was concluded that the appropriate solvent for extracting chlorogenic acid in green Arabica coffee bean extract is a 70% solvent based on its polarity level.

Keywords: Chlorogenic acid; arabica green coffee bean; UV-Spectrofomtometri; maceration