Re-fermentation of Green Liberica Coffee (Coffea Liberica) Beans: Impact on the Caffeine and Antioxidant Content of the Roasted Beans

Wenny Bekti Sunarharum, Hindun Riza Umami, Annisa Aurora Kartika, Siska Septiana, Tunjung Mahatmanto
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Abstract

Coffee is renowned for its delightful taste and associated health benefits. A growing preference for lower-caffeine coffee is evident, but traditional decaffeination processes can inadvertently deplete vital bioactive compounds like antioxidants. This research explores the effects of re-fermentation on green liberica coffee beans to alter their caffeine and antioxidant levels. The re-fermentation was achieved using water and coffee cherry extract as media, while a control sample without re-fermentation was used for comparison. The study focused on caffeine content and antioxidant activity, measured as IC50. The results show that re-fermentation, whether with water or coffee cherry extract, led to decreased caffeine content and increased antioxidant activity. The re-fermentation process utilizing coffee cherry extract yielded the lowest caffeine content at 0.12% and exhibited the strongest antioxidant activity with an IC50 of 11.00 ± 1.21 ppm. Keywords: Antioxidant, caffeine, green coffee beans, liberica, re-fermentation.
利比利卡绿咖啡豆的再发酵:对烘焙咖啡豆咖啡因和抗氧化剂含量的影响
咖啡以其令人愉悦的味道和相关的健康益处而闻名。人们越来越喜欢低咖啡因的咖啡,这是显而易见的,但传统的脱咖啡因工艺可能会在不经意间耗尽重要的生物活性化合物,比如抗氧化剂。本研究探讨了再发酵对绿liberica咖啡豆的影响,以改变其咖啡因和抗氧化水平。以水和咖啡樱桃提取物为培养基进行再发酵,并以不进行再发酵的对照样品进行比较。这项研究的重点是咖啡因含量和抗氧化活性,以IC50来衡量。结果表明,无论是用水还是用咖啡樱桃提取物再发酵,都能降低咖啡因含量,提高抗氧化活性。以咖啡樱桃提取物为原料的再发酵工艺,其咖啡因含量最低,为0.12%,抗氧化活性最强,IC50为11.00±1.21 ppm。关键词:抗氧化剂;咖啡因;生咖啡豆;
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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