TY - GEN
T1 - Effect of laccase oxidation on phenol content and antioxidant capacity of roasted coffee
AU - Fachniar, Gina
AU - Koentjoro, Maharani Pertiwi
AU - Isdiantoni,
AU - Ekawati, Ida
AU - Prasetyo, Endry Nugroho
N1 - Publisher Copyright:
© 2020 Author(s).
PY - 2020/4/1
Y1 - 2020/4/1
N2 - The endogenous enzyme in fresh coffee beans mostly is from the class of oxidoreductase. However, those enzymes have low effectiveness in phenolic compound oxidation. The fermentation of conventional coffee processing requires a longer time. The ability of laccase could shorten the time of fermentation. Therefore, need exogenous enzyme such as laccase. Laccase is an enzyme that able to degrade lignin. In this study laccase from Trametes versicolor is effective for phenol oxidation and able to reduce bitterness in coffee beans. The bitterness of coffee beans is caused mostly by phenolic compounds in coffee such as chlorogenic acid,caffeic acid, and ferulic acid. This study aims to determine laccase oxidation in coffee beans quality by measuring phenol content and antioxidant capacity. The results showed that the lowest total phenol (0.73 ± 0.103 mg/ml) was achieved by laccase oxidation using ABTS as a mediator with antioxidant capacity level as 91.58 ± 0.001%. The benefit of this research is making the best quality of coffee beans with high antioxidant capacity and low phenol content so that it does not require added sweeteners or sugar that can interfere with health.
AB - The endogenous enzyme in fresh coffee beans mostly is from the class of oxidoreductase. However, those enzymes have low effectiveness in phenolic compound oxidation. The fermentation of conventional coffee processing requires a longer time. The ability of laccase could shorten the time of fermentation. Therefore, need exogenous enzyme such as laccase. Laccase is an enzyme that able to degrade lignin. In this study laccase from Trametes versicolor is effective for phenol oxidation and able to reduce bitterness in coffee beans. The bitterness of coffee beans is caused mostly by phenolic compounds in coffee such as chlorogenic acid,caffeic acid, and ferulic acid. This study aims to determine laccase oxidation in coffee beans quality by measuring phenol content and antioxidant capacity. The results showed that the lowest total phenol (0.73 ± 0.103 mg/ml) was achieved by laccase oxidation using ABTS as a mediator with antioxidant capacity level as 91.58 ± 0.001%. The benefit of this research is making the best quality of coffee beans with high antioxidant capacity and low phenol content so that it does not require added sweeteners or sugar that can interfere with health.
UR - http://www.scopus.com/inward/record.url?scp=85083180310&partnerID=8YFLogxK
U2 - 10.1063/5.0000775
DO - 10.1063/5.0000775
M3 - Conference contribution
AN - SCOPUS:85083180310
T3 - AIP Conference Proceedings
BT - 3rd International Conference on Mathematics and Science Education, ICoMSE 2019
A2 - Habiddin, Habiddin
A2 - Majid, Sheikha
A2 - Suhadi, Ibnu
A2 - Farida, Nani
A2 - Dasna, I. Wayan
PB - American Institute of Physics Inc.
T2 - 3rd International Conference on Mathematics and Science Education: Strengthening Mathematics and Science Education Research for the Challenge of Global Society, ICoMSE 2019
Y2 - 26 August 2019 through 28 August 2019
ER -