Effect of laccase oxidation on phenol content and antioxidant capacity of roasted coffee

Gina Fachniar; Maharani Pertiwi Koentjoro; Isdiantoni; Ida Ekawati; Endry Nugroho Prasetyo

doi:10.1063/5.0000775

Effect of laccase oxidation on phenol content and antioxidant capacity of roasted coffee

Gina Fachniar
, Maharani Pertiwi Koentjoro
, Isdiantoni
, Ida Ekawati
, Endry Nugroho Prasetyo^*

^*Corresponding author for this work

Laboratory of Microbiology and Biotechnology

Institut Teknologi Sepuluh Nopember
Nahdlatul Ulama University Surabaya
Faculty of Agronomy

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

2 Citations (Scopus)

Abstract

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.

Original language	English
Title of host publication	3rd International Conference on Mathematics and Science Education, ICoMSE 2019
Subtitle of host publication	Strengthening Mathematics and Science Education Research for the Challenge of Global Society
Editors	Habiddin Habiddin, Sheikha Majid, Ibnu Suhadi, Nani Farida, I. Wayan Dasna
Publisher	American Institute of Physics Inc.
ISBN (Electronic)	9780735419681
DOIs	https://doi.org/10.1063/5.0000775
Publication status	Published - 1 Apr 2020
Event	3rd International Conference on Mathematics and Science Education: Strengthening Mathematics and Science Education Research for the Challenge of Global Society, ICoMSE 2019 - Malang, East Java, Indonesia Duration: 26 Aug 2019 → 28 Aug 2019

Publication series

Name	AIP Conference Proceedings
Volume	2215
ISSN (Print)	0094-243X
ISSN (Electronic)	1551-7616

Conference

Conference	3rd International Conference on Mathematics and Science Education: Strengthening Mathematics and Science Education Research for the Challenge of Global Society, ICoMSE 2019
Country/Territory	Indonesia
City	Malang, East Java
Period	26/08/19 → 28/08/19

Access to Document

10.1063/5.0000775

Cite this

Fachniar, G., Koentjoro, M. P., Isdiantoni, Ekawati, I., & Prasetyo, E. N. (2020). Effect of laccase oxidation on phenol content and antioxidant capacity of roasted coffee. In H. Habiddin, S. Majid, I. Suhadi, N. Farida, & I. W. Dasna (Eds.), 3rd International Conference on Mathematics and Science Education, ICoMSE 2019: Strengthening Mathematics and Science Education Research for the Challenge of Global Society Article 070003 (AIP Conference Proceedings; Vol. 2215). American Institute of Physics Inc.. https://doi.org/10.1063/5.0000775

Fachniar, Gina ; Koentjoro, Maharani Pertiwi ; Isdiantoni et al. / Effect of laccase oxidation on phenol content and antioxidant capacity of roasted coffee. 3rd International Conference on Mathematics and Science Education, ICoMSE 2019: Strengthening Mathematics and Science Education Research for the Challenge of Global Society. editor / Habiddin Habiddin ; Sheikha Majid ; Ibnu Suhadi ; Nani Farida ; I. Wayan Dasna. American Institute of Physics Inc., 2020. (AIP Conference Proceedings).

@inproceedings{27857823552d41b5a15988c83ed4dce0,

title = "Effect of laccase oxidation on phenol content and antioxidant capacity of roasted coffee",

abstract = "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.",

author = "Gina Fachniar and Koentjoro, \{Maharani Pertiwi\} and Isdiantoni and Ida Ekawati and Prasetyo, \{Endry Nugroho\}",

note = "Publisher Copyright: {\textcopyright} 2020 Author(s).; 3rd International Conference on Mathematics and Science Education: Strengthening Mathematics and Science Education Research for the Challenge of Global Society, ICoMSE 2019 ; Conference date: 26-08-2019 Through 28-08-2019",

year = "2020",

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doi = "10.1063/5.0000775",

language = "English",

series = "AIP Conference Proceedings",

publisher = "American Institute of Physics Inc.",

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Fachniar, G, Koentjoro, MP, Isdiantoni, Ekawati, I & Prasetyo, EN 2020, Effect of laccase oxidation on phenol content and antioxidant capacity of roasted coffee. in H Habiddin, S Majid, I Suhadi, N Farida & IW Dasna (eds), 3rd International Conference on Mathematics and Science Education, ICoMSE 2019: Strengthening Mathematics and Science Education Research for the Challenge of Global Society., 070003, AIP Conference Proceedings, vol. 2215, American Institute of Physics Inc., 3rd International Conference on Mathematics and Science Education: Strengthening Mathematics and Science Education Research for the Challenge of Global Society, ICoMSE 2019, Malang, East Java, Indonesia, 26/08/19. https://doi.org/10.1063/5.0000775

Effect of laccase oxidation on phenol content and antioxidant capacity of roasted coffee. / Fachniar, Gina; Koentjoro, Maharani Pertiwi; Isdiantoni et al.
3rd International Conference on Mathematics and Science Education, ICoMSE 2019: Strengthening Mathematics and Science Education Research for the Challenge of Global Society. ed. / Habiddin Habiddin; Sheikha Majid; Ibnu Suhadi; Nani Farida; I. Wayan Dasna. American Institute of Physics Inc., 2020. 070003 (AIP Conference Proceedings; Vol. 2215).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

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

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 - https://www.scopus.com/pages/publications/85083180310

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 -

Fachniar G, Koentjoro MP, Isdiantoni, Ekawati I, Prasetyo EN. Effect of laccase oxidation on phenol content and antioxidant capacity of roasted coffee. In Habiddin H, Majid S, Suhadi I, Farida N, Dasna IW, editors, 3rd International Conference on Mathematics and Science Education, ICoMSE 2019: Strengthening Mathematics and Science Education Research for the Challenge of Global Society. American Institute of Physics Inc. 2020. 070003. (AIP Conference Proceedings). doi: 10.1063/5.0000775

Effect of laccase oxidation on phenol content and antioxidant capacity of roasted coffee

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