Phytochemical Screening and Antioxidant Test of Arabika Roasted Coffee Bean Extract ( Coffea arabica L.) from Agam Regency

Abstract

Coffee allegedly has antioxidant activities to reduce free radical activities. In Agam Regency, coffee is a beverage consumed almost every day. This study aimed to screen phytochemical substances and investigate the antioxidant activities of ethanol extracts of arabica coffee beans with the 2.2-Diphenyl-2-picrylhydrazyl method (DPPH). Arabica coffee bean extract was made by percolating using ethanol solvents. The obtained extracts were thickened using a rotary evaporator. and measured of its antioxidant activities by using the 2.2-Diphenyl-2-Picrylhydrazyl method (DPPH) at a maximum wavelength of 517 nm. Positif control used vitamin C. Phytochemical screening results showed that ethanol extracts of arabica coffee beans contained a group of compounds of tannins, alkaloids, saponins, flavonoids, and steroids. The results of the study showed that antioxidant activities of ethanol extract of arabica coffee beans had a very strong category with C50 of 12.481 ppm and vitamin C with IC50 of 0.279 ppm.oid, saponin, flavonoid, and steroids.