Title : Antioxidative properties Spent Coffee Ground (SCG) extracted using ultrasonicmethanol assisted technique
S pent coffee that is produced in tons by restaurants and cafeterias, and consumers at domestic levels, could be a good source of natural antioxidants. The main objective of this study was to determine antioxidant properties of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique. The antioxidative tests namely DppH, FTC, TBA, total phenolic content and total flavonoid were carried out to visualise the antioxidative properties of the extracted SCG. Robusta (41.63 ± 0.04 %) had the highest DppH inhibition while Liberica (29.95 ± 0.02 %) depicted the lowest DppH inhibition. In FTC and TBA analyses, spent Robusta was found to have highest activity with 60.42 ± 0.03% and 73.09 ± 0.08%, respectively. Total phenolic compounds in the samples varied widely ranging from 18.94 ± 0.06 to 26.23 ± 0.86 mg GAE/g sample, with Robusta being the highest value among the three, while range of total flavonoid content obtained was between 47.62 ± 0.05 to 56.20 ± 0.08 mg QE/g sample where it is found to be the highest in Arabica extract followed by Robusta (55.33 ± 0.06) whereas the lowest was spent Liberica extract. A strong correlation was obtain between antioxidative activities and total phenolic content, however it shows weak but positive correlation between antioxidative activities and total flavonoid content.