Online Event
September 12-13, 2022 | Online Event
FAT 2018

Antioxidative properties Spent Coffee Ground (SCG) extracted using ultrasonicmethanol assisted technique

Mohamad Khairi Zainol, Speaker at Food Science Research Conferences
Universiti Malaysia Terengganu, Malaysia
Title : Antioxidative properties Spent Coffee Ground (SCG) extracted using ultrasonicmethanol assisted technique

Abstract:

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.

Biography:

Mohamad Khairi Bin Mohd Zainol was born in February, 1975 in Kedah, Malaysia. He continued his study at Faculty of Food Science and Biotechnology, Universiti Putra Malaysia (UPM) where he graduated with second class upper Bachelor of Science Degree in Food Science and Technology in 1999. He was offered a tutorship before continuing his Master’s Science Degree in the field of Food Chemistry and Biochemistry at Faculty of Food Science and Biotechnology, UPM. In 2012, after completed his PhD at the University of Nottingham, United Kingdom he was appointed as senior lecturer at School of Food Science and Technology, Universiti Malaysia Terengganu (UMT), Malaysia.

Watsapp