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Effect of Brewing Time on Antioxidant Capacity of Methanol Extracted Spent
Coffee Ground
Maisarah Binti Ali
Supervisor: Dr. Mohamad Khairi bin Mohd Zainol
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
The spent ground coffee (SGC) obtained after the brewing process still contains various
functional components with high antioxidant capacity. The study will aim on evaluating
the best brewing time for optimal extraction of the total phenolic compound and
antioxidant capacity in SGC extracted using methanol. The SGC will be evaluated on their
antioxidant properties. The antioxidant will be quantify using TFC and TPC while the
qualitative antioxidant of the SGC will be carried out using DPPH, FTC, TBA and FRAP
analysis. Furthermore, the individual flavonoid will be determined in HPLC analysis. It is
expected that shorter brewing time will express the best antioxidant in SGC at 90℃. It is
also expected that polyphenolics content such as quercetin and myricetin will be detected.
It is interesting to note that SGC with high antioxidant capacity can be used as an
ingredient or additive in food industry with potential preservation and functional
properties.
1250 | UMT UNDERGRADUATE RESEARCH DAY