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Influence Of pH In Pectinase Extraction on the Antioxidant Capacity for
Spent Coffee Ground
Nur Syahira Afiza Binti Zakaria
Supervisor: Dr. Mohamad Khairi Mohd Zainol
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Coffee is the most consumed beverage in the world. Due to great demand of this product,
large amount of SCG are generated in the coffee industry, which are toxic and represent
serious environmental problems. However, it could be a good opportunity as an important
source of natural antioxidants. This study is aim to understand the antioxidant properties
of spent coffee ground that normally being discarded as instant coffee by-product. SCG
will be extracted using pectinase at different pH. The study will include antioxidant activity
assay (DPPH, FRAP, CAT, SOD and Peroxidase), TPC, TFC as well individual flavonoid will
be carried out using spectrophotometer and HPLC analysis, respectively. The best
extraction of polyphenols will be resulted at pH 3.5, 4.0 and 4.5 with enzyme treatment
about 30% to 40%.The data obtain should serve as a new information to substitute in
food product.
1279 | UMT UNDERGRADUATE RESEARCH DAY