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Influence of Time in Pectinase Extraction on the Antioxidant Capacity for
Spent Coffee Ground
Maisarah Binti M Khairil Anwar
Supervisor: Dr. Mohamad Khairi Mohd Zainol
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Spent Coffee Ground (SCG) contains various functional components with high antioxidant
capacity and health benefits. The extraction of pectinase enzyme for SCG, a by-product
in large amounts worldwide will be investigated. In this study, SCG will be extracted in
different period of time (40, 50, 60, 70 and 80 min). The total antioxidant capacity will
be measured using glutathione peroxidase, ferric reducing antioxidant power (FRAP),
superoxide dismutase (SOD) and 2, 2–diphenyl-1-picryl-hydrazyl (DPPH) methods. Total
phenol and flavonoid contents of SCG will also be evaluated. The optimum extraction of
polyphenols will be resulted at 40 min with enzyme treatment about 30 and 40%. The
highest yields of total antioxidant capacity consistently will be observed when extracted
assist by pectinase treatment. It is interesting to note that extract from SCG can be
potential substitute to synthetic antioxidant in food product.
1305 | UMT UNDERGRADUATE RESEARCH DAY