Phenolic content and α-glucosidase inhibition of tubruk-brew kalosi coffee processed by different post-harvest processing

dc.contributor.authorYulianti
dc.contributor.authorAndarwulan, Nuri
dc.contributor.authorAdawiyah, Dede Robiatul
dc.contributor.authorHerawati, Dian
dc.contributor.authorIndrasti, Dias
dc.contributor.authorWanita, Yeyen Prestyaning
dc.date.accessioned2025-07-07T13:15:07Z
dc.date.issued2025-06-04
dc.description.abstractBrewed coffee contains phenolic compounds, a class of bioactive compounds known for their ability to inhibit the alpha-glucosidase enzyme. This study investigates the influence of post-harvest processing on the phenolic content and alpha-glucosidase inhibitory activity of brewed coffee using tubruk method. Arabica coffee from Kalosi Enrekang was utilized, processed using three post-harvest methods: natural, honey, and full-washed. The beans were roasted to a medium level and brewed using the tubruk method. Results revealed that coffee brewed from beans processed using the natural method exhibited the highest phenolic content (3.02 g GAE/100 g) and alpha-glucosidase inhibitory activity (18.48%), compared to those processed with honey and full-washed methods. These findings highlight that post-harvest processing significantly impacts phenolic compound levels and their associated bioactivity. A higher phenolic content in brewed coffee corresponds to an enhanced ability to inhibit the alpha-glucosidase enzyme. Thus, post-harvest processing methods play an important role in determining the functional quality of coffee.
dc.identifier.citationYULIANTI, et al. Phenolic content and α-glucosidase inhibition of tubruk-brew kalosi coffee processed by different post-harvest processing. Coffee Science, Lavras, v. 20, p. 01-08, 2025.
dc.identifier.issneISSN: 1984-3909
dc.identifier.urihttps://doi.org/10.25186/.v20i.2333
dc.identifier.uri${dspace.url}/handle/123456789/14747
dc.language.isoen
dc.publisherEditora UFLA
dc.relation.ispartofseriesCoffee Science; v. 20, 2025.
dc.subjectArabica Enrekang Coffee
dc.subjectBioactive compound
dc.subjectNatural processing
dc.subjectFull-washed processing
dc.subjectHoney processing
dc.titlePhenolic content and α-glucosidase inhibition of tubruk-brew kalosi coffee processed by different post-harvest processing
dc.typeArtigo

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