Phenolic content and α-glucosidase inhibition of tubruk-brew kalosi coffee processed by different post-harvest processing
dc.contributor.author | Yulianti | |
dc.contributor.author | Andarwulan, Nuri | |
dc.contributor.author | Adawiyah, Dede Robiatul | |
dc.contributor.author | Herawati, Dian | |
dc.contributor.author | Indrasti, Dias | |
dc.contributor.author | Wanita, Yeyen Prestyaning | |
dc.date.accessioned | 2025-07-07T13:15:07Z | |
dc.date.issued | 2025-06-04 | |
dc.description.abstract | Brewed 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.citation | YULIANTI, 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.issn | eISSN: 1984-3909 | |
dc.identifier.uri | https://doi.org/10.25186/.v20i.2333 | |
dc.identifier.uri | ${dspace.url}/handle/123456789/14747 | |
dc.language.iso | en | |
dc.publisher | Editora UFLA | |
dc.relation.ispartofseries | Coffee Science; v. 20, 2025. | |
dc.subject | Arabica Enrekang Coffee | |
dc.subject | Bioactive compound | |
dc.subject | Natural processing | |
dc.subject | Full-washed processing | |
dc.subject | Honey processing | |
dc.title | Phenolic content and α-glucosidase inhibition of tubruk-brew kalosi coffee processed by different post-harvest processing | |
dc.type | Artigo |