Kustyawati, Maria ErnaNurdin, Samsu UdayanaThaliarinanta, Angela Saraz2025-06-102024-12-05KUSTYAWATI, M. E.; NURDIN, S. U.; THALIARINANTA, A. S. Free radical scavenging activity-based antioxidant analysis and infrared spectroscopy of peppermint-flavored coffee drink. Coffee Science, Lavras, v. 19, p. 01-08, 2024.eISSN: 1984-3909https://doi.org/10.25186/.v19i.2262${dspace.url}/handle/123456789/14728Peppermint essential oil canserve as a healthy flavoring additive to coffee drinks and provide health benefits by enhancing their antioxidant activity. Hence, this study aimed to examine the antioxidant activity of peppermint-flavored coffee drinks using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylenebenzothiazoline)-6-sulfonic acid (ABTS) free radical scavenging assays. Furthermore, Fourier transform infrared-attenuated total reflectance spectroscopy was performed to investigate the profile of compounds contributing to the antioxidant property. The experiments were conducted using a Complete Randomized Block Design with six replications. Two-factor treatments were as follows: soaking time (S), 0 (S0), 5 (S1), and 10 (S2) min; peppermint essential oil concentration (E), 0 (E0), 0.5 (E1), and 0.75% (E2) (v/v). N otably, both DPPH and ABTS assays revealed increased antioxidant activity of peppermint-flavored coffee drink where the coffee was soaked for 10 min in 0.75% peppermint solution. The coffee soaked for 10 min in 0.5% and 0.75% peppermint solutions showed a high scavenging effect against ABTS free radical, with 93.73 and 94.30% inhibition activity and half-maximal inhibitory concentrations of 0.272 and 0.267 ppm, respectively. Additionally, a new peak was observed at 1640 cm−1in peppermint solution-soaked coffee beans,which corresponded tothe C=C functional group in the limonene spectrum, an antioxidant compound in peppermint. Altogether, the findings show that peppermint essential oil enhanced the antioxidant activity of the coffee.enFORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNINGABTSAntioxidantDPPHFTIR-ATRPeppermint-flavored coffeeArtigo