Study of the Technology for the Production of Extracts of Grains of Black Roasted Coffee Arabica (Coffea Arabica) and Green Coffee Robusta (Coffea Canephora) with Antioxidant Activity: Determination of the Type of Solvent

This article studies the indicators of the total content of phenols, flavonoids, antiradical activity according to the DPPH method, restoring strength according to the FRAP method for extracts of beans of roasted black coffee Arabica (Coffea arabica) and green coffee Robusta (Coffea canephora). We studied the extracts obtained using various types of solvents: water, a mixture of water-ethanol (96%) (75% vol./ 25% vol.), A mixture of water-ethanol (50% vol./ 50% vol.), A mixture of water ethanol (96%) (25% vol. / 75% vol.) and water-ethanol (96%). The type of solvent is determined, which allows the most complete extraction of antioxidant substances from coffee. The maximum values of the total phenolic content were found in Robusta coffee extract based on a water-ethanol solvent system (75/25); for black coffee extracts, the maximum values were obtained when it was extracted with water. The highest total flavonoid levels were found for water-based Robusta and Arabica coffee extracts. Low antiradical activity was found in Arabica and Robusta coffee with a ratio of solvents water-ethanol (25/75). The highest recovery power was found in water-based Robusta coffee extract; ethanol is recommended as a solvent to obtain high recovery power in Arabica coffee extracts. Thus, it is possible to recommend a solvent system of water 50% – ethanol 50% for extracts from beans of roasted black coffee Arabica (Coffea arabica) and green coffee Robusta (Coffea canephora), which have the ability to inhibit oxidative stress in the human body.

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