Antioxidant potential of toraja robusta coffee extracts as a health supplement candidate

Faculty of Health and Sport Sciences, Universitas Negeri Makassar, 90222 Makassar, Indonesia

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Abstract

Coffee is a beverage that is widely enjoyed by people all over the world. Its special aroma and taste, as well as its health benefits, have kept coffee popular to this day. Although coffee was discovered thousands of years ago, its potential, especially concerning its antioxidant content, has not been fully explored. The purpose of this study is to test the antioxidant strength of one of South Sulawesi's biodiversity treasures, Toraja robusta coffee extract, and to examine its relevance to sports health. The Toraja robusta coffee extract was brewed using hot water at a temperature of 92 °C. Subsequently, the antioxidant strength of the coffee extract was tested using the 2,2-Diphenyl-2-picrylhydrazyl (DPPH) IC50 method at a maximum wavelength of 516 nm. The results show that the antioxidant strength of Toraja robusta coffee is in the very strong category with an IC50 of 0.37 mg. Further research is needed to detect what compounds in Toraja robusta coffee act as antioxidants and to explore more deeply the potential of Toraja robusta coffee as an antioxidant supplement for athletes.