Characterization of Pixell Arabica and Robusta coffee varieties: Physicochemical properties and antioxidant

¹ Research Center for Process Technology, Research Organization for Energy and Manufacture, National Research and Innovation Agency, Indonesia
² Research Centre for Behavioral and Circural Economics, Reasearch Organization for Governancse, Economy, and Public Welfare, National Research and Innovation Agency, Indonesia
³ Research Center for Equipment Manufacturing Technology, Research Organization for Energy and Manufacture, National Research and Innovation Agency, Indonesia
⁴ Research Center for Process Food Technology and Processing, Research Organization for Agriculture and Food, National Research and Innovation Agency, Indonesia
⁵ Center for Research on Raw Materials for Medicines and Traditional Medicines, National Research and Innovation Agency, Indonesia
⁶ Chemical Engineering Department, Sepuluh November Institute of Technology, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Coffee is one of the most widely consumed beverages globally, with Arabica (Coffee arabica) and Robusta (Coffee canephora) being the two main commercial species. This research aims to investigate the physicochemical characteristics of Pixell Arabica and Robusta coffee varieties by analyzing their physicochemical profile. The results indicated that Pixell Arabica coffee exhibited lighter color values, lower moisture and ash contents, softer texture, lower fat levels, and reduced friction values compared to Robusta. Pixell Arabica showed a reduced total fat content (11.57%) and higher fracturability, but Pixell Robusta displayed an elevated lipid content (17.26%), increased hardness, and heightened static friction, especially on aluminum surfaces (0.42 ± 0.26). Additionally, Arabica samples showed higher antioxidant activity and total phenolic content than Robusta samples. Bioactive compounds were extracted by traditional and assisted techniques, while antioxidant activity was measured using the DPPH assay, with measurements of total phenolic and flavonoid content. The Soxhlet procedure yielded the highest antioxidant content (98.199 mg ascorbate/g sample), followed by maceration (75.619 mg/g) and ultrasonic extraction at 30 °C (48.212 mg/g), and ultrasonic extraction at 50 °C yielded the least (47.656 mg/g). These findings offer significant insights into the selection of coffee types and extraction methods to enhance the recovery of bioactive compounds and processing efficiency