Development of standardized green coffee bean extract (Coffea canephora) into effervescent granules as an antioxidant supplement

Abstract

This study aims to obtain the optimum formula for green coffee extract effervescent granules (EG-GCE). Dry extract is obtained by percolation using water as a solvent and a spray dryer drying system. Specific and non-specific standardization is carried out to ensure the quality of dry green coffee extract. The dose of the dried extract of green coffee used in the granule effervescent was 250 mg each sachet. EG-GCE was formulated using wet granulation method. The quality of effervescent granules was determined based on physical quality tests and the effectiveness of antioxidant power (IC50 value) with DPPH reagent using a microplate reader. The optimum effervescent granule formula uses a factorial design method combining monohydrate citric acid and tartaric acid. As a response includes water content, flow rate, and effervescent granule dissolution time test. Furthermore, the data from the parametric experiments between bets and between formulas were analyzed using the One Way ANOVA (Yate's Treatment) statistical method. The test will continue using the Tukey post-hoc test method if there is a significant difference in the statistical analysis between formulas. The pH value of resulting EG-GCE products was within the range of 5.46-6.07, moisture content: 3.12-3.67%, flow rate: 25.78-28.53 g/s, angle of repose: 25.65-30.13°, Hausner ratio: 1.14-1.22, Carr's index: 12.50–17.83%, dissolving effervescent granule time test: 1.00-1.33 min. This study demonstrated that citric acid monohydrate, tartaric acid, and their interaction affected the moisture content, flow rate, and effervescent time of EG-GCE. The proportion of citric acid monohydrate (9.94%) and tartaric acid (17.46%) was found to be the optimum formula of EG-GCE, with the following responses: moisture content 3.26%, flow rate 25.72 g/s, and dissolving effervescent granule time test 1.19 min. The optimum formula show strong antioxidant activity with IC50 free of radical scavenging 56.56 ± 0.97 μg/mL. Key words: antioxidant, effervescent granules, green coffee, factorial design, citric acid monohydrate, tartaric acid