Study on germination of robusta coffee seed and its significance for the coffee quality

Abstract

The main purpose of this study is to identify the changing of the lipase, amylase inhibitory activity; antioxidant capacity, caffeine and also soluble solids content in coffee during germination. Besides that, the studied is to investigate the effect of germinated condition as temperatures of water (0C), ozone treatment. The lipase activity, antioxidant capacity, amylase inhibition, caffeine and soluble solids were determined by titrimetric assay, DPPH assay, DNS assay, HPLC method, and refractometer (RX-SOOOX Atago, Japan) respectively. The results showed the increase 73.3% of lipase activity, 12.4% of antioxidant capacity, 7.75% of soluble solids of 5 day sample. Amylase inhibition decreased 73.935% with 3 day sample but 5 day sample increased 17.32% than control sample. Especially, the new finding of this study is caffeine that was decrease 58.74% with control sample. Sample after germination is a safety coffee for human health since Aflatoxins was not detected in coffee. This project is a small study in germination coffee major. Hopefully, the future study will research more distinct quality of germination coffee. Keywords: Amylase Antioxidant Caffeine Coffee Germination Lipase Sucrose