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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 14 No. 11 (2024): November 2024
				
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									Research Articles
							
		



	
		  	 

		
	
		Mineral composition and antioxidant activity of partially digested coffee “Kopi Luwak”
	


	
	
		

							
					Authors

						
							
								Ayu Diawi Ismayawati
							
																																		
	
							
								Daigo Yokoyama
							
																																		
	
							
								Ryui Goto
							
																																		
	
							
								Yuki Oya
							
																																		
	
							
								Izumi Watanabe
							
																																		
	
							
								Sawako Horai
							
																																		
	
							
								Hiroyuki Sakakibara
							
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v14i11.1469
						
					
				
			

						
										
					Abstract

					Background: Kopi Luwak is a rare type of coffee, that is partially digested in the Asian palm civet’s digestive tract before roasting. It therefore possesses a distinctive flavor and unique properties, shaped by the digestive enzymes in the civet's intestine. 

Objective: In this study, the differences of mineral composition, antioxidant potency and total polyphenol amount between commercially available Kopi Luwak and regular coffees (without digestive fermentation) were evaluated.

Methods: Twenty-one regular type of coffee bean and 17 of Kopi Luwak bean were purchased from local markets or Kopi Luwak production company in Indonesia.  The samples were then analyzed for the levels of 23 minerals (Al, As, Ba, Bi, Ca, Cd, Co, Cr, Cs, Cu, Fe, Li, Mg, Mn, Mo, Ni, Pb, Rb, Se, Sn, Sr, V and Zn) using ICP-MS system. The total polyphenol amount and antioxidant activity were evaluated using Folin-Ciocalteu assay and DPPH (1,1-Diphenyl-2-picrylhydrazyl) radical scavenging assay, respectively.

Results: Of these 23 minerals, the concentrations of Mn and Ba were significantly lower in Kopi Luwak than in regular coffee. Otherwise, the concentrations of Cu and Rb in Kopi Luwak were significantly higher than those in regular coffee. The IC50 value on DPPH radical scavenging assay of Kopi Luwak (61.4±2.8 mg/dL) was significantly lower than that of regular coffee (93.6±1.9 mg/dL). Total polyphenol amount for Kopi Luwak was significantly higher than regular coffee. The correlation factor between these factors was r = -0.5910 and p < 0.001.

Conclusion: Kopi Luwak had lower concentrations of Mn and Ba, but higher levels of Cu and Rb compared to regular coffee. Additionally, Kopi Luwak exerted strong antioxidant activity and contained higher polyphenol amounts than regular coffee. Thus, our findings imply that Kopi Luwak is an important candidate for functional foods.

Keywords: antioxidant potency, ICP-MS, Kopi Luwak, mineral composition, polyphenols

				
			
			

						
																																																													
						
		


		

						
										
					
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																			2024-11-18
																	

				
							

			
						
										

											
							
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									Vol. 14 No. 11 (2024): November 2024
								
							

						
					
											
							
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								Research Articles
							

						
					
									

			
						
										
					
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