Mineral composition and antioxidant activity of partially digested coffee “Kopi Luwak” | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 14 No. 11 (2024): November 2024 / 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 Downloads [Abstract] [Full Article] Published 2024-11-18 Issue Vol. 14 No. 11 (2024): November 2024 Section Research Articles License Copyright (c) 2024 Functional Foods in Health and Disease This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com