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All Journal The Journal of Pure and Applied Chemistry Research
Rekfa Wika Amini
Department of Chemistry, University of Brawijaya, Jl. Veteran Malang 65145, East Java
Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology Medicine & Pharmacology

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Optimization of Microwave-Assisted Extraction of Total Phenolic Content from Arabica Coffee Leaves Using Box-Behnken Design Amini, Rekfa Wika; Amini, Helda Wika; Ilham, Muhammad; Putri Hartini, Lidia; Fachri, Boy Arief; Mumtazah, Zuhriah
The Journal of Pure and Applied Chemistry Research Vol. 15 No. 2 (2026): Edition May-August 2026
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpacr.2026.015.02.8017

Abstract

Coffee leaves, which are waste products from coffee pruning, can be used as a source of natural phenolics.  This study aims to optimize the extraction process of total phenolic content (TPC) from Arabica coffee leaves using the Microwave-Assisted Extraction (MAE) method, employing the Box–Behnken Design (BBD). Three variables were studied, including ethanol concentration (50%, 73%, 96%), solvent volume (30 mL, 60 mL, 90 mL), and extraction time (3 minutes, 6 minutes, 9 minutes). Total phenolic content was analyzed using the Folin–Ciocalteu method. ANOVA revealed that solvent volume had a significant effect on total phenolic content, whereas ethanol concentration and extraction time did not. The optimum conditions, as determined by the Box-Behnken Design (BBD), were obtained at an ethanol concentration of 96%, an ethanol volume of 30 mL, and an extraction time of 6 minutes, with a desirability value of 1 and a TPC of 14.62 mg GAE/g.
Co-Authors Boy Arief Fachri Helda Wika Amini Muhammad Ilham Putri Hartini, Lidia Zuhriah Mumtazah