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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Coffee and Sustainability
Nillian, Elexson
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Agriculture, Biological Sciences & Forestry Environmental Science Other

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Caffeine Extraction from Sarawak Liberica Coffee Li Qi, Bryan Voon; Nillian, Elexson
Journal of Coffee and Sustainability Vol. 1 No. 1 (2024)
Publisher : Directorate of Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jcs.2024.01.01.04

Abstract

Liberica coffee is a minor coffee species that is cultivated all around the world. There are only a few studies conducted on this coffee species as it only occupies one percent of coffee plantations all around the world. There has yet to be a research study in Malaysia focusing on the caffeine content, the total phenolic content (TPC), and the flavonoid content (TFC) of the liberica sp. coffee mainly cultivated in Sarawak, Malaysia. Thus, in this research, Sarawak liberica sp. coffee was extracted using Soxhlet extractor using ethanol as solvent. The extracted sample was analyzed using high-performance liquid chromatography (HPLC) to identify the caffeine concentration in the sample. Colorimetric assays for phenolic compounds and flavonoids were also performed to determine the total phenolic content (TPC) and the flavonoid content (TFC). As a result, the dry basis of caffeine (w/w) in the extracted sample is 5.404%. In contrast, the total phenolic content of extracted products is 89.472 mg GAE/g of coffee beans, and the total flavonoid content of the extracted products is 308.19 mg quercetin/g of coffee beans. This research will further contribute knowledge for future Sarawak liberica sp. coffee studies.
Valorisation of Sarawak Liberica coffee cascara and spent grounds: GC-MS profiling and prototype development of tea and soap Voon, Bryan; Nillian, Elexson; Mahatmanto, Tunjung; Sunarharum, Wenny Bekti; Prananto, Yuniar Ponco
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.1960

Abstract

Coffee processing generates substantial by-products such as cascara and spent coffee grounds, which remain underutilised despite their potential for value-added applications. This study aimed to evaluate the utilisation of Sarawak Liberica coffee by-products through the development of cascara tea and soap prototypes. Bioactive compounds in the ethanolic extract of cascara powder were identified using gas chromatography–mass spectrometry (GC-MS). Cascara powder was formulated into original and flavoured tea variants and evaluated using a 9-point hedonic scale. Soap prototypes incorporating cascara and spent coffee grounds were produced via the cold process method and assessed for total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity using standard colorimetric assays. The flavoured cascara tea demonstrated higher sensory acceptance across multiple attributes compared to the original formulation. GC-MS analysis identified 30 bioactive compounds, indicating functional potential. Both cascara-based soaps and spent coffee ground-based soaps exhibited TPC and TFC value with strong antioxidant activity, with optimal performance observed at higher incorporation levels. Collectively, these findings highlight the feasibility of transforming Sarawak Liberica coffee by-products into value-added functional food and cosmetic products, providing a sustainable approach to waste utilisation while expanding their industrial application potential.
Co-Authors Li Qi, Bryan Voon Tunjung Mahatmanto Voon, Bryan Wenny Bekti Sunarharum Yuniar Ponco Prananto