Identification of metabolites associated with antioxidant activity in Robusta moka pot brew at different roasting degrees

Yulianti .; Indrawati Dian Utami; Lucky Prabowo Miftachul Alam; Yeyen Prestyaning Wanita; Aldicky Faizal Amri; Dinar Suksmayu Saputri; Eko Heri Purwanto; Nendyo Adhi Wibowo; Mirwan Ardiansyah Karim; Fawzan Sigma Aurum

doi:10.35219/foodtechnology.2026.1.09

Yulianti . Research Center for Food Technology and Processing, National Research and Innovation Agency, Gading, Playen, Gunung Kidul, Yogyakarta, Indonesia https://orcid.org/0000-0002-3082-8752
Indrawati Dian Utami Directorate of Laboratory Management, Research Facilities, and Science and Technology Park, Deputy for Research and Innovation Infrastructure, National Research and Innovation Agency, Yogyakarta, Indonesia https://orcid.org/0009-0001-0879-9879
Lucky Prabowo Miftachul Alam Directorate of Laboratory Management, Research Facilities, and Science and Technology Park, Deputy for Research and Innovation Infrastructure, National Research and Innovation Agency, Yogyakarta, Indonesia https://orcid.org/0009-0005-0874-974X
Yeyen Prestyaning Wanita Research Center for Food Technology and Processing, National Research and Innovation Agency, Gading, Playen, Gunung Kidul, Yogyakarta, Indonesia https://orcid.org/0000-0002-3431-0504
Aldicky Faizal Amri Research Center for Food Technology and Processing, National Research and Innovation Agency, Gading, Playen, Gunung Kidul, Yogyakarta, Indonesia https://orcid.org/0000-0002-8391-6086
Dinar Suksmayu Saputri Research Center for Food Technology and Processing, National Research and Innovation Agency, Gading, Playen, Gunung Kidul, Yogyakarta, Indonesia https://orcid.org/0000-0003-4213-6945
Eko Heri Purwanto Research Center for Food Technology and Processing, National Research and Innovation Agency, Gading, Playen, Gunung Kidul, Yogyakarta, Indonesia https://orcid.org/0000-0002-1036-9595
Nendyo Adhi Wibowo Research Center for Food Technology and Processing, National Research and Innovation Agency, Gading, Playen, Gunung Kidul, Yogyakarta, Indonesia https://orcid.org/0000-0001-7490-5177
Mirwan Ardiansyah Karim Research Center for Food Technology and Processing, National Research and Innovation Agency, Gading, Playen, Gunung Kidul, Yogyakarta, Indonesia https://orcid.org/0000-0001-7527-037X
Fawzan Sigma Aurum Research Center for Food Technology and Processing, National Research and Innovation Agency, Gading, Playen, Gunung Kidul, Yogyakarta, Indonesia https://orcid.org/0000-0001-8422-2118

DOI: https://doi.org/10.35219/foodtechnology.2026.1.09

Keywords: moka pot; bioactive compounds; Robusta Basseang coffee; roasting degree; antioxidant activity

Abstract

This study aims to identify compounds associated with the antioxidant activity of Robusta moka pot coffee brewed at different roasting degrees using LC-HRMS and partial least squares regression (PLS-R) analysis. Robusta Basseang coffee was used as the raw material and roasted at three degrees (light, medium, and dark), followed by brewing using a moka pot. The brewed samples were analysed to determine the content of bioactive compounds (trigonelline, caffeine, chlorogenic acid, total phenolic content), untargeted profile compounds, and antioxidant activity (FRAP and DPPH assays). The results indicated that light-roasted coffee brew had the highest concentration of bioactive compounds and antioxidant activity. LC-HRMS analysis revealed metabolite profiles across roasting degrees, with several compounds detected exclusively at specific roasting degrees. The metabolites associated with antioxidant activity differed between the FRAP and DPPH assays. Chlorogenic acid, and 4-O-Feruloylshikimic acid were associated exclusively with DPPH assay, whereas 5-O-Feruloylshikimic acid, ferulic acid, caffeic acid, D-(−)-Quinic acid, and nicotinic acid associated exclusively with FRAP assay. This study provides insights into the interaction among roasting degree, metabolite composition, and antioxidant activity, and highlights the potential of metabolite profiling for coffee quality evaluation and roasting degree differentiation.

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