Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2010

The antioxidant activity of civet coffee COFFEE ARABICA var. catimor and the effects of different processing methods on the antioxidant activity were monitored. Process involved were civet feeing and germination, while raw beans were analyzedsimultaneously as control. Methanol was used to extract the antioxidants in coffee whileFRAP and ABTS assays were used to measure the antioxidant activity of the coffee extract. Coffee brews were also subjected to antioxidant activity determination because coffee is usually consumed in this form. Only coffee brews had significant differences in the antioxidant activities. InFRAP assay, roasted civet had the lowest antioxidation activitywhile roasted-germinated civet beans had the highest. Roasted non-civet and roasted germinated non-civetbeans had no significant difference with each other and ranked second in the list. On the other hand, the four coffee brews were all significantly different with each other in the ABTS assay, where roasted-germinated non-civet had the highest antioxidant activity, followed by roasted non-civet, roasted-germinated civet and the lowest was roasted civet coffee beans. The correlation between the general acceptability of the coffee samples and their antioxidant activity was also determined. There was no significant difference in the general acceptability of the coffees and there was no correlation betwwen the antioxidant activity and the general acceptability.