Coffee Science_v.18, 2023

URI permanente para esta coleção${dspace.url}/handle/123456789/13916

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Data inicial: 2023Assunto: search.filters.subject.Café e saúde

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Agora exibindo 1 - 3 de 3
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    Physicochemical comparison of aqueous extracts from Peruvian coffee husks (Caturra, Catimor and Geisha) varieties
    (Universidade Federal de Lavras, 2023-12-19) Yance, Maciela Yoselyn Puñez; Peréz, Grover Chuquipiondo; Galdos, María Estela Ayala; Pariona-Velarde, Daniel
    The study aimed to determine and compare the physico-chemical characteristics of coffee husks aqueous extracts corresponding to three Peruvian varieties of Arabica coffee: Caturra, Catimor and Geisha. Each sample was dehydrated at 45 °C for 10 hours, ground, sieved and dissolved in 2.5% w/w water. Aqueous extracts were obtained and analyzed for pH, total solids (TS), whiteness index (WI), reducing sugars (RS), total phenols (TP) and reducing power (RP) for the antioxidant activity The influence of coffee varieties, particle sizes (0.097, 0.033, and 0.0139in) and extraction temperaturas (60 and 80 ºC) on the physicochemical characteristics of their corresponding extracts was determined by factorial analysis. Correlation between TP and RP was significant while RS and TP showed an inverse relationship. Cluster values indicate similarity between Geisha extracts at 60 and 80 °C and the corresponding Catimor extracts at 80 °C. Differences were observed between the Catimor extracts at 60 °C and Caturra at 60 and 80 °C. Based on these results, the extracts exhibit distinctive intrinsic characteristics. The Caturra extracts at 60 °C showed the highest antioxidant capacity, while the Catimor extracts at 60 °C or 80 °C exhibited the highest WI (water holding capacity) and pH values. Additionally, the Geisha extracts displayed the highest amount of RS (reducing sugars). These findings are of utmost significance for the development of novel products using Peruvian coffee husks, encompassing beverages, concentrated juices, and the enhancement of coffee quality offered in coffee shops. These developments can be guided by the physicochemical characteristics obtained in this study.
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    Improving the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves
    (Universidade Federal de Lavras, 2023-12-21) Parwiyanti, Parwiyanti; Nurfitriana, Annisa; Rahmawati, Laila; Din Pangawikan, Aldila; Santoso, Budi
    In this study, we described ways to improve the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves. A non-factorial completely randomized design (RALF) was used in this study. We included five treatment formulations with five repetitions per formulation, which included F1 (100% coffee leaves: 0% areca nut: 0% stevia), F2 (95% coffee leaves: 1.5% areca nut: 3.5% stevia), F3 (90% coffee leaves: 3% areca nut: 7% stevia), F4 (85% coffee leaves: 4.5% areca nut: 10.5% stevia), and F5 (80% coffee leaves: 6% areca nut: 14% stevia). The results showed that adding areca nut powder and stevia leaves significantly improved the antioxidant properties of coffee-leaf tea. The IC50 value of the tea decreased by 67.96%, and its total phenol content increased by 38.85%. The water content and ash content of coffee-leaf tea produced in this study met the SNI standards. The results of the organoleptic tests showed whether the panelists accepted the color and taste of the samples.
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    Liberica coffee enriched with Cinnamon (Cinnamomum verum): synergetic study of sensory, antioxidant activity, and chemical components
    (Universidade Federal de Lavras, 2023-11-15) Tarigan, Indra Lasmana; Munawaroh, Siti; Sutrisno; Yusnaidar; Latief, Madyawati
    Innovations in adding spices to coffee are developing and many are being carried out to obtain new aromas and tastes as well as to enrich the properties of coffee so that it becomes a functional drink for the body. One type of spice that has health effects or values is cinnamon. Liberica coffee with cinnamon flavor can be an alternative to coffee-based products with the addition of spices that still maintain the distinctive taste and aroma of coffee. This study aims to studi how effect of liberica coffee combined cinnamon in coffee sensory, chemical compound profiles, and antioxidant activity. The analysis included phenolic content, flavonoid content, antioxidant test, caffeine content, chlorogenic acid content, chemical compound analysis, moisture content, ash content, fat content, protein content, and carbohydrate content. Data were analyzed statistically using one-way analysis of variance (One-way ANOVA) with a 95% confidence level, and to see significant differences between treatments, Duncan’s advanced test was used. The results showed that the Liberica coffee herbal combination with cinnamon can increase the final score of the Liberica coffee sensory profile from 77.7 to 81.2 - 84.2. The best ratio of Liberian coffee: cinnamon combination (99:1) with a total score of 8.42 ± 0.085. The addition of Cinnamon increased the total phenolic, flavonoid, and antioxidant activity of Liberica coffee. Apart from that, it adds bioactive compounds to Liberian coffee.