A comparative study between different additives for date pits coffee beverage: Health and nutritional evaluation

Abstract

DATE pits are the main waste product of the date manufacturing that could present potentially precious material for the production of coffee drink ingredients. Three coffee types were prepared from roasted date pits powder with some valuable additives. The chemical composition was found to comprise the following: protein, fats, flavonoids, tannins, phenolics, dietary fiber, carbohydrates, fatty acid, essential minerals, and caffeine content. The results indicated that C1 (roasted date pits), C2 (date pits 92.5%, cardamom 2.5%, button roses 4%, nutmeg 0.5% and cloves 0.5%), C3 (date pits 61.67%, barley 30.83%, cardamom 2.5%, button roses 4%, nutmeg 0.5% and cloves 0.5%) had high nutritional values in comparison with commercial coffee. Caffeine concentration was estimated and C3 revealed the lowest caffeine content (2.99 mg/g) whereas, control coffee has the highest caffeine content (36.02 mg/g). The sensory evaluation qualified C3 designated the most overall acceptability (8.70) which is better than the control coffee (8.53). In addition, C3 coffee has the highest antioxidant activity 91.72% and control sample was 84.18%. All samples have no cytotoxicity and propagate the normal cells (Bj-1). Based on all these findings, the prepared coffees are recommended to be a new type of an integrated healthy coffee drink.