Comparative Study of Antioxidant Property of Coffee and Its Additives

Abstract

Coffee, one of the most commonly consumed beverages is a very rich source of antioxidants alongside various other health benefits. The roasted beans of coffee are the seed of berry obtained from coffea species. These roasted coffee beans are utilized to prepare coffee. India is today producer of 16 unique varieties of coffee most of which originate from southern India. The goodness of coffee and Ganoderma can do wonders to human health. This study is aimed to have an analysis of antioxidant properties of instant coffee, filter coffee, coffee with Ganoderma extracts and ginger coffee by estimating the Ascorbic Acid equivalents (AAE). The essence of the study is the presence of additions and the antioxidant activity of the coffee samples in their presence. The two infusions used in the study are extracts of Ganoderma and ginger. The study also aims to have a inter group analysis of antioxidant properties of all the samples. The study was conducted using basic colorimetric techniques.