Evaluation Of Ingredient Combination On The Antioxidant Capacity Of Coffee Drinks

Abstract

Coffee is a rich source of natural antioxidants (polyphenols). It is among the most widely consumed beverage worldwide, and thus it contributes majorly to the dietary intake of antioxidants. Processing of coffee and added ingredients like sugar and spices (to obtain a desirable flavor) often compromises its anti-oxidation property. In the present study, we assessed the radical scavenging activity, of different coffee brands, its preparations and commonly added spices and sweeteners, by DPPH assay. Based on the observations, we aimed to propose a preparation method for antioxidant rich beverage. Nescafe classic brand showed 16-40% more radical scavenging capacity as compared to Nescafe Sunrise, Bru Instant, Fresh and Pure Select and filter coffee. The black and spice coffee preparations of Nescafe classic particularly showed higher antioxidation property as compared to lemon, mint and milk coffee preparations. Among sweeteners and spices, stevia leaf powder, honey and cardamom were identified as good sources of anti-oxidants. Hence, the interaction of these components was evaluated by combining black coffee preparations of Nescafe classic with cardamom and stevia leaf powder/ honey. It was observed that the addition of honey and cardamom further increased the radical scavenging activity of black coffee by 20.63%. Thus, our study suggests that black coffee preparation of Nescafe classic containing cardamom and honey is the best form of antioxidant rich beverage.