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A Comparative Study Between Different Additives for Date Pits Coffee Beverage: Health and Nutritional Evaluation

Article

Last updated: 01 Jan 2025

Subjects

-

Tags

Organic chemistry

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.

DOI

10.21608/ejchem.2019.14035.1867

Keywords

Caffeine, Chemical composition, Cytotoxicity, Date pits, Sensory evaluation

Authors

First Name

Tamerr

Last Name

Ragab

MiddleName

-

Affiliation

Chemistry of Natural and Microbial Products Department, Pharmaceutical Industry Division, National Research Centre, 12622 Dokki, Giza, Egypt.

Email

tamerragab2006@gmail.com

City

-

Orcid

0000-0002-8850-4443

First Name

Nadra

Last Name

Yossef

MiddleName

-

Affiliation

Experimental Kitchen Research Unit, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Email

nadrayossef2017@gmail.com

City

-

Orcid

-

Volume

63

Article Issue

3

Related Issue

10589

Issue Date

2020-03-01

Receive Date

2019-06-26

Publish Date

2020-03-01

Page Start

777

Page End

790

Print ISSN

0449-2285

Online ISSN

2357-0245

Link

https://ejchem.journals.ekb.eg/article_39776.html

Detail API

https://ejchem.journals.ekb.eg/service?article_code=39776

Order

65

Type

Original Article

Type Code

297

Publication Type

Journal

Publication Title

Egyptian Journal of Chemistry

Publication Link

https://ejchem.journals.ekb.eg/

MainTitle

A Comparative Study Between Different Additives for Date Pits Coffee Beverage: Health and Nutritional Evaluation

Details

Type

Article

Created At

22 Jan 2023