Drying Kinetics, Phytochemical Profile and Antioxidant Potentials of Coffea robusta Leaves and its Valorization as a Functional Beverage

Siddhi, Patil and Pushpa, S. Murthy (2022) Drying Kinetics, Phytochemical Profile and Antioxidant Potentials of Coffea robusta Leaves and its Valorization as a Functional Beverage. Waste and Biomass Valorization, 13. pp. 4239-4251.

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Abstract

Purpose Coffee leaves, generally considered as an agri-waste are traditionally consumed as coffee leaf tea and are known to have medicinal properties. Leaves were valorized by exploring effects of different drying and steeping methods on its phytochemicals and formulation of a functional beverage. Methods The efficiency of drying systems such as sun, shade, and cross-flow (45 ± 1 °C), on drying kinetics, phytochemicals, volatiles and antioxidant potentials from coffee leaves were analysed. Subsequently, effect of steeping processes like hot infusions, cold infusions and cold brew on the physiochemical properties, phytochemical profile and sensory attributes of the functional beverage from coffee leaves were studied. Results Cross-flow drying was significant based on kinetics, rapid drying rate, moisture ratio, modelled successfully by Page equation ( R2 = 0.998). Chlorogenic acid (32–33 mg/g) was one of the major phytochemicals followed by quercetin (2–4 mg/g), caffeine (2–5 mg/g) and trigonelline (3–8 mg/g) contributing to significant antioxidant activities. Methyl salicylate is key volatile imparting warm-spicy aroma. Hot infusions (HI) asserted significant yield (47.7%), pH (6.54), Brix (1.3), phenolics (89.9 mg/g) and other phytochemicals ensued by cold infusions and cold brew with an appealing hue. The principal component analysis renders HI as superior steeping process with enhanced sensory profile.

Item Type:	Article
Uncontrolled Keywords:	Drying Kinetics, Antioxidant, Coffea robusta Leaves, Valorization, Functional Beverage
Subjects:	600 Technology > 07 Beverage Technology 600 Technology > 07 Beverage Technology > 04 Coffee 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	24 Apr 2024 06:55
Last Modified:	24 Apr 2024 06:55
URI:	http://ir.cftri.res.in/id/eprint/17533

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