Antioxidative potential of different coffee substitute brews affected by milk addition
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Due to the specific sensory properties, a rich bioactive composition, attributed to different ingredients used for their production, as well as the absence of caffeine, coffee substitutes are becoming increasingly popular alternatives to usual coffee brews. The objective of this study was to determine the content of polyphenolic compounds and antioxidant capacity of 10 coffee substitute brews with different composition and the effect of milk addition to coffee substitute brews on their antioxidant properties. The content of total phenols and flavonoids, flavan-3-ols and proanthocyanidins, as well as the antioxidant capacity of coffee substitute brews, was determined using UV/Vis spectrophotometric methods. Consumer analysis and principal component analysis were conducted in order to further characterize the sensory properties and antioxidant parameters of coffee substitute brews. Total phenol content of coffee substitute brews prepared with water varied between 345.45 and 2190.91 mg gallic acid equivalents/L and decreased, as well as the antioxidant capacity, proportionally with the addition of milk. The antioxidant potential of coffee substitute brews was significantly affected by their composition. The combination of roasted chicory and barley provided the highest antioxidant potential, while coffee substitutes composed of several different ingredients exhibited the best sensory properties.
KeywordsAntioxidant capacity Coffee substitutes Milk Polyphenols Principal component analysis Sensory analysis
This work was supported by the Ministry of Science, Education and Sports, Republic of Croatia, project 058-0000000-3470.
Conflict of interest
Compliance with Ethics Requirements
This article does not contain any studies with human or animal subjects.
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