Total polyphenol content of green, roasted and cooked Harar and Yirgacheffee Coffee, Ethiopia

Asfaw, G; Tefera, Molla

doi:10.4314/jasem.v24i1.27

Cited by 7 publications

(9 citation statements)

References 10 publications

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“…Desai et al (2014) reported that the essential oils of lemongrass leaves are used in flavor and fragrance, cosmetics, as well as pharmaceutical industries because of the strong lemon scent. Citral as the predominant component of lemongrass leaves is widely used in the food industry as a food flavor, beverages, sweets, as well as in cosmetics and perfumery for its lemon scent (Balti et al , 2018). On the other hand, the lowest score of odor (7.85 was recorded for plain coffee samples.…”

Section: Resultsmentioning

confidence: 99%

“…The highest values of taste were recorded for coffee samples supplemented with 7.5, 5.0 and 2.5% DLGL powder. Lemongrass plant is grown for its stems and leaves with aromatic properties and a sour taste (Balti et al , 2018). Lemongrass is used for preparing soft drinks and is used as an aromatic, pleasant-tasting herbal tea (Cheel et al , 2005).…”

Section: Resultsmentioning

confidence: 99%

“…Lemongrass is one of the aromatic medicinal plants, which are cultivated in tropical and sub-tropic regions (Cheel et al , 2005). Lemongrass plant is grown for its stems and leaves with their aromatic properties the sour taste (Balti et al , 2018). The lemongrass essential oil exhibits antidepressant, antioxidant, antiseptic, anti-yeast and antimicrobial properties (Raut and Karuppayil, 2014; Tyagi et al , 2014).…”

Section: Introductionmentioning

confidence: 99%

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Potential antioxidant and lipid peroxidation inhibition of coffee mixed with lemongrass (Cymbopogon citrates) leaves

El-Anany

Althwab

Ali

et al. 2021

NFS

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Purpose The purpose of this study is to evaluate the effect of the addition of dried lemongrass leaves (DLGL) powder, at different levels, on phenolics content, antioxidant activities, consumer acceptance and the inhibition of lipid peroxidation of roasted coffee (RC). Design/methodology/approach DLGL powder was incorporated at the levels of 0%, 2.5%, 5.0%, 7.5% and 10% of RC weight. The total flavonoids (TF), total phenolics (TP) and antioxidant activity measured using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and reducing power assay of RC, DLGL and binary mixture of them determined. The oxidative indices of coffee oil samples during storage were investigated. In addition, the sensory characteristics of RC fortified with different levels of DLGL powder were evaluated. Findings The TP content of DLGL powder was 1,100.32 mg/100 g DWb, nearly 1.2 times higher than found in RC beans. The TF content of RC enriched with 2.5%, 5.0%, 7.5% and 10% DLGL were found to be around 1.05, 1.10, 1.15 and 1.20 times higher than that in the control coffee samples. RC supplemented with various levels of DLGL powder showed higher DPPH radical scavenging and reducing power activities. At the end of the storage period (six months), the acid, peroxide, P-Anisidine and total oxidation value values of RC supplemented with 10% DLGL powder were about 1.94, 2.52, 2.60 and 2.59 times as low as in the control sample without any addition of DLGL powder, respectively. RC containing 2.5% and 5.0% DLGL powder had significantly (p < 0.05) the highest sensory scores. Consequently, the addition of DLGL in coffee at up to a 5% ratio may have potential health benefits. Practical implications RC containing 2.5% and 5.0% DLGL powder had significantly (p = 0.05) the highest sensory scores. Originality/value Consequently, the addition of DLGL in coffee at up to a 5% ratio may have potential health benefits.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Potential antioxidant and lipid peroxidation inhibition of coffee mixed with lemongrass (Cymbopogon citrates) leaves

El-Anany

Althwab

Ali

et al. 2021

NFS

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“…However, the use of caffeine in high doses can cause health concerns, such as gastric acid secretion and a higher risk of miscarriage. 3,11 It is considered the most active component in coffee and has a protective role against several chronic diseases, including type 2 diabetes mellitus and Parkinson's disease. 12 Ethiopia is the motherland and center of genetic diversity of Arabica coffee.…”

Section: Introductionmentioning

confidence: 99%

“… 1 , 2 Botanically, it belongs to the genus Coffea , which is grown around Asia, Africa, South America, and the Caribbean region. 3 , 4 More than 80 species of coffee have been identified worldwide, but only two are economically important. Coffea arabica , also known as Arabica coffee, is responsible for about 70% of the world’s coffee market, and Coffea canephora , or Robusta coffee, represents the rest.…”

Section: Introductionmentioning

confidence: 99%

Determination of Caffeine and Hydrogen Peroxide Antioxidant Activity of Raw and Roasted Coffee Beans Around Habru Woreda, Ethiopia Using UV-Vis Spectroscopy

Muhammed¹,

Seid²,

Habte³

2021

CPAA

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Background: Coffee is a well-known beverage that is widely used around the world. Despite the wide use of coffee in Ethiopia, there is a lack of extensive studies addressing the issues related to the caffeine content and hydrogen peroxide antioxidant activity of varieties of coffee types, particularly in Habru woreda, Ethiopia. Objective: This study aimed to determine the caffeine content and hydrogen peroxide antioxidant activity of raw and roasted coffee beans collected directly from Habru woreda, North Wollo zone of Ethiopia. Methods: The study was conducted in Bohoro, Girana, and Wurgisa kebeles of Habru woreda, Ethiopia, by collecting 500 g of green beans of Arabica coffee without considering their variety. Then, the collected beans were divided into raw and roasted coffee to perform aqueous and dichloromethane extraction of their caffeine content and hydrogen peroxide antioxidant activity using UV-Vis spectrophotometry. Results: The amounts of caffeine in aqueous and dichloromethane extraction were in the range of 124.01−191.27 ppm and 145.15−200.09 ppm in raw and roasted coffees, respectively. Using the IC 50 value, the hydrogen peroxide scavenging activity of the aqueous phase coffee bean extracts in Bohoro raw, Bohoro roasted, Wurgisa raw, Wurgisa roasted, Girana raw, and Girana roasted coffee were 32.17 ppm, 11.69 ppm, 26.14 ppm, 3.12 ppm, 24.83 ppm, and 11.06 ppm, respectively, while that of ascorbic acid was 6.91 ppm. Conclusion:The study showed that the highest amount of caffeine in both aqueous and dichloromethane solvent extraction was found in Bohoro's raw and roasted coffee beans. Also, the amounts of caffeine in all coffee bean samples were safe and the antioxidant activity was excellent. In most of the samples, significant variations in the concentration of caffeine in raw and roasted coffee bean samples were observed in the two extraction solvents.

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Effect of roasting on the total polyphenol content and antioxidant activity of sesame (Sesamum indicum L.) seeds grown in Ethiopia

Akele,

Nega,

Belay

et al. 2024

Journal of Agriculture and Food Research

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Total polyphenol content of green, roasted and cooked Harar and Yirgacheffee Coffee, Ethiopia

Cited by 7 publications

References 10 publications

Potential antioxidant and lipid peroxidation inhibition of coffee mixed with lemongrass (Cymbopogon citrates) leaves

Potential antioxidant and lipid peroxidation inhibition of coffee mixed with lemongrass (Cymbopogon citrates) leaves

Determination of Caffeine and Hydrogen Peroxide Antioxidant Activity of Raw and Roasted Coffee Beans Around Habru Woreda, Ethiopia Using UV-Vis Spectroscopy

Effect of roasting on the total polyphenol content and antioxidant activity of sesame (Sesamum indicum L.) seeds grown in Ethiopia

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