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Improving the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves

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dc.contributor.author Parwiyanti, Parwiyanti
dc.contributor.author Nurfitriana, Annisa
dc.contributor.author Rahmawati, Laila
dc.contributor.author Din Pangawikan, Aldila
dc.contributor.author Santoso, Budi
dc.date.accessioned 2024-08-28T00:30:05Z
dc.date.available 2024-08-28T00:30:05Z
dc.date.issued 2023-12-21
dc.identifier.citation PARWIYANTI, P.; NURFITRIANA, A.; RAHMAWATI, L.; DIN PANGAWIKAN, A.; SANTOSO, B. Improving the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves. Coffee Science, Lavras, v. 18, p. 1-7, 2023. DOI: 10.25186/.v18i.2160. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2160. Acesso em: 27 aug. 2024. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri DOI: https://doi.org/10.25186/.v18i.2160 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/14595
dc.description.abstract In this study, we described ways to improve the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves. A non-factorial completely randomized design (RALF) was used in this study. We included five treatment formulations with five repetitions per formulation, which included F1 (100% coffee leaves: 0% areca nut: 0% stevia), F2 (95% coffee leaves: 1.5% areca nut: 3.5% stevia), F3 (90% coffee leaves: 3% areca nut: 7% stevia), F4 (85% coffee leaves: 4.5% areca nut: 10.5% stevia), and F5 (80% coffee leaves: 6% areca nut: 14% stevia). The results showed that adding areca nut powder and stevia leaves significantly improved the antioxidant properties of coffee-leaf tea. The IC50 value of the tea decreased by 67.96%, and its total phenol content increased by 38.85%. The water content and ash content of coffee-leaf tea produced in this study met the SNI standards. The results of the organoleptic tests showed whether the panelists accepted the color and taste of the samples. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Universidade Federal de Lavras pt_BR
dc.relation.ispartofseries Coffee Science;v. 18, p. 1-7, 2023;
dc.rights Open access pt_BR
dc.subject Antioxidant pt_BR
dc.subject areca nut pt_BR
dc.subject coffee leaves pt_BR
dc.subject stevia leaves pt_BR
dc.subject total phenolics pt_BR
dc.subject.classification Cafeicultura::Café e saúde pt_BR
dc.title Improving the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves pt_BR
dc.type Artigo pt_BR

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