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

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