Biblioteca do Café
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Item Effect of Microwave Use on Kawa Daun Production: Production, Composition, and Antioxidant Properties(Editora UFLA, 2025-06-03) Arief, Rastra Gemi Nastiti; Malrianti, Yefsi; Kasim, Anwar; Neswati; SujatmikoKawa daun tea is a drink made of dried coffee leaves from Western Sumatra, offering refreshing benefits for the body. The use of a microwave in the drying process proves to be an effective method due to its significantly high efficiency. Therefore, this study aimed to investigate the impact of varying drying time using microwave on the characteristics of coffee leaves, kawa daun tea, and drinking water, as well as to determine effect of microwave treatment. This study uses a complete random design with ANOVA (Analysis of Variance) and followed by a DNMRT (Duncan’s News Multiple Range Test). The results showed that the difference in drying times significantly affected properties of coffee tea leaves, specifically on the total water-soluble substance test. However, there was no substantial impact on the yield, water level, polyphenols level, caffeine level, and antioxidant activity. The length was also affected by polyphenols level, total soluble solidity, and water solubility antioxidant activity, but did not impact caffeine content test. The maximum time for optimal drying coffee leaves was two minutes with a yield of 35.99% hydration, 4.33% water level, 48.56 mgGAE/g total polyphenols level, 0.56% caffeine level, 63.43% oxidative activity, and 4.61% total water-soluble material. In the chemical analysis of drinking water, the results obtained were total polyphenol content of 28.1 mg GAE/g, caffeine content of 0.45%, total dissolved solids of 1.87%, and antioxidant activity of 88.79%. Thus, it is also concluded that there is no negative effect of drying coffee leaves with a microwave.Item Antioxidant Activity and Phytochemicals of Freeze-dried and Spray-dried Soluble Coffee Brews(Editora UFLA, 2025-05-19) Susilawati, I Dewa Ayu; Muzeka, FrediThis study analyzed the antioxidant activity and the concentration of several phytochemicals i.e. polyphenols, caffeine, glutathione (GSH), and protein, of freeze-dried and spray-dried soluble coffee brews. Six types of coffee samples were analyzed i.e., 1) Spray-Dried Robusta instant coffee (SDR), 2) Freeze-Dried Robusta instant coffee (FDR), 3) Regular Robusta coffee powder (RR), 4) Spray-Dried Arabica instant coffee (SDA), 5) Freeze-Dried Arabica instant coffee (FDA), and 6) Regular Arabica coffee powder (RA). Antioxidant activity was determined using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging assay. Polyphenols, caffeine, glutathione, and protein were measured spectrophotometrically. Results showed that freeze-dried instant coffee (both robusta and arabica) in a concentration of 500 ppm demonstrated DPPH radical scavenger activity >80% and significantly higher (p<0.05) compared to spray-dried soluble coffee and regular coffee brews. This level was maintained in concentrations of 750 ppm, 1000 ppm, and 1500 ppm. The higher antioxidant activity of freeze-dried coffee brew was in line with the higher concentration of polyphenols, caffeine, GSH, and protein. In conclusion, freeze-dried instant coffee demonstrated more sensitive antioxidant activity, probably due to its more abundant polyphenols, caffeine, GSH, and protein.Item Production, composition, fatty acids profile and stability of milk and blood composition of dairy cows fed high polyunsaturated fatty acids diets and sticky coffee hull(Instituto de Tecnologia do Paraná - Tecpar, 2014-07) Santos, Geraldo Tadeu dos; Schogor, Ana Luiza Bachmann; Romero, Jakeline Vieira; Lima, Luciano Soares de; Pintro, Paula Toshimi Matumoto-; Grande, Paula Adriana; Kazama, Daniele Cristina da Silva; Santos, Fabio Seiji dosFour lactating Holstein cows were assigned to a 4 × 4 Latin square design to determine the effects of feeding sticky coffee hull (SCH) as a source of antioxidants on dairy cows fed with high PUFA diets. The treatments (on DM basis) were control diet, diet with 30 g/kg of soybean oil, diet with 30 g/kg of soybean oil and 100 g/kg of SCH, and diet with 30 g/kg of soybean oil and 150 g/kg of SCH. Inclusion of 150 g/kg of SCH decreased the crude protein digestibility. Lower values of NDF digestibility were also observed when cows were fed with 100 g/kg and 150g/kg of SCH. The digestibility of NDT was lower in the control and 150 g/kg of SCH diets. Milk production and composition did not differ among the treatments. Inclusion of SCH increased the total polyphenols and flavonoids in the milk and reducing power as well. Soybean oil and SCH supplementation increased the LDL and total cholesterol concentration in the plasma. Milk fatty acid profile was barely altered by the treatments. In conclusion, the results confirmed that SCH added up to 15% in the diet did not alter milk production, improved its stability, and incorporated antioxidants substances in the milk, improving its quality for human health.