Abstract
Coffee, one of the most commonly consumed beverages is a very rich source of antioxidants alongside various other health benefits. The roasted beans of coffee are the seed of berry obtained from coffea species. These roasted coffee beans are utilized to prepare coffee. India is today producer of 16 unique varieties of coffee most of which originate from southern India. The goodness of coffee and Ganoderma can do wonders to human health. This study is aimed to have an analysis of antioxidant properties of instant coffee, filter coffee, coffee with Ganoderma extracts and ginger coffee by estimating the Ascorbic Acid equivalents (AAE). The essence of the study is the presence of additions and the antioxidant activity of the coffee samples in their presence. The two infusions used in the study are extracts of Ganoderma and ginger. The study also aims to have a inter group analysis of antioxidant properties of all the samples. The study was conducted using basic colorimetric techniques.
Highlights
The roasted beans of coffee are the seed of berry obtained from coffea species
The HPLC analysis of coffee shows the presence of phenolic compounds like chlorogenic acids, caffeic acids, nonphenolic compounds caffeines, trigonellines, nicotinic acids and 5(hydroxymethyl) furfuraldehydes continued in roasted coffee residue [2]
Phenolic compounds like chlorogenic acid and caffeic acid and non-phenolic compounds like caffeine can be considered as the bioactive component
Summary
The roasted beans of coffee are the seed of berry obtained from coffea species. These roasted coffee beans are utilized to prepare coffee by hot water extraction. It is a dark coloured, vicious, somewhat acidic beverage that has exciting effects in human, mainly because of its caffeine contents. The two major species of coffee plants used for extraction of the produce are Coffea canephora and Coffea arabica [1], which are commonly known as “robusta” and “arabica” respectively. Robusta is known to have more caffeine content and a better body than arabica which explains its presence in various coffee blends. Most of the constituents of coffee act as antioxidants and are proven to reduce the risk of occurrence of many diseases and cell damage [3] by scavenging free radicals
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