Influences of grape seed substitution on the bioactive and sensory properties of brewed coffee

Abstract

In this research, ground coffee beans were replaced with grape seed powder in different proportions. Thus, it was aimed to benefit from the health benefits of grape seeds and develop a new coffee formulation that is functional, low in caffeine and has a different taste and odor. For this purpose, the moisture, ash and crude fiber contents, antioxidant activity and total phenolic compounds of Besni karası (Vitis vinifera L.) grape seeds were examined. Grape seeds were ground and included in the coffee formulation in different proportions (0, 25, 40, 55%) with the same particle size. Physicochemical, bioactive and sensory properties of the produced coffee grounds were examined. As a result of the analyses, as the grape seed powder concentration increased in the coffee composition, the acidity decreased (p<0.05) and the antioxidant activity and total phenolic compounds increased (p<0.05). The brightness (L*) of the samples increased depending on the grape seed powder composition and usage rate. As a result of the sensory analysis, it was determined that the samples with 25% grape seed powder added received the closest score to the control group, and the samples with 40-55% grape seed powder had the similar scores with the control group in terms of roughness. In our study, the nutritional composition of grape seeds, which are food waste in the industry, has been revealed that it can be used as a substitute product in coffee and will contribute to sustainability.