The effect of brewing time on pH values, polyphenols content, and antioxidant activities of coffee husk tea (cascara tea)

Abstract

Coffee husk tea, well-known as cascara tea, is a by-product of coffee processing. It contains phenol compound that has antioxidant activity. Total phenol compound is extracted by brewing process. It is commonly called polyphenol compounds. Polyphenols extraction process is deeply connected to brewing method, especially the time. The purpose of this study was to determine the effect of brewing time on pH, polyphenols content, and antioxidants activity of cascara tea. This study was carried out in Completely Randomized Design with variations of brewing time in 5 levels from 5 minutes, 7 minutes, 10 minutes, 12 minutes, and 15 minutes. The results showed that the variation of brewing time significantly affected the levels of pH values, polyphenols content, and antioxidant activity of cascara tea. The brewing time of cascara tea for 10 minutes has the highest level of polyphenols content and antioxidant activity. Meanwhile pH values was decreased during brewing process.

Coffee Fruit Roasting: An Approach To Enhance Yield and Bioactivities of Ethanol Extracts from Coffee Husk

“…Furthermore, the extract prepared with hot water from the coffee cherry husk dried in the sun has a DPPH free radical scavenging capacity of 50–78% . Additionally, DPPH radical scavenging activity ranged from 61.1 to 87.3% in coffee husk brewed at various brewing times . The variation could be attributed to differences in coffee cherry types, solvent types, climatic conditions, extraction methods, treatment conditions, and processing methods, which resulted in significantly different phenolic and flavonoid component concentrations, resulting in differences in DPPH free radical scavenging ability. , In this study, untreated coffee cherry husk extract was used as a control; its antioxidant activity (63.46 ± 0.11%) was lower than that of roasted coffee cherry husk at 150, 180 °C (10–20 min), and 200 °C (10 min).…”

Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products

“…Maharani et al ( 2021) [39] found that different leaching times affect the pH value of cascara extract.…”

“…Silverskin reached significantly higher TAC values (1S 58.17% and 2S 46.65%) than cascara (1C 36.54% and 2C 41.12%). Maharani et al [39] reported the TAC value of cascara in the range of 61.01-87.30%, depending on the time and method of extraction. These results differ from our findings.…”

Coffee Husk By-Product as Novel Ingredients for Cascara Kombucha Production

“…The coffee processing industry generates a substantial volume of waste and by-products, primarily husks, accounting for approximately 45-50% of the total coffee harvest [ 1 ]. Vietnam is the second-largest coffee producer and exporter globally, with a cultivation area of over 695,000 hectares and an annual production of 1.76 million tons [ 2 ], accompanied by 800,000 tons of coffee husks annually.…”

“…Vietnam is the second-largest coffee producer and exporter globally, with a cultivation area of over 695,000 hectares and an annual production of 1.76 million tons [ 2 ], accompanied by 800,000 tons of coffee husks annually. Lacking efficacy in agriculture waste management might negatively affect the ecosystem [ 1 ].…”