SBICafé
Biblioteca do Café

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

Mostrar registro simples

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

Arquivos deste item

Arquivos Tamanho Formato Visualização Descrição
e182160_2023.pdf 611.9Kb application/pdf Visualizar/Abrir ou Pre-visualizar Texto completo

Este item aparece na(s) seguinte(s) coleção(s)

Mostrar registro simples

Buscar em toda a Biblioteca


Sobre o SBICafé

Navegar

Minha conta