Status : Verified
| Personal Name | Lu, Jade Eula Fe E. |
|---|---|
| Resource Title | Nutritional and Antioxidant Properties of Coffee Cascara Flour (Mixed Bourbon and Typica Coffee Varieties) from Varying Locations in Benguet, Philippines |
| Date Issued | 06 September 2022 |
| Abstract | The purpose of this study was to determine the nutritive and antioxidant properties of mixed Bourbon and Typica coffee cascara flour obtained from coffee cultivated in the Philippines at Atok and Samuyao, Itogon in Benguet. Company X provided samples of coffee cascara obtained by wet processing and then sun-dried, which were subsequently processed and milled in preparation for testing. The total phenolic content (TPC), antioxidant activity, and proximate analysis of the coffee cascara flour were tested by various third party laboratories. Sample "Samuyao" has a significantly higher (p<0.05) crude fat and total carbohydrate content, whereas sample "Atok" has a significantly higher (p<0.05) crude protein and total dietary fiber content. The differences between the two samples in terms of ash content were not significant (p>0.05). The total phenolic content (TPC) levels of sample “Samuyao” at 2340 mg gallic acid equivalents (GAE) per 100 g-1 dry weight were significantly higher (p<0.05) than the “Atok” samples at 660 mg GAE per 100 g-1 dry weight. Expressed as % scavenging activity, the antioxidant activity of the extracts (10 mg sample per mL) was 70.37% for the “Samuyao” sample and 85.68% for the “Atok” sample. The inverse relationship between TPC and % scavenging activity indicates that sample components other than phenolic compounds may have contributed to the measured antioxidant activity. |
| Degree Course | Bachelor of Science in Food Technology. |
| Language | English |
| Keyword | Food science -- Philippines -- Benguet; Coffee -- Health aspects |
| Material Type | Thesis/Dissertation |
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