COFFEE AND SPICE-BASED FUNCTIONAL DRINK FORMULATION WITH HIGH ANTIOXIDANT AND PHENOLIC COMPOUND CONTENT

Abstract

This invention relates to the formulation of functional beverages based on coffee and selected spices to increase the antioxidant capacity and total content of phenolic compounds without causing changes in the main components of coffee, namely caffeine, chlorogenic acid, and trigonelline. The product composition consists of fully washed or naturally processed Arabica coffee powder formulated with spice powders, namely red ginger (Zingiber officinale var. rubrum), cinnamon (Cinnamomum burmannii), lemongrass (Cymbopogon citratus), karamunting leaves (Melastoma malabathricum), or nutmeg mace (Myristica fragrans) with a proportion of 5% of the total mixture of coffee powder and spices. This mixture is brewed using hot water at a temperature of 90-93oC with a ratio between water and powder mixture of 1:15. The brewed result is left for ± 10 minutes (temperature 65±2oC) and filtered. The resulting brew had increased total phenolic compounds and antioxidant capacity compared to unspiced coffee brew.The total phenolic compounds increased by 3-25% and the antioxidant capacity by 2-34%. The addition of spices did not significantly change the caffeine, chlorogenic acid, and trigonelline content of the spiced coffee powder mixture, thus not changing the characteristics of the coffee content. This product has the advantage of a total phenolic compound that is 2 times higher than before (15.43 mg GEA / g) and higher than coffee without spices, thus indicating an increase in antioxidant capacity. In addition, this product offers innovation in diversifying coffee products based on local natural ingredients.