Brewing characterization for optimum functional properties of Dampit Robusta (Coffea canephora) and Liberica (Coffea Liberica) coffee leaves tea

Abstract

Abstract Coffee leaf is rich of bioactive compound such as phenolic acids, flavonoids, alkaloids, tannin, and caffeine. This study aims to determine optimal brewing conditions for Dampit Robusta and Liberica coffee leaf tea with total phenolic content, tannin content and antioxidant activity as response, also to determine its sensory characteristics. The results suggest that the optimum brewing condition of Dampit Robusta coffee leaves tea was obtained at 95.30°C for 5.14 minutes with total phenolic compound of 468.26 ± 4.16 mg GAE/g, tannin content 303.95 ± 8.17 μg TAE/g, and IC50 antioxidant activity was 14.91 ± 2.48 ppm. Meanwhile the brewing of Dampit liberica coffee tea leaves was optimum at 95.52°C for 6.03 minutes, with the total phenolic content, tannin content, and antioxidant activity were 562.72 ± 20.21 mg GAE/g, 434.86 ± 34.05 μg TAE/g and 12.68 ± 1.89 ppm consecutively. It was also found that Robusta tea leaves have more dominant floral flavour while Liberica tea leaves were dominated by burnt flavour, bitter taste and astringent mouth-feel.