Antioxidant Properties of Coconut-Sugar Instant Coffee Beverages Produced using Red Palm Oil and Coffee Powder

Abstract

Free radicals increase in oxidative stress that cause the degenerative diseases. Fortunately, dietary antioxidants reduce oxidative stress. Dietary sources of antioxidants include coffee (a popular drink among people) and red palm oil (RPO, a compound that high in antioxidant such as beta carotene and tocopherol). This study examined the nutritional profile of instant coffee beverages (ICB) formulated with different RPO and coffee powder concentrations. RPO was added at 0.3%, 0.4%, and 0.5%. The coffee powder was added at 6%, 8%, and 10%. The beverages were analysed three times. Outcomes were a percentage of DPPH inhibition, tocopherol content, total phenolic content, beta-carotene, also water content. Analysis of variance were used in analysis of data obtained and Duncan multiple range tests was followed if there were significantly different. Higher coffee concentrations corresponded to higher total phenolics and DPPH inhibition percentages but lower tocopherol and beta-carotene. Increased RPO increased beta-carotene and tocopherol content. The coffee drink with an RPO of 0.4% and coffee powder of 8% had the best chemical profile. This antioxidant-rich ICB had the following characteristics: moisture of 5.33%, beta carotene of 704.83μg/100g, total phenol of 2.88%, DPPH of 77.55%, and tocopherol of 0.71%. An ICB enriched with RPO could become a functional health drink and antioxidant source.