DEVELOPMENT OF A NON-CAFFEINATED COFFEE FROM DATE PALM SEEDS (Phoenix dactylifera L.) AND ITS BIO-ACTIVE PROFILE CHARACTERIZATION

Abstract

Caffeine is an addictive substance whose everyday use may result in major health issues including the induction of skin collagen synthesis, high blood pressure, hypertension in young people, indigestion, and infertility. Therefore, there is a great demand for a natural alternative that tastes, looks, and smells like coffee but has no health risks. Current study shows, coffee was produced through a roasting heat technique by utilizing four different varieties (Ajwa, Maryaam, Zahidi, Safawi) of date seeds profoundly available in the markets of Bangladesh which have no significant value in our country at all. Quality characteristics of coffee-like brew from roasted date seeds (Phoenix dactylifera L.) were determined and compared with those of traditional market coffee. The evaluation of physicochemical character, proximate composition, mineral, and bioactive component analysis of the produced date seed coffee powder was performed. The analysis showed, in the control, ajwa date seed coffee, maryaam date seed coffee and mixed date seed coffee samples, respectively, pH ranged from 4.43- 4.56, TSS (°Brix) 1.96-2.76, TTA (% Ascorbic Acid) 1.11-1.21 and nutritional components led to crude protein percentages of 6.95, 7.62, 6.97 and 7.38; crude fiber percentages of 30, 54.72, 54.38 and 55.43; and carbohydrate percentages of 52.10, 24.51, 25.44 and 23.87. Mineral content determination showed that roasted seed powder samples were a source of Zn2+, Cu2+, Na+ and Fe2+. Additionally, vitamin A and C also identified in substantial amount in every date seed coffee sample which was comparatively higher than control. However, the date seed beverage was found to have higher amount of Antioxidant capacity (DPPH inhibition), Total Phenolic Contents (TPC) and Total Flavonoid Contents (TFC) of 2.74, 180 mg GAE/100g and 210 mg QE/100g which can be considered as strong bioactive characterization than regular coffee. It has been established that the chemical and bioactive profile of dates may change based on the date variety and roasting process. Finally, a reviewing panel of 10 judges decided if the samples were acceptable. The judges appreciated every sample, but the ajwa variety gained the highest marks. Consequently, after considering the chemical components and sensory assessment of roasted date palm seeds, it can be concluded that wasted date seeds may be a significant and excellent source of an economical coffee alternative.