Physicochemical, Antioxidant and Mineral Composition of Cascara Beverage Prepared by Cold Brewing

Fizikalno-kemijska i antioksidacijska svojstva, te sastav mineralnih tvari napitka cascara, dobivenog ekstrakcijom u hladnoj vodi iz osušenih ljuski kave

University of Zagreb Faculty of Food Technology and Biotechnology 2025

Research background. Cascara, the dried husk of coffee cherries, has attracted attention as a potential beverage due to its unique flavour profile and potential health benefits. Traditionally, cascara is prepared using hot brewing methods. However, recent interest in cold brewing methods has led to research on how temperature affects the functional properties of cascara beverages. Experimental approach. Colour (CIE L*a*b*), total dissolved solids and titratable acidity were determined in cascara beverages prepared at 5, 10, 15 and 20 °C. The concentration of phenols and flavonoids, as well as antioxidant properties were evaluated using spectrophotometric methods. Caffeine, chlorogenic acid and melanoidins were quantified by HPLC. The mineral composition was determined using inductively coupled plasma mass spectrometry (ICP-MS). The results were compared with a hot-brewed cascara beverage. Results and conclusions. Cold brewing resulted in significantly higher concentrations of total phenolic compounds, expressed as gallic acid equivalents (ranging from 309 to 354 mg/L), total flavonoids, expressed as quercetin equivalents (11.8–13.6 mg/L), and caffeine (123–136 mg/L) than the hot-brewed cascara beverage sample (p
Pozadina istraživanja. Napitak cascara, koji se proizvodi iz osušenih ljuski kave, privukao je pažnju zbog svog jedinstvenog profila okusa i mogućih zdravstvenih koristi. Tradicionalno se priprema ekstrakcijom u toploj vodi. Međutim, sve veći interes za postupak pripreme u hladnoj vodi (engl. cold brewing) potaknuo je istraživanja o utjecaju temperature na funkcionalna svojstva napitaka cascara. Eksperimentalni pristup. U napicima cascara spravljenim pri 5, 10, 15 i 20 °C određeni su parametri boje (CIE L*a*b*), udjel ukupnih otopljenih tvari i titracijska kiselost. Koncentracije fenola i flavonoida, kao i antioksidacijska svojstva, određeni su spektrofotometrijskim metodama. Koncentracije kofeina, klorogenske kiseline i melanoidina kvantificirane su metodom HPLC. Mineralni sastav ispitan je pomoću masene spektrometrije s induktivno spregnutom plazmom (ICP-MS). Rezultati su uspoređeni s uzorkom napitka cascara pripremljenog ekstrakcijom u toploj vodi. Rezultati i zaključci. Ekstrakcijom u hladnoj vodi dobivene su znatno veće koncentracije ukupnih fenolnih spojeva, izraženih kao ekvivalenti galne kiseline (309–354 mg/L), ukupnih flavonoida, izraženih kao ekvivalenti kvercetina (11,8–13,6 mg/L) i kofeina (123–136 mg/L), u usporedbi s napitkom pripremljenim ekstrakcijom u toploj vodi (p

cascara; cold brewing; temperature effect; caffeine; ekstrakcija u hladnoj vodi; utjecaj temperature; kofein; text; info:eu-repo/semantics/article; info:eu-repo/semantics/publishedVersion

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