Abstract
Coffee husk tea, well-known as cascara tea, is a by-product of coffee processing. It contains phenol compound that has antioxidant activity. Total phenol compound is extracted by brewing process. It is commonly called polyphenol compounds. Polyphenols extraction process is deeply connected to brewing method, especially the time. The purpose of this study was to determine the effect of brewing time on pH, polyphenols content, and antioxidants activity of cascara tea. This study was carried out in Completely Randomized Design with variations of brewing time in 5 levels from 5 minutes, 7 minutes, 10 minutes, 12 minutes, and 15 minutes. The results showed that the variation of brewing time significantly affected the levels of pH values, polyphenols content, and antioxidant activity of cascara tea. The brewing time of cascara tea for 10 minutes has the highest level of polyphenols content and antioxidant activity. Meanwhile pH values was decreased during brewing process.
Export citation and abstract BibTeX RIS
Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.