Comparative investigation on the nutritional value of fresh coffee pulp, cascara powder, and cascara sap from arabica, robusta, and liberica coffee

Coffee is one of the superior plants in North Sumatra, where the types of coffee cultivated are arabica coffee (Coffea arabica), robusta coffee (Coffea canephora), and liberica coffee (Coffea liberica). Coffee pulps (cascara) are a solid waste from coffee that can still be utilized because of their nutritional content. This study aims to determine the characterization and nutritional value of three types of fresh coffee pulps and the cascara after being processed into cascara powder and cascara sap. Water content, ash content, fat content, crude fiber, soluble dietary fiber, and insoluble dietary fiber, color measurement (L*,a* and b*), antioxidant activity using the DPPH and total microbe was carried out. Based on the results of the study, liberica coffee has a bigger size (diameter, length, and thickness of the skin), as well as a greater density than arabica coffee and robusta coffee. The nutritional result shows that cascara robusta sap has higher soluble dietary fiber value than cascara Arabica sap and cascara liberica sap. Cascara powder gave higher antioxidant activity and lower microbial contamination than cascara sap.


Introduction
Coffee is a product that has good market opportunities both domestically and abroad.Indonesia is one of the most coffee producers in the world.Indonesia is the 3rd most coffee-producing country, after Brazil and Vietnam.The opportunity to develop coffee as regional economy is huge, especially for coffee production centers.Dairi Regency is the largest coffee producer in North Sumatra, where in 2010 it contributed 23.21% (12,847 tons) to North Sumatra coffee [1].
According to BPS Dairi Regency [2], there are two types of coffee beans cultivated in Dairi Regency, robusta coffee and arabica coffee.According to Nurhayati [3], the solubility of robusta coffee is higher than the solubility of arabica coffee, the aroma of arabica coffee is stronger than the aroma of robusta coffee, the taste of robusta coffee is stronger than the taste of arabica coffee, arabica coffee is thicker than robusta coffee, and the color of robusta coffee is darker than arabica coffee.According to Aditya, Komang, and Ni [4], the water content and acidity of arabica coffee are higher than the water 2 content of robusta and liberica coffee and the caffeine content of liberica is higher than the caffeine content of arabica and robusta coffee.For liberica type coffee, it has a caffeine amount of 1.12% to 1.26% ,which is higher than the caffeine values of robusta (1.2%) and arabica (0.4%) [5].
Coffee pulp (Cascara) is one of the biggest wastes from coffee processing.Coffee pulp processing is one of the solutions for the use of these wastes.Coffee pulp still contains nutrients that can still be utilized, such as antioxidant compounds, vitamin C, polyphenols, anthocyanins ,and some nutritional contents that can still be utilized [6].With the nutritional content, it is necessary to know the appropriate processing process to not damage the nutrient content in coffee pulp waste.Therefore, in this study, characterization testing was carried out on fresh coffee pulp as well as characterization testing and quality analysis on coffee pulp that had been processed into flour and juice.This test aims to determine the characterization of fresh coffee pulp and coffee pulp that has undergone processing, what nutrients are contained in fresh coffee pulp, and the nutritional content of coffee pulp that has undergone processing.

Material
The ingredients used in this study were fresh arabica and robusta coffee obtained from coffee farmers in Dairi Regency, North Sumatra, and fresh liberica coffee obtained from Jambi.In coffee, sorting is carried out to separate coffee with a good appearance .

Characterization of raw materials
In this study, characterization testing was carried out on fresh coffee pulps before further processing.On the pulp of fresh coffee, measurements are taken of the diameter and length of arabica and robusta coffee, and the thickness of the pulp of arabica, robusta, and liberica coffee.In fresh coffee, kamba density measurements are carried out to see the difference in the volume and size of arabica, robusta, and liberica coffee.In addition to these tests, water content testing was carried out based on AOAC (2005), ash content [7], crude fiber (AOAC, 1995) on coffee pulp as well as testing soluble dietary fiber levels and insoluble dietary fiber levels.Then on the coffee pulp, color testing was carried out using the CR-400 Chromameter by measuring the intensity of L for brightness, a which is green-red, and b which is blueyellow.Then pH testing was also carried out using a pH meter tool and total dissolved solids using a hand refractometer based on Muchtadi and Sugiyanto [8].

2.3.
Processing the cascara 2.3.1.Cascara Powder.Cascara powder comes from fresh coffee peels, which are dried using a heat pump drying.Fresh coffee peels are dried into a low moisture content on the coffee pulp.After that, the dried coffee pulp is mashed using a blender and sifted using a 100-mesh sieve.After that, arabica cascara powder (TKA), robusta cascara powder (TKR), and liberica cascara powder (TKL) were obtained.

Cascara sap.
The fresh coffee pulp is mixed with water, where the ratio of coffee pulp to water is 2:1.After the coffee pulp and water are mixed, the coffee pulp is mashed using a blender, then filtered using a filter cloth to obtain cascara sap.After that, arabica cascara sap (SKA), robusta cascara sap (SKR), and liberica cascara sap (SKL) are obtained.

Analysis of Processed Cascara 2.4.1. Cascara Powder.
Before testing, the calculation of the yield of cascara powder is carried out.In cascara powder, water content, ash content, fat content, crude fiber, was carried out based on [7], soluble dietary fiber, and insoluble dietary fiber.Furthermore, color testing was carried out with the CR-400 Chromameter by measuring the intensity of L (brightness), a (green-red), and b (blue-yellow).pH testing was carried out using a pH meter and total dissolved solids with a hand-refractometer based on Muchtadi and Sugiyanto [8].2.4.2.Cascara Sap.On the cascara sap, amendment testing is carried out to determine the results of the juice obtained.After that, water content, ash content, fat content, crude fiber was carried out based on [7], soluble dietary fiber, and insoluble dietary fiber.pH testing is carried out with a digital pH meter.In the juice of the coffee pulp, a total test of dissolved solids was carried out using the Handrefractomete tool.After that, color testing was carried out on cascara sap using Chromameter CR-400 by measuring the intensity of L (brightness), a (green-red), and b (blue-yellow) at 3 different points [8].

Antioxidant Activity Analysis
In fresh coffee pulps, cascara powder and cascara sap are tested for antioxidant activity using the DPPH method which refers to Frindryani's research [9].For cascara powder, the extraction process was carried out by maceration for 24 hours using methanol solvent.Then prepare DPPH solution, control solution, and material solution.The concentrations used in the sample were 15.6 ppm, 31.2 ppm, 64.4 ppm, 125 ppm, and 250 ppm.Incubation is carried out for 30 minutes at a temperature of 37 o C. Then it was measured using a spectrophotometer with a wavelength of 517 nm.After that, calculations are carried out to determine the percentage of inhibition and IC50 calculations to determine the level of antioxidant activity.

Total Microbe
Based on the literature of Fardiaz [10] 1 mL of sample was taken and inserted into a test tube, added 0.9% NaCl 9 mL, and stirred. 1 mL was taken back from dilution using a micropipette and 0.9% NaCl 9 mL was inserted.1 mL of the last dilution is taken back into a sterilized petri dish, and a medium is inserted into the form of PCA.The number of dilutions in the sample is 10-6.Incubation was carried out on the sample for 48 hours at 37 o C, and the petri dish was wrapped and made upside down during incubation.The number of colonies were calculated using colony counter by the formula: Total colonies/gr = number of dilution colonies x 1/ dilution factor

Research Design
This research used the Complete Randomized Design (CRD) method with 2 (two) factors between fresh coffee pulps, powder, and sap as the first factor, and coffee varieties as the second factor.Statistical analysis was carried out with SPSS to determine the differences between treatments, and a multivariate test was carried out followed by the Duncan test at a 95% confidence level (P<0.05).

Characterization of Arabica, Robusta, and Liberica Coffee
Based on the research that has been done, it was obtained that robusta coffee beans themselves have a shape that tends to be round and small in size.The texture of robusta coffee beans is a bit rough.While the shape of arabica seeds is slightly flattened and tends to be elongated.The size is also slightly larger than robusta.Unlike arabica and robusta, liberica coffee has a much larger size, influenced by the thickness of the skin and the size of the seeds.The appearance of fresh arabica coffee and fresh robusta coffee can be seen in Figure 1 below.Arabica, robusta, and liberica coffee have different characteristics.The difference ranges from the size to the content contained in the coffee pulps itself.In Table 1 we can see the noticeable difference in size.Liberica coffee has a diameter, length, and thickness of the skin whose value is higher than arabica coffee and robusta coffee.Based on the table, liberica has a large size, followed by arabica coffee, and robusta coffee, which has the smallest size.In addition, the density of kamba in the two types of coffee is also different.Arabica coffee weighs 23.70 grams in 100 ml, robusta coffee is 51.32 grams in 100 ml, while liberica coffee is 48.94 grams in 100 ml.When calculated for 100 pieces of coffee, liberica coffee has a greater weight of 482.70 grams, almost four times that of arabica coffee and robusta coffee.While arabica coffee weighs 178.41 grams, and robusta coffee which has a value of 134.40 grams.

Coffee Pulps Amendment
Robusta coffee pulps have a lower moisture content than arabica coffee pulps.This affects the resulting amendment.In the manufacture of dried cascara powder, using a heat pump, 210.68 grams of dried arabica coffee pulps were obtained from 1890.6 grams of fresh coffee pulps, while dried robusta coffee pulps were obtained as much as 387.14 grams from 1809.7 grams of fresh robusta coffee pulps.From these data, it can be obtained that the yield of coffee pulps robusta is greater 21.39% while arabica coffee pulps have an amendment of 11.14%.
In making cascara sap, adding water is carried out, where the ratio of fresh coffee pulps to water is 2: 1. Cascara arabica sap obtained around 4,050 L of 3.75 kg coffee pulps.For cascara robusta sap obtained 3,850 L from 4.01 kg coffee pulps, and cascara liberica sap obtained 275 mL from 250 mg of fresh liberica cascara.From these results, a larger arabica coffee pulps amendment can be obtained, which is 74.52% higher than that of robusta coffee pulps, which is 62.64% and liberica coffee skin, which is 60%.The difference in the amount of juice obtained can be influenced by the moisture content of the coffee pulps.Arabica coffee pulps are able to produce cascara extract higher than cascara extract robusta.This is because the moisture content on fresh arabica coffee pulp is higher than the moisture content on robusta coffee pulps.

Content Analysis of Cascara Powder and Cascara sap
Arabica, robusta, and liberica coffee have different proximate contents in fresh coffee pulps.The content of arabica cascara powder, cascara robusta powder, and cascara liberica powder certainly has differences.Likewise, the content of cascara sap robusta, cascara sap arabica, and cascara sap liberica can be seen in Table 2.In fresh coffee pulps, arabica, robusta, and liberica coffee have different proximate contents.The moisture content in arabica coffee pulps is higher than that in robusta and liberica, which is 85.58±1.74%.The moisture content of coffee pulps robusta is 81.48±0.07%,and fresh liberica coffee pulps are 76.71±0.07,where this value has a lower level than arabica and robusta.
For ash content, liberica coffee pulps are higher than arabica and robusta coffee pulps.The research results show that fresh arabica coffee pulps contains 2.14% of ash content, robusta coffee pulps are 2.08% and liberica coffee pulps are 2.73±0.11.Wardhana et al. [11] explained that the ash content in coffee pulps is strongly influenced by the mineral content contained in the soil.The value of ash content is also lower than the ash content of coffee pulps grown in different areas.The higher the mineral content in the soil, the higher the ash content in coffee pulps.Fresh coffee pulps have a low glue content.This corresponds to the results obtained in Table 2. Based on this value, the fat content value of PDA coffee pulps from Liberica is 3.68%, higher than that of arabica and robusta.As for the crude fiber content, arabica coffee pulps have a higher value than robusta and liberica coffee pulps, which is 14.28%.The crude fiber content of coffee pulps robusta is 9.19%, and that of coffee pulps liberica is 6.06%.
For the value of soluble and insoluble dietary fiber, arabica coffee pulps, robusta coffee pulps, and fresh liberica coffee pulps have different values.Table 2 shows that the soluble dietary fiber content of arabica coffee is 2.63% higher than that of fresh robusta coffee pulps (2.59).In contrast to soluble dietary fiber, insoluble dietary fiber in arabica coffee is lower than robusta coffee at 11.15%, while insoluble dietary fiber in coffee pulps from robusta is 14.47%.But it is different from Liberica coffee pulps.The dietary fiber content of Liberica coffee pulps is higher than that of arabica and robusta, including both soluble and insoluble dietary fiber.The content of soluble dietary fiber is 3.32%, while insoluble dietary fiber is 15.20%.From the results of the analysis, it can be seen that in fresh coffee pulps, the content of insoluble dietary fiber is higher than that of soluble dietary fiber.Value = mean ± Standard deviation, AS = fresh coffee pulps arabica, RS = fresh coffee pulps robusta, LS = fresh coffee pulps liberica, TKA = cascara arabica powder, TKR = cascara robusta powder, TKL = cascara liberica powder, SKA = cascara arabica sap, SKR = cascara robusta sap, SKL = cascara liberica sap Based on the results obtained in Table 2, the pH value of arabica coffee pulps is 4.24.For the pH value of fresh Liberica coffee pulps, a value of 5.06 was obtained.This value is higher than the pH of Arabica coffee pulps, meaning Arabica coffee pulps have a higher acidity than coffee pulps robusta and arabica.The pH level of fresh robusta coffee pulps is 5.47.This value shows that the acidity level of 6 fresh robusta coffee pulps is better than that of arabica coffee pulps and liberica coffee pulps.It can be seen that the total dissolved solids in coffee pulps vary.Liberica coffee has a higher total dissolved solids of 16,250 brix.As for the total value of dissolved solids from fresh arabica coffee pulps, it is worth 9,320 brix.According to Farikha et al. [12], the total dissolved solids in foodstuffs are strongly influenced by the content contained in materials where these components are usually soluble in water.The total value of dissolved solids will decrease even more when storage is carried out.
Drying wet coffee pulps into dry coffee pulps is carried out with the help of a heat pump dryer.Drying using this tool is able to produce dry coffee pulps with a good aroma and color.The existence of processing in coffee pulps greatly affects the quality of the content in the coffee pulps.This is due to the treatment during processing that can damage the quality of the coffee pulp itself.Therefore, an analysis is carried out on the processed coffee pulps to find the correct type of processing for the coffee pulps.
Based on the tests that have been carried out, cascara arabica powder has a moisture content of 8.34%, which is not much different from the moisture content of coffee pulp robusta at 8.66%.This is in accordance with procedure research conducted by Wardhana et al. [11], where the moisture content of dry coffee pulps is around 8-9%, and the ash content ranges from 5-11%.Cascara Arabica sap has a moisture content that is 94.40% higher than cascara robusta sap, which has a moisture content of 93.21.For moisture content in cascara liberica sap has a value of 92.48%, which is lower than cascara sap of arabica and robusta.This is comparable to the moisture content of fresh coffee pulp.There is additional moisture content in the processed cascara sap because there is an addition of water equal to 50% of the weight of the coffee pulps used.
The ash content of cascara powder is 6.52% in arabica coffee pulps, which is higher than cascara powder robusta, which is 5.48%.This is in accordance with research conducted by Wardhana et al. (2019), where the amount of ash content in cascara powder ranges from 5-11% depending on the minerals contained in the coffee pulps.This is inversely proportional to the ash content in the resulting cascara extract.According to the study results in Table 2, the ash content of cascara extract arabica is lower than the ash content of cascara extract robusta.The ash content of cascara extract arabica is 0.71%, while that of cascara extract robusta is 0.77%.The values of moisture content and ash content in materials are inversely proportional.The highest ash content is in cascara liberica, which is 0.95%.The higher the moisture content of the ingredients, the lower the ash content, and vice versa [13].This corresponds to the results obtained in Table 2.
Based on Table 2, it can be seen that the fat content value in arabica cascara powder is higher.Cascara powder arabica has a fat content of 5.63%, cascara powder robusta has a fat content of 4.24%, and cascara powder liberica has a fat content of 4.83%.This is in line with the content of fresh coffee pulps, where arabica has a higher value than robusta.Apart from the type of coffee variety, the fat content in coffee pulps is also influenced by differences in temperature, climate, and environmental conditions of the coffee plant [11].For cascara sap, the fat content is lower due to the addition of water to the process of juicing cascara.The highest fat content was found in cascara arabica sap, which is 2.35%; this value is higher and directly proportional to the fat content of fresh coffee pulps and cascara powder.
After undergoing the processing process, the content of crude fiber in coffee pulps decreases.In cascara powder arabica, crude fiber content becomes 7.45%, and this value is higher than crude fiber content in cascara powder robusta (5.63%) and cascara powder liberica (4.68%).There is a decrease in crude fiber content after being processed into flour, caused by the process of grinding and sifting using a 100-mesh sieve, where on a 100-mesh sieve, the crude fiber content that passes the sieve is only a little bit.For cascara extract, crude fiber content has decreased significantly.The crude fiber content in arabica extract cascara is 2.83%.Based on the results obtained in Table 2, the crude fiber content of cascara Arabica sap is higher than that of robusta and liberica.The decrease in crude fiber content is because during processing, filtering were carried out using a filter cloth, so that the amount of crude fiber content that passes is low.
In contrast to fresh coffee pulps, the content of soluble dietary fiber and insoluble dietary fiber in arabica cascara powder, cascara robusta powder, and cascara powder liberica is directly proportional.In TKA, the soluble dietary fiber content is 12.25% higher than the soluble dietary fiber in TKR, which is 1230 (2023) 012153 IOP Publishing doi:10.1088/1755-1315/1230/1/0121537 9.46.The lowest soluble dietary fiber value is found in TKL, which is 7.65%.This is in line with the value of insoluble dietary fiber, where TKA also has a higher value of 42.21% compared to TKR of 40.84%.The lowest value of insoluble dietary fiber is found in TKL, which is 38.88%.Obtained from the results between cascara powder and cascara sap, cascara robusta sap has a greater soluble dietary fiber value than cascara Arabica sap and cascara liberica sap.The value of SKR soluble dietary fiber is 1.61%, followed by SKL at 1.55%, and the lowest is SKA 1.52%.For insoluble dietary fiber, SKL has a higher value of 3.49%, while SKR is lower by 2.21%.However, the lowest score was found in SKA at 1.34%.Based on these results, the type of processing greatly affects the dietary fiber found in coffee pulps.In accordance with the level of dietary fiber in fresh coffee pulp, processing also produces more insoluble dietary fiber than soluble dietary fiber.
In cascara powder, TKA has a higher pH of 3.89, followed by TKL at 4.61, and the highest pH value is found in TKR, which is 4.7.This is in accordance with the pH of fresh coffee pulps, where arabica has a lower pH and robusta has a higher pH.The pH value in SKA is lower at 4.21 compared to SKR and SKL.The pH value of SKR is 5.21, higher than SKL's 4.58.This means that arabica coffee pulps have a higher acidity than robusta coffee pulps and liberica coffee pulps.This is in accordance with the statement of Maharani and [14], who stated that the pH value of robusta is higher than arabica coffee.This means that the acidity level of arabica coffee pulps is higher compared to robusta and liberica coffee pulp.For the total value of dissolved solids in cascara powder, TKL has a higher value of 16,7 brix.This value is higher than the dissolved value of TKR, which is 13,2 brix, and lower than TKA, which is 8,2 brix.For the total value of dissolved solids in cascara sap, a higher value is cascara liberica sap, which is 70 brix.For total dissolved solids, cascara robusta sap is 4,650 brix while cascara Arabica sap is 4,1 brix.This value is far different from the value of dissolved solids in fresh coffee pulps.The existence of this difference is influenced by the addition of water at the time of making cascara juice.The more water that is added, the smaller the total amount of dissolved solids will be.For the type of coffee pulp processing, the cascara powder processing type produces a higher total amount of dissolved solids than the processed cascara extract type.

Color Analysis of Raw Materials and Processed Products Coffee pulps
Based on the color analysis carried out, different colors of fresh coffee pulps were obtained.Coffee pulps arabica and robusta tend to be darker black.As for the yellowish-red fresh liberica coffee pulps.This can be clearly seen in Figure 3 above which shows the appearance of arabica, robusta and liberica coffee pulps.
Unlike fresh coffee pulps, the processed cascara powder provides an inversely proportional value.TKA has a lighter color, specifically light brown.Then followed by TKR which has a brown color and is slightly older than SKA.Unlike TKA and TKR, processed types of TKL have a darker color, specifically reddish brown.This can be seen in the image below.For the type of processed cascara sap, the processed coffee pulps robusta has a lower value which means it is darker than cascara arabica sap and cascara robusta sap.For SKA has the highest level of brightness, which is bright brown.As for TKR, it has a darker brightness level than SKA, which is brown.And the darkest cascara sap is found in SKL where based on color analysis, obtained the lowest value which means it has a darker color.This is seen in Figure 3, where the color of SKL is blackish brown.

Antioxidant activity
Coffee pulps have high antioxidants because they have an IC50 value < 50, which with these values states that antioxidant activity is very strong.After processing, it was obtained that coffee pulps experienced a decrease in antioxidant activity.The level of antioxidant activity is obtained by determining the IC50 value, where the lower the value, the higher the antioxidant activity.Based on Table 4, it was obtained that the antioxidant activity of coffee pulps is very strong.Based on research that has been done, it was obtained that fresh coffee pulps have a very strong antioxidant activity compared to cascara powder and cascara sap.For processed coffee pulps, cascara powder has a stronger antioxidant activity than cascara sap.Even though drying is carried out on the heat pump machine the antioxidants contained in the coffee pulps are still maintained because the temperature used was around 40 o C, and the sample were extracted by maceration with methanol before the antioxidant activity were measured.According to Muzdalifa and Jamal [15], with this drying temperature, the antioxidants in the coffee pulps are maintained.
After testing, the results were obtained as in Table 4. Based on the table obtained the results that pda fresh coffee pulps, the type of coffee pulps robusta has very strong antioxidant activity compared to arabica and liberica.This is indicated by an IC50 value of 24.06 which is lower i.e. less than 50.Then followed by fresh coffee pulps liberica worth 25.15 and arabica 30.21.This is in accordance with research conducted by Sholichah, et al. [16], where coffee pulps robusta has a higher level of antioxidant activity compared to arabica coffee pulps.This is influenced by the polyphenol content contained in coffee pulps, including flavonoids which are active groups in capturing free radicals.
After processing, the coffee pulp experiences a decrease in antioxidant activity which is indicated through an increasing IC50 value.In cascara powder, the IC50 value is higher than that of cascara sap.Cascara liberica powder has a higher antioxidant activity than robusta and arabica.This value is directly proportional to the type of processed cascara sap, where cascara robusta sap has a higher antioxidant activity.The decrease in antioxidant activity is due to the processing of coffee pulps.In cascara powder, drying is carried out with the influence of temperature which affects the level of antioxidant activity.However, because the temperature used is 40 o C, the decrease in antioxidant activity is only a small amount.This is in accordance with research conducted by Winahyu et al. [17].According to Winahyu, after coffee pulps undergo processing with high temperature treatment, its antioxidant activity will decrease.While in cascara extract, the decrease in antioxidant activity occurs due to the addition of other ingredients, i.e. water to the cascara extract.

Total Microbes
The determination of total microbes in coffee pulps and their preparations is carried out using the Total Plate Count (TPC) method with a dilution of 10-1-10-6 on fresh coffee pulps and 10-1-10-5 on cascara powder.The media used is PCA with an incubation period of 48 hours at a temperature of 37 o C. Then a calculation was carried out to determine the number of microbial colonies contained in the sample.For the total number of microbes in coffee pulps can be seen in Table 5  Based on Table 5, it was obtained that the processed type of cascara extract has a higher total microbial value than fresh coffee pulps and cascara powder.Coffee pulps that have the highest total microbes are found in arabica cascara sap which is 5.1x10 6 cfu / mL.Then followed by robusta and liberica cascara sap.For total microbials in fresh coffee pulps, arabica coffee pulps have a higher value of 3.8 x10 6 cfu / mL.This is influenced by the level of moisture content that each ingredient has.The higher the moisture content of the material, the higher the total microbes in the material.This ha is because the water content strongly supports the growth of microbes in the material.As for the processed type of flour, the total microbes are lower which can be seen in Table 5.This is because cascara powder undergoes a drying process, so the water content in coffee pulps is less.The low water content can interfere with the growth of microbes in cascara powder.

Conclusion
Coffee pulps liberica has the largest size compared to arabica and robusta.The content of water, fat and crude fiber in coffee pulps arabika is higher.The color of coffee pulps in arabica, robusta, and liberica is different, where in cascara powder, cascara powder liberica is darker while in cascara sap, robusta cascara sap has a darker color.Cascara powder liberica has a higher antioxidant activity value than processed coffee pulpslain.Cascara powder has less total microbial value than cascara sap.

Table 1 .
Size characteristics of coffee

Table 2 .
The content of coffee pulps and their preparations

Table 3 .
The results of the color analysis

Table 4 .
Antioxidant activity between fresh coffe pulps, cascara powder and cascara extract of three types of coffee