October 1, 2019 Thesis Open Access

KEDIR KAYMA

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  <dc:creator>KEDIR KAYMA</dc:creator>
  <dc:date>2019-10-01</dc:date>
  <dc:description>Coffee have a beneficial role in science for the reason of their pharmacological role. Coffee leaf tea is a traditional beverage in Southern Ethiopia and other area of Ethiopia. The objective of this study was to determine physicochemical, antioxidant activities, antimicrobial nature, mineral profile, health benefits and sensory properties of young, mature and old coffee leaves and their composite with spice. The analysis was done by applying the standard methods of ISO 20481: 2015 for caffeine analysis, Folin Ciocalteu’s for total phenol content, DPPH for antioxidant activities and dry ashed samples were analyzed by ICP-OES instrument for mineral content and Dowd method was applied for total flavonoid. The sensory analysis was done by affective test with seven-point hedonic scale, antimicrobial activity was done by disc diffusion method and traditional health benefits was analyzed by traditional knowledge based questionnaires. The results of the study revealed that, highest proximate composition in young leaves 10.0±1.11, 20.60±0.2, 6.23±0.25 for ash, protein and moisture, respectively; and lowest in spiced old coffee leaf. The highest mineral content was observed in young leaves 23.8±0.75 and 2.4±0.07 for K and P, respectively. For Ca and Mg highest results was observed in old coffee leaves 29.9±0.40 and 6.5±0.09, respectively; while lower results were determined for trace minerals. Phytochemical content of the samples was highest in young leaves 130.1±17.7, 46.43±2.53 and 4.17±0.40 for total phenols, flavonoid and phytate, respectively.</dc:description>
  <dc:identifier>https://zenodo.org/record/4880</dc:identifier>
  <dc:identifier>10.20372/nadre:4880</dc:identifier>
  <dc:identifier>oai:zenodo.org:4880</dc:identifier>
  <dc:relation>doi:10.20372/nadre:4879</dc:relation>
  <dc:relation>url:https://nadre.ethernet.edu.et/communities/aastu</dc:relation>
  <dc:relation>url:https://nadre.ethernet.edu.et/communities/zenodo</dc:relation>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:title>PHYSICOCHEMICAL PROPERTIES, ANTIOXIDANT AND ANTIMICROBIAL NATURE OF COFFEE LEAF AND SENSORY ACCEPTEBILITY OF SPICED COFFEE LEAF TEA</dc:title>
  <dc:type>info:eu-repo/semantics/doctoralThesis</dc:type>
  <dc:type>publication-thesis</dc:type>
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