Utilization of Date Pulp and Pit Powder to make Decaf Coffee to Improve Cognitive Health

Areeb Qasim, Anum Nazir, Nizwa Itrat, Iqra Khalid, Tabish Ali Virk, Moazzam Rafiq khan, Muhammad Abdul Rahim, Zain Mushtaq, Muhammad Arslan Khan


The health-conscious consumers are interested in replacing health-deteriorating drinks with functional beverages in current epochs. There is no higher truth that coffee consumption reduces risk of type II diabetes, Alzheimer, and other brain anomalies but it is also the fact that CGA (chlorogenic acid) and caffeine in coffee may pose risk of cardiovascular diseases and unhealthy mood fluctuations. Various health concerns of coffee consumption urge the need to produce a caffeine-free healthy alternative to coffee, which should also acquire the taste attributes of coffee. The development of instant coffee powder using date seeds and pomace powder for improved cognitive function can break new grounds in the market. The goal of the current study was to investigate the compositional profile of coffee prepared from date pomace and date seed powder. Date seeds were roasted at 200 °C for 20 min and a blend was made in combination with date pomace, milk powder and coconut as flavor enhancer. Proximate analysis of coffee powder such as moisture, ash, crude fat, crude protein, crude fiber and NFE percentages was determined. The results showed that prepared coffee powders contained significant fiber, low fat, less protein and a nearly equal percentage of moisture and ash as compared to Coffea arabica powder (control), with nearly zero caffeine content. Preliminary tests such as color, acidity, calories, total polyphenols, DPPH test, and FRAP assay were carried out because the study attempted to replace Arabica coffee beans with date beans. Phytochemical screening of coffee powders revealed that total phenolic content was highest for CB4 (20.90 ± 0.46 mg/g) which contained maximum date seed powder (35 %). Similarly, DPPH and FRAP assay were also found maximum for CB4 which were 81.11 ± 0.32 % and 23.17 ± 0.44 % respectively. Acidity and caffeine of prepared coffee powders were lower than control. It is hypothesized that decaf coffee may substitute caffeinated coffee for neurological health.


Coffee; Non-caffeinated beverage; Healthy caffeine alternative; Cognitive function

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DOI: https://doi.org/10.33687/jpe.005.01.4418


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