https://doi.org/10.17113/ftb.63.01.25.8605

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

Sali Muriqi¹, Libor Červenka^1*, Lenka Česlová¹, Michal Kašpar¹, Soňa Řezková¹, Lenka Husáková², Jan Patočka¹, Petr Česla¹, and Helena Velichová²

¹Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic

²Department of Food Analysis and Chemistry, Faculty of Technology, Tomáš Bata University in Zlín, nám. T. G. Masaryka 5555, 460 01 Zlín, Czech Republic

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 20 February 2024

Accepted: 15 February 2025

Keywords:

cascara; cold brewing; temperature effect; caffeine

Summary:

Research background. Cascara, the dried husk of coffee cherries, has gained attention as a potential beverage due to its unique flavor profile and potential health benefits. Traditionally, cascara has been prepared using hot brewing methods. However, recent interest in cold brewing techniques has led to investigations into how temperature affects the functional properties of cascara beverages.

Experimental approach. Colour (CIEL*a*b*), total dissolved solids, and titratable acidity were determined in cascara beverages prepared at 5, 10, 15 and 20 °C. Phenolics and flavonoids content, and antioxidant properties were evaluated using spectrophotometric methods. Caffeine, chlorogenic acid and melanoidins were quantified by HPLC. Mineral composition was determined by ICP-MS. The results were compared with hot-brewed cascara beverage.

Results and conclusions. Cold brewing led to significantly higher levels of total phenolic compounds (ranging from 309 to 354 mg GAE/L), total flavonoids (11.8–13.6 mg QE/L), and caffeine (123–136 mg/L) compared to the hot-brewed cascara beverage sample (p<0.05). Temperature had a noticeable impact on most variables, although the effect appeared random. Specifically, caffeine content (p<0.01) and copper levels (p<0.001) were highest in beverages prepared at 20 °C and decreased with decreasing brewing temperature. Multivariate analysis showed that minerals (As, Co, Mn, Sn, Mg, Ca), hue and phenolic content contributed to the first principal component, which primarily distinguished the hot-brewed samples. Antioxidant-related variables, total titratable acidity and Se were the main contributor to the second principal component, facilitating the separation of the samples brewed at 5 °C.

Novelty and scientific contribution. To our knowledge, this is the first study to suggest that the temperature impacts the functional properties of cascara beverage prepared using the cold brewing method. Experimental evidence supports the existence of a direct proportionality between caffeine content, copper levels, and brewing temperature.