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<p>This study explored the impact of blending Arabica coffee with date seed on the phenolic composition and the antioxidant capacity and discussed how the freeze–drying process might affect the phenolic profile and the antioxidant ability of the formulated beverage. Results from LC–MS analysis revealed that the coffee mixture significantly increased the phenolic acid and flavonoid content. Specifically, the protocatechuic acid concentration, initially undetectable in date seeds, increased to 0.504 ± 0.06 g/kg DW in the mixture. The antioxidant capacity has also been improved. Under the freeze–drying process, phenolic content and antioxidant capacity were depleted. The total phenolic acid content in the mixture&#xa0;dropped dramatically from 27.242 ± 2.23 g/kg DW before freeze–drying to 9.570 ± 0.2 g/kg DW following the process. Similarly, the total flavonoid content decreased from&#xa0;2.127 ± 0.04 g/kg DW before freeze–drying to 1.378 ± 0.08 g/kg DW after the process. This process affects differently the composition of phenolic acids and flavonoids. Phenolic acids underwent significant changes, while flavonoid composition remained stable, despite a decrease in their concentration. These findings support the idea that incorporating Arabica coffee into date seed coffee could be a viable approach to increasing the market value of this product by improving its beneficial properties while retaining its stability after processing. This can contribute to environmental integration by promoting the transformation of date seeds, a previously neglected agricultural byproduct, into a value-added beverage. Prospective studies could also focus on optimizing freeze–drying protocols to better preserve bioactive compounds’ stability and maintain the products’ nutritional quality.</p> Graphical abstract <p></p>

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A novel coffee blend: enhancing phenolic profile and antioxidant capacity of date seed coffee with freeze–drying impact

  • 期刊论文

  • 发表日期：

    2025年9月19日

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  • Imen Bettaieb,
  • Sourour Idoudi,
  • Mohammed Ali Benabderrahim,
  • Kamel Nagaz,
  • Slim Smaoui,
  • Walid Elfalleh

摘要

This study explored the impact of blending Arabica coffee with date seed on the phenolic composition and the antioxidant capacity and discussed how the freeze–drying process might affect the phenolic profile and the antioxidant ability of the formulated beverage. Results from LC–MS analysis revealed that the coffee mixture significantly increased the phenolic acid and flavonoid content. Specifically, the protocatechuic acid concentration, initially undetectable in date seeds, increased to 0.504 ± 0.06 g/kg DW in the mixture. The antioxidant capacity has also been improved. Under the freeze–drying process, phenolic content and antioxidant capacity were depleted. The total phenolic acid content in the mixture dropped dramatically from 27.242 ± 2.23 g/kg DW before freeze–drying to 9.570 ± 0.2 g/kg DW following the process. Similarly, the total flavonoid content decreased from 2.127 ± 0.04 g/kg DW before freeze–drying to 1.378 ± 0.08 g/kg DW after the process. This process affects differently the composition of phenolic acids and flavonoids. Phenolic acids underwent significant changes, while flavonoid composition remained stable, despite a decrease in their concentration. These findings support the idea that incorporating Arabica coffee into date seed coffee could be a viable approach to increasing the market value of this product by improving its beneficial properties while retaining its stability after processing. This can contribute to environmental integration by promoting the transformation of date seeds, a previously neglected agricultural byproduct, into a value-added beverage. Prospective studies could also focus on optimizing freeze–drying protocols to better preserve bioactive compounds’ stability and maintain the products’ nutritional quality.

Graphical abstract