Abstract

COMPARATIVE ANALYSIS OF DECAFFEINATED DATE SEEDS COFFEE AND CAFFEINATED COFFEE

Neha Ghate*, Shravani Mithagari and Sneha Salgaonkar

Abstract

The study presents a comparative analysis of decaffeinated date seed coffee and caffeinated coffee seed coffee, focusing on their chemical composition, antioxidant properties, and potential health benefits. The research investigates the mineral profile, including protein and fat content, antioxidant activity, and key micronutrients present in both seeds. The study aims to highlight the potential of decaffeinated date seeds as a caffeine-free alternative to traditional coffee, considering factors such as taste, aroma, and consumer acceptance. Research reveals that decaffeinated date seeds have antioxidant advantages and a distinct nutritional composition, while caffeinated coffee seeds have a higher caffeine concentration and distinct flavor profiles with negative health concerns. This comparative analysis provides insights into the viability of utilizing date seeds as a functional ingredient in food and beverage industries, promoting sustainable and innovative uses of agricultural by-products and helping individuals to overcome the effects caused by caffeinated coffee consumption.

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