Study of the antioxidant capacity of water-alcohol infusions of coffee substitutes with improved technology of syrups

Abstract

Coffee is one of the most popular beverages used worldwide owing to its rich flavor and several health effects. Coffee is an ingredient in various confectioneries, desserts, alcoholic and non-alcoholic cocktails, syrups for dipping in confectionary production, infusions, flavors, etc. Nevertheless, its caffeine content renders its use rather limited for certain individuals warranting for the development of coffee substitutes with similar flavor though with other health effects. Several coffee substitutes are present in the market belonging to different plant organs to encompass a myriad of phytoconstituents. The production of these coffee substitutes expose them to roasting to mimic that of coffee aroma and flavor, concurrent with chemical changes.