Evaluating the effect of decaffeination on nutritional and antioxidant status of different coffee brands

Coffee is the most popular beverage all over the world. Bioactive profile of coffee is enriched with important phytochemicals dominated by the caffeine and chlorogenic acid. Present project uploading the chemical profile of different coffee samples and evaluating the effect of decaffeination on their chemical status. Caffeine contents were varied between 0.036 to 1.18%. Result regarding proximate constitutes increased as a function of storage .Moisture content varies between 1.458 to 1.558% and highest found at 45th day of storage. Among the mineral constituent K dominated as 1386.66 and least was detected in Zn as 0.10mg/100g. Total acidity and PH also changed with change of storage interval. Total acidity was highest in T2 as 120.417 and decreased with increased of storage interval. Total polyphenols found to be in the range of 1490 to 1790 mg /100g and it was least in decaffeinated samples. A same trend was observed for chlorogenic acid that was ranges from 1124 to 1542 mgg/100g and it was also showed reduce value after decaffination. chiorcy was detected negative for all the samples. Different Sensory attributes like taste, flavour, aroma, and over all acceptability pronounced the T4 as best treatment and least scored by the T1.