The influence of horse mint (Mentha longifolia) leaves on antioxidant activity and lowering lipid peroxidation in roasted coffee powder

Figures & data

Table 1. Phenolic content, flavonoids content and antioxidant activity of green coffee, roasted coffee (RC), MLLP, and binary blends of RC and MLLP

Sample	Total phenolic content mg GAE/100 g DW	Total flavonoids content (mg CE/100 g DW)	DPPH radical scavenging (%)
Native materials
Green coffee (GC)	1612.14 ^b±17.98	216.17^b±7.88	74.25^b±5.14
Roasted coffee (RC)	1417.30^e±16.66	171.13^ef± 9.02	67.74^d±6.12
Dried Mentha longifolia leaves powder (MLLP)	2600.15^a±32.84	495.05^a±8.19	95.19^a±4.07
Roasted coffee (RC)/MLLP blends
RC (g): MLLP (g)
RC : MLLP (100: 0)	1417.30^e±19.62	171.13^ef±12.08	67.74^d±4.55
RC : MLLP (99.75: 0.25)	1421.00^d±17.02	177.80^e±13.87	68.11^d±5.26
RC : MLLP (99.50: 0,50)	1424.37^cd±12.99	178.09^d±8.09	69.59^cd±6.74
RC : MLLP (99.25: 0.75)	1426.28^cd±7.85	179.26^d±7.75	69.74^cd±2.76
RC : MLLP (99.00: 1.00)	1429.89^cd±42.61	179.73^cd±8.20	70.32^c±3.81
RC : MLLP (98.75: 1.25)	1432.18^c±32.17	182.03^c±14.08	71.45^b±4.12

The values represent the means ± standard deviations (SD) of five determinations.

Means in a column with distinct letters vary significantly (P ≤ 0.05).

Figure 1. The impact of inclusion different amounts of MLLP into roasted coffee powder on the acid value (AV) of coffee oil during storage periods.

Figure 2. The impact of inclusion different amounts of MLLP into roasted coffee powder on peroxide value (PV) of coffee oil during storage periods.

Figure 3. The impact of inclusion different amounts of MLLP into roasted coffee powder on p-anisidine value of coffee oil during storage periods.

Figure 4. The impact of inclusion different amounts of MLLP into roasted coffee powder on Totox value of coffee oil during storage periods.

Figure 5. Sensory features of roasted coffee(RC) with various amounts of dried Mentha longifolia leaves powder (MLLP).