Date of Award

5-2024

Document Type

Thesis

Degree Name

Master of Science (MS)

College/School

College for Community Health

Department/Program

Nutrition and Food Studies

Thesis Sponsor/Dissertation Chair/Project Chair

Adrian Kerrihard

Committee Member

John Specchio

Committee Member

Renata Blumberg

Committee Member

Kristin Truglio

Abstract

Antioxidants play an important role in mitigating the damage caused by oxidative stress in the human body. Over time, the oxidative stress can lead to diseases such cardiovascular disease, neurodegenerative disorders and even cancer. Notably, both cannabidiol and coffee antioxidants. Purpose: To investigate the interaction between the antioxidant potential observed from the combination of CBD and cold brew coffee and compare it to their individual effects. Additionally, develop a methodology for emulsion preparation for analysis of antioxidant potential of a beverage made of cold brew coffee infused with CBD. Materials and Methods: Two cold brew coffee and two CBD oil brands were used. A high-shear mixer was used for emulsion preparation. In this step, six emulsions were created using different parameters (emulsifier presence, rotation speed of high-shear mixer, and time). A qualitative analysis was performed prior to freezing to find the stable emulsion. Samples with stable emulsion were then freeze-dried for 24 hours before antioxidant potential assessment. Lyophilized samples went through a series of extraction steps, and the resulting extracts were evaluated using Trolox Equivalent Antioxidant Capacity (TEAC) assay for antioxidant potential. A Chi-square test assessed agreement between expected and observed antioxidant potentials in mixtures. A one-way ANOVA with Tukey's test determined significant differences among Trolox levels for cold brew coffee and CBD blends. Results: No visible separation was found for emulsion with parameters 10,000 rpm, without emulsifier and time of 5 minutes. A statistically significant higher antioxidant potential for blends C1CBD1 (0.510 mmol TE/100 mL wet weight, p=0.009, p<0.05) and C1CBD2 (0.571 mmol TE/100 mL wet weight, p=0.03, p<0.05) in their observed TEAC results compared to their expected values based on their individual tests was found. Similarly, a higher antioxidant potential was found for blends C2CBD2 and C2CBD1 compared to their expected values. However, neither were statistically significant. Conclusions: Blending cold brew coffee with CBD in a beverage can enhance antioxidant activity and potentially offer potential health benefits. However, additional investigation is required to elucidate how different proportions of these components influence antioxidant potential.

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