Synergistic Interactions of Antioxidant Potential of Cannabidiol and Cold Brew Coffee
Presentation Type
Poster
Faculty Advisor
Adrian Kerrihard
Access Type
Event
Start Date
26-4-2024 9:45 AM
End Date
26-4-2024 10:44 AM
Description
Antioxidants play a crucial role in mitigating oxidative stress that can lead to diseases such as cancer and heart disease. Notably, both coffee and cannabis possess antioxidant properties. Purpose: To investigate the interactions between the antioxidant potential observed from the combination of CBD and cold brew coffee and compare it to their individual effects. Methods: Two cold brew coffee and CBD oil brands were utilized. Emulsions were prepared using a high-shear mixer and freeze-dried for 24 hours before assessing antioxidant potential. Samples underwent extraction steps, and resulting extracts were evaluated using the Trolox Equivalent Antioxidant Capacity (TEAC) assay. A Chi-square test assessed the agreement between expected and observed antioxidant potentials in mixtures. A one-way ANOVA with Tukey's test determined significant differences among Trolox equivalencies for cold brew coffee and CBD blends. Results: 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, p=0.03, p<0.05) in their observed TEAC results compared to their expected values based on their individual tests was found (expected TEAC for C1CBD1, 0421 and C1CBD2, 0.421). Similarly, a higher antioxidant potential was found for blends C2CBD2 (0.404 mmol, p=0.213) and C2CBD1 (0.361, p=0.292) (expected TEAC for C2CBD2, 0.355 and C2CBD1, 0.355). However, both were not statistically significant. Conclusions: Combining cold brew coffee with CBD in a beverage can enhance antioxidant activity and potentially contribute to individuals' health. However, further research is needed to understand how varying ratios of the individual substances affect antioxidant potential.
Synergistic Interactions of Antioxidant Potential of Cannabidiol and Cold Brew Coffee
Antioxidants play a crucial role in mitigating oxidative stress that can lead to diseases such as cancer and heart disease. Notably, both coffee and cannabis possess antioxidant properties. Purpose: To investigate the interactions between the antioxidant potential observed from the combination of CBD and cold brew coffee and compare it to their individual effects. Methods: Two cold brew coffee and CBD oil brands were utilized. Emulsions were prepared using a high-shear mixer and freeze-dried for 24 hours before assessing antioxidant potential. Samples underwent extraction steps, and resulting extracts were evaluated using the Trolox Equivalent Antioxidant Capacity (TEAC) assay. A Chi-square test assessed the agreement between expected and observed antioxidant potentials in mixtures. A one-way ANOVA with Tukey's test determined significant differences among Trolox equivalencies for cold brew coffee and CBD blends. Results: 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, p=0.03, p<0.05) in their observed TEAC results compared to their expected values based on their individual tests was found (expected TEAC for C1CBD1, 0421 and C1CBD2, 0.421). Similarly, a higher antioxidant potential was found for blends C2CBD2 (0.404 mmol, p=0.213) and C2CBD1 (0.361, p=0.292) (expected TEAC for C2CBD2, 0.355 and C2CBD1, 0.355). However, both were not statistically significant. Conclusions: Combining cold brew coffee with CBD in a beverage can enhance antioxidant activity and potentially contribute to individuals' health. However, further research is needed to understand how varying ratios of the individual substances affect antioxidant potential.