Researchers in Turkey have developed a caffeine-free beverage from roasted date and olive seeds that shows potential as a viable alternative to traditional coffee. A study from Gaziantep University, published in the Journal of Food Measurement and Characterization, details an optimized formula that successfully mimics the sensory and functional properties of Turkish coffee while utilizing agricultural byproducts.
The research team identified an optimal blend of 7.35 grams of date seeds to 4.64 grams of olive seeds. According to the study, this formulation yielded a beverage with 2.4 times the antioxidant activity and significantly reduced acidity compared to conventional Turkish coffee. The blend's total phenolics content was measured at 0.207 mg GAE per gram, with a radical scavenging activity of 84.86%, highlighting its potential as a functional beverage.
Beyond its chemical properties, the alternative performed well in sensory evaluations. A panel of 20 trained tasters scored the beverage second only to traditional Turkish coffee across all attributes, including appearance, flavor, and aroma. It also achieved a purchase intention score of 4.42 out of 7. The study notes the surprising role of olive seeds, a previously untested ingredient in coffee formulations, which were the primary driver of the blend's high antioxidant activity. This research offers a validated pathway for creating sustainable, upcycled products for the growing caffeine-free market.