Discarded roselle seeds produce coffee-like brew with high antioxidant levels after 30-minute roast

New research published in the International Journal of Food Safety, Nutrition, and Public Health suggests that Roselle seeds, often discarded as a by-product of the Hibiscus sabdariffa plant, could be a promising caffeine-free alternative to traditional coffee. The study evaluated the nutritional content, taste, and aroma of Roselle seeds and found that when roasted for 30 minutes, they can produce a beverage with a flavor profile similar to coffee, surpassing many existing substitutes. Additionally, the beverage showed high levels of antioxidant compounds, which are known to offer various health benefits.

With a growing demand for non-caffeinated coffee alternatives, there is a market for flavorful beverages that mimic the complexity of coffee without the stimulating effects of caffeine. Many herbal blends currently available aim to replicate the depth of flavor found in coffee.

Roselle plants are primarily cultivated for their tart, ruby-colored calyces used in teas and syrups. However, the seeds of the plant, which are rich in protein, undergo chemical transformations when roasted. The research team compared unprocessed Roselle seeds with those roasted for different durations and analyzed the levels of bioactive components such as antioxidants, flavonoids, phenols, tannins, and saponins. Roasting consistently increased the concentration of these beneficial molecules.

However, it was the sensory evaluation that highlighted the potential of Roselle seeds as a coffee substitute. Participants in the study rated the 30-minute roast as the most favorable in terms of flavor, taste, body, and overall acceptability. While the Roselle beverage may not fully replace traditional coffee for enthusiasts, the longer roast closely resembled the taste of coffee.

If further developed, Roselle seeds could provide a valuable caffeine-free alternative to coffee, utilizing a crop already grown in many tropical regions. This innovation could help reduce agricultural waste and offer consumers a convincing substitute for coffee, similar to how Rooibos and other products have provided alternatives for tea drinkers.