The Effectiveness of Calamansi (Citrus Microcarpa) Seed and Tomato (Solanum Lycopersicum) Seed as a Potential Coffee

Abstract

The popularity of coffee is often limited by its caffeine content, which can cause anxiety, restlessness, and sleep problems. This has led to interest in finding healthier, caffeine-free options. This study investigates the effectiveness of Calamansi (Citrus Microcarpa) and Tomato(SolanumLycopersicum)seedsaspotentialcoffeesubstitutes.Theresearchaimed to evaluate the characteristics of these seeds and determine their effectiveness as a coffee alternative in terms of taste, aroma, color, concentration, preparation methods, and shelf life. This research employed an experimental research design within the quantitative research branch. The preparation methods (brewing, dripping, mixing, and boiling) were tested on calamansi and tomato seeds individually and mixed. Statistical analyses, including one-way ANOVA and t-tests, were conducted to determine significant differences in the performance of these variables. Findings revealed that calamansi seeds produced a darker color and stronger aroma due to higher melanoidin and polyphenolic content, while tomato seeds exhibited a lighter color and milder flavor profile. The combination of calamansi and tomato seeds resulted in a balanced flavor and concentration, with a shelf-life comparable to traditional coffee. Results indicate that calamansi and tomato seeds are effective as a sustainable and caffeine-free coffee substitute, demonstrating notable improvement in sensory characteristics such as taste and aroma across the preparation methods. This research suggests that coffee offers an eco- friendly alternative, reduces agricultural waste while providing health benefits. Further development and refinement of preparation techniques are recommended to enhance its potential as a coffee substitute.

Introduction

1. Purpose and Background:
Coffee is one of the world’s most consumed beverages due to its caffeine content, which boosts alertness and focus. However, excessive caffeine can lead to negative health effects such as anxiety and insomnia. As a result, there is growing interest in caffeine-free alternatives. This study investigates tomato and calamansi seed coffee as a potential substitute for traditional coffee, highlighting their health benefits and sensory characteristics.

2. Health Benefits:

• Calamansi seeds have antioxidant, anti-inflammatory, and anti-cancer properties.

• Tomato seeds aid digestion, improve heart health, and provide dietary fiber and amino acids.

• Unlike traditional coffee, these seed-based alternatives are caffeine-free and offer natural health benefits.

3. Research Design and Methods:

• Experimental quantitative research was conducted in Capas, Tarlac, Philippines.

• Calamansi and tomato seeds were extracted, dried, ground, roasted, and then tested using four brewing methods: brew, drip, mix, and boil.

• Characteristics such as color, aroma, texture, and shelf-life were evaluated.

• Five professional baristas assessed the sensory qualities using a Likert scale.

• Statistical tools (T-test, ANOVA) analyzed differences in taste, concentration, and effectiveness compared to Arabica coffee.

4. Key Findings:

• Color: Calamansi seed coffee had a dark roast appearance (dark brown), while tomato seed coffee appeared light brown, reflecting lighter roasting.

• Aroma: Calamansi seed coffee had a nutty aroma, while tomato seed coffee gave off a herby aroma. These aromas were comparable to traditional coffee.

• Taste and Sensory Experience: Calamansi seed coffee offered a bolder flavor suited for those preferring strong coffee; tomato seed coffee was milder and more subtle.

5. Scientific Discussion:

• Roasting levels significantly affect color and aroma due to the Maillard reaction, which darkens seeds and enhances flavor.

• Tomato seed aroma results from over 400 volatile organic compounds (VOCs), while calamansi’s nutty scent is attributed to phenolic compounds like flavonoids and tannins.

Conclusion

Thisstudyexploredtheuseofcalamansiandtomatoseedsasalternativestotraditionalcoffee beans. The researchers looked at their unique characteristics and how roasting levels affected their color, aroma, and taste. Calamansiseedshadadarkercolorandnuttyaroma,suitableforthosewhoenjoystrongand bold flavors. Tomato seeds, with their lighter color and mild aroma, are better for those who prefersofterandmildercoffee.Thesedifferenceswereduetotheirroastingprocess,whichcan be adjusted to match different preferences. Thefindingsshowthatusingcalamansiandtomatoseedsascoffeesubstitutesissustainable andeco-friendly.Repurposingtheseseedsnotonlyreducesagriculturalwastebutalsoprovides a creative, low-cost alternative for coffee production. This method uses simple processes like cleaning,drying,androasting,whicharepracticalandeasytoreplicateonbothsmallandlarge scales. Further studies are needed to evaluate their nutritional content, shelf life, and consumer acceptance.Additionally,experimentingwithdifferentroastingtechniquescouldimprovetheir flavor and expand their appeal to more people. Overall, calamansi and tomato seeds can be great alternatives to coffee, offering different flavors while helping reduce waste and support sustainability.

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Copyright

Copyright © 2025 Razon, Alpha S., Baquiran, Adrian Rey N., Dela Pena, Chloe B., Abaigar, Jade Matthew I., Sequitin, Owen T., Sapigao, Andrea E. , Adiva, Annah E lisah G., Guarin, Vi Briza E. . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.