Türk Kahvesi ve Bazı Hazır Kahve Karışımlarının Total Fenol İçeriği ve Antioksidan Aktivitelerinin Karşılaştırılması
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The aim of this study was to determine how total phenol content, antioxidant activity (DPPH, TEAC, FRAP), chlorogenic acid content and caffeine content of traditionally prepared Turkish coffee changed by addition of milk and/or sugar and to compare those with instant coffee and their mixtures. Turkish coffee used in the study was supplied from three different companies and prepared as plain, with sugar, with milk and with milk and sugar. Instant Turkish coffee samples were supplied from a Turkish company, instant coffee and coffee mixtures were supplied from three separate companies and has been prepared in accordance with the product recommendations. Thirty coffee samples were studied in total. Total phenol content (p=0.050), total flavonoid content (p=0.827) and antioxidant activity (respectively; p=0.827, p=0.050, p=0.050) determined by three different methods (DPPH, TEAC, FRAP) of plain Turkish coffee and plain instant coffee was shown to be similar. Significant decrease of the total phenol content, total flavonoid content, antioxidant activity (DPPH), chlorogenic acid content and caffeine content of the milk and / or sugar added Turkish coffee was observed (respectively; p=0.016, p=0.041, p=0.016, p=0.031, p=0.016). Coffee with cream and sugar and creamy coffee‘s total phenol content, total flavonoid content, antioxidant activity (DPPH), chlorogenic acid content and caffeine content was determined lower than those of plain instant coffees (respectively; p=0.051, p=0.027, p=0.061, p=0.027, p=0.051). Consequently, total phenol content, antioxidant activity and phenolic composition of traditionally prepared plain Turkish coffee showed similar results with the plain instant coffee. Milk and/or sugar added Turkish coffees and instant coffee mixtures showed lower results compared to others.