Bioactive compounds, antioxidant activity, physical and sensory characteristics of Mırra coffee
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101022 |
Resumo: | Abstract Mırra is a coffee beverage widely consumed in Syria and Turkey, and often produced from roasted and ground coffee beans. Recently, it is prepared from classical instant coffee. In this study, some physicochemical, bioactive and sensory properties of Mırra samples were determined. The average viscosity, °Brix, HMF, total phenolic content, DPPH and ABTS values were 1.36 cP, 3.70, 71.60 mg/L, 3431.55 mg GA eq./L, 6.24 mmol Trol. eq./mL and 35.23 mmol Trol. eq./mL for Mırra samples made by traditional process, and 4.85 cP, 16.36, 303.3 mg/L, 11276.47 mg GA eq./L, 23.89 mmol Trol. eq./mL and 89.70 mmol Trol. eq./mL for Mırra samples made with classic instant coffee, respectively. All Mırra samples also contained high levels of caffeine (1416.93 - 4347.46 mg/L). Chlorogenic acid, 4-O-caffeoylquinic acid and trans-5-O-caffeoylquinic acid were identified in Mırra samples. Total chlorogenic acid contents of Mırra samples were ranged from 1097.85 to 5283.21 mg/L. In all sensory parameters, Mırras with °Brix value over 5.75 had high scores. Results show that Mırra has high antioxidant activity. However, Mırra consumption may have negative health effects for risk groups due to the high caffeine content. |
id |
SBCTA-1_2a6c326a5fe035b86c7666f197c55e6d |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612022000101022 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Bioactive compounds, antioxidant activity, physical and sensory characteristics of Mırra coffeeantioxidant activitycaffeinecoffeeHMFMırrachlorogenic acidsAbstract Mırra is a coffee beverage widely consumed in Syria and Turkey, and often produced from roasted and ground coffee beans. Recently, it is prepared from classical instant coffee. In this study, some physicochemical, bioactive and sensory properties of Mırra samples were determined. The average viscosity, °Brix, HMF, total phenolic content, DPPH and ABTS values were 1.36 cP, 3.70, 71.60 mg/L, 3431.55 mg GA eq./L, 6.24 mmol Trol. eq./mL and 35.23 mmol Trol. eq./mL for Mırra samples made by traditional process, and 4.85 cP, 16.36, 303.3 mg/L, 11276.47 mg GA eq./L, 23.89 mmol Trol. eq./mL and 89.70 mmol Trol. eq./mL for Mırra samples made with classic instant coffee, respectively. All Mırra samples also contained high levels of caffeine (1416.93 - 4347.46 mg/L). Chlorogenic acid, 4-O-caffeoylquinic acid and trans-5-O-caffeoylquinic acid were identified in Mırra samples. Total chlorogenic acid contents of Mırra samples were ranged from 1097.85 to 5283.21 mg/L. In all sensory parameters, Mırras with °Brix value over 5.75 had high scores. Results show that Mırra has high antioxidant activity. However, Mırra consumption may have negative health effects for risk groups due to the high caffeine content.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101022Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.96221info:eu-repo/semantics/openAccessYALÇINKAYA,CihanABDALLA,Hassan SarbazBAKKALBAŞI,Emreeng2022-03-15T00:00:00Zoai:scielo:S0101-20612022000101022Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-15T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Bioactive compounds, antioxidant activity, physical and sensory characteristics of Mırra coffee |
title |
Bioactive compounds, antioxidant activity, physical and sensory characteristics of Mırra coffee |
spellingShingle |
Bioactive compounds, antioxidant activity, physical and sensory characteristics of Mırra coffee YALÇINKAYA,Cihan antioxidant activity caffeine coffee HMF Mırra chlorogenic acids |
title_short |
Bioactive compounds, antioxidant activity, physical and sensory characteristics of Mırra coffee |
title_full |
Bioactive compounds, antioxidant activity, physical and sensory characteristics of Mırra coffee |
title_fullStr |
Bioactive compounds, antioxidant activity, physical and sensory characteristics of Mırra coffee |
title_full_unstemmed |
Bioactive compounds, antioxidant activity, physical and sensory characteristics of Mırra coffee |
title_sort |
Bioactive compounds, antioxidant activity, physical and sensory characteristics of Mırra coffee |
author |
YALÇINKAYA,Cihan |
author_facet |
YALÇINKAYA,Cihan ABDALLA,Hassan Sarbaz BAKKALBAŞI,Emre |
author_role |
author |
author2 |
ABDALLA,Hassan Sarbaz BAKKALBAŞI,Emre |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
YALÇINKAYA,Cihan ABDALLA,Hassan Sarbaz BAKKALBAŞI,Emre |
dc.subject.por.fl_str_mv |
antioxidant activity caffeine coffee HMF Mırra chlorogenic acids |
topic |
antioxidant activity caffeine coffee HMF Mırra chlorogenic acids |
description |
Abstract Mırra is a coffee beverage widely consumed in Syria and Turkey, and often produced from roasted and ground coffee beans. Recently, it is prepared from classical instant coffee. In this study, some physicochemical, bioactive and sensory properties of Mırra samples were determined. The average viscosity, °Brix, HMF, total phenolic content, DPPH and ABTS values were 1.36 cP, 3.70, 71.60 mg/L, 3431.55 mg GA eq./L, 6.24 mmol Trol. eq./mL and 35.23 mmol Trol. eq./mL for Mırra samples made by traditional process, and 4.85 cP, 16.36, 303.3 mg/L, 11276.47 mg GA eq./L, 23.89 mmol Trol. eq./mL and 89.70 mmol Trol. eq./mL for Mırra samples made with classic instant coffee, respectively. All Mırra samples also contained high levels of caffeine (1416.93 - 4347.46 mg/L). Chlorogenic acid, 4-O-caffeoylquinic acid and trans-5-O-caffeoylquinic acid were identified in Mırra samples. Total chlorogenic acid contents of Mırra samples were ranged from 1097.85 to 5283.21 mg/L. In all sensory parameters, Mırras with °Brix value over 5.75 had high scores. Results show that Mırra has high antioxidant activity. However, Mırra consumption may have negative health effects for risk groups due to the high caffeine content. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101022 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101022 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.96221 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126333795696640 |