Bioactive compounds, antioxidant activity, physical and sensory characteristics of Mırra coffee

dc.contributor.authorYalçinkaya, Cihan
dc.contributor.authorAbdalla, Hassan Sarbaz
dc.contributor.authorBakkalbasi, Emre
dc.date.accessioned2022-11-22T12:36:01Z
dc.date.available2022-11-22T12:36:01Z
dc.date.issued2022-03-18
dc.description.abstractMırra 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.pt_BR
dc.formatpdfpt_BR
dc.identifier.citationYALÇINKAYA, Cihan; ABDALLA, Hassan Sarbaz; BAKKALBAŞI, Emre. Bioactive compounds, antioxidant activity, physical and sensory characteristics of Mırra coffee. Food Science and Technology, Campinas, v. 42, p. 1-8, 18 mar. 2022. Available from: https://doi.org/10.1590/fst.96221. Accessed: 21 nov. 2022.pt_BR
dc.identifier.issn1678-457X
dc.identifier.uriDOI: https://doi.org/10.1590/fst.96221pt_BR
dc.identifier.urihttp://www.sbicafe.ufv.br/handle/123456789/13646
dc.language.isoenpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.relation.ispartofseriesFood Science and Technology;v. 42, p. 1-8(1), 2022;
dc.rightsOpen Accesspt_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectCaffeinept_BR
dc.subjectCoffeept_BR
dc.subjectHMFpt_BR
dc.subjectMırrapt_BR
dc.subjectChlorogenic acidspt_BR
dc.subject.classificationCafeicultura::Café e saúdept_BR
dc.titleBioactive compounds, antioxidant activity, physical and sensory characteristics of Mırra coffeept_BR
dc.typeArtigopt_BR

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