Türk Kahvesi, Filtre Kahve ve Espresso Kahvenin Biyoaktif Özellikleri ve Fenolik Bileşiklerinin Karşılaştırılması

Abstract

In this study, total phenolic content, total flavonoid content, antioxidant activity and phenolic compound contents of Turkish coffee, espresso and filter coffees taken from a local business were compared. Coffee is a popular beverage consumed in social life and has important effects on human health due to its rich bioactive compounds. Phenolic compounds such as caffeic acid and its derivatives, chlorogenic acids and flavonoids make significant contributions to the antioxidant activity of coffee.

When the obtained results were examined, the highest total phenolic and flavonoid amounts were found in espresso coffee as 6185.71 mg GAE/100 g and 4886.90 mg QE/100 g, respectively. The coffee with the highest antioxidant activity was determined as filter coffee (70.25 mmol TE/kg). The dominant phenolic compounds of coffee were determined as caffeic acid ( 113.73 mg/100 g) and chlorogenic acid (85.47 mg /100 g) in Turkish coffee, and protocatechuic acid (118.27 mg /100 g) in espresso coffee at the maximum level. When the flavonoid contents of coffees were compared, espresso coffee ( 2709.53 mg/100 g) ranked first in terms of catechin amount , followed by Turkish coffee (1270.80 mg/100 g). It has been observed that coffees prepared with three different methods, namely decoction (Turkish coffee), pressure (espresso) and infusion (filter coffee), contain significant amounts of phenolic compounds and have high antioxidant activity.

Keywords: Antioxidant activity, Phenolic compound, Espresso, Turkish coffee, Filter coffee