Espresso İçeren Kahve İçeceklerinin Antioksidan Kapasite, Toplam Fenolik Bileşen ve İn-vitro Biyoerişilebilirliğinin Karşılaştırılması

Kahve günlük yaşantımızda önemli bir yere sahip olan ve en sık tüketilen içeceklerden biridir. İçeriğindeki biyoaktif bileşenler sayesinde sağlık üzerinde antioksidan, antihipertansif, anti-inflamatuar, immünoprotektif, anti-karsinojen etkiler göstermektedir. Çalışma kapsamında, ticari olarak tüketime sunulan Espresso, Americano, Macchiato, Latte, Cappuccino ve Mocha kahve içeceklerinin antioksidan kapasite (ABTS ve DPPH Metotları) ve toplam fenolik bileşen miktarı (Folin-Ciocalteu Metodu) açısından analiz edilerek, içeceklerin biyoaktif potansiyellerinin kıyaslanması amaçlanmıştır. En yüksek değerler en yoğun kahve içeriğine sahip olan Espresso örneğinde belirlenmiş olup; ekstrakte edilebilir, hidrolize edilebilir, biyoerişilebilir fenolik fraksiyonları sırasıyla TEAKABTS sonuçlarına göre 28.15, 35.04, 30.28 μmol Troloks mL-1; TEAKDPPH sonuçlarına göre ise 14.69, 17.98, 9.84 μmol Troloks mL-1 olarak belirlenmiştir. Kahve örneklerinin içeriğindeki süt miktarı arttıkça antioksidan kapasite ve toplam fenolik bileşen değerlerinde azalma gözlemlenmiştir. Sütün buhar ile muamele edilerek köpük halinde eklenmesi, sıcak olarak eklenmesine göre nispeten daha yüksek değerler göstermiştir. Örneklerin % biyoerişilebilirlikleri ise, toplam fenolik bileşen içeriğine göre % 41-48 arasında değişmiştir.

Anahtar Kelimeler:

kahve, Espresso, süt, antioksidan kapasite, toplam fenolik bileşen, biyoerişilebilirlik

Comparison of Antioxidant Capacity, Total Phenolic Content and In-vitro Bioaccessibility of Espresso Based Coffee Beverages

Coffee is one of the most frequently consumed beverage that has an important place in our daily life. Owing to bioactive components in its content, it has antioxidant, antihypertensive, anti-inflammatory, immunoprotective, anti-carcinogenic effects on health. Within the scope of the study, it is aimed to compare the bioactive potential of commercially available Espresso, Americano, Macchiato, Latte, Cappuccino and Mocha coffee drinks by analyzing the antioxidant capacity (ABTS and DPPH Methods) and the total phenolic compound (Folin-Ciocalteu Method). The highest values were determined in the Espresso sample, which has the most intense coffee content; extractable, hydrolyzable, bioaccessible phenolic fractions were determined respectively as 28.15, 35.04, 30.28 μmol Troloks mL-1 according to TEACABTS and 14.69, 17.98, 9.84 μmol Troloks mL-1 according to TEACDPPH. By the increase of the milk amount in coffee samples, decrease was observed in the antioxidant capacity and total phenolic content results. Addition of steamed milk by steaming treatment showed relatively higher values compared to adding milk as hot. The bioaccessibility % of the samples varied between 41-48 % according to total phenolic content.

Keywords:

coffee, Espresso, milk, antioxidant capacity, phenolic content, bioaccessibility,

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