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

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.

Preparation, characterization, and bioactivities of polysaccharides fractions from sugarcane leaves

“…The sulfate, uronic acid, protein, and total phenolics content of SLPs were determined using the barium chloride-gelatin method (Fakhfakh et al, 2017), the m-hydroxy biphenyl method (Jiang et al, 2020), the Coomassie brilliant blue method (Chen et al, 2019a), and the Folin-Ciocalteu method (Yalcinkaya et al, 2022), respectively. The total sugar content was measured by the phenol-sulfuric acid procedure with glucose as standard (Wang et al, 2021b).…”

Antioxidants, phenols, caffeine content and volatile compounds in coffee beverages obtained by different methods

“…Furthermore, chlorogenic acid is known to influence the functional properties of coffee while caffeine influences the sensory profile. These components are the most abundant and have an effect on human health (Farah, 2012;Yalçinkaya et al, 2022). However, its excessive consumption has potential health risks that are often associated with the caffeine content.…”