Evaluation of bioactive amine and mineral levels in Turkish coffee

Özdestan, Özgül

doi:10.1016/j.foodres.2013.12.027

Cited by 49 publications

(45 citation statements)

References 28 publications

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“…The analysis time varied according to the method chosen between 20 and 80 min. In addition, the LOD and LOQ were 0.31-0.50 mg/L and 0.56-1.50 mg/L, respectively [95][96][97][98][99][100]. Table 5 shows BA concentrations in nervine beverages.…”

Section: Biogenic Amine Content In Stimulating Beveragesmentioning

confidence: 99%

“…There are only three studies in the literature that have evaluated the BA profile of coffee-based drinks [56]. In three types of coffee studied (Espresso coffee, Turkish coffee, and reconstituted instant coffee), the following BAs were found: phenylalanine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine, and serotonin [98][99][100]. Instant coffee was found to have a higher content of serotonin (8.0-18.0 mg/L), compared to Espresso [98] and Turkish coffee [99].…”

Section: Biogenic Amine Content In Stimulating Beveragesmentioning

confidence: 99%

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Biogenic Amines in Alcohol-Free Beverages

Vinci

Maddaloni

2020

Beverages

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Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.

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Section: Biogenic Amine Content In Stimulating Beveragesmentioning

confidence: 99%

Section: Biogenic Amine Content In Stimulating Beveragesmentioning

confidence: 99%

Biogenic Amines in Alcohol-Free Beverages

Vinci

Maddaloni

2020

Beverages

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“…Similar coffee beverage is prepared, served, and consumed in Turkey (known as "Turkish coffee"), and it is also found in the Middle East, North Africa, the Caucasus, the Balkans and various locations within Eastern Europe (Abraham-Barna, 2013;Küçükkömürler & Ozgen, 2009;Ozdestan, 2014;Yilmaz, Acar-Tek, & Sozlu, 2017). Research studies show that the consumption of this type of coffee beverage in a regular basis (more specifically, two to four cups of Turkish coffee per day) is related to many health benefits (Higdon & Frei, 2006;Küçükkömürler &Özgen, 2009;Lopez-Garcia, Guallar-Castillon, Leon-Muñoz, Graciani, & Rodriguez-Artalejo, 2014;Ozdestan, 2014). It is also reported that the consumption of boiled Greek coffee beverage is associated with improved andothelial function in the elderly (Siasos et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity

Orfanou

Dermesonlouoglou

Taoukis

2019

Journal of Food Science

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The aim of this study was to monitor and characterize Greek coffee staling during home storage (secondary shelf life, SSL) using sensory evaluation techniques. Storage temperature (T) and product water activity (aw) are considered as the major factors affecting SSL. Water sorption isotherms fitted to Guggenheim Anderson–de Boer model were used to predict product stability; coffee samples were stable at aw < 0.52. Coffee samples equilibrated at aw = 0.15 (the fresh sample), 0.22, 0.33, and 0.52 were stored at T = 25 °C, 35 °C, and 45 °C under simulated home storage conditions. Samples were obtained at appropriate times for each T and aw condition and sensorially evaluated. Greek coffee brews were prepared and freshly served during sensory evaluation. The use of Weibull hazard analysis provided an effective approach to SSL determination as a function of T and aw. SSL values ranged from 20 (Τ = 45 °C, aw = 0.52) to 104 days (Τ = 25 °C, aw = 0.15). Quality loss based on coffee aroma changes (aroma quality, aroma intensity, aftertaste, off‐flavor) was also studied (Si, sensory scoring using 9‐point magnitude scale) and kinetically modeled. Quality loss rates (ki) were calculated and used to predict SSL values. Based on the results of both Weibull hazard analysis and sensory scoring of individual aroma characteristics, it was concluded that the lowest SSL was calculated for aw = 0.52 at T = 35 °C to 45 °C. The temperature dependence of aftertaste, aroma quality loss, and off‐flavor production was not statistically significant for 0.15 < aw < 0.33 (P > 0.05); the aroma intensity was the most sensitive parameter. Practical Applications Secondary shelf life (SSL) represents the time after pack opening during which a food maintains an acceptable quality level. During home/catering usage, coffee is not consumed immediately after pack opening. During consumption, quality degradation reactions proceed with higher rates due to variable storage conditions mainly related to atmosphere changes in the pack, leading to the entrance of oxygen/moisture and temperature. Therefore, SSL is important, and can be used as a tool for product management during consumption reducing food waste. There is a lack of studies dealing with SSL prediction of coffee, while no studies have been carried out on Greek coffee.

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“…27,32 The instant coffee industry use the Robusta coffee for the purpose of producing soluble coffee extracts. 27,33 Turkish-style coffee brew is a sort of boiled coffee obtained by using the Turkish coffee preparation technique and Coffea Arabica L. 34 The beans for Coffea Arabica L. are first roasted. The term of "roasted" covers light, medium, and dark degrees of roast, depending on its color.…”

Section: Introductionmentioning

confidence: 99%

“…It is served hot in a cup. 34,37 Turkish-style coffee brew is a very famous drink and consumed widely by enjoying with the same preparation technique in the Balkan and Middle East countries. 38 In the literature, several studies were found about the antioxidant activity and/or polyphenolic content of coffees roasted at different temperatures and times.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews

Nakilcioğlu-Taş¹

2018

IJPER

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Introduction: Coffee is one of the most widely consumed beverages by the people all around the world. This study was aimed to evaluate the effect of sugar addition, double effects of sugar addition and roasting degree on the polyphenol content, and antioxidant activity of Turkish-style coffee brews. Materials and Methods: The levels of three phenolic compounds (chlorogenic acid, caffeic acid, sinapic acid) and caffeine by reversed-phase high performance liquid chromatography (HPLC) method, as well as chromaticity parameters, absorbance value at 420 nm, total phenolic and flavonoid content, antioxidant activities with two methods (DPPH and FRAP methods) were determined in different degree of roast Turkish-style coffee brews with sugar and without sugar. Results: It was found that antioxidant activity of Turkish-style coffee brews was increased while the phenolic content was decreased due to the degree of roasting process. Also, the addition of sugar into Turkish-style coffee brews at cooking stage caused decrease both in antioxidant activity and polyphenol content. Conclusion: The study indicated that light roasted coffee brews showed greater polyphenol content and medium roasted coffee brews had greater antioxidant capacity compared to other samples. Consumption of coffee brews without sugar provided the higher health benefits.

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Evaluation of bioactive amine and mineral levels in Turkish coffee

Cited by 49 publications

References 28 publications

Biogenic Amines in Alcohol-Free Beverages

Biogenic Amines in Alcohol-Free Beverages

Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity

The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews

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