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dc.contributor.authorYıldırım, Sevinç
dc.contributor.authorGök, İlkay
dc.contributor.authorDemir, Ersin
dc.contributor.authorTokuşoğlu, Özlem
dc.date.accessioned2022-05-17T12:12:25Z
dc.date.available2022-05-17T12:12:25Z
dc.date.issued11.04.2022en_US
dc.identifier.citationYildirim, S., Demir, E., Gok, I., & Tokusoglu, O. (2022). Use of electrochemical techniques for determining the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on total antioxidant capacity of coffee beverage. Journal of Food Processing and Preservation, e16626.en_US
dc.identifier.issn1745-4549
dc.identifier.urihttps://doi.org/10.1111/jfpp.16626
dc.identifier.urihttps://hdl.handle.net/20.500.12933/1030
dc.description.abstractIn this study, we determined how roasting levels (light, medium, and dark) of Arabica coffee seed and three brewing techniques—decoction methods (Turkish coffee), infusion method (filter coffee), and pressure methods (Espresso)—affect the total antioxidant capacity in a cup of coffee beverage by electrochemical methods such as square wave stripping voltammetry (SWSV), differential pulse stripping voltammetry (DPSV), and cyclic voltammetry (CV). The highest antioxidant capacity was found in espresso coffee prepared with light roasted coffee seeds, as equivalent of rutin and caffeic acid at 9.4 ± 0.2 g/L and 19.7 ± 0.7 g/L, respectively with SWSV on a carbon paste electrode (CPE). The antioxidant capacity of coffee beverages was influenced by the roasting degree, extraction time, and brewing methods, significantly. SWSV, DPSV, and CV voltammetric methods, fast, reliable, fully validated and without any pretreatment, are alternatives to conventional analytical methods for evaluation of antioxidant values in coffee brews.en_US
dc.language.isoengen_US
dc.publisherWileyen_US
dc.relation.isversionof10.1111/jfpp.16626en_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.titleUse of electrochemical techniques for determining the effect of brewing techniques (espresso, Turkish and filter coffee) and roasting levels on total antioxidant capacity of coffee beverageen_US
dc.typearticleen_US
dc.authorid0000-0001-9180-0609en_US
dc.departmentAFSÜ, Eczacılık Fakültesi, Temel Eczacılık Bilimleri Bölümüen_US
dc.contributor.institutionauthorDemir, Ersin
dc.identifier.startpage1en_US
dc.identifier.endpage11en_US
dc.relation.journalJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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