Comparative Analysis of Total Antioxidant Status (TAS) of Ready-to-Consume Turkish Coffees With Different Flavoring Agents

Abstract

The production and consumption of both traditional and flavored Turkish coffee varieties are widespread in several countries, including Turkey. However, the health effects of flavorings used to enhance the flavor of commercially flavored coffees remain unclear. The aim of this study was to evaluate the total antioxidant status (TAS), a biomarker of health, in plain and commercially flavored Turkish coffees (blackberry, wild strawberry, hazelnut, vanilla, rose Turkish delight, and chocolate) commonly consumed by the Turkish population. In this study, a total of 24 different coffee samples of 6 different brands with plain, blackberry, wild strawberry, hazelnut, vanilla, rose delight, and chocolate flavors were examined. TAS analysis of the samples was performed with a commercial test kit based on (2,2 '-azino-di-(3-ethylbenzthiazoline sulphonate) (ABTS) radical scavenging activity, and the results were expressed in mmol Trolox equivalent (TE)/L. The results showed that blackberry-flavored(3.14 +/- 0.07 mmol TE/L) and vanilla-flavored (3.13 +/- 0.07 mmol TE/L) Turkish coffees exhibited lower TAS levels compared to plain Turkish coffee (3.23 +/- 0.01 mmol TE/L) and coffees flavored with wild strawberry (3.24 +/- 0.04 mmol TE/L), chocolate (3.22 +/- 0.01 mmol TE/L), hazelnut (3.22 +/- 0.01 mmol TE/L), and rose delight (3.23 +/- 0.01 mmol TE/L) (p < 0.05). In conclusion, individuals who want to diversify their Turkish coffee consumption while maintaining or improving their health may prefer wild strawberry-, chocolate-, hazelnut-, and rose delight-flavored coffees over blackberry- and vanilla-flavored coffees. This study highlights the potential health benefits of certain flavored coffees as an alternative to traditional plain Turkish coffee.