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Year 2022, Volume: 8 Issue: 1, 46 - 56, 01.01.2022

Yasemin Ertaş Öztürk , Duygu Ağagündüz

https://doi.org/10.3153/FH22005

Abstract

References

  • Acar-Tek, N., Aǧagündüz, D., Ayhan, B. (2018). Effect of green coffee consumption on resting energy expenditure, blood pressure, and body temperature in healthy women: A pilot study. Journal of the American College of Nutrition, 37(8), 691-700. https://doi.org/10.1080/07315724.2018.1461147
  • Agudelo-Ochoa, G.M., Pulgarín-Zapata, I. C., Velásquez-Rodriguez, C. M., Duque-Ramírez, M., Naranjo-Cano, M., Quintero-Ortiz, M. M., . . . Munoz-Durango, K. (2016). Coffee consumption increases the antioxidant capacity of plasma and has no effect on the lipid profile or vascular function in healthy adults in a randomized controlled trial. The Journal of nutrition, 146(3), 524-531. https://doi.org/10.3945/jn.115.224774
  • Al-Ghafari, A.B., Alharbi, R.H., Al-Jehani, M.M., Bujeir, S.A., Al Doghaither, H.A., Omar, U. M. (2017). The Effect of Adding Different Concentrations of Cows’ Milk on the Antioxidant Properties of Coffee. Biosciences Biotechnology Research Asia, 14(1), 177-184. https://doi.org/10.13005/bbra/2433 AlDeeb, O.A., Mahgoub, H., Foda, N.H. (2013). Sucralose. In Profiles of Drug Substances, Excipients and Related Methodology (Vol. 38, pp. 423-462): Elsevier.
  • Alongi, M., Calligaris, S., Anese, M. (2019). Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages. Journal of Functional Foods, 58, 130-137. https://doi.org/10.1016/j.jff.2019.04.057
  • Baghbadorani, S.T., Ehsani, M.R., Mirlohi, M., Ezzatpanah, H., Azadbakht, L., Babashahi, M. (2017). Antioxidant capability of ultra-high temperature milk and ultra-high temperature soy milk and their fermented products determined by four distinct spectrophotometric methods. Advanced Biomedical Research, 6. https://doi.org/10.4103/2277-9175.207150
  • Barrett, J.R. (2006). The science of soy: what do we really know? In: National Institute of Environmental Health Sciences. https://doi.org/10.1289/ehp.114-a352
  • Bartoszek, M., Polak, J., Chorążewski, M. (2018). Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model. European Food Research and Technology, 244(4), 595-601. https://doi.org/10.1007/s00217-017-2986-z
  • Boateng, L., Ansong, R., Owusu, W., Steiner-Asiedu, M. (2016). Coconut oil and palm oil’s role in nutrition, health and national development: A review. Ghana medical journal, 50(3), 189-196. http://dx.doi.org/10.4314/gmj.v50i3.11
  • Bravo, J., Juaniz, I., Monente, C., Caemmerer, B., Kroh, L.W., De Peña, M. P., Cid, C. (2012). Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds. Journal of Agricultural and Food Chemistry, 60(51), 12565-12573. https://doi.org/10.1021/jf3040594
  • Caprioli, G., Cortese, M., Sagratini, G., Vittori, S. (2015). The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents. International Journal of Food Sciences and Nutrition, 66(5), 505-513. https://doi.org/10.3109/09637486.2015.1064871
  • del Castillo, M.D., Ames, J.M., Gordon, M.H. (2002). Effect of roasting on the antioxidant activity of coffee brews. Journal of Agricultural and Food Chemistry, 50(13), 3698-3703. https://doi.org/10.1590/S0101-20612005000200035
  • Duarte, G.S., Farah, A. (2011). Effect of simultaneous consumption of milk and coffee on chlorogenic acids’ bioavailability in humans. Journal of Agricultural and Food Chemistry, 59(14), 7925-7931. https://doi.org/10.1021/jf201906p
  • Duarte, S.M.d.S., Abreu, C.M.P.d., Menezes, H.C.d., Santos, M.H.d., Gouvêa, C.M.C.P. (2005). Effect of processing and roasting on the antioxidant activity of coffee brews. Food Science and Technology, 25(2), 387-393. https://doi.org/10.1590/S0101-20612005000200035
  • Dupas, C.J., Marsset‐Baglieri, A.C., Ordonaud, C.S., Ducept, F.M., Maillard, M.N. (2006). Coffee antioxidant properties: effects of milk addition and processing conditions. Journal of food science, 71(3), S253-S258. https://doi.org/10.1111/j.1365-2621.2006.tb15650.x
  • Erel, O. (2004). A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation. Clinical biochemistry, 37(4), 277-285. https://doi.org/10.1016/j.clinbiochem.2003.11.015
  • Erel, O. (2005). A new automated colorimetric method for measuring total oxidant status. Clin Biochem, 38(12), 1103-1111. https://doi.org/10.1016/j.clinbiochem.2005.08.008
  • Fardet, A., Rock, E. (2018). In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence. Nutrition research reviews, 31(1), 52-70. https://doi.org/10.1017/S0954422417000191
  • Gómez-Ruiz, J.Á., Leake, D.S., Ames, J.M. (2007). In vitro antioxidant activity of coffee compounds and their metabolites. Journal of Agricultural and Food Chemistry, 55(17), 6962-6969. https://doi.org/10.1021/jf0710985
  • Hadeil, M., Alsufiani, U.M.O. (2017). A Comparative Study to Evaluate the Polyphenol Content and Antioxidant Activity of Coffee with Fresh Whole Milk and Evaporated Milk Food and Public Health, 7(4), 75-80. https://doi.org/ 10.5923/j.fph.20170704.01
  • Hu, G.L., Wang, X., Zhang, L., Qiu, M.H. (2019). The sources and mechanisms of bioactive ingredients in coffee. Food Funct, 10(6), 3113-3126. https://doi.org/ 10.1039/C9FO00288J
  • Kalyanaraman, B. (2013). Teaching the basics of redox biology to medical and graduate students: oxidants, antioxidants and disease mechanisms. Redox biology, 1(1), 244-257. https://doi.org/10.1016/j.redox.2013.01.014
  • Khan, I. T., Nadeem, M., Imran, M., Ullah, R., Ajmal, M., Jaspal, M.H. (2019). Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge. Lipids in health and disease, 18(1), 41. https://doi.org/10.1186/s12944-019-0969-8
  • Khan, S.A. (2015). Artificial sweeteners: safe or unsafe? JPMA. The Journal of the Pakistan Medical Association, 65(2), 225-227.
  • Martini, D., Del Bo, C., Tassotti, M., Riso, P., Del Rio, D., Brighenti, F., Porrini, M. (2016). Coffee consumption and oxidative stress: a review of human intervention studies. Molecules, 21(8), 979. https://doi.org/10.3390/molecules21080979
  • McCue, P., Horii, A., Shetty, K. (2004). Mobilization of phenolic antioxidants from defatted soybean powders by Lentinus edodes during solid-state bioprocessing is associated with enhanced production of laccase. Innovative Food Science & Emerging Technologies, 5(3), 385-392. https://doi.org/10.1016/j.ifset.2004.05.003
  • Miraghajani, M., Zaghian, N., Mirlohi, M., Feizi, A., Ghiasvand, R. (2017). The impact of probiotic soy milk consumption on oxidative stress among type 2 diabetic kidney disease patients: a randomized controlled clinical trial. Journal of Renal Nutrition, 27(5), 317-324. https://doi.org/10.1053/j.jrn.2017.04.004
  • Nakilcioğlu-Taş, E. (2018). The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews. Indian Journal of Pharmaceutical Education and Research, 52(3), 456-466. https://doi.org/10.5530/ijper.52.3.53
  • Niseteo, T., Komes, D., Belščak-Cvitanović, A., Horžić, D., Budeč, M. (2012). Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition. Food Chemistry, 134(4), 1870-1877. https://doi.org/ 10.1016/j.foodchem.2012.03.095
  • Phillips, K.M., Carlsen, M.H., Blomhoff, R. (2009). Total antioxidant content of alternatives to refined sugar. Journal of the American Dietetic Association, 109(1), 64-71. https://doi.org/10.1016/j.jada.2008.10.014
  • Poole, R., Kennedy, O.J., Roderick, P., Fallowfield, J.A., Hayes, P.C., Parkes, J. (2017). Coffee consumption and health: umbrella review of meta-analyses of multiple health outcomes. BMJ, 359, j5024. https://doi.org/ 10.1136/bmj.j5024
  • Quan, W., Qie, X., Chen, Y., Zeng, M., Qin, F., Chen, J., He, Z. (2020). Effect of milk addition and processing on the antioxidant capacity and phenolic bioaccessibility of coffee by using an in vitro gastrointestinal digestion model. Food Chemistry, 308, 125598. https://doi.org/ 10.1016/j.foodchem.2019.125598
  • Renouf, M., Marmet, C., Guy, P., Fraering, A.-L., Longet, K., Moulin, J., . . . Dionisi, F. (2010). Nondairy creamer, but not milk, delays the appearance of coffee phenolic acid equivalents in human plasma. The Journal of nutrition, 140(2), 259-263. https://doi.org/10.3945/jn.109.113027 Richelle, M., Tavazzi, I., Offord, E. (2001). Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup serving. Journal of Agricultural and Food Chemistry, 49(7), 3438-3442. https://doi.org/10.1021/jf0101410
  • Ryan, L., Sutherland, S. (2011). Comparison of the effects of different types of soya milk on the total antioxidant capacity of black tea infusions. Food Research International, 44(9), 3115-3117. https://doi.org/10.1016/j.foodres.2011.06.003
  • Samoggia, A., & Riedel, B. (2019). Consumers' Perceptions of Coffee Health Benefits and Motives for Coffee Consumption and Purchasing. Nutrients, 11(3). https://doi.org/ 10.3390/nu11030653
  • Santos, H.O., Howell, S., Earnest, C.P., Teixeira, F. J. (2019). Coconut oil intake and its effects on the cardiometabolic profile–A structured literature review. Progress in cardiovascular diseases, 62(5), 436-443. https://doi.org/10.1016/j.pcad.2019.11.001
  • Sęczyk, Ł., Świeca, M., Gawlik-Dziki, U. (2017). Soymilk enriched with green coffee phenolics–Antioxidant and nutritional properties in the light of phenolics-food matrix interactions. Food Chemistry, 223, 1-7. https://doi.org/ 10.1016/j.foodchem.2016.12.020
  • Shaposhnikov, S., Hatzold, T., El Yamani, N., Stavro, P. M., Lorenzo, Y., Dusinska, M., . . . Collins, A. (2018). Coffee and oxidative stress: a human intervention study. European Journal of Nutrition, 57(2), 533-544. https://doi.org/ 10.1007/s00394-016-1336-4
  • Sharma, V., Vijay Kumar, H., Jagan Mohan Rao, L. (2008). Influence of milk and sugar on antioxidant potential of black tea. Food Research International, 41(2), 124-129. https://doi.org/ 10.1016/j.foodres.2007.10.009
  • The Specialty Coffee Association. Coffee standarts. (2020). Retrieved from https://sca.coffee/research/coffee-standards#:~:text=Brewing%20Standards,Golden%20Cup%20Standard&text=Coffee%20shall%20exhibit%20a%20brew,of%2018%20to%2022%20percent (accessed 20.03.2021).
  • Tajik, N., Tajik, M., Mack, I., Enck, P. (2017). The potential effects of chlorogenic acid, the main phenolic components in coffee, on health: a comprehensive review of the literature. European Journal of Nutrition, 56(7), 2215-2244. https://doi.org/10.1007/s00394-017-1379-1
  • Tommy, H., Jennifer, M., Iris, M., Sit, W., Louie, J.C. (2020). Consuming decaffeinated coffee with milk and sugar added before a high glycaemic index meal improves postprandial glycaemic and insulinaemic responses in healthy adults. British Journal of Nutrition, 1-30. https://doi.org/ 10.1017/S0007114520001750
  • Wallace, T.C. (2019). Health effects of coconut oil—A narrative review of current evidence. Journal of the American College of Nutrition, 38(2), 97-107. https://doi.org/ 10.1080/07315724.2018.1497562
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Effects of different ingredients on antioxidant and oxidant status of brewed roasted coffee

Year 2022, Volume: 8 Issue: 1, 46 - 56, 01.01.2022

Yasemin Ertaş Öztürk , Duygu Ağagündüz

https://doi.org/10.3153/FH22005

Abstract

It was aimed to evaluate the effects of different ingredients on total antioxidant status (TAS) and total oxidant status (TOS) of the brewed Brazil mild roasted coffee. Sugar, sucralose, butter, coconut-oil, animal and plant-based milk types were added and milk types&sweeteners were combined separately. TAS and TOS were measured and oxidative stress indice (OSI) was calculated. TAS value of coffee with whole milk was the highest among all coffee types. TOS values of coffee with soy milk, with soy milk+sugar and soy milk+sucralose were lower than all other coffee types. When compared to OSI values, coffee with soy milk, with soy milk+sugar and soy milk+sucralose had the lowest OSI values among all coffee types. Moreover, addition of coconut-oil to coffee samples increased the TOS and OSI values of coffees. While the TOS and OSI of the sugar and sucralose addition were found higher in comparison to plain coffee; TOS and OSI of the sucralose addition was lower than those sugar combinations. In conclusion, the OSI of the coffee may change depending on the alterations of chemical structures and nutritional matrices by the added ingredients. The addition of soy milk or sucralose instead of sugar or whole cow milk instead of oil-based ingredients could be a promising strategy of reducing the oxidative capacity.  

Keywords

Coffee Milk Sugar Antioxidant Oxidant

References

  • Acar-Tek, N., Aǧagündüz, D., Ayhan, B. (2018). Effect of green coffee consumption on resting energy expenditure, blood pressure, and body temperature in healthy women: A pilot study. Journal of the American College of Nutrition, 37(8), 691-700. https://doi.org/10.1080/07315724.2018.1461147
  • Agudelo-Ochoa, G.M., Pulgarín-Zapata, I. C., Velásquez-Rodriguez, C. M., Duque-Ramírez, M., Naranjo-Cano, M., Quintero-Ortiz, M. M., . . . Munoz-Durango, K. (2016). Coffee consumption increases the antioxidant capacity of plasma and has no effect on the lipid profile or vascular function in healthy adults in a randomized controlled trial. The Journal of nutrition, 146(3), 524-531. https://doi.org/10.3945/jn.115.224774
  • Al-Ghafari, A.B., Alharbi, R.H., Al-Jehani, M.M., Bujeir, S.A., Al Doghaither, H.A., Omar, U. M. (2017). The Effect of Adding Different Concentrations of Cows’ Milk on the Antioxidant Properties of Coffee. Biosciences Biotechnology Research Asia, 14(1), 177-184. https://doi.org/10.13005/bbra/2433 AlDeeb, O.A., Mahgoub, H., Foda, N.H. (2013). Sucralose. In Profiles of Drug Substances, Excipients and Related Methodology (Vol. 38, pp. 423-462): Elsevier.
  • Alongi, M., Calligaris, S., Anese, M. (2019). Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages. Journal of Functional Foods, 58, 130-137. https://doi.org/10.1016/j.jff.2019.04.057
  • Baghbadorani, S.T., Ehsani, M.R., Mirlohi, M., Ezzatpanah, H., Azadbakht, L., Babashahi, M. (2017). Antioxidant capability of ultra-high temperature milk and ultra-high temperature soy milk and their fermented products determined by four distinct spectrophotometric methods. Advanced Biomedical Research, 6. https://doi.org/10.4103/2277-9175.207150
  • Barrett, J.R. (2006). The science of soy: what do we really know? In: National Institute of Environmental Health Sciences. https://doi.org/10.1289/ehp.114-a352
  • Bartoszek, M., Polak, J., Chorążewski, M. (2018). Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model. European Food Research and Technology, 244(4), 595-601. https://doi.org/10.1007/s00217-017-2986-z
  • Boateng, L., Ansong, R., Owusu, W., Steiner-Asiedu, M. (2016). Coconut oil and palm oil’s role in nutrition, health and national development: A review. Ghana medical journal, 50(3), 189-196. http://dx.doi.org/10.4314/gmj.v50i3.11
  • Bravo, J., Juaniz, I., Monente, C., Caemmerer, B., Kroh, L.W., De Peña, M. P., Cid, C. (2012). Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds. Journal of Agricultural and Food Chemistry, 60(51), 12565-12573. https://doi.org/10.1021/jf3040594
  • Caprioli, G., Cortese, M., Sagratini, G., Vittori, S. (2015). The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents. International Journal of Food Sciences and Nutrition, 66(5), 505-513. https://doi.org/10.3109/09637486.2015.1064871
  • del Castillo, M.D., Ames, J.M., Gordon, M.H. (2002). Effect of roasting on the antioxidant activity of coffee brews. Journal of Agricultural and Food Chemistry, 50(13), 3698-3703. https://doi.org/10.1590/S0101-20612005000200035
  • Duarte, G.S., Farah, A. (2011). Effect of simultaneous consumption of milk and coffee on chlorogenic acids’ bioavailability in humans. Journal of Agricultural and Food Chemistry, 59(14), 7925-7931. https://doi.org/10.1021/jf201906p
  • Duarte, S.M.d.S., Abreu, C.M.P.d., Menezes, H.C.d., Santos, M.H.d., Gouvêa, C.M.C.P. (2005). Effect of processing and roasting on the antioxidant activity of coffee brews. Food Science and Technology, 25(2), 387-393. https://doi.org/10.1590/S0101-20612005000200035
  • Dupas, C.J., Marsset‐Baglieri, A.C., Ordonaud, C.S., Ducept, F.M., Maillard, M.N. (2006). Coffee antioxidant properties: effects of milk addition and processing conditions. Journal of food science, 71(3), S253-S258. https://doi.org/10.1111/j.1365-2621.2006.tb15650.x
  • Erel, O. (2004). A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation. Clinical biochemistry, 37(4), 277-285. https://doi.org/10.1016/j.clinbiochem.2003.11.015
  • Erel, O. (2005). A new automated colorimetric method for measuring total oxidant status. Clin Biochem, 38(12), 1103-1111. https://doi.org/10.1016/j.clinbiochem.2005.08.008
  • Fardet, A., Rock, E. (2018). In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence. Nutrition research reviews, 31(1), 52-70. https://doi.org/10.1017/S0954422417000191
  • Gómez-Ruiz, J.Á., Leake, D.S., Ames, J.M. (2007). In vitro antioxidant activity of coffee compounds and their metabolites. Journal of Agricultural and Food Chemistry, 55(17), 6962-6969. https://doi.org/10.1021/jf0710985
  • Hadeil, M., Alsufiani, U.M.O. (2017). A Comparative Study to Evaluate the Polyphenol Content and Antioxidant Activity of Coffee with Fresh Whole Milk and Evaporated Milk Food and Public Health, 7(4), 75-80. https://doi.org/ 10.5923/j.fph.20170704.01
  • Hu, G.L., Wang, X., Zhang, L., Qiu, M.H. (2019). The sources and mechanisms of bioactive ingredients in coffee. Food Funct, 10(6), 3113-3126. https://doi.org/ 10.1039/C9FO00288J
  • Kalyanaraman, B. (2013). Teaching the basics of redox biology to medical and graduate students: oxidants, antioxidants and disease mechanisms. Redox biology, 1(1), 244-257. https://doi.org/10.1016/j.redox.2013.01.014
  • Khan, I. T., Nadeem, M., Imran, M., Ullah, R., Ajmal, M., Jaspal, M.H. (2019). Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge. Lipids in health and disease, 18(1), 41. https://doi.org/10.1186/s12944-019-0969-8
  • Khan, S.A. (2015). Artificial sweeteners: safe or unsafe? JPMA. The Journal of the Pakistan Medical Association, 65(2), 225-227.
  • Martini, D., Del Bo, C., Tassotti, M., Riso, P., Del Rio, D., Brighenti, F., Porrini, M. (2016). Coffee consumption and oxidative stress: a review of human intervention studies. Molecules, 21(8), 979. https://doi.org/10.3390/molecules21080979
  • McCue, P., Horii, A., Shetty, K. (2004). Mobilization of phenolic antioxidants from defatted soybean powders by Lentinus edodes during solid-state bioprocessing is associated with enhanced production of laccase. Innovative Food Science & Emerging Technologies, 5(3), 385-392. https://doi.org/10.1016/j.ifset.2004.05.003
  • Miraghajani, M., Zaghian, N., Mirlohi, M., Feizi, A., Ghiasvand, R. (2017). The impact of probiotic soy milk consumption on oxidative stress among type 2 diabetic kidney disease patients: a randomized controlled clinical trial. Journal of Renal Nutrition, 27(5), 317-324. https://doi.org/10.1053/j.jrn.2017.04.004
  • Nakilcioğlu-Taş, E. (2018). The Effects of Sugar Addition and Degree of Roast on the Bioactive Compounds and Antioxidant Activity of Turkish-Style Coffee Brews. Indian Journal of Pharmaceutical Education and Research, 52(3), 456-466. https://doi.org/10.5530/ijper.52.3.53
  • Niseteo, T., Komes, D., Belščak-Cvitanović, A., Horžić, D., Budeč, M. (2012). Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition. Food Chemistry, 134(4), 1870-1877. https://doi.org/ 10.1016/j.foodchem.2012.03.095
  • Phillips, K.M., Carlsen, M.H., Blomhoff, R. (2009). Total antioxidant content of alternatives to refined sugar. Journal of the American Dietetic Association, 109(1), 64-71. https://doi.org/10.1016/j.jada.2008.10.014
  • Poole, R., Kennedy, O.J., Roderick, P., Fallowfield, J.A., Hayes, P.C., Parkes, J. (2017). Coffee consumption and health: umbrella review of meta-analyses of multiple health outcomes. BMJ, 359, j5024. https://doi.org/ 10.1136/bmj.j5024
  • Quan, W., Qie, X., Chen, Y., Zeng, M., Qin, F., Chen, J., He, Z. (2020). Effect of milk addition and processing on the antioxidant capacity and phenolic bioaccessibility of coffee by using an in vitro gastrointestinal digestion model. Food Chemistry, 308, 125598. https://doi.org/ 10.1016/j.foodchem.2019.125598
  • Renouf, M., Marmet, C., Guy, P., Fraering, A.-L., Longet, K., Moulin, J., . . . Dionisi, F. (2010). Nondairy creamer, but not milk, delays the appearance of coffee phenolic acid equivalents in human plasma. The Journal of nutrition, 140(2), 259-263. https://doi.org/10.3945/jn.109.113027 Richelle, M., Tavazzi, I., Offord, E. (2001). Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup serving. Journal of Agricultural and Food Chemistry, 49(7), 3438-3442. https://doi.org/10.1021/jf0101410
  • Ryan, L., Sutherland, S. (2011). Comparison of the effects of different types of soya milk on the total antioxidant capacity of black tea infusions. Food Research International, 44(9), 3115-3117. https://doi.org/10.1016/j.foodres.2011.06.003
  • Samoggia, A., & Riedel, B. (2019). Consumers' Perceptions of Coffee Health Benefits and Motives for Coffee Consumption and Purchasing. Nutrients, 11(3). https://doi.org/ 10.3390/nu11030653
  • Santos, H.O., Howell, S., Earnest, C.P., Teixeira, F. J. (2019). Coconut oil intake and its effects on the cardiometabolic profile–A structured literature review. Progress in cardiovascular diseases, 62(5), 436-443. https://doi.org/10.1016/j.pcad.2019.11.001
  • Sęczyk, Ł., Świeca, M., Gawlik-Dziki, U. (2017). Soymilk enriched with green coffee phenolics–Antioxidant and nutritional properties in the light of phenolics-food matrix interactions. Food Chemistry, 223, 1-7. https://doi.org/ 10.1016/j.foodchem.2016.12.020
  • Shaposhnikov, S., Hatzold, T., El Yamani, N., Stavro, P. M., Lorenzo, Y., Dusinska, M., . . . Collins, A. (2018). Coffee and oxidative stress: a human intervention study. European Journal of Nutrition, 57(2), 533-544. https://doi.org/ 10.1007/s00394-016-1336-4
  • Sharma, V., Vijay Kumar, H., Jagan Mohan Rao, L. (2008). Influence of milk and sugar on antioxidant potential of black tea. Food Research International, 41(2), 124-129. https://doi.org/ 10.1016/j.foodres.2007.10.009
  • The Specialty Coffee Association. Coffee standarts. (2020). Retrieved from https://sca.coffee/research/coffee-standards#:~:text=Brewing%20Standards,Golden%20Cup%20Standard&text=Coffee%20shall%20exhibit%20a%20brew,of%2018%20to%2022%20percent (accessed 20.03.2021).
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There are 45 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Yasemin Ertaş Öztürk 0000-0002-8232-103X

Duygu Ağagündüz 0000-0003-0010-0012

Early Pub Date November 12, 2021
Publication Date January 1, 2022
Submission Date May 26, 2021
Published in Issue Year 2022 Volume: 8 Issue: 1

Cite

APA Ertaş Öztürk, Y., & Ağagündüz, D. (2022). Effects of different ingredients on antioxidant and oxidant status of brewed roasted coffee. Food and Health, 8(1), 46-56. https://doi.org/10.3153/FH22005
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