Effects of different ingredients on antioxidant and oxidant status of brewed roasted coffee

Yasemin Ertaş Öztürk; Duygu Ağagündüz

doi:10.3153/FH22005

EN

Effects of different ingredients on antioxidant and oxidant status of brewed roasted coffee

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

References

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Yasemin Ertaş Öztürk ^*
0000-0002-8232-103X
Türkiye

Duygu Ağagündüz
0000-0003-0010-0012
Türkiye

Publication Date

January 1, 2022

Submission Date

May 26, 2021

Acceptance Date

August 20, 2021

Published in Issue

Year 1970 Volume: 8 Number: 1

DOI

https://doi.org/10.3153/FH22005

IZ

https://izlik.org/JA33XE76FK

Cite

RIS / Bibtex

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