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Year 2023, Volume: 27 Issue: 1, 150 - 158, 28.02.2023

Bircan Dinç Recep Üstünsoy Tahsin Ertaş

https://doi.org/10.16984/saufenbilder.1121891

Abstract

References

  • [1] V. Pereira, F. Knor, J. Vellosa, F. Beltrame, "Determination of phenolic compounds and antioxidant activity of green, black and white teas of Camellia sinensis (L.) Kuntze, Theaceae," Revista Brasileira de Plantas Medicinais, vol. 16, no. 3, pp. 490-498, 2014.
  • [2] R. R. S. R. R. Shrivastava, P. P. P. Pateriya, M. S. M. Singh, "Green tea-A short review," International Journal of Indigenous Herbs and Drugs, pp. 12-21, 2018.
  • [3] M. K. Meegahakumbura1, M. C. Wambulwa, M. M. Li, K. K. Thapa, Y. S. Sun, M. Möller, J. C. Xu, J. B. Yang, J. Liu, B. Y. Liu, D. Z. Li, L. M. Gao, "Domestication origin and breeding history of the tea plant (Camellia sinensis) in China and India based on nuclear microsatellites and cpDNA sequence data," Frontiers in plant science, vol. 8, p. 2270, 2018.
  • [4] Y. Yue, G. X. Chu, X. S.Liu, X. Tang, W.Wang, G. J. Liu, T. Yang, T. J. Ling, X. G. Wang, Z. Z.Zhang, T. Xia, X. C. Wan, G. H. Bao, "TMDB: a literature-curated database for small molecular compounds found from tea," BioMed Central Plant Biology, vol. 14, no. 1, pp. 1-8, 2014.
  • [5] D. L. McKay J. B. Blumberg, "The role of tea in human health: an update," Journal of the American College of Nutrition, vol. 21, no. 1, pp. 1-13, 2002.
  • [6] N. Khan H. Mukhtar, "Tea polyphenols in promotion of human health," Nutrients, vol. 11, no. 1, p. 39, 2018.
  • [7] C. S. Yang J. M. Landau, "Effects of tea consumption on nutrition and health," The Journal of nutrition, vol. 130, no. 10, pp. 2409-2412, 2000.
  • [8] T. Tanaka Y. Matsuo, "Production mechanisms of black tea polyphenols," Chemical and Pharmaceutical Bulletin, vol. 68, no. 12, pp. 1131-1142, 2020.
  • [9] D. Grigg, "The worlds of tea and coffee: Patterns of consumption," GeoJournal, vol. 57, no. 4, pp. 283-294, 2002.
  • [10] A. Charrier, J. Berthaud, M. Clifford, K. Willson, "Coffee botany, biochemistry and production of beans and beverage," ed: Clifford, MN, 1985.
  • [11] J.-H. Bae, J.-H. Park, S.-S. Im, D.-K. Song, "Coffee and health," Integrative medicine research, vol. 3, no. 4, pp. 189-191, 2014.
  • [12] M. S. Butt M. T. Sultan, "Coffee and its consumption: benefits and risks," Critical reviews in food science and nutrition, vol. 51, no. 4, pp. 363-373, 2011.
  • [13] B. Yılmaz, N. Acar-Tek, S. Sözlü, "Turkish cultural heritage: a cup of coffee," Journal of Ethnic Foods, vol. 4, no. 4, pp. 213-220, 2017.
  • [14] N. K. Keskin, "Kahve ile Bâde Âresinde 17. Yüzyıl Divan Şiiri," Emine Gürsoy Naskali, İstanbul: Kitabevi, pp. 27-42, 2014.
  • [15] K. Ramalakshmi, L. J. M. Rao, Y. Takano-Ishikawa, M. Goto, "Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems," Food Chemistry, vol. 115, no. 1, pp. 79-85, 2009.
  • [16] A. Farah, "Coffee as a speciality and functional beverage," in Functional and speciality beverage technology: Elsevier, 2009, pp. 370-395.
  • [17] O. Parniakov, O. Bals, F. J. Barba, V. Mykhailyk, N. Lebovka, E. Vorobiev, "Application of differential scanning calorimetry to estimate quality and nutritional properties of food products," Critical reviews in food science and nutrition, vol. 58, no. 3, pp. 362-385, 2018.
  • [18] H. Tachibana, K. Koga, Y. Fujimura, K. Yamada, "A receptor for green tea polyphenol EGCG," Nature structural & molecular biology, vol. 11, no. 4, pp. 380-381, 2004.
  • [19] P. D. Collier, T. Bryce, R. Mallows, P. E. Thomas, D. J. Frost, O. Korver, C. K. Wilkins, "The theaflavins of black tea," Tetrahedron, vol. 29, no. 1, pp. 125-142, 1973.
  • [20] L. Sun, M. J. Gidley, F. J. Warren, "The mechanism of interactions between tea polyphenols and porcine pancreatic alpha‐amylase: Analysis by inhibition kinetics, fluorescence quenching, differential scanning calorimetry and isothermal titration calorimetry," Molecular nutrition & food research, vol. 61, no. 10, p. 1700324, 2017.
  • [21] Y. Wu, Z. Chen, X. Li, M. Li, "Effect of tea polyphenols on the retrogradation of rice starch," Food Research International, vol. 42, no. 2, pp. 221-225, 2009.
  • [22] F. Leng, K. Robeyns, T. Leyssens, "Urea as a Cocrystal Former—Study of 3 Urea Based Pharmaceutical Cocrystals," Pharmaceutics, vol. 13, no. 5, p. 671, 2021.
  • [23] T. Muthurajan, P. Rammanohar, N. P. Rajendran, S. Sethuraman, U. M. Krishnan, "Evaluation of a quercetin–gadolinium complex as an efficient positive contrast enhancer for magnetic resonance imaging," Royal Society of Chemistry advances, vol. 5, no. 106, pp. 86967-86979, 2015.
  • [24] P. J. Arciero, A. W. Gardner, J. Calles-Escandon, N. L. Benowitz, E. T. Poehlman, "Effects of caffeine ingestion on NE kinetics, fat oxidation, and energy expenditure in younger and older men," American Journal of Physiology-Endocrinology and Metabolism, vol. 268, no. 6, pp. E1192-E1198, 1995.
  • [25] W. Rivera, X. Velasco, C. Gálvez, C. Rincón, A. Rosales, P. Arango, "Effect of the roasting process on glass transition and phase transition of Colombian Arabic coffee beans," Procedia Food Science, vol. 1, pp. 385-390, 2011.
  • [26] A. M. Brondi, C. Torres, J. S. Garcia, M. G. Trevisan, "Differential scanning calorimetry and infrared spectroscopy combined with chemometric analysis to the determination of coffee adulteration by corn," Journal of the Brazilian Chemical Society, vol. 28, pp. 1308-1314, 2017.
  • [27] J. Grzelczyk, P. Fiurasek, A. Kakkar, G. Budryn, "Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process," Food Chemistry, vol. 387, p. 132888, 2022.
  • [28] H. Mojska I. Gielecinska, "Studies of acrylamide level in coffee and coffee substitutes: influence of raw material and manufacturing conditions," Roczniki Państwowego Zakładu Higieny, vol. 64, no. 3, 2013.
  • [29] K. Bagdonaite, K. Derler, M. Murkovic, "Determination of acrylamide during roasting of coffee," Journal of agricultural and food chemistry, vol. 56, no. 15, pp. 6081-6086, 2008.
  • [30] I. Lantz, R. Ternité, J. Wilkens, K. Hoenicke, H. Guenther, G. H. van der Stegen, "Studies on acrylamide levels in roasting, storage and brewing of coffee," Molecular nutrition & food research, vol. 50, no. 11, pp. 1039-1046, 2006.
  • [31] T. Kocadağlı V. Gökmen, "Formation of acrylamide in coffee," Current Opinion in Food Science, vol. 45, p. 100842, 2022.
  • [32] A. S. Awaad, G. A. Soliman, M. R. Al-Outhman, I. F. Al-Shdoukhi, R. S. Al-Nafisah, J. Al-Shamery, R. Al-Samkhan, M. Baqer, N. A. Al-Jaber, "The effect of four coffee types on normotensive rats and normal/hypertensive human volunteers," Phytotherapy Research, vol. 25, no. 6, pp. 803-808, 2011.

Calorimetric Analysis of Tea and Coffee

Year 2023, Volume: 27 Issue: 1, 150 - 158, 28.02.2023

Bircan Dinç Recep Üstünsoy Tahsin Ertaş

https://doi.org/10.16984/saufenbilder.1121891

Abstract

Tea and coffee are the most popular beverage and there is a variety of forms in both hot and cold temperatures. Black tea is made from green tea leaves that have been oxidized. During the oxidation process, a certain proportion of polyphenol compounds is lost. More than a thousand chemical components can be found in coffee, making it a complex beverage. One of the significant factors that is stressed equally to the scent and flavor of coffee is the caffeine content. Differential Scanning Calorimetry (DSC) was employed in our study to compare the properties of Turkish coffee, green and black tea, and certain instant coffee brands. The evaluated teas and coffees belong to the most consumed brands in Turkey. Caffeine, which has a melting temperature of 234°C was found in abundance in green teas but not in black teas. Glass transition temperatures (Tg) for tea kinds were found to be approximately 40°C. Polyphenol content melting values are known to be approximately 67-75°C, and the study has verified that teas are high in polyphenol content. The findings of the coffee study showed that the peaks at 170 and 201°C were caused by the melting of several elements, including amino acids, lipids, and sugars, including sucrose, glucose, fructose, arabinose, galactose, maltose, and polysaccharides. Caffeine bonds are broken and degraded at temperatures of 253, 266, 278 °C, resulting in exothermic maxima. The endothermic curves at 39, 41, and 71 °C for pure coffee at three different roast levels are shown. The breakdown of the cellulose components causes the transitions to be visible between 389 and 494°C. The findings of this investigation demonstrated that instant coffees have a higher additive content than Arabica coffee.

Keywords

Tea coffee polyphenols differential scanning calorimetry caffeine

References

  • [1] V. Pereira, F. Knor, J. Vellosa, F. Beltrame, "Determination of phenolic compounds and antioxidant activity of green, black and white teas of Camellia sinensis (L.) Kuntze, Theaceae," Revista Brasileira de Plantas Medicinais, vol. 16, no. 3, pp. 490-498, 2014.
  • [2] R. R. S. R. R. Shrivastava, P. P. P. Pateriya, M. S. M. Singh, "Green tea-A short review," International Journal of Indigenous Herbs and Drugs, pp. 12-21, 2018.
  • [3] M. K. Meegahakumbura1, M. C. Wambulwa, M. M. Li, K. K. Thapa, Y. S. Sun, M. Möller, J. C. Xu, J. B. Yang, J. Liu, B. Y. Liu, D. Z. Li, L. M. Gao, "Domestication origin and breeding history of the tea plant (Camellia sinensis) in China and India based on nuclear microsatellites and cpDNA sequence data," Frontiers in plant science, vol. 8, p. 2270, 2018.
  • [4] Y. Yue, G. X. Chu, X. S.Liu, X. Tang, W.Wang, G. J. Liu, T. Yang, T. J. Ling, X. G. Wang, Z. Z.Zhang, T. Xia, X. C. Wan, G. H. Bao, "TMDB: a literature-curated database for small molecular compounds found from tea," BioMed Central Plant Biology, vol. 14, no. 1, pp. 1-8, 2014.
  • [5] D. L. McKay J. B. Blumberg, "The role of tea in human health: an update," Journal of the American College of Nutrition, vol. 21, no. 1, pp. 1-13, 2002.
  • [6] N. Khan H. Mukhtar, "Tea polyphenols in promotion of human health," Nutrients, vol. 11, no. 1, p. 39, 2018.
  • [7] C. S. Yang J. M. Landau, "Effects of tea consumption on nutrition and health," The Journal of nutrition, vol. 130, no. 10, pp. 2409-2412, 2000.
  • [8] T. Tanaka Y. Matsuo, "Production mechanisms of black tea polyphenols," Chemical and Pharmaceutical Bulletin, vol. 68, no. 12, pp. 1131-1142, 2020.
  • [9] D. Grigg, "The worlds of tea and coffee: Patterns of consumption," GeoJournal, vol. 57, no. 4, pp. 283-294, 2002.
  • [10] A. Charrier, J. Berthaud, M. Clifford, K. Willson, "Coffee botany, biochemistry and production of beans and beverage," ed: Clifford, MN, 1985.
  • [11] J.-H. Bae, J.-H. Park, S.-S. Im, D.-K. Song, "Coffee and health," Integrative medicine research, vol. 3, no. 4, pp. 189-191, 2014.
  • [12] M. S. Butt M. T. Sultan, "Coffee and its consumption: benefits and risks," Critical reviews in food science and nutrition, vol. 51, no. 4, pp. 363-373, 2011.
  • [13] B. Yılmaz, N. Acar-Tek, S. Sözlü, "Turkish cultural heritage: a cup of coffee," Journal of Ethnic Foods, vol. 4, no. 4, pp. 213-220, 2017.
  • [14] N. K. Keskin, "Kahve ile Bâde Âresinde 17. Yüzyıl Divan Şiiri," Emine Gürsoy Naskali, İstanbul: Kitabevi, pp. 27-42, 2014.
  • [15] K. Ramalakshmi, L. J. M. Rao, Y. Takano-Ishikawa, M. Goto, "Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems," Food Chemistry, vol. 115, no. 1, pp. 79-85, 2009.
  • [16] A. Farah, "Coffee as a speciality and functional beverage," in Functional and speciality beverage technology: Elsevier, 2009, pp. 370-395.
  • [17] O. Parniakov, O. Bals, F. J. Barba, V. Mykhailyk, N. Lebovka, E. Vorobiev, "Application of differential scanning calorimetry to estimate quality and nutritional properties of food products," Critical reviews in food science and nutrition, vol. 58, no. 3, pp. 362-385, 2018.
  • [18] H. Tachibana, K. Koga, Y. Fujimura, K. Yamada, "A receptor for green tea polyphenol EGCG," Nature structural & molecular biology, vol. 11, no. 4, pp. 380-381, 2004.
  • [19] P. D. Collier, T. Bryce, R. Mallows, P. E. Thomas, D. J. Frost, O. Korver, C. K. Wilkins, "The theaflavins of black tea," Tetrahedron, vol. 29, no. 1, pp. 125-142, 1973.
  • [20] L. Sun, M. J. Gidley, F. J. Warren, "The mechanism of interactions between tea polyphenols and porcine pancreatic alpha‐amylase: Analysis by inhibition kinetics, fluorescence quenching, differential scanning calorimetry and isothermal titration calorimetry," Molecular nutrition & food research, vol. 61, no. 10, p. 1700324, 2017.
  • [21] Y. Wu, Z. Chen, X. Li, M. Li, "Effect of tea polyphenols on the retrogradation of rice starch," Food Research International, vol. 42, no. 2, pp. 221-225, 2009.
  • [22] F. Leng, K. Robeyns, T. Leyssens, "Urea as a Cocrystal Former—Study of 3 Urea Based Pharmaceutical Cocrystals," Pharmaceutics, vol. 13, no. 5, p. 671, 2021.
  • [23] T. Muthurajan, P. Rammanohar, N. P. Rajendran, S. Sethuraman, U. M. Krishnan, "Evaluation of a quercetin–gadolinium complex as an efficient positive contrast enhancer for magnetic resonance imaging," Royal Society of Chemistry advances, vol. 5, no. 106, pp. 86967-86979, 2015.
  • [24] P. J. Arciero, A. W. Gardner, J. Calles-Escandon, N. L. Benowitz, E. T. Poehlman, "Effects of caffeine ingestion on NE kinetics, fat oxidation, and energy expenditure in younger and older men," American Journal of Physiology-Endocrinology and Metabolism, vol. 268, no. 6, pp. E1192-E1198, 1995.
  • [25] W. Rivera, X. Velasco, C. Gálvez, C. Rincón, A. Rosales, P. Arango, "Effect of the roasting process on glass transition and phase transition of Colombian Arabic coffee beans," Procedia Food Science, vol. 1, pp. 385-390, 2011.
  • [26] A. M. Brondi, C. Torres, J. S. Garcia, M. G. Trevisan, "Differential scanning calorimetry and infrared spectroscopy combined with chemometric analysis to the determination of coffee adulteration by corn," Journal of the Brazilian Chemical Society, vol. 28, pp. 1308-1314, 2017.
  • [27] J. Grzelczyk, P. Fiurasek, A. Kakkar, G. Budryn, "Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process," Food Chemistry, vol. 387, p. 132888, 2022.
  • [28] H. Mojska I. Gielecinska, "Studies of acrylamide level in coffee and coffee substitutes: influence of raw material and manufacturing conditions," Roczniki Państwowego Zakładu Higieny, vol. 64, no. 3, 2013.
  • [29] K. Bagdonaite, K. Derler, M. Murkovic, "Determination of acrylamide during roasting of coffee," Journal of agricultural and food chemistry, vol. 56, no. 15, pp. 6081-6086, 2008.
  • [30] I. Lantz, R. Ternité, J. Wilkens, K. Hoenicke, H. Guenther, G. H. van der Stegen, "Studies on acrylamide levels in roasting, storage and brewing of coffee," Molecular nutrition & food research, vol. 50, no. 11, pp. 1039-1046, 2006.
  • [31] T. Kocadağlı V. Gökmen, "Formation of acrylamide in coffee," Current Opinion in Food Science, vol. 45, p. 100842, 2022.
  • [32] A. S. Awaad, G. A. Soliman, M. R. Al-Outhman, I. F. Al-Shdoukhi, R. S. Al-Nafisah, J. Al-Shamery, R. Al-Samkhan, M. Baqer, N. A. Al-Jaber, "The effect of four coffee types on normotensive rats and normal/hypertensive human volunteers," Phytotherapy Research, vol. 25, no. 6, pp. 803-808, 2011.
There are 32 citations in total.

Details

Primary Language English
Subjects Chemical Engineering, Food Engineering
Journal Section Research Articles
Authors

Bircan Dinç 0000-0002-9717-6410

Recep Üstünsoy 0000-0002-0448-9531

Tahsin Ertaş 0000-0002-1572-1383

Publication Date February 28, 2023
Submission Date May 27, 2022
Acceptance Date December 12, 2022
Published in Issue Year 2023 Volume: 27 Issue: 1

Cite

APA Dinç, B., Üstünsoy, R., & Ertaş, T. (2023). Calorimetric Analysis of Tea and Coffee. Sakarya University Journal of Science, 27(1), 150-158. https://doi.org/10.16984/saufenbilder.1121891
AMA Dinç B, Üstünsoy R, Ertaş T. Calorimetric Analysis of Tea and Coffee. SAUJS. February 2023;27(1):150-158. doi:10.16984/saufenbilder.1121891
Chicago Dinç, Bircan, Recep Üstünsoy, and Tahsin Ertaş. “Calorimetric Analysis of Tea and Coffee”. Sakarya University Journal of Science 27, no. 1 (February 2023): 150-58. https://doi.org/10.16984/saufenbilder.1121891.
EndNote Dinç B, Üstünsoy R, Ertaş T (February 1, 2023) Calorimetric Analysis of Tea and Coffee. Sakarya University Journal of Science 27 1 150–158.
IEEE B. Dinç, R. Üstünsoy, and T. Ertaş, “Calorimetric Analysis of Tea and Coffee”, SAUJS, vol. 27, no. 1, pp. 150–158, 2023, doi: 10.16984/saufenbilder.1121891.
ISNAD Dinç, Bircan et al. “Calorimetric Analysis of Tea and Coffee”. Sakarya University Journal of Science 27/1 (February 2023), 150-158. https://doi.org/10.16984/saufenbilder.1121891.
JAMA Dinç B, Üstünsoy R, Ertaş T. Calorimetric Analysis of Tea and Coffee. SAUJS. 2023;27:150–158.
MLA Dinç, Bircan et al. “Calorimetric Analysis of Tea and Coffee”. Sakarya University Journal of Science, vol. 27, no. 1, 2023, pp. 150-8, doi:10.16984/saufenbilder.1121891.
Vancouver Dinç B, Üstünsoy R, Ertaş T. Calorimetric Analysis of Tea and Coffee. SAUJS. 2023;27(1):150-8.
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