Phenolic content and antioxidant activity of simple and flavoured Turkish coffee

 

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Article Title: Phenolic content and antioxidant activity of simple and flavoured Turkish coffee
Authors: Costea T., Sevde A.
Affiliation: Pharmacognosy, Phytochemistry, Phytotherapy Department, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, Bucharest, Romania
Abstract: The aim of our paper was the evaluation of phenolic content and antioxidant activity of several Turkish coffee samples (regular simple coffee or flavoured with mastic/carob and decaffeinated coffee flavoured with cardamom/pistachio). Phenolic compounds analysis was based on qualitative (specific chemical reactions and thin layer chromatography – TLC) and quantitative assays. The antioxidant capacity was determined based on the scavenger activity towards DPPH, ABTS·+ free radicals and ferric reducing power. TLC analysis revealed the presence of chlorogenic acid for simple regular coffee and carob/mastic flavoured samples. The highest total phenolic and tannins contents were observed for simple and mastic regular coffee samples. We have found a weak (or at least medium) correlation between the antioxidant activity and the total phenolic content of analyzed samples.
Keywords: Arabica coffee, chlorogenic acid, antioxidant capacity, mastic, decaffeination
*Correspondence: Teodora Costea, “Carol Davila” University of Medicine and Pharmacy, Faculty of Pharmacy, Pharmacognosy,
Phytochemistry, Phytotherapy Department, no.6, Traian Vuia Street, Bucharest, Romania, tel: 0040722554665, email: teodora.costea@umfcd.ro