Phenolic content and antioxidant activity of simple and flavoured Turkish coffee
March 5, 2021
 |
Read full article |
| 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 |
About The Author
