Use of electrochemical techniques for determining the effect of brewing techniques (espresso, Turkish and filter coffee) and roasting levels on total antioxidant capacity of coffee beverage

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dc.contributor.authorYildirim S.
dc.contributor.authorGok I.
dc.contributor.authorDemir E.
dc.contributor.authorTokusoglu O.
dc.date.accessioned2024-07-22T08:04:12Z
dc.date.available2024-07-22T08:04:12Z
dc.date.issued2022
dc.description.abstractIn this study, we determined how roasting levels (light, medium, and dark) of Arabica coffee seed and three brewing techniques—decoction methods (Turkish coffee), infusion method (filter coffee), and pressure methods (Espresso)—affect the total antioxidant capacity in a cup of coffee beverage by electrochemical methods such as square wave stripping voltammetry (SWSV), differential pulse stripping voltammetry (DPSV), and cyclic voltammetry (CV). The highest antioxidant capacity was found in espresso coffee prepared with light roasted coffee seeds, as equivalent of rutin and caffeic acid at 9.4 ± 0.2 g/L and 19.7 ± 0.7 g/L, respectively with SWSV on a carbon paste electrode (CPE). The antioxidant capacity of coffee beverages was influenced by the roasting degree, extraction time, and brewing methods, significantly. SWSV, DPSV, and CV voltammetric methods, fast, reliable, fully validated and without any pretreatment, are alternatives to conventional analytical methods for evaluation of antioxidant values in coffee brews. Practical applications: This research will contribute to the literature considerably since we have established that the antioxidant capacity can be measured by electrochemical methods rapidly with high reliable results. According to the study, the brewing method and roasting temperature significantly affected the antioxidant capacity, and thus, it is important to know how brewing methods, roasting temperatures, and other conditions changes the coffee quality. The results can be used to prepare healthy coffee beverages. © 2022 Wiley Periodicals LLC.
dc.identifier.DOI-ID10.1111/jfpp.16626
dc.identifier.issn01458892
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/12587
dc.language.isoEnglish
dc.publisherJohn Wiley and Sons Inc
dc.rightsAll Open Access; Gold Open Access
dc.subjectAntioxidants
dc.subjectCoffee
dc.subjectExtraction
dc.subjectFermentation
dc.subjectTechnology transfer
dc.subjectAntioxidant capacity
dc.subjectCoffee beverages
dc.subjectCoffee seeds
dc.subjectDifferential pulse stripping voltammetry
dc.subjectElectrochemical method
dc.subjectElectrochemical techniques
dc.subjectRoasting temperature
dc.subjectSquare-wave stripping voltammetry
dc.subjectTotal antioxidant capacity
dc.subjectTurkishs
dc.subjectCyclic voltammetry
dc.titleUse of electrochemical techniques for determining the effect of brewing techniques (espresso, Turkish and filter coffee) and roasting levels on total antioxidant capacity of coffee beverage
dc.typeArticle

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