Influence of honey addition on the bioaccessibility of phenolic contents and antioxidant capacities of different coffee types

Yıl 2017, Cilt: 21 Sayı: 4, 906 - 914, 01.12.2017

Engin Celep Erdem Yeşilada

Öz

This study was designed to assess the effect of honey addition to

the antioxidant capacity and in vitro bioaccessibility of phenolic

content of both brewed and soluble coffee. Floral and pine

honey were used in the assay. The antioxidant capacities of the

samples were evaluated with three different methods: DPPH

radical scavenging activity, cupric reducing capacity and total

antioxidant capacity tests. In order to measure the antioxidant

metabolites of the samples, total phenolic and flavonoid contents

were appraised. In vitro gastrointestinal digestion simulation

procedure was conducted to mimic the physiochemical and

biochemical factors of the gastrointestinal tract. During the

digestion process, components in the food matrix are exposed

to significant structural changes and certain amount of them are

effectively absorbed and reach the circulation. To that end, the

importance of studies concerning the simulated gastrointestinal

digestion increases. The results of this study revealed that honey

addition to coffee samples induced increases in antioxidant

capacities, total phenolic and flavonoid contents.

Anahtar Kelimeler

Coffee; honey; phenolic content; antioxidant capacity; in vitro digestion

Kaynakça

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