@article{article_381105, title={Influence of honey addition on the bioaccessibility of phenolic contents and antioxidant capacities of different coffee types}, journal={Marmara Pharmaceutical Journal}, volume={21}, pages={906–914}, year={2017}, author={Celep, Engin and Yeşilada, Erdem}, keywords={Coffee; honey; phenolic content; antioxidant capacity; in vitro digestion}, abstract={<div>This study was designed to assess the effect of honey addition to </div> <div>the antioxidant capacity and in vitro bioaccessibility of phenolic </div> <div>content of both brewed and soluble coffee. Floral and pine </div> <div>honey were used in the assay. The antioxidant capacities of the </div> <div>samples were evaluated with three different methods: DPPH </div> <div>radical scavenging activity, cupric reducing capacity and total </div> <div>antioxidant capacity tests. In order to measure the antioxidant </div> <div>metabolites of the samples, total phenolic and flavonoid contents </div> <div>were appraised. In vitro gastrointestinal digestion simulation </div> <div>procedure was conducted to mimic the physiochemical and </div> <div>biochemical factors of the gastrointestinal tract. During the </div> <div>digestion process, components in the food matrix are exposed </div> <div>to significant structural changes and certain amount of them are </div> <div>effectively absorbed and reach the circulation. To that end, the </div> <div>importance of studies concerning the simulated gastrointestinal </div> <div>digestion increases. The results of this study revealed that honey </div> <div>addition to coffee samples induced increases in antioxidant </div> <div>capacities, total phenolic and flavonoid contents. </div>}, number={4}, publisher={Marmara University}