TY  - JOUR
T1  - Effects of different ingredients on antioxidant and oxidant status of brewed roasted  coffee
AU  - Ertaş Öztürk, Yasemin
AU  - Ağagündüz, Duygu
PY  - 2022
DA  - January
DO  - 10.3153/FH22005
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 46
EP  - 56
VL  - 8
IS  - 1
LA  - en
AB  - It was aimed to evaluate the effects of different ingredients on total antioxidant status (TAS) and total oxidant status (TOS) of the brewed Brazil mild roasted coffee. Sugar, sucralose, butter, coconut-oil, animal and plant-based milk types were added and milk types&sweeteners were combined separately. TAS and TOS were measured and oxidative stress indice (OSI) was calculated. TAS value of coffee with whole milk was the highest among all coffee types. TOS values of coffee with soy milk, with soy milk+sugar and soy milk+sucralose were lower than all other coffee types. When compared to OSI values, coffee with soy milk, with soy milk+sugar and soy milk+sucralose had the lowest OSI values among all coffee types. Moreover, addition of coconut-oil to coffee samples increased the TOS and OSI values of coffees. While the TOS and OSI of the sugar and sucralose addition were found higher in comparison to plain coffee; TOS and OSI of the sucralose addition was lower than those sugar combinations. In conclusion, the OSI of the coffee may change depending on the alterations of chemical structures and nutritional matrices by the added ingredients. The addition of soy milk or sucralose instead of sugar or whole cow milk instead of oil-based ingredients could be a promising strategy of reducing the oxidative capacity.
KW  - Coffee
KW  - Milk
KW  - Sugar
KW  - Antioxidant
KW  - Oxidant
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UR  - https://doi.org/10.3153/FH22005
L1  - https://dergipark.org.tr/en/download/article-file/1789054
ER  -