Türk ve Filtre Kahve Örneklerindeki Toplam Antioksidan Kapasitelerin Elektrokimyasal Yöntemlerle Belirlenmesi

Öz

Bu çalışmada, az, orta ve koyu gibi değişik derecelerde farklı kavrulmuş kahve çekirdekleriyle demlenen Türk ve Filtre kahvelerindeki toplam antioksidan kapasitesinin (TAC) belirlenmesi için dönüşümlü (CV), kare dalga sıyırma (SWSV) ve diferansiyel puls sıyırma (DPSV) voltametrik yöntemlerle kullanıldı. Voltametrik parametreleri, karbon pasta elektrotu (CPE) kullanılarak pH 4.0 Britton-Robinson tampon çözeltisinde optimize edildi. Standart antioksidan maddeleri olarak gallik asit ve kuersetin'in elektrokimyasal davranışı CPE üzerinde optimum koşullar altında CV, SWSV ve DPSV teknikleri ile incelendi. Her üç elektrokimyasal tekniklerle (CV, SWSV, DPSV) gallik asit için yaklaşık 350 mV ve 700 mV'ta olmak üzere iki oksidasyon piki görülürken, kuersetin için ise 340 mV, 725 mV ve 1015 mV'larda anodik pikleri elde edildi. Bununla birlikte, kahve örneklerindeki toplam antioksidan kapasitelerini eşdeğer gallik asit ve kuersetin cinsinden belirlemek için CPE kullanılarak pH 4.0'da her iki maddeye ait yaklaşık 350 mV'de anodik pik akımları tercih edildi. Az kavrulmuş kahve çekirdekleriyle hazırlanan kahve örneklerinde maksimum antioksidan kapasite (TAC) gösterdiği bulundu. Az kavrulmuş kahve çekirdekleri ile hazırlanan Türk kahvesi için TAC değeri, CV yöntemi kullanılarak 17.868 ± 0.281 g/L ve 65.165 ± 1.024 g/L eşdeğer gallik asit ve kersetin olarak hesaplandı. Ayrıca, Filtre kahvesi için, TAC değerleri sırasıyla 32.290 ± 0.839 g/L ve 118.471 ± 3.529 g/L olarak bulundu. Dahası, tüm kahve örneklerindeki TAC değerleri CV'nin yanı sıra DPSV ve SWSV ile analiz edildi. Sonuç olarak, elektrokimyasal yöntemlerle, hızlı, ucuz ve ön işlemlere tabi tutulmadan doğrudan gıda örneklerinde TAC analizi edilmektedir.

Anahtar Kelimeler

• Kahve,Antioksidan,Elektrokimya,Voltametri

Determination of Total Antioxidant Capacities in Turkish and Filter Coffee Samples by Electrochemical Methods

Öz

In this study, cyclic (CV), square wave stripping (SWSV) and differential pulse stripping voltammetric (DPSV) methods were used to determine total antioxidant capacity (TAC) in Turkish and Filter coffees brewed with differently roasted coffee beans such as light, medium and dark. Voltammetric parameters were optimized in pH 4.0 Britton-Robinson buffer solution using carbon paste electrode (CPE). Electrochemical behavior of gallic acid and quercetin as standard antioxidant substances were investigated on CPE under optimum conditions by CV, SWSV and DPSV. With all three electrochemical techniques (CV, SWSV, DPSV), two oxidation peaks were observed for gallic acid approximately at 350 mV and 700 mV, while anodic peaks were obtained for quercetin at 340 mV, 725 mV and 1015 mV. However, anodic peak currents at 350 mV for both substances were preferred using CPE to determine total antioxidant capacities in coffee samples in terms of equivalent gallic acid and quercetin. It was found that coffee samples prepared by light roasted coffee beans showed maximum antioxidant capacity (TAC). TAC values for Turkish coffee prepared with less roasted coffee beans were calculated as 17.868±0.281 g/L and 65.165±1.024 g/L equivalent gallic acid and quercetin using CV method. Also, TAC values for filter coffee were 32.290±0.839 g/L and 118.471±3.529 g/L, respectively. Moreover, TAC values in all coffee samples were also analyzed with DPSV and SWSV as well as CV. As a result, TAC analysis is carried out directly on food samples with electrochemical methods, fast, cheap and without pre-treatment.

Anahtar Kelimeler

• Coffee,Antioxidant,Electrochemistry,Voltammetry

Kaynakça

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