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The Investigation of the Element Contents in the Turkish Coffees

Yıl 2015, Cilt: 11 Sayı: 3, 0 - , 07.12.2015

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The Investigation of the Element Contents in the Turkish Coffees

Coffee is one of the most popular drinks across the world and its enormous commercial and social importance is obvious. Coffee has become the essential consumption matter and one of the rituals of many societies for several years.

Turkish people's first confrontation with it dates back to 16th century, in Ottoman era. Since then, because of the differences in terms of preparation and presentation styles, the coffee has been named as “Turkish Coffee”. According to this presentation style, roasted and then finely ground coffee beans are boiled in a pot, usually with sugar, and served in a cup where the grounds are allowed to settle.

Turkish coffee contains many components such as caffeine, flavonoids, phenolic compounds and minerals. There are many elements in the structure of the Turkish coffee and have various effect on human health.

In this study, determination of magnesium (Mg), iron (Fe) and calcium (Ca) contents in Turkish coffee aimed for conscious consumption. Inductively coupled plasma optical emission spectrometry (ICP-OES) was used for these analysis. From the results of experiments Mg, Fe and Ca contents were found in Turkish coffee as 21.46, 0.008 and 78.48 ppm respectively. Element contents which are found in 1, 2 and 5 cups of coffee are calculated. Analysis data were calculated with two different results such as daily intake for adults (mg) and percentage intake for adults (%). Furthermore, the daily intake of element from coffees that affects human health is also investigated.


Kaynakça

  • N. J. Frost-Meyera, J. V. Logomarsinob “Impact of coffee components on inflammatory markers: A review,” Journal of Funtional Foods, vol. 4, pp. 819, 2012.
  • M. Grembecka, E. Malinowska, P. Szefer, “Differentiation of market coffee and its infusions in view of their mineral composition,” Science of the Total Environment, vol. 383, pp. 59-69, 2007.
  • M. N. Clifford, T. Williams, D. Bridson, “Chlorogenic acids and caffeine as possible taxonomic criteria in Coffea and Psillanthus,” Phytochemistry, vol. 28, pp. 829-838, 1989.
  • C. Purcarea, A. Chis, S. Vicas, A. Fodor, “Comparative studies about caffeine content in roasted ground coffee and in Chine black tea,” Zootehnıe sı Tehnologıı de Industrıe Alımentara, vol. 7, 2008.
  • http://www.alohakonacoffee.com/gallery/kona_coffee_branch_cherries_and_leaves.html (24.09.2015).
  • A. A. Illıy, R. Viani, “Espresso coffee: The science of quality,” London: Academic Press, 2005.
  • http://www.unesco.org/culture/ich/RL/00645 (24.09.2015)
  • Ö. Özdestan, “Evaluation of bioactiveamineand mineral levels in Turkish coffee,” Food Research International, vol. 61, pp. 167-175, 2014.
  • http://en.m.wikipedia.org/wiki/Cezve (24.09.2015)
  • http://articles.mercola.com/sites/articles/archive/2012/01/30/calcium-supplement-on-heart-attack.aspx (25.09.2015).
  • c. S. F. Gomes, J. B. P. Silva, “Minerals and clay minerals in medical geology,” 2006.
  • T. Karadoğan, H. Özer, “Patatesin besin Değeri ve İnsan Beslenmesi Yönünden Önemi,” 1997.
  • N. Arslan, H. Toğrul, “Türk Çayında Kalite Parametreleri ve Mineral Maddelerin Farklı Demleme Koşullarında Deme Geçme Miktarları,” 1995.
  • Institute of Medicine (IOM), FoodandNutrition Board, “Dietary Reference Intakes: Calcium, Phosphorus, Magnesium, Vitamin D andFluoride ,” Washington, DC: National Academy Press, 1997.
  • R. K. Rude, “ Magnesium. In: Coates PM, Betz JM, Blackman MR, Cragg GM, Levine M, Moss J, White JD, eds, Encyclopedia of Dietary Supplements,” NY: Informa Healthcare, vol. 2, pp. 527-537, 2010.
  • R. K. Rude, “Magnesium. In: Ross AC, Caballero B, Cousins RJ, Tucker KL, Ziegler TR, eds. Modern Nutrition in Health and Disease,”. Baltimore, Mass: Lippincott Williams &Wilkins, vol. 11, pp. 159-75, 2012.
  • http://www.healthline.com/health/10-reasons-iron-supplements (24.09.2015).
  • http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Iron_explained (25.09.2015).
  • O. D. Ozdemir, A. S. Kıpcak, E. M. Derun, N. Tugrul, M. B. Pişkin, “The Analysis of the Boron Amounts in Coffees by the Method of ICP-OES,” International Review of Chemical Engineering (I.RE.CH.E.), Vol. 2, 2010.
  • D. Jaganyi, J. Vanmare and T. Clark, “Kinetic study of mineral ion extraction from Kenyan Arabica coffee,” J Sci Food Agric, vol. 79, pp. 323–326, 1999.
  • E. Stelmach, P. Pohl, A. S. Madeja, “The content of Ca, Cu, Fe, Mg and Mn and antioxidant activity of green coffee brews,” Food Chemistry, vol. 182, pp. 302–308, 2015.
  • M. Oliveira, S. Casal, S. Morais, C. Alves, F. Dias, S. Ramos, E. Mendes, C. Delerue-Matos, B. P. P. Oliveira, “Intra- and interspecific mineral composition variability of commercial coffees and coffee substitutes. Contribution to mineral intake,” Food Chem, vol. 130, pp. 702–709, 2012.
  • X. Hou, Bradley, T. Jones, “Inductively Coupled Plasma/Optical Emission Spectrometry,” Encyclopedia of Analytical Chemistry R.A. Meyers (Ed.), pp. 9468–9485, 2000.
  • S.Sivakumar, C. P.Khatiwada, J. Sivasubramanian, “Studies the alterations of biochemical and mineral contents in bonetissue of musmusculus due to aluminum toxicity and the protectiveaction of desferrioxamine and deferiprone by FTIR, ICP-OES, SEMand XRD techniques,” Molecular and Biomolecular Spectroscopy, vol. 126, pp. 59–67, 2014.
  • N. Gallaher, K. Gallaher, A.J. Marshall, A.C. Marshall, “Mineral analysis of ten types of commercially available tea mineral analysis of ten types of commercially available tea,” J. Food Comp. vol. 19, pp. 53-57, 2006.
Yıl 2015, Cilt: 11 Sayı: 3, 0 - , 07.12.2015

Öz

Kaynakça

  • N. J. Frost-Meyera, J. V. Logomarsinob “Impact of coffee components on inflammatory markers: A review,” Journal of Funtional Foods, vol. 4, pp. 819, 2012.
  • M. Grembecka, E. Malinowska, P. Szefer, “Differentiation of market coffee and its infusions in view of their mineral composition,” Science of the Total Environment, vol. 383, pp. 59-69, 2007.
  • M. N. Clifford, T. Williams, D. Bridson, “Chlorogenic acids and caffeine as possible taxonomic criteria in Coffea and Psillanthus,” Phytochemistry, vol. 28, pp. 829-838, 1989.
  • C. Purcarea, A. Chis, S. Vicas, A. Fodor, “Comparative studies about caffeine content in roasted ground coffee and in Chine black tea,” Zootehnıe sı Tehnologıı de Industrıe Alımentara, vol. 7, 2008.
  • http://www.alohakonacoffee.com/gallery/kona_coffee_branch_cherries_and_leaves.html (24.09.2015).
  • A. A. Illıy, R. Viani, “Espresso coffee: The science of quality,” London: Academic Press, 2005.
  • http://www.unesco.org/culture/ich/RL/00645 (24.09.2015)
  • Ö. Özdestan, “Evaluation of bioactiveamineand mineral levels in Turkish coffee,” Food Research International, vol. 61, pp. 167-175, 2014.
  • http://en.m.wikipedia.org/wiki/Cezve (24.09.2015)
  • http://articles.mercola.com/sites/articles/archive/2012/01/30/calcium-supplement-on-heart-attack.aspx (25.09.2015).
  • c. S. F. Gomes, J. B. P. Silva, “Minerals and clay minerals in medical geology,” 2006.
  • T. Karadoğan, H. Özer, “Patatesin besin Değeri ve İnsan Beslenmesi Yönünden Önemi,” 1997.
  • N. Arslan, H. Toğrul, “Türk Çayında Kalite Parametreleri ve Mineral Maddelerin Farklı Demleme Koşullarında Deme Geçme Miktarları,” 1995.
  • Institute of Medicine (IOM), FoodandNutrition Board, “Dietary Reference Intakes: Calcium, Phosphorus, Magnesium, Vitamin D andFluoride ,” Washington, DC: National Academy Press, 1997.
  • R. K. Rude, “ Magnesium. In: Coates PM, Betz JM, Blackman MR, Cragg GM, Levine M, Moss J, White JD, eds, Encyclopedia of Dietary Supplements,” NY: Informa Healthcare, vol. 2, pp. 527-537, 2010.
  • R. K. Rude, “Magnesium. In: Ross AC, Caballero B, Cousins RJ, Tucker KL, Ziegler TR, eds. Modern Nutrition in Health and Disease,”. Baltimore, Mass: Lippincott Williams &Wilkins, vol. 11, pp. 159-75, 2012.
  • http://www.healthline.com/health/10-reasons-iron-supplements (24.09.2015).
  • http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Iron_explained (25.09.2015).
  • O. D. Ozdemir, A. S. Kıpcak, E. M. Derun, N. Tugrul, M. B. Pişkin, “The Analysis of the Boron Amounts in Coffees by the Method of ICP-OES,” International Review of Chemical Engineering (I.RE.CH.E.), Vol. 2, 2010.
  • D. Jaganyi, J. Vanmare and T. Clark, “Kinetic study of mineral ion extraction from Kenyan Arabica coffee,” J Sci Food Agric, vol. 79, pp. 323–326, 1999.
  • E. Stelmach, P. Pohl, A. S. Madeja, “The content of Ca, Cu, Fe, Mg and Mn and antioxidant activity of green coffee brews,” Food Chemistry, vol. 182, pp. 302–308, 2015.
  • M. Oliveira, S. Casal, S. Morais, C. Alves, F. Dias, S. Ramos, E. Mendes, C. Delerue-Matos, B. P. P. Oliveira, “Intra- and interspecific mineral composition variability of commercial coffees and coffee substitutes. Contribution to mineral intake,” Food Chem, vol. 130, pp. 702–709, 2012.
  • X. Hou, Bradley, T. Jones, “Inductively Coupled Plasma/Optical Emission Spectrometry,” Encyclopedia of Analytical Chemistry R.A. Meyers (Ed.), pp. 9468–9485, 2000.
  • S.Sivakumar, C. P.Khatiwada, J. Sivasubramanian, “Studies the alterations of biochemical and mineral contents in bonetissue of musmusculus due to aluminum toxicity and the protectiveaction of desferrioxamine and deferiprone by FTIR, ICP-OES, SEMand XRD techniques,” Molecular and Biomolecular Spectroscopy, vol. 126, pp. 59–67, 2014.
  • N. Gallaher, K. Gallaher, A.J. Marshall, A.C. Marshall, “Mineral analysis of ten types of commercially available tea mineral analysis of ten types of commercially available tea,” J. Food Comp. vol. 19, pp. 53-57, 2006.
Toplam 25 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Funda Demir Bu kişi benim

Nigar Selvi Bu kişi benim

Seyhun Kıpçak

Özgül Özdemir Bu kişi benim

Mehmet Piskin Bu kişi benim

Emek Moroydor Derun Bu kişi benim

Yayımlanma Tarihi 7 Aralık 2015
Yayımlandığı Sayı Yıl 2015 Cilt: 11 Sayı: 3

Kaynak Göster

APA Demir, F., Selvi, N., Kıpçak, S., Özdemir, Ö., vd. (2015). The Investigation of the Element Contents in the Turkish Coffees. Celal Bayar University Journal of Science, 11(3). https://doi.org/10.18466/cbujos.69962
AMA Demir F, Selvi N, Kıpçak S, Özdemir Ö, Piskin M, Moroydor Derun E. The Investigation of the Element Contents in the Turkish Coffees. CBUJOS. Aralık 2015;11(3). doi:10.18466/cbujos.69962
Chicago Demir, Funda, Nigar Selvi, Seyhun Kıpçak, Özgül Özdemir, Mehmet Piskin, ve Emek Moroydor Derun. “The Investigation of the Element Contents in the Turkish Coffees”. Celal Bayar University Journal of Science 11, sy. 3 (Aralık 2015). https://doi.org/10.18466/cbujos.69962.
EndNote Demir F, Selvi N, Kıpçak S, Özdemir Ö, Piskin M, Moroydor Derun E (01 Aralık 2015) The Investigation of the Element Contents in the Turkish Coffees. Celal Bayar University Journal of Science 11 3
IEEE F. Demir, N. Selvi, S. Kıpçak, Ö. Özdemir, M. Piskin, ve E. Moroydor Derun, “The Investigation of the Element Contents in the Turkish Coffees”, CBUJOS, c. 11, sy. 3, 2015, doi: 10.18466/cbujos.69962.
ISNAD Demir, Funda vd. “The Investigation of the Element Contents in the Turkish Coffees”. Celal Bayar University Journal of Science 11/3 (Aralık 2015). https://doi.org/10.18466/cbujos.69962.
JAMA Demir F, Selvi N, Kıpçak S, Özdemir Ö, Piskin M, Moroydor Derun E. The Investigation of the Element Contents in the Turkish Coffees. CBUJOS. 2015;11. doi:10.18466/cbujos.69962.
MLA Demir, Funda vd. “The Investigation of the Element Contents in the Turkish Coffees”. Celal Bayar University Journal of Science, c. 11, sy. 3, 2015, doi:10.18466/cbujos.69962.
Vancouver Demir F, Selvi N, Kıpçak S, Özdemir Ö, Piskin M, Moroydor Derun E. The Investigation of the Element Contents in the Turkish Coffees. CBUJOS. 2015;11(3).