Araştırma Makalesi
BibTex RIS Kaynak Göster

A RESEARCH ON THE PRODUCTION OF GREEN COFFEE BEVERAGE FORTIFIED WITH APRICOT PULP

Yıl 2018, Cilt: 43 Sayı: 5, 800 - 811, 01.10.2018
https://doi.org/10.15237/gida.GD18065

Öz

The purpose of this research was
to formulate a novel functional beverage possessing acceptable sensorial
properties by using green coffee extract and apricot pulp. Green beans of
C.
arabica
and C. caniphora were ground and brewed with drip filter
coffee machines as 10 and 15% (w/v) concentrations for 10 min. Apricot pulp
(38%) and green coffee extracts (62%), sucralose (0.014 g/L) and lemon flavored
emulsion (0.15 g/L) were used in the formulation. Bioaccessible phenolics were
determined between 3446.62±12.86 and 4042.08±71.26 mg GAE/100mL. Antioxidant
activities of bioaccessible phenolics were ranged between 453±0.41-514±0.30
μmol trolox/100 mL and 729±0.03 - 794±0.04 μmol trolox/100 mL in DPPH and FRAP
methods, respectively. Combination of green coffee extracts with apricot pulp
allowed designing of functional cold beverage favored by consumers for their
organoleptic features.

Kaynakça

  • Abrahao, S.A., Pereira, R., Duarte, S.M.D., Lima, A.R., Alvarenga, D.J., Ferreira, E.B. (2010). Coffee (Coffea arabica L.) bioactive compounds and antioxidant activity. Ciência e Agrotecnologia, 34: 414-420.
  • Altuğ, T., Elmacı, Y. (2011). Gıdalarda duyusal değerlendirme. 2. Baskı. Sidas Medya, İzmir, Türkiye, 134 s. ISBN: 978994-456-60-87.
  • Anissi, J., El Hassouni, M., Ouardaoui, A., Sendide, K. (2014). A comparative study of the antioxidant scavenging activity of green tea, black tea and coffee extracts: a kinetic approach. Food Chemistry, 150: 438-447.
  • Babova, O., Occhipinti, A., Maffei, M.E. (2016). Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin. Phytochemistry, 123: 33-39.
  • Baeza, G., Sarriá, B., Bravo, L. and Mateo, R. (2018). Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages. Journal of the Science of Food and Agriculture, 98: 1397-1406.
  • Bassoli, B.K., Cassolla, P., Borba-Murad, G.R., Constantin, J., Salgueiro-Pagadigorria, C.L., Bazotte, R.B., da Silva R.S., de Souza H.M. (2008). Chlorogenic acid reduces the plasma glucose peak in the oral glucose tolerance test: Effects on hepatic glucose release and glycaemia. Cell Biochemistry and Function, 26: 320-328.
  • Belitz, H.D., Grosch, W., Schieberle, P. (2009). Coffee, tea, cocoa. In: Food Chemistry, Belitz, H.D., Grosch, W., Schieberle, P. (Eds.), fourth ed. Springer, Leipzig, pp. 938-951.
  • Benzie I.F.F., Strain J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 76: 70-76.
  • Bohn, T. (2014). Dietary factors affecting polyphenol bioavailability. Nutrition Reviews, 72(7): 429-52.
  • Bouayed, J., Deußer, H., Hoffmann, L., Bohn, T. (2012). Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns. Food Chemistry, 131(4): 1466-1472.
  • Bresciani, L., Calani, L., Bruni, R., Brighenti, F., Del Rio, D. (2014). Phenolic composition, caffeine content and antioxidant capacity of coffee silverskin. Food Research International, 61: 196-201.
  • Brezova, V., Slebodova, A., Stasko, A. (2009). Coffee as a source of antioxidants: an EPR study. Food Chemistry, 114: 859-868.
  • Budryn, G., Zyzelewicz, D., Nebesny, E., Oracz, J., Krysiak, W. (2013). Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products. Food Research International, 50: 149-160.
  • Budryn, G., Nebesny, E. (2013). Effect of green and roasted coffee antioxidants on quality and shelf life of cookies and chocolates. Journal of Food Processing and Preservation, 37: 835-845.
  • Budryn, G., Zaczynska, D., Oracz, J. (2016). Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products. LWT - Food Science and Technology, 73:197-204.
  • Carbonell-Capella, J. M., Buniowska, M., Barba, F. J., Esteve, M. J., Frígola, A. (2014). Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: A review. Comprehensive Reviews in Food Science and Food Safety, 13(2): 155-171. Chen, G.L., Chen, S.G., Xie, Y.Q., Chen, F., Zhao, Y.Y., Luo, C.X., Gao, Y.Q. (2015). Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion. Journal of Functional Foods, 17: 243-259.
  • Cheng, J.C., Dai, F., Zhou, B., Yang, L., Liu, Z.L. (2007). Antioxidant activity of hydroxycinnamic acid derivatives in human low density lipoprotein: Mechanism and structure-activity relationship. Food Chemistry, 104: 132-139.
  • Clarke, R. J. (1987). Grading, storage, pre-treatments and blending. In: Coffee, Clarke, R.J., Macrae, R. (eds.), Volume 2, Springer, Netherlands, pp. 35-58.Costa, A.S.G., Nunes, M.A., Almeida, I.M.C., Carvalho, M.R., Barroso, M.F., Alves, R.C., Oliveira, M.B.P.P. (2012). Teas, dietary supplements and fruit juices: A comparative study regarding antioxidant activity and bioactive compounds. LWT - Food Science and Technology, 49: 324-328.
  • Daglia, M., Papetti, A., Gregotti, C., Berte, F., Gazzani, G. (2007). In vitro antioxidant and ex vivo protective activities of green and roasted coffee. Journal of Agricultural Food Chemistry, 48: 1449-1454.
  • Dragovic-Uzelac, V., Levaj, B., Mrkic, V., Bursac, D., Marija Boras, M. (2007). The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical región. Food Chemistry, 102: 966-975.
  • Drogoudi, P.D., Vemmos, S., Pantelidis, G., Petri, E., Tzoutzoukou, C., Karayiannis, I. (2008). Physical characters and antioxidant, sugar, and mineral nutrient contents in fruit from 29 apricot (Prunus armeniaca L.) cultivars and hybrids. Journal of Agricultural and Food Chemistry, 56(22): 10754-10760.
  • Dziki, D., Gawlik-Dziki, U., Krzykowski, A. (2015). Ground green coffee beans as a functional food supplement – Preliminary study. LWT – Food Science and Technology, 63(1): 691-699.
  • Etienne, H. (2005). Somatic embryogenesis protocol: coffee (Coffea arabica L. and C. canephora P.). In: Protocol for Somatic Embryogenesis in Woody Plant, Jain, S.M., Gupta, P.K. (eds.), Springer, Dordrecht, pp. 167-168.
  • Farah, A., De Paulis, T., Moreira, D.P., Trugo, L.C., Martin, P.R. (2006). Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees. Journal of Agricultural and Food Chemistry, 54: 374-381.
  • Glahn, R.P., Lee, O.A., Yeung, A., Goldman, M.I., Miller, D.D. (1998). Caco-2 cell ferritin formation predicts nonradiolabeled food iron availability in an in vitro digestion/Caco-2 cell culture model. Journal of Nutrition, 128: 1555-1561.
  • Glei, M., Kirmse, A., Habermann, N., Persin, C., Pool-Zobel, B.L. (2006). Bread enriched with green coffee extract has chemoprotective and antigenotoxic activities in human cells. Nutrition and Cancer, 56: 182-192.
  • Hacıseferoğulları, H., Gezer, I., Özcan, M.M., Asma, B.M. (2007). Postharvest chemical and physical-mechanical properties of some apricot varieties cultivated in Turkey. Journal of Food Engineering, 79: 364-373.
  • Hackman, R.M., Polagruto, J.A., Yan Zhu, Q., Sun, B., Fujii, H., Keen, C.L. (2008). Flavanols: digestion, absorption and bioactivity. Phytochemistry Reviews, 7:195-208.
  • Herman, A., Herman, A.P. (2013). Caffeine’s mechanisms of action and its cosmetic use. Skin Pharmacology and Physiology, 26: 8-14.
  • Iwai, K., Kishimoto, N., Kakino, Y., Mochida, K., Fujita, T. (2004). In vitro antioxidative effects and tyrosinase inhibitory activities of seven hydroxycinnamoyl derivatives in green coffee beans. Journal of Agricultural and Food Chemistry, 52: 4893-4898.
  • Jenner, A. M., Rafter, J., Halliwell, B. (2005). Human fecal water content of phenolics: The extent of colonic exposure to aromatic compounds. Free Radical Biology & Medicine, 38: 763-772.
  • Jeszka-Skowron, M., Stanisz, E., De Pena, M.P. (2016). Relationship between antioxidant capacity, chlorogenic acids and elemental composition of green coffee. LWT - Food Science and Technology, 73: 243-250.
  • Jeszka-Skowron, M., Zgoła-Grzeskowiak, A., Waskiewicz, A., Stepien L., Stanisz, E. (2017). Positive and negative aspects of green coffee consumption - antioxidant activity versus mycotoxins. Journal of the Science of Food and Agriculture; 97: 4022-4028.
  • Katalinic, V., Milos, M., Kulisic, T., Jukic, M. (2006). Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry, 94(4): 550-557.
  • Köseoğlu Yılmaz, P., Hacıbekiroğlu, I., Kolak, U. (2014). Effect of roasting on antioxidant and anticholinesterase capacities of coffee. Journal of Food and Nutrition Research, 53(3): 232-239.
  • Lima, A.R., Pereira, R.G.F.A., Abrahao, S.A., Duarte, S.M.D., Paula, F.B.D. (2010). Coffee bioactive compounds. In vitro antioxidant activity of green and roasted coffees before and after decaffeination. Química Nova, 33: 20-24.
  • Martin, K.R., Appel, C.L. (2010). Polyphenols as dietary supplements: a double-edged sword. Nutrition and Dietary Supplements, 2: 1-12.
  • Parada, J., Aguilera, J. M. (2007). Food microstructure affects the bioavailability of several nutrients. Journal of Food Science, 72: 21-32.
  • Parras, P., Martínez-Tomé, M., Jiménez, A. M., Murcia, M.A. (2007). Antioxidant capacity of coffees of several origins brewed following three different procedures. Food Chemistry, 102: 582-592.
  • Pekal, A., Drózdz, P., Biesaga, M., Pyrzynska, K. (2012). Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions. Journal of the Science of Food and Agriculture, 92:2244-2249.
  • Perrone, D., Farah, A., Donangelo, C.M. (2012). Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew. Journal of Agricultural and Food Chemistry, 60:4265-4275.
  • Podsedek, A., Redzynia, M., Klewicka, E., Koziolkiewicz, M. (2014). Matrix effects on the stability and antioxidant activity of red cabbage anthocyanins under simulated gastrointestinal digestion. BioMed Research International, 1-11.
  • Pourshahidi, L.K., Navarini, L., Petracco, M., Strain, J.J. (2016). A comprehensive overview of the risks and benefits of coffee consumption. Comprehensive Reviews in Food Science and Food Safety, 15:671-684.
  • Rossi, T., Gallo, C., Bassani, B, Canali, S., Albini, A., Bruno, A. (2014). Drink your prevention: beverages with cancer preventive phytochemicals. Polskie Archiwum Medycyny Wewnętrznej, 124(12): 713-722.
  • Sato, Y., Itagaki, S., Kurokawa, T., Ogura, J., Kobayashi M., Hirano, T., Sugawara, M., Iseki, K. (2011). In vitro and in vivo antioxidant properties of chlorogenic acid and caffeic acid. International Journal of Pharmaceutics, 403: 136-138
  • Schenker, S., Heinemann, C., Huber, M., Pompizzi, R., Perren, R., Escher, R. (2002). Impact of roasting conditions on the formation of aroma compounds in coffee beans. Journal of Food Science, 67:60-66.
  • Se˛czyk, Ł., S´wieca, M., Gawlik-Dziki, U. (2017). Soymilk enriched with green coffee phenolics - Antioxidant and nutritional properties in the light of phenolics-food matrix interactions. Food Chemistry, 223: 1-7.
  • Siebert, M., Berger, R. G., Nieter, A. (2018). Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee. Food Chemistry, 258: 124-128.
  • Somporn, C., Kamtuo, A., Theerakulpisut, P., Siriamornpun, S. (2011). Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L. cv. Catimor). International Journal of Food Science & Technology, 46:2287-2296.
  • Spanos, G.A., Wrolstad, R.E. (1990). Influence of processing and storage on the phenolic composition of Thompson Seedless grape juice. Journal of Agricultural and Food Chemistry, 38: 1565-1571.
  • Spínolaa V., Llorent-Martínez, E.J., Castilhoa, P.C. (2018). Antioxidant polyphenols of Madeira sorrel (Rumex maderensis): How do they survive to in vitro simulated gastrointestinal digestion? Food Chemistry, 259: 15-112.
  • Shimoda, H., Seki, E., Aitani, M. (2006). Inhibitory effect of green coffee bean extract on fat accumulation and body weight gain in mice. BMC Complementary and Alternative Medicine, 6(9): 1-9.
  • Stefanello, N., Schmatz, R., Pereira, L.B., Rubin, M.A., da Rocha, J.B.T., Facco, G., Pereira, M.E., Mazzanti, C.M.A., Passamonti, S., Rodrigues, M.V., Carvalho, F.B., da Rosa M.M., Gutierres, J. M., Cardoso, A.M., Morsch V.M., Schetinger M.R.C. (2014). Effects of chlorogenic acid, caffeine, and coffee on behavioral and biochemical parameters of diabetic rats. Molecular and Cellular Biochemistry, 388: 277-286.
  • S´wieca, M., Gawlik-Dziki, U., Dziki D., Baraniak B. (2017). Wheat bread enriched with green coffee- In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity. Food Chemistry, 221: 1451-1457.
  • Şemen, S., Mercan, S., Yayla, M., Açıkkol, M. (2017). Elemental composition of green coffee and its contribution to dietary intake. Food Chemistry, 215: 92-100.
  • Vasudevaiah, A.M., Chaturvedi, A., Kulathooran, R., Dasappa, I. (2017). Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread. Journal of Food Science and Technology, 54(7): 1827-1836.
  • Tagliazucchi, D., Verzelloni, E., Bertolini, D., Conte, A. (2010). In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chemistry, 120(2): 599-606.
  • Vitali, D., Dragojević, I. V., Šebečić, B. (2009). Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry, 114(4): 1462-1469.
  • Wei, F., Tanokura, M. (2015). Chemical changes in the components of coffee beans during roasting. In: Coffee in Health and Disease Prevention, Preedy, V.R. (ed.), Elsevier Inc: Academic Press, pp. 83-91.
  • Zhao, Y., Wang, J., Ballevre, O., Luo, H., Zhang, W. (2012). Antihypertensive effects and mechanisms of chlorogenic acids. Hypertension research, 35(4): 370-374.

KAYISI PULPU İLE ZENGİNLEŞTİRİLMİŞ YEŞİL KAHVE İÇECEĞİ ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA

Yıl 2018, Cilt: 43 Sayı: 5, 800 - 811, 01.10.2018
https://doi.org/10.15237/gida.GD18065

Öz

Bu çalışmanın amacı
yeşil kahve ekstraktı ve kayısı pulpu kullanımı ile yeni, fonksiyonel ve kabul
edilebilir duyusal özelliklere sahip bir içeceğin üretilmesidir.
Coffea
arabica
and Coffea caniphora (Robusta) yeşil daneleri öğütülüp %10
ve %15 (w/v) konsantrasyonlarında 10 dakika süreyle damlamalı filtre kahve
makinesinde suyla demlenmiştir. Formulasyonda, kahve ekstraktları (%62), kayısı
pulpu (%38), sukraloz (0.014 g/L) ve limon aromalı emulsiyon (0.15 g/L) kullanılmıştır.
İçecek örneklerinin biyoerişilebilir fenolik madde miktarı 3446.62±12.86 ve
4042.08±71.26 mg GAE/100mL arasında belirlenmiştir. Biyoerişilebilir
fenoliklerin antioksidan aktiviteleri DPPH metoduna göre 453±0.41-514±0.30 μmol
troloks/100 mL, FRAP metoduna göre ise 729±0.03 - 794±0.04 μmol troloks/10
0 mL
arasında değişmiştir. Yeşil kahve ekstraktlarının kayısı pulpu ile
kombinasyonu, duyusal özellikleri bakımından tüketicilerin beğendiği
fonksiyonel bir soğuk içeceğin oluşmasına olanak sağlamıştır.
  

Kaynakça

  • Abrahao, S.A., Pereira, R., Duarte, S.M.D., Lima, A.R., Alvarenga, D.J., Ferreira, E.B. (2010). Coffee (Coffea arabica L.) bioactive compounds and antioxidant activity. Ciência e Agrotecnologia, 34: 414-420.
  • Altuğ, T., Elmacı, Y. (2011). Gıdalarda duyusal değerlendirme. 2. Baskı. Sidas Medya, İzmir, Türkiye, 134 s. ISBN: 978994-456-60-87.
  • Anissi, J., El Hassouni, M., Ouardaoui, A., Sendide, K. (2014). A comparative study of the antioxidant scavenging activity of green tea, black tea and coffee extracts: a kinetic approach. Food Chemistry, 150: 438-447.
  • Babova, O., Occhipinti, A., Maffei, M.E. (2016). Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin. Phytochemistry, 123: 33-39.
  • Baeza, G., Sarriá, B., Bravo, L. and Mateo, R. (2018). Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages. Journal of the Science of Food and Agriculture, 98: 1397-1406.
  • Bassoli, B.K., Cassolla, P., Borba-Murad, G.R., Constantin, J., Salgueiro-Pagadigorria, C.L., Bazotte, R.B., da Silva R.S., de Souza H.M. (2008). Chlorogenic acid reduces the plasma glucose peak in the oral glucose tolerance test: Effects on hepatic glucose release and glycaemia. Cell Biochemistry and Function, 26: 320-328.
  • Belitz, H.D., Grosch, W., Schieberle, P. (2009). Coffee, tea, cocoa. In: Food Chemistry, Belitz, H.D., Grosch, W., Schieberle, P. (Eds.), fourth ed. Springer, Leipzig, pp. 938-951.
  • Benzie I.F.F., Strain J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 76: 70-76.
  • Bohn, T. (2014). Dietary factors affecting polyphenol bioavailability. Nutrition Reviews, 72(7): 429-52.
  • Bouayed, J., Deußer, H., Hoffmann, L., Bohn, T. (2012). Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns. Food Chemistry, 131(4): 1466-1472.
  • Bresciani, L., Calani, L., Bruni, R., Brighenti, F., Del Rio, D. (2014). Phenolic composition, caffeine content and antioxidant capacity of coffee silverskin. Food Research International, 61: 196-201.
  • Brezova, V., Slebodova, A., Stasko, A. (2009). Coffee as a source of antioxidants: an EPR study. Food Chemistry, 114: 859-868.
  • Budryn, G., Zyzelewicz, D., Nebesny, E., Oracz, J., Krysiak, W. (2013). Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products. Food Research International, 50: 149-160.
  • Budryn, G., Nebesny, E. (2013). Effect of green and roasted coffee antioxidants on quality and shelf life of cookies and chocolates. Journal of Food Processing and Preservation, 37: 835-845.
  • Budryn, G., Zaczynska, D., Oracz, J. (2016). Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products. LWT - Food Science and Technology, 73:197-204.
  • Carbonell-Capella, J. M., Buniowska, M., Barba, F. J., Esteve, M. J., Frígola, A. (2014). Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: A review. Comprehensive Reviews in Food Science and Food Safety, 13(2): 155-171. Chen, G.L., Chen, S.G., Xie, Y.Q., Chen, F., Zhao, Y.Y., Luo, C.X., Gao, Y.Q. (2015). Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion. Journal of Functional Foods, 17: 243-259.
  • Cheng, J.C., Dai, F., Zhou, B., Yang, L., Liu, Z.L. (2007). Antioxidant activity of hydroxycinnamic acid derivatives in human low density lipoprotein: Mechanism and structure-activity relationship. Food Chemistry, 104: 132-139.
  • Clarke, R. J. (1987). Grading, storage, pre-treatments and blending. In: Coffee, Clarke, R.J., Macrae, R. (eds.), Volume 2, Springer, Netherlands, pp. 35-58.Costa, A.S.G., Nunes, M.A., Almeida, I.M.C., Carvalho, M.R., Barroso, M.F., Alves, R.C., Oliveira, M.B.P.P. (2012). Teas, dietary supplements and fruit juices: A comparative study regarding antioxidant activity and bioactive compounds. LWT - Food Science and Technology, 49: 324-328.
  • Daglia, M., Papetti, A., Gregotti, C., Berte, F., Gazzani, G. (2007). In vitro antioxidant and ex vivo protective activities of green and roasted coffee. Journal of Agricultural Food Chemistry, 48: 1449-1454.
  • Dragovic-Uzelac, V., Levaj, B., Mrkic, V., Bursac, D., Marija Boras, M. (2007). The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical región. Food Chemistry, 102: 966-975.
  • Drogoudi, P.D., Vemmos, S., Pantelidis, G., Petri, E., Tzoutzoukou, C., Karayiannis, I. (2008). Physical characters and antioxidant, sugar, and mineral nutrient contents in fruit from 29 apricot (Prunus armeniaca L.) cultivars and hybrids. Journal of Agricultural and Food Chemistry, 56(22): 10754-10760.
  • Dziki, D., Gawlik-Dziki, U., Krzykowski, A. (2015). Ground green coffee beans as a functional food supplement – Preliminary study. LWT – Food Science and Technology, 63(1): 691-699.
  • Etienne, H. (2005). Somatic embryogenesis protocol: coffee (Coffea arabica L. and C. canephora P.). In: Protocol for Somatic Embryogenesis in Woody Plant, Jain, S.M., Gupta, P.K. (eds.), Springer, Dordrecht, pp. 167-168.
  • Farah, A., De Paulis, T., Moreira, D.P., Trugo, L.C., Martin, P.R. (2006). Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees. Journal of Agricultural and Food Chemistry, 54: 374-381.
  • Glahn, R.P., Lee, O.A., Yeung, A., Goldman, M.I., Miller, D.D. (1998). Caco-2 cell ferritin formation predicts nonradiolabeled food iron availability in an in vitro digestion/Caco-2 cell culture model. Journal of Nutrition, 128: 1555-1561.
  • Glei, M., Kirmse, A., Habermann, N., Persin, C., Pool-Zobel, B.L. (2006). Bread enriched with green coffee extract has chemoprotective and antigenotoxic activities in human cells. Nutrition and Cancer, 56: 182-192.
  • Hacıseferoğulları, H., Gezer, I., Özcan, M.M., Asma, B.M. (2007). Postharvest chemical and physical-mechanical properties of some apricot varieties cultivated in Turkey. Journal of Food Engineering, 79: 364-373.
  • Hackman, R.M., Polagruto, J.A., Yan Zhu, Q., Sun, B., Fujii, H., Keen, C.L. (2008). Flavanols: digestion, absorption and bioactivity. Phytochemistry Reviews, 7:195-208.
  • Herman, A., Herman, A.P. (2013). Caffeine’s mechanisms of action and its cosmetic use. Skin Pharmacology and Physiology, 26: 8-14.
  • Iwai, K., Kishimoto, N., Kakino, Y., Mochida, K., Fujita, T. (2004). In vitro antioxidative effects and tyrosinase inhibitory activities of seven hydroxycinnamoyl derivatives in green coffee beans. Journal of Agricultural and Food Chemistry, 52: 4893-4898.
  • Jenner, A. M., Rafter, J., Halliwell, B. (2005). Human fecal water content of phenolics: The extent of colonic exposure to aromatic compounds. Free Radical Biology & Medicine, 38: 763-772.
  • Jeszka-Skowron, M., Stanisz, E., De Pena, M.P. (2016). Relationship between antioxidant capacity, chlorogenic acids and elemental composition of green coffee. LWT - Food Science and Technology, 73: 243-250.
  • Jeszka-Skowron, M., Zgoła-Grzeskowiak, A., Waskiewicz, A., Stepien L., Stanisz, E. (2017). Positive and negative aspects of green coffee consumption - antioxidant activity versus mycotoxins. Journal of the Science of Food and Agriculture; 97: 4022-4028.
  • Katalinic, V., Milos, M., Kulisic, T., Jukic, M. (2006). Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry, 94(4): 550-557.
  • Köseoğlu Yılmaz, P., Hacıbekiroğlu, I., Kolak, U. (2014). Effect of roasting on antioxidant and anticholinesterase capacities of coffee. Journal of Food and Nutrition Research, 53(3): 232-239.
  • Lima, A.R., Pereira, R.G.F.A., Abrahao, S.A., Duarte, S.M.D., Paula, F.B.D. (2010). Coffee bioactive compounds. In vitro antioxidant activity of green and roasted coffees before and after decaffeination. Química Nova, 33: 20-24.
  • Martin, K.R., Appel, C.L. (2010). Polyphenols as dietary supplements: a double-edged sword. Nutrition and Dietary Supplements, 2: 1-12.
  • Parada, J., Aguilera, J. M. (2007). Food microstructure affects the bioavailability of several nutrients. Journal of Food Science, 72: 21-32.
  • Parras, P., Martínez-Tomé, M., Jiménez, A. M., Murcia, M.A. (2007). Antioxidant capacity of coffees of several origins brewed following three different procedures. Food Chemistry, 102: 582-592.
  • Pekal, A., Drózdz, P., Biesaga, M., Pyrzynska, K. (2012). Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions. Journal of the Science of Food and Agriculture, 92:2244-2249.
  • Perrone, D., Farah, A., Donangelo, C.M. (2012). Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew. Journal of Agricultural and Food Chemistry, 60:4265-4275.
  • Podsedek, A., Redzynia, M., Klewicka, E., Koziolkiewicz, M. (2014). Matrix effects on the stability and antioxidant activity of red cabbage anthocyanins under simulated gastrointestinal digestion. BioMed Research International, 1-11.
  • Pourshahidi, L.K., Navarini, L., Petracco, M., Strain, J.J. (2016). A comprehensive overview of the risks and benefits of coffee consumption. Comprehensive Reviews in Food Science and Food Safety, 15:671-684.
  • Rossi, T., Gallo, C., Bassani, B, Canali, S., Albini, A., Bruno, A. (2014). Drink your prevention: beverages with cancer preventive phytochemicals. Polskie Archiwum Medycyny Wewnętrznej, 124(12): 713-722.
  • Sato, Y., Itagaki, S., Kurokawa, T., Ogura, J., Kobayashi M., Hirano, T., Sugawara, M., Iseki, K. (2011). In vitro and in vivo antioxidant properties of chlorogenic acid and caffeic acid. International Journal of Pharmaceutics, 403: 136-138
  • Schenker, S., Heinemann, C., Huber, M., Pompizzi, R., Perren, R., Escher, R. (2002). Impact of roasting conditions on the formation of aroma compounds in coffee beans. Journal of Food Science, 67:60-66.
  • Se˛czyk, Ł., S´wieca, M., Gawlik-Dziki, U. (2017). Soymilk enriched with green coffee phenolics - Antioxidant and nutritional properties in the light of phenolics-food matrix interactions. Food Chemistry, 223: 1-7.
  • Siebert, M., Berger, R. G., Nieter, A. (2018). Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee. Food Chemistry, 258: 124-128.
  • Somporn, C., Kamtuo, A., Theerakulpisut, P., Siriamornpun, S. (2011). Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L. cv. Catimor). International Journal of Food Science & Technology, 46:2287-2296.
  • Spanos, G.A., Wrolstad, R.E. (1990). Influence of processing and storage on the phenolic composition of Thompson Seedless grape juice. Journal of Agricultural and Food Chemistry, 38: 1565-1571.
  • Spínolaa V., Llorent-Martínez, E.J., Castilhoa, P.C. (2018). Antioxidant polyphenols of Madeira sorrel (Rumex maderensis): How do they survive to in vitro simulated gastrointestinal digestion? Food Chemistry, 259: 15-112.
  • Shimoda, H., Seki, E., Aitani, M. (2006). Inhibitory effect of green coffee bean extract on fat accumulation and body weight gain in mice. BMC Complementary and Alternative Medicine, 6(9): 1-9.
  • Stefanello, N., Schmatz, R., Pereira, L.B., Rubin, M.A., da Rocha, J.B.T., Facco, G., Pereira, M.E., Mazzanti, C.M.A., Passamonti, S., Rodrigues, M.V., Carvalho, F.B., da Rosa M.M., Gutierres, J. M., Cardoso, A.M., Morsch V.M., Schetinger M.R.C. (2014). Effects of chlorogenic acid, caffeine, and coffee on behavioral and biochemical parameters of diabetic rats. Molecular and Cellular Biochemistry, 388: 277-286.
  • S´wieca, M., Gawlik-Dziki, U., Dziki D., Baraniak B. (2017). Wheat bread enriched with green coffee- In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity. Food Chemistry, 221: 1451-1457.
  • Şemen, S., Mercan, S., Yayla, M., Açıkkol, M. (2017). Elemental composition of green coffee and its contribution to dietary intake. Food Chemistry, 215: 92-100.
  • Vasudevaiah, A.M., Chaturvedi, A., Kulathooran, R., Dasappa, I. (2017). Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread. Journal of Food Science and Technology, 54(7): 1827-1836.
  • Tagliazucchi, D., Verzelloni, E., Bertolini, D., Conte, A. (2010). In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chemistry, 120(2): 599-606.
  • Vitali, D., Dragojević, I. V., Šebečić, B. (2009). Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry, 114(4): 1462-1469.
  • Wei, F., Tanokura, M. (2015). Chemical changes in the components of coffee beans during roasting. In: Coffee in Health and Disease Prevention, Preedy, V.R. (ed.), Elsevier Inc: Academic Press, pp. 83-91.
  • Zhao, Y., Wang, J., Ballevre, O., Luo, H., Zhang, W. (2012). Antihypertensive effects and mechanisms of chlorogenic acids. Hypertension research, 35(4): 370-374.
Toplam 60 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Canan Tamer

Yayımlanma Tarihi 1 Ekim 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 43 Sayı: 5

Kaynak Göster

APA Tamer, C. (2018). A RESEARCH ON THE PRODUCTION OF GREEN COFFEE BEVERAGE FORTIFIED WITH APRICOT PULP. Gıda, 43(5), 800-811. https://doi.org/10.15237/gida.GD18065
AMA Tamer C. A RESEARCH ON THE PRODUCTION OF GREEN COFFEE BEVERAGE FORTIFIED WITH APRICOT PULP. GIDA. Ekim 2018;43(5):800-811. doi:10.15237/gida.GD18065
Chicago Tamer, Canan. “A RESEARCH ON THE PRODUCTION OF GREEN COFFEE BEVERAGE FORTIFIED WITH APRICOT PULP”. Gıda 43, sy. 5 (Ekim 2018): 800-811. https://doi.org/10.15237/gida.GD18065.
EndNote Tamer C (01 Ekim 2018) A RESEARCH ON THE PRODUCTION OF GREEN COFFEE BEVERAGE FORTIFIED WITH APRICOT PULP. Gıda 43 5 800–811.
IEEE C. Tamer, “A RESEARCH ON THE PRODUCTION OF GREEN COFFEE BEVERAGE FORTIFIED WITH APRICOT PULP”, GIDA, c. 43, sy. 5, ss. 800–811, 2018, doi: 10.15237/gida.GD18065.
ISNAD Tamer, Canan. “A RESEARCH ON THE PRODUCTION OF GREEN COFFEE BEVERAGE FORTIFIED WITH APRICOT PULP”. Gıda 43/5 (Ekim 2018), 800-811. https://doi.org/10.15237/gida.GD18065.
JAMA Tamer C. A RESEARCH ON THE PRODUCTION OF GREEN COFFEE BEVERAGE FORTIFIED WITH APRICOT PULP. GIDA. 2018;43:800–811.
MLA Tamer, Canan. “A RESEARCH ON THE PRODUCTION OF GREEN COFFEE BEVERAGE FORTIFIED WITH APRICOT PULP”. Gıda, c. 43, sy. 5, 2018, ss. 800-11, doi:10.15237/gida.GD18065.
Vancouver Tamer C. A RESEARCH ON THE PRODUCTION OF GREEN COFFEE BEVERAGE FORTIFIED WITH APRICOT PULP. GIDA. 2018;43(5):800-11.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/