| Yazarlar |
Mustafa Mortaş
Türkiye |
Prof. Dr. Osman GÜL
Ondokuz Mayıs Üniversitesi, Türkiye |
|
Fehmi Yazıcı
Ondokuz Mayıs Üniversitesi, Türkiye |
|
Muhammet Dervişoğlu
Ondokuz Mayıs Üniversitesi, Türkiye |
| Özet |
| The effect of brewing process on 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid levels of traditionally prepared and instant Turkish coffee samples containing different amounts of table sugar (0, 2, 4, or 8 g in 20 mL of coffee) were analyzed by high pressure liquid chromatography with diode array detector. The highest change at the levels of furfurals was observed in sample of traditional and instant Turkish coffee named T4 and S4 both of containing 8 g of sugar, respectively. The results showed that 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid concentrations in both traditionally prepared and instant Turkish coffee samples increased with increasing sugar concentration. The brewing method and sugar concentration had a significant effect on furfural contents of Turkish coffee (p < 0.05). Daily intakes of furfurals for Turkish population were calculated as 8.14–13.54 and 9.36–10.25 µg kg−1 body weight for traditionally prepared and instant Turkish coffee samples, respectively, and daily intakes of furfurals were lower than the acceptable daily intake value of 0.5 mg kg−1 body weight. |
| Anahtar Kelimeler |
| 2-furoic acid | 2-furylmethylketone | 5-hydroxymethylfurfural | Brewing | Dietary intake |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | International Journal of Food Properties |
| Dergi ISSN | 1094-2912 |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Makale Dili | İngilizce |
| Basım Tarihi | 10-2017 |
| Cilt No | 20 |
| Sayı | 8 |
| Sayfalar | 1866 / 1875 |
| Doi Numarası | 10.1080/10942912.2016.1222587 |
| Makale Linki | https://www.tandfonline.com/doi/full/10.1080/10942912.2016.1222587 |
| Atıf Sayıları | |
| SCOPUS | 16 |
| Google Scholar | 20 |
