Effect of brewing process and sugar content on 5-hydroxymethylfurfural and related substances from Turkish coffee
Yazarlar (4)
Doç. Dr. Mustafa Mortaş Ondokuz Mayis Üniversitesi, Türkiye
Prof. Dr. Osman GÜL Ondokuz Mayıs Üniversitesi, Türkiye
Prof. Dr. Fehmi Yazıcı Ondokuz Mayıs Üniversitesi, Türkiye
Muhammet Dervişoğlu
Ondokuz Mayıs Üniversitesi, Türkiye
Ondokuz Mayıs Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | International Journal of Food Properties | ||
| Dergi ISSN | 1094-2912 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 10-2017 |
| Kabul Tarihi | 06-08-2016 | Yayınlanma Tarihi | 20-12-2016 |
| Cilt / Sayı / Sayfa | 20 / 8 / 1866–1875 | DOI | 10.1080/10942912.2016.1222587 |
| Makale Linki | https://www.tandfonline.com/doi/full/10.1080/10942912.2016.1222587 | ||
| 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 … |
| Anahtar Kelimeler |
| 2-furoic acid | 2-furylmethylketone | 5-hydroxymethylfurfural | Brewing | Dietary intake |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 18 |
| Google Scholar | 20 |