Browsing by Author "Yildirim, Sevinc"

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Citation Count: 2
RETRACTED: Use of electrochemical methods to determine the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on the antioxidant capacity of coffee beverage (Retracted Article)
(Springer india, 2023) Yildirim, Sevinc; Gök, İlkay; Gök, İhsan; Aboul-Enein, Hassan Y.; Gastronomi ve Mutfak Sanatları / Gastronomy and Culinary Arts
Coffee is a complex mixture of chemicals, which provide biologically active compounds with various health benefits. The some biologically active compounds arising from both its natural structure and formed after processing were determined as an antioxidant capacity of coffee beverages. In this study, we aimed to determine how roasting levels of Arabica coffee seed (light, medium, dark) and three brewing techniques-decoction methods (Turkish coffee), infusion method (filter coffee) and pressure methods (Espresso)-affect total antioxidant capacity in a cup of coffee beverage by electrochemical methods such as square wave stripping voltammetry (SWSV), differential pulse stripping voltammetry (DPSV) and cyclic voltammetry (CV). Antioxidant capacities of the coffee samples in terms of the equivalent amounts were determined according to standard oxidation peaks of rutin and caffeic acid. The highest antioxidant capacity was found in espresso coffee prepared at light roasting coffee seeds as equivalent the routine and caffeic at 9.4 +/- 0.2 g/L and 19.7 +/- 0.7 g/L, respectively with SWSV on a carbon paste electrode. As a result, SWSV, DPSV and CV voltammetric methods, fast, reliable, fully validated and without any pretreatment are alternative to conventional analytical methods to evaluation antioxidant values in any food samples.
Citation Count: 0
RETRACTION: Use of electrochemical methods to determine the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on the antioxidant capacity of coffee beverage (Retraction of Vol 60, Pg 1933, 2023)
(Springer india, 2024) Yildirim, Sevinc; Demir, Ersin; Gök, İhsan; Gok, Ilkay; Aboul-Enein, Hassan Y.
[No Abstract Available]
Citation Count: 2
Use of electrochemical techniques for determining the effect of brewing techniques (espresso, Turkish and filter coffee) and roasting levels on total antioxidant capacity of coffee beverage
(Wiley, 2022) Yildirim, Sevinc; Gök, İlkay; Gök, İhsan; Tokusoglu, Ozlem; Gastronomi ve Mutfak Sanatları / Gastronomy and Culinary Arts
In this study, we determined how roasting levels (light, medium, and dark) of Arabica coffee seed and three brewing techniques-decoction methods (Turkish coffee), infusion method (filter coffee), and pressure methods (Espresso)-affect the total antioxidant capacity in a cup of coffee beverage by electrochemical methods such as square wave stripping voltammetry (SWSV), differential pulse stripping voltammetry (DPSV), and cyclic voltammetry (CV). The highest antioxidant capacity was found in espresso coffee prepared with light roasted coffee seeds, as equivalent of rutin and caffeic acid at 9.4 +/- 0.2 g/L and 19.7 +/- 0.7 g/L, respectively with SWSV on a carbon paste electrode (CPE). The antioxidant capacity of coffee beverages was influenced by the roasting degree, extraction time, and brewing methods, significantly. SWSV, DPSV, and CV voltammetric methods, fast, reliable, fully validated and without any pretreatment, are alternatives to conventional analytical methods for evaluation of antioxidant values in coffee brews. Practical applications This research will contribute to the literature considerably since we have established that the antioxidant capacity can be measured by electrochemical methods rapidly with high reliable results. According to the study, the brewing method and roasting temperature significantly affected the antioxidant capacity, and thus, it is important to know how brewing methods, roasting temperatures, and other conditions changes the coffee quality. The results can be used to prepare healthy coffee beverages.