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techniques (Espresso, Turkish and Filter coffee) and roasting levels on the antioxidant capacity of coffee beverage (Retracted Article)

dc.authorscopusid57221518041
dc.authorscopusid55910480000
dc.authorscopusid57205184213
dc.authorscopusid35518926800
dc.authorwosidYildirim, Serkan/AAH-6721-2020
dc.contributor.authorYildirim, Sevinc
dc.contributor.authorGök, İlkay
dc.contributor.authorGök, İhsan
dc.contributor.authorAboul-Enein, Hassan Y.
dc.contributor.otherGastronomi ve Mutfak Sanatları / Gastronomy and Culinary Arts
dc.date.accessioned2024-05-25T11:25:37Z
dc.date.available2024-05-25T11:25:37Z
dc.date.issued2023
dc.departmentOkan Universityen_US
dc.department-temp[Yildirim, Sevinc; Gok, Ilkay] Istanbul Okan Univ, Fac Appl Sci, Dept Gastron, TR-34959 Istanbul, Turkey; [Demir, Ersin] Afyonkarahisar Univ Hlth Sci, Fac Pharm, Dept Analyt Chem, TR-03200 Aftonkarahisar, Turkey; [Aboul-Enein, Hassan Y.] Natl Res Ctr, Pharmaceut & Med Chem Dept, Pharmaceut & Drug Ind Res Div, Cairo 12622, Egypten_US
dc.description.abstractCoffee 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.en_US
dc.identifier.citation2
dc.identifier.doi10.1007/s13197-022-05460-x
dc.identifier.endpage1943en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue7en_US
dc.identifier.pmid37206418
dc.identifier.scopus2-s2.0-85129600683
dc.identifier.scopusqualityQ1
dc.identifier.startpage1933en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-022-05460-x
dc.identifier.urihttps://hdl.handle.net/20.500.14517/923
dc.identifier.volume60en_US
dc.identifier.wosWOS:000790620400002
dc.identifier.wosqualityQ2
dc.institutionauthorGok I.
dc.language.isoen
dc.publisherSpringer indiaen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTurkish coffeeen_US
dc.subjectEspressoen_US
dc.subjectFilter coffeeen_US
dc.subjectRoastingen_US
dc.subjectBrewingen_US
dc.subjectAntioxidanten_US
dc.titleRETRACTED: 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)en_US
dc.typeArticleen_US
dspace.entity.typePublication
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