Yildirim, SevincDemir, ErsinGok, IlkayAboul-Enein, Hassan Y.Gastronomi ve Mutfak Sanatları / Gastronomy and Culinary Arts2024-05-252024-05-25202320022-11550975-840210.1007/s13197-022-05460-x2-s2.0-85129600683https://doi.org/10.1007/s13197-022-05460-xhttps://hdl.handle.net/20.500.14517/923Coffee 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.eninfo:eu-repo/semantics/closedAccessTurkish coffeeEspressoFilter coffeeRoastingBrewingAntioxidantArticleQ2Q160719331943WOS:00079062040000237206418