Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 30121
Determination of the Element Contents in Turkish Coffee and Effect of Sugar Addition

Authors: M. M. Fercan, A. S. Kipcak, O. Dere Ozdemir, M. B. Piskin, E. Moroydor Derun

Abstract:

Coffee is a widely consumed beverage with many components such as caffeine, flavonoids, phenolic compounds, and minerals. Coffee consumption continues to increase due to its physiological effects, its pleasant taste, and aroma. Robusta and Arabica are two basic types of coffee beans. The coffee bean used for Turkish coffee is Arabica. There are many elements in the structure of coffee and have various effect on human health such as Sodium (Na), Boron (B), Magnesium (Mg) and Iron (Fe). In this study, the amounts of Mg, Na, Fe, and B contents in Turkish coffee are determined and effect of sugar addition is investigated for conscious consumption. The analysis of the contents of coffees was determined by using inductively coupled plasma optical emission spectrometry (ICP-OES). From the results of the experiments the Mg, Na, Fe and B contents of Turkish coffee after sugar addition were found as 19.83, 1.04, 0.02, 0.21 ppm, while without using sugar these concentrations were found 21.46, 0.81, 0.008 and 0.16 ppm. In addition, element contents were calculated for 1, 3 and 5 cups of coffee in order to investigate the health effects.

Keywords: Health effect, ICP-OES, sugar, Turkish coffee.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1112171

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1141

References:


[1] M. Grembecka,E. Malinowska, and P.Szefer, “Differentiation of market coffee and its infusions in view of their mineral composition,” Science of the Total Environment,vol. 383, pp.59–69, 2007.
[2] E. J. Santos and E.Oliveira, “Determination of Mineral Nutrients and Toxic Elements in Brazilian Soluble Coffee by ICP-AES,”Journal of Food Composition and Analysis, vol. 14, pp.523-531, 2007.
[3] P. S. Murty, M. M. Naidu,“Sustainable management of coffee industry by-products and value addition a review,”vol. 66, pp.45-58, 2011.
[4] M. Oliveira, S. Casal, S. Morais , C. Alves , F. Dias,S. Ramos, E. Mendes, C. Delerue-Matos, and B. P. P. Oliveira “Intra- and interspecific mineral composition variability of commercial coffees and coffee substitutes: Contribution to mineral intake, “Food Chem., vol. 130, pp.702–709, 2012.
[5] M. S. Butt, M. T Sultan, “Coffee and its consumption: benefits and risks,” Crit Rev Food Sci. Nutr., vol. 5, pp.363–373,2011.
[6] P. Pohl, E. Stelmach, M.Welna, A. Szymczycha-Madeja, “Determination of the Elemental Composition of Coffee Using Instrumental Method,” Food Anal. Methods, vol. 6, pp. 598–613, 2013.
[7] O. Ozdestan, “Evaluation of bioactive amine and mineral levels in Turkish coffee,” Food Res.Int. , vol. 61, pp. 167-175, 2014.
[8] O. D. Ozdemir, A.S. Kipcak, E. M. Derun, N. Tugrul, M. B. Piskin, “The analysis of the boron amounts in coffees by the method of ICP-OES,” International Review of Chemical Engineering RapidCommunications (IRECHE), vol. 2, pp. 326-328, March 2010.
[9] G. W. Naakubuza, M. A. Bekunda , S.Lwasa, R.. Bırabwa and S. Muwanga,” Determining the limiting nutrients in coffee plantations at Makerere University Agricultural Reseach Institute,” African Crop Science Conference Proceedings, vol. 7. pp. 1085-1088, 2005.
[10] C. S. F. Gomes, J. B. P. Silva, “Minerals and clay minerals in medical geology,” Applied Clay Science, vol. 36, pp. 4-21, 2007,
[11] T. Karadoğan, H.Özer, “Patatesin Besin Değeri ve İnsan Beslenmesi Yönünden Önemi,”Atatürk Ü.Zİr.Fak.Der. , vol. 28, pp. 306-317, 1997.
[12] N. Arslan, H. Toğrul, “Türk Çayında Kalite Parametrelerive Mineral Maddelerin Farklı Demleme Koşullarında Deme Geçme Miktarları,” Gıda Dergisi, vol. 20, pp.179-185, 1995.
[13] O. D. Ozdemir, A.S. Kipcak, E. M. Derun, N. Tugrul, M. B. Piskin,”Cr, Fe and Se Contents of the Turkish Black andGreen Teas and the Effect of Lemon Addition,” World Academy of Science, Engineering and Technology, vol. 6, pp. 11-23, 2012.
[14] R. Ashu, B. S. Chandravanshi, “Concentration Levels Of Metals In Commercially AvailableEthiopian Roasted Coffee Powders And Their Infusions,” Bull. Chem. Soc. Ethiop., vol. 25, pp. 11-24, 2011.
[15] A. Krejcova, T. Cernohorsky, “The determination of boron in tea andcoffee by ICP–AES method,” Food Chem, vol. 82, pp. 303–308, 2003.
[16] N. Oleszczuk, J. T. Castro, M. M. Silva, M. G. A. Korn, B. Welz and M. G. R. Vale, “Method development for the determination of manganese, cobaltand copper in green coffee comparing direct solid sampling electrothermalatomic absorption spectrometry and inductively coupledplasma optical emission spectrometry,” Talanta, vol. 73, pp. 862-869, 2007.
[17] ISO 3103:1980, “Tea – Preparation of liquor for use in sensory tests”, International Organization for Standardization (ISO), pp. 4, 1980.
[18] B. T. Jones, X. Hou, “Inductively Coupled Plasma/Optical Emission Spectrometry,” in Encyclopedia of Analytical Chemistry, R.A. Meyers, Ed. Chichester: John Wiley & Sons Ltd, 2000, pp. 9468–9485.
[19] S. Sivakumar, C. P. Khatiwada, J. Sivasubramanian, “Studies the alterations of biochemical and mineral contents in bonetissue of musmusculus due to aluminum toxicity and the protectiveaction of desferrioxamine and deferiprone by FTIR, ICP-OES, SEMand XRD technique,” Molecular and Biomolecular Spectroscopy, vol. 126, pp. 59–67, 2014.
[20] R. N. Gallaher, K. Gallaher, A. J. Marshall, A. C. Marshall, “Mineral analysis of ten types of commercially available tea mineral analysis of ten types of commercially available tea,” Journal of Food Composition and Analysis, vol. 19, pp. 53-57, 2006.
[21] I. J. Cindric, I. Krizman, M. Zeiner, S. Kampic, G. Medunic and G. Stingeder, “ICP-AES Determination of Minor and Major Elements in Apples after Microwave Assisted Digestion, ”Food Chemistry, vol. 135, pp. 2675–2680, 2012.