Evaluation of bioactive amine and mineral levels in Turkish coffee

Ozdestan O.

FOOD RESEARCH INTERNATIONAL, vol.61, pp.167-175, 2014 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 61
  • Publication Date: 2014
  • Doi Number: 10.1016/j.foodres.2013.12.027
  • Page Numbers: pp.167-175


Coffee is one of the most popular drinks across the world and its enormous commercial and social importance is obvious. The levels of nine bioactive amines and five minerals, as well as pH, color, total ash and dry matter characteristics, were determined in different brands of ground and brewed Turkish coffees for the first time. Turkish coffee is a method of preparation, not a kind of coffee. Furthermore, this paper reported the estimated daily mineral intake of five elements. The amines were extracted with trichloroacetic acid (TCA) and quantified by reversed-phase high performance liquid chromatography (HPLC), pre-column derivatization with benzoyl chloride. Of the nine bioactive amines under study putrescine, cadaverine, tyramine and serotonin were detected in all coffee samples. Serotonin was the prevailing bioactive amine in both ground and brewed coffees. The total amine levels in the ground coffee varied from 126.0 mg/kg to 352.2 mg/kg. The total amine levels in the brewed coffee varied from 5.679 mg/L to 48.88 mg/L. The concentrations of five minerals (Mg, Mn, Zn, Na, K) were determined after dry mineralization of both ground and brewed coffee samples. The total mineral contents were analyzed by high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS). Potassium was the prevailing mineral in both ground and brewed coffees. The mean total mineral contents of ground and brewed coffees were 12673.2 mg/kg and 1014.8 mg/L, respectively. Significant differences were obtained between bioactive amines, minerals (except Na), color values (L*, a*, b*), total ash and total dry matter contents of ground and brewed Turkish coffee samples (P < 0.05). (C) 2013 Elsevier Ltd. All rights reserved.