Influence of honey addition on the bioaccessibility of phenolic contents and antioxidant capacities of different coffee types

Abstract

This study was designed to assess the effect of honey addition to the antioxidant capacity and in vitro bioaccessibility of phenolic content of both brewed and soluble coffee. Floral and pine honey were used in the assay. The antioxidant capacities of the samples were evaluated with three different methods: DPPH radical scavenging activity, cupric reducing capacity and total antioxidant capacity tests. In order to measure the antioxidant metabolites of the samples, total phenolic and flavonoid contents were appraised. In vitro gastrointestinal digestion simulation procedure was conducted to mimic the physiochemical and biochemical factors of the gastrointestinal tract. During the digestion process, components in the food matrix are exposed to significant structural changes and certain amount of them are effectively absorbed and reach the circulation. To that end, the importance of studies concerning the simulated gastrointestinal digestion increases. The results of this study revealed that honey addition to coffee samples induced increases in antioxidant capacities, total phenolic and flavonoid contents.