Bioactive compounds, antioxidant activity, physical and sensory characteristics of Mırra coffee

Abstract

Mırra is a coffee beverage widely consumed in Syria and Turkey, and often produced from roasted and ground coffee beans. Recently, it is prepared from classical instant coffee. In this study, some physicochemical, bioactive and sensory properties of Mırra samples were determined. The average viscosity, °Brix, HMF, total phenolic content, DPPH and ABTS values were 1.36 cP, 3.70, 71.60 mg/L, 3431.55 mg GA eq./L, 6.24 mmol Trol. eq./mL and 35.23 mmol Trol. eq./mL for Mırra samples made by traditional process, and 4.85 cP, 16.36, 303.3 mg/L, 11276.47 mg GA eq./L, 23.89 mmol Trol. eq./mL and 89.70 mmol Trol. eq./mL for Mırra samples made with classic instant coffee, respectively. All Mırra samples also contained high levels of caffeine (1416.93-4347.46 mg/L). Chlorogenic acid, 4-O-caffeoylquinic acid and trans-5-O-caffeoylquinic acid were identified in Mırra samples. Total chlorogenic acid contents of Mırra samples were ranged from 1097.85 to 5283.21 mg/L. In all sensory parameters, Mırras with °Brix value over 5.75 had high scores. Results show that Mırra has high antioxidant activity. However, Mırra consumption may have negative health effects for risk groups due to the high caffeine content.