Determination of hydroxymethylfurfural and malondialdehyde amounts in various instant coffees commonly sold in Türkiye

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dc.authoridCATAK, JALE/0000-0002-2718-0967
dc.contributor.authorGurbuz, Murat
dc.contributor.authorEde-Cintesun, Elif
dc.contributor.authorDemir, Busra
dc.contributor.authorBeceren, Yavuz
dc.contributor.authorUgur, Halime
dc.contributor.authorCatak, Jale
dc.contributor.authorYaman, Mustafa
dc.date.accessioned2024-11-07T13:34:27Z
dc.date.available2024-11-07T13:34:27Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractCoffee is currently one of the most consumed non-alcoholic beverages around the world. Although many beneficial compounds are present in the composition of coffee, it should be taken into account that coffee products may contain some toxic substances. The aim of this study is to determine both 5-hydroxymethylfurfural (HMF) and malondialdehyde (MDA) levels of the most well-known coffee brands in T & uuml;rkiye and to discuss the factors associated with the increase of these toxic compounds in coffee products. In this research, 30 instant coffee samples were obtained from common commercial markets in Istanbul, T & uuml;rkiye. The amounts of HMF and MDA in these coffees were determined by high-performance liquid chromatography (HPLC). The amounts of HMF and MDA in the coffee samples ranged from 2.8 to 1595 mg/kg and from 17.5 mu g to 212 mu g/100 g, respectively. There was no significant relationship between the declared amount of added sugar and the analyzed amount of HMF. The amounts of both HMF and MDA, or either HMF or MDA were generally higher in coffee products with high non-dairy coffee creamer content (82 -85 %). The present study provides remarkable findings about the quality of coffee products commonly sold in T & uuml;rkiye.
dc.identifier.doi10.1016/j.microc.2024.110857
dc.identifier.issn0026-265X
dc.identifier.issn1095-9149
dc.identifier.scopus2-s2.0-85194088816
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.microc.2024.110857
dc.identifier.urihttps://hdl.handle.net/11480/15978
dc.identifier.volume203
dc.identifier.wosWOS:001246719300002
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofMicrochemical Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectInstant coffee
dc.subjectHydroxymethylfurfural
dc.subjectMalondialdehyde
dc.subjectNon-alcoholic beverages
dc.titleDetermination of hydroxymethylfurfural and malondialdehyde amounts in various instant coffees commonly sold in Türkiye
dc.typeArticle

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