Screening of the most consumed beverages and spices for their bioactive non-nutrient contents

ELHUSSEIN E. A. A., Kurtulbas E., Bilgin M., Tan A. S., Hacioglu M., SAHIN S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.12, no.4, pp.2289-2301, 2018 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 12 Issue: 4
  • Publication Date: 2018
  • Doi Number: 10.1007/s11694-018-9846-9
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2289-2301
  • Keywords: Beverage, Herbal spices, Bioactive non-nutrient, Antioxidant activity, Antimicrobial activity, ANOVA, REDUCING ANTIOXIDANT CAPACITY, GREEN TEA, ASSISTED EXTRACTION, PHENOLIC-COMPOUNDS, COFFEE, L., FLAVONOIDS, PROFILE, BLACK, FOODS
  • Istanbul University Affiliated: Yes


The present research emphasizes on the bioactive non-nutrient components of the frequently consumed food products daily. The most popular beverages (instant, filter and Turkish coffee, green, black, sage, apple, rosehip, linden and fennel tea infusions) and herbal spices (cinnamon thyme, cumin, mint, sweet pepper, chili pepper, sumac, black pepper and clove) were investigated to evaluate the antioxidant capacities of the samples. Amount of total biophenols (TB) and total flavonoids (TF) were measured by Folin-Ciocalteu and Aluminum chloride colorimetric methods, respectively. CUPRAC (The cupric ion reducing antioxidant capacity) assay and DPPH (, -diphenyl--picrylhydrazyl) free radical scavenging method were applied to determine the antioxidant activity (AA) of the products. Antimicrobial analyses of the samples were also conducted based on in vitro study. Furthermore, the main biophenol of each sample was identified through high performance liquid chromatography (HPLC). The outcome of the present study will be a useful guidance for the researchers looking for the health benefits of these daily consumed food products.