Antioxidants and Mineral Contents of Chicory as Coffee Additive
Yıl: 2021 Cilt: 9 Sayı: 1 Sayfa Aralığı: 217 - 223 Metin Dili: İngilizce DOI: 10.24925/turjaf.v9i1.217-223.3859 İndeks Tarihi: 02-10-2021
Antioxidants and Mineral Contents of Chicory as Coffee Additive
Öz: In this study, roots of Turkish origin wild chicory (Cichorium intybus L.) genotypes were investigated for total flavonoid and phenolic contents, radical cation scavenging activity (ABTS), Free radical scavenging activity (DPPH), and radical, mineral content. These characteristics were also compared with other coffee varieties. The total flavonoid and phenolic contents ranged between 0.290-4.350 mg QE/g dry weight (DW) and 0.943-13.860 mg GAE/g DW. The DPPH was listed here from high to low value: raw coffee beans = roasted coffee beans > roasted fruits of turpentine tree > instant coffee = roots of chicory. The content of P, Ca, Mg, Zn, B, Cr, Co and Mo ranged between 0.71-2.78%, 0.25-0.46%, 7.29-20.66, 4.44-11.07, 0.40-1.67, 0.49-5.48 and 5.69-14.46 ppm, respectively. As a result, chicory roots exhibited low antioxidant activity, but higher mineral content compared to the other tested coffee varieties which indicates that chicory could be used a coffee additive.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | başaran u, Gülümser E, YAMAN C, çopur doğrusöz m, Mut H (2021). Antioxidants and Mineral Contents of Chicory as Coffee Additive. , 217 - 223. 10.24925/turjaf.v9i1.217-223.3859 |
| Chicago | başaran uğur,Gülümser Erdem,YAMAN Cennet,çopur doğrusöz medine,Mut Hanife Antioxidants and Mineral Contents of Chicory as Coffee Additive. (2021): 217 - 223. 10.24925/turjaf.v9i1.217-223.3859 |
| MLA | başaran uğur,Gülümser Erdem,YAMAN Cennet,çopur doğrusöz medine,Mut Hanife Antioxidants and Mineral Contents of Chicory as Coffee Additive. , 2021, ss.217 - 223. 10.24925/turjaf.v9i1.217-223.3859 |
| AMA | başaran u,Gülümser E,YAMAN C,çopur doğrusöz m,Mut H Antioxidants and Mineral Contents of Chicory as Coffee Additive. . 2021; 217 - 223. 10.24925/turjaf.v9i1.217-223.3859 |
| Vancouver | başaran u,Gülümser E,YAMAN C,çopur doğrusöz m,Mut H Antioxidants and Mineral Contents of Chicory as Coffee Additive. . 2021; 217 - 223. 10.24925/turjaf.v9i1.217-223.3859 |
| IEEE | başaran u,Gülümser E,YAMAN C,çopur doğrusöz m,Mut H "Antioxidants and Mineral Contents of Chicory as Coffee Additive." , ss.217 - 223, 2021. 10.24925/turjaf.v9i1.217-223.3859 |
| ISNAD | başaran, uğur vd. "Antioxidants and Mineral Contents of Chicory as Coffee Additive". (2021), 217-223. https://doi.org/10.24925/turjaf.v9i1.217-223.3859 |
| APA | başaran u, Gülümser E, YAMAN C, çopur doğrusöz m, Mut H (2021). Antioxidants and Mineral Contents of Chicory as Coffee Additive. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 9(1), 217 - 223. 10.24925/turjaf.v9i1.217-223.3859 |
| Chicago | başaran uğur,Gülümser Erdem,YAMAN Cennet,çopur doğrusöz medine,Mut Hanife Antioxidants and Mineral Contents of Chicory as Coffee Additive. Türk Tarım - Gıda Bilim ve Teknoloji dergisi 9, no.1 (2021): 217 - 223. 10.24925/turjaf.v9i1.217-223.3859 |
| MLA | başaran uğur,Gülümser Erdem,YAMAN Cennet,çopur doğrusöz medine,Mut Hanife Antioxidants and Mineral Contents of Chicory as Coffee Additive. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, vol.9, no.1, 2021, ss.217 - 223. 10.24925/turjaf.v9i1.217-223.3859 |
| AMA | başaran u,Gülümser E,YAMAN C,çopur doğrusöz m,Mut H Antioxidants and Mineral Contents of Chicory as Coffee Additive. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2021; 9(1): 217 - 223. 10.24925/turjaf.v9i1.217-223.3859 |
| Vancouver | başaran u,Gülümser E,YAMAN C,çopur doğrusöz m,Mut H Antioxidants and Mineral Contents of Chicory as Coffee Additive. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2021; 9(1): 217 - 223. 10.24925/turjaf.v9i1.217-223.3859 |
| IEEE | başaran u,Gülümser E,YAMAN C,çopur doğrusöz m,Mut H "Antioxidants and Mineral Contents of Chicory as Coffee Additive." Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 9, ss.217 - 223, 2021. 10.24925/turjaf.v9i1.217-223.3859 |
| ISNAD | başaran, uğur vd. "Antioxidants and Mineral Contents of Chicory as Coffee Additive". Türk Tarım - Gıda Bilim ve Teknoloji dergisi 9/1 (2021), 217-223. https://doi.org/10.24925/turjaf.v9i1.217-223.3859 |
