Addition of evaporated milk alters antioxdant properties of most commonly consumed coffee in Saudi Arabia
Coffee is one of the most commonly consumed beverages worldwide. The aim of current study is to evaluate the effect of adding evaporated milk (full fat and low fat) on the antioxidant properties of coffee and to assess the possible alterations of polyphenols bioavailability when evaporated milk is...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2017
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| Online Access: | http://journalarticle.ukm.my/12337/1/46_02_12.pdf http://journalarticle.ukm.my/12337/ http://www.mabjournal.com/index.php?option=com_content&view=article&id=644&catid=59:current-view&Itemid=56 |
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| Summary: | Coffee is one of the most commonly consumed beverages worldwide. The aim of current study is to evaluate the effect of
adding evaporated milk (full fat and low fat) on the antioxidant properties of coffee and to assess the possible alterations of
polyphenols bioavailability when evaporated milk is added. To determine the effects of adding milk on the antioxidant activities
of instant coffee, total polyphenols and flavonoids contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity,
hydrogen peroxide scavenging activity, ferric reducing power and ferrous ion chelating effect were determined. Total polyphenol
and flavonoid contents were significantly higher (p<0.0001) in both coffee milk samples, coffee with full fat evaporated milk
(CFEM) and coffee with low fat evaporated milk (CLEM), in comparison to pure coffee. Moreover, DPPH scavenging
activity was significantly increased (p<0.001) in CFEM and CLEM whereas, hydrogen peroxide radical scavenging activity
and ferric reducing power were significantly decreased (p<0.001) in CFEM and CLEM samples. In conclusion, our study
showed that adding different concentrations of evaporated milk to instant coffee influences the bioavailability and efficacy of
coffee antioxidants. This might be due to the presence of proteins and fats in milk. |
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