Bioactive Compounds, Antioxidant Activity, Physical and Sensory Characteristics of Mirra Coffee

Abstract

Mirra 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 Mirra samples were determined. The average viscosity, degrees 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 Mirra 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 Mirra samples made with classic instant coffee, respectively. All Mirra 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 Mirra samples. Total chlorogenic acid contents of Mirra samples were ranged from 1097.85 to 5283.21 mg/L. In all sensory parameters, Mirras with degrees Brix value over 5.75 had high scores. Results show that Mirra has high antioxidant activity. However, Mirra consumption may have negative health effects for risk groups due to the high caffeine content.