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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: Al Doghaither, Huda A., M. Alyousef, Manar, M. Al Selami, Nada, Al-Ghafari, Ayat B., M. Omar, Ulfat
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2017
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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spelling my-ukm.journal.123372018-11-16T21:29:22Z http://journalarticle.ukm.my/12337/ Addition of evaporated milk alters antioxdant properties of most commonly consumed coffee in Saudi Arabia Al Doghaither, Huda A. M. Alyousef, Manar M. Al Selami, Nada Al-Ghafari, Ayat B. M. Omar, Ulfat 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. Penerbit Universiti Kebangsaan Malaysia 2017-06 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12337/1/46_02_12.pdf Al Doghaither, Huda A. and M. Alyousef, Manar and M. Al Selami, Nada and Al-Ghafari, Ayat B. and M. Omar, Ulfat (2017) Addition of evaporated milk alters antioxdant properties of most commonly consumed coffee in Saudi Arabia. Malaysian Applied Biology, 46 (2). pp. 97-104. ISSN 0126-8643 http://www.mabjournal.com/index.php?option=com_content&view=article&id=644&catid=59:current-view&Itemid=56
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description 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.
format Article
author Al Doghaither, Huda A.
M. Alyousef, Manar
M. Al Selami, Nada
Al-Ghafari, Ayat B.
M. Omar, Ulfat
spellingShingle Al Doghaither, Huda A.
M. Alyousef, Manar
M. Al Selami, Nada
Al-Ghafari, Ayat B.
M. Omar, Ulfat
Addition of evaporated milk alters antioxdant properties of most commonly consumed coffee in Saudi Arabia
author_facet Al Doghaither, Huda A.
M. Alyousef, Manar
M. Al Selami, Nada
Al-Ghafari, Ayat B.
M. Omar, Ulfat
author_sort Al Doghaither, Huda A.
title Addition of evaporated milk alters antioxdant properties of most commonly consumed coffee in Saudi Arabia
title_short Addition of evaporated milk alters antioxdant properties of most commonly consumed coffee in Saudi Arabia
title_full Addition of evaporated milk alters antioxdant properties of most commonly consumed coffee in Saudi Arabia
title_fullStr Addition of evaporated milk alters antioxdant properties of most commonly consumed coffee in Saudi Arabia
title_full_unstemmed Addition of evaporated milk alters antioxdant properties of most commonly consumed coffee in Saudi Arabia
title_sort addition of evaporated milk alters antioxdant properties of most commonly consumed coffee in saudi arabia
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2017
url 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
_version_ 1643738759278100480
score 13.211869

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