Bioactive compounds, antioxidant activity, physical and sensory characteristics of Mırra coffee

Mırra is a coffee beverage widely consumed in Syria and Turkey, often produced from roasted ground beans. Recently, it prepared classical instant coffee. In this study, some physicochemical, bioactive sensory properties of samples were determined. The average viscosity, °Brix, HMF, total phenolic content, DPPH ABTS values 1.36 cP, 3.70, 71.60 mg/L, 3431.55 mg GA eq./L, 6.24 mmol Trol. eq./mL 35.23 for made by traditional process, 4.85 16.36, 303.3 11276.47 23.89 89.70 with classic coffee, respectively. All also contained high levels caffeine (1416.93 - 4347.46 mg/L). Chlorogenic acid, 4-O-caffeoylquinic acid trans-5-O-caffeoylquinic identified samples. Total chlorogenic contents ranged 1097.85 to 5283.21 mg/L. all parameters, Mırras °Brix value over 5.75 had scores. Results show that has antioxidant activity. However, consumption may have negative health effects risk groups due the content.