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/ http://journalarticle.ukm.my/12337/ http://journalarticle.ukm.my/12337/1/46_02_12.pdf

id	ukm-12337
recordtype	eprints
spelling	ukm-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
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
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/ http://journalarticle.ukm.my/12337/ http://journalarticle.ukm.my/12337/1/46_02_12.pdf
first_indexed	2023-09-18T20:02:23Z
last_indexed	2023-09-18T20:02:23Z
_version_	1777406934365765632

Addition of evaporated milk alters antioxdant properties of most commonly consumed coffee in Saudi Arabia

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