The acorn (Quercus ithaburensis dence.), oleaster (Elaeagnus angustifoliaL.) coffee production from fruits and seeds andinvestigation of quality parameters

In this study, coffee was produced from acorns and the fruit and seed parts of oleaster, and 10 new coffee samples in different formulations were obtained using these coffees and Turkish coffee, and their quality parameters were investigated. In the production of coffee, a microwave oven (2450 MHz-700 W) roasting technique was used, and oleaster fruits (20 acorns (35 min.) and oleaster seeds (70 min.) were roasted. The obtained coffee samples were 150 μm with the help of a coffee grinder. In this context, the moisture, dry matter, and ash contents of the coffee samples were in the range of 2,59-4,11%, 95,89- 97,41%, 1.42-4.09%, respectively. and protein content were determined in the range of 0,50-15,63% and 4,06-13.97%, respectively. In the color analysis, L*, a*, b* parameters were measured and L was determined depending on the different microwave roasting time of the samples. * Variation was observed in a* and b* values. As a result of total phenolic substance determination, Cuprac analysis, DPPH free radical scavenging activity analysis and total flavonoid analysis to determine the antioxidant contents of the samples; Contents of 39,056-144,411 (trolox equivalent mmol/L), 41,93-442,83 (ascorbic acid equivalent mmol/L) and 27,75-137,35 (μg routine equivalent/μL) were detected. Sensory analysis was carried out by 30 panelists determined by applying the coffee-like drinks procedure for coffee samples prepared by the Turkish coffee brewing method. In conclusion, it is thought that coffee varieties that have high antioxidant content and are rich in nutritional values may be preferred beverages by consumers. It will be more beneficial for human health to consume beverages containing natural and functional foods instead of artificially flavored, acidic, carbonated beverages and beverages containing additives.