Phenolic content and antioxidant activity of mirra

In this study, the caffeine, phenolic contents and antioxidant activity of Mırra samples prepared by traditional method and from instant classic coffee, which recently gains popularity, have been determined. Results showed that total phenolic contents of Mırra samples prapered by traditional method varied between 455.46 and 6906.61 mg GA eq./L coffee, while those of Mırra samples prepared from classical coffee ranged between 4449.71 and 18889.37 mg GA eq./L coffee. Chlorogenic, cryptochlorogenic and neochlorogenic acids in Mırra samples were determined. Chlorogenic acid was the most abundant phenolic compounds. The DPPH values of Mırra samples ranged from 0.51 to 48.64 mmol Trolox eq./ml coffee. ABTS results of Mırra samples varied also from 2.74 to 171.45 mmol Trolox eq./ml coffee. Results show that Mırra samples had higher levels of caffeine. Caffeine contents of traditional and classic coffee Mırra samples varied from 486.10 to 2911.27 and 2312.41 to 6504.59 mg/L coffee, respectively. The differences between traditional and classic coffee Mırra samples for determined characteristics were found statistically significant (p<0.05). The coefficient of variation for the determined characteristics is also high. It can be due to differences in raw materials used in the preparation of Mırra and differences in Mırra preparation parameters. Despite the high variability of the analyzed properties in the study, it has been determined that Mırra as a local coffee type is a potential antioxidant source because of its high phenolic content and antioxidant activity.