Investigation of coffee production opportunities from andız (Juniperus drupacea) berries: Characterization of fresh berries and bioactive components of andiz coffee

In this study, the bioactive compounds of juniper (Juniperus drupacea) fruits and the coffees produced from these fruits were investigated. Juniper fruits were roasted in a thermal oven (at 120°C, 160°C, and 200°C) for various durations (10, 32, 50, and 55 minutes) and in a microwave oven (at 350W power for 4, 6, and 8 minutes, and at 600W power for 4 and 6 minutes). The analysis of aroma and aroma compounds in juniper fruits and coffees was carried out using the GC-MS-FID technique, identifying 24 aroma compounds. Phenolic compounds were analyzed using high-performance liquid chromatography, revealing the presence of 10 phenolic compounds. The total phenolic compound content in coffee extracts was found to range from 13933 to 28865 mg gallic acid/kg dry matter. The L*, a*, and b* color values were observed to decrease as the roasting temperature increased. The antioxidant potentials of the samples were investigated using the ABTS and DPPH methods, with the highest antioxidant capacity observed in the sample roasted at 120°C for 25 minutes. The produced coffees exhibited antimicrobial activity against Staphylococcus aureus. The effects of in-vitro gastrointestinal digestion on the phenolic and antioxidant content of juniper coffee were examined. Furthermore, the study revealed that the amount of 5-hydroxymethylfurfural (HMF) in roasted juniper coffees ranged from 0 to 0.432 mg HMF/kg dry matter. In sensory evaluation, sample number 22 prepared in the thermal oven (120°C for 25 minutes) was identified as the most liked and preferred sample.