Investigation of the effects of okuzgozu and bogazkere (Vitis vinifera L.) grape seed and pine bark addition (Pinus pinaster SUBSP.) on the sensory properties and bioactive substances of traditional turkish coffee

This study was conducted to examine the effects of the addition of öküzgözü and boğazkere (Vitis vinifera L.) grape seeds, which are rich in bioactive compounds, and pine scales (Pinus pinaster subsp.) into traditional Turkish coffee in addition to the effects of mixing ratios of these materials and roasting temperatures on the amount of total phenolic and flavonoid matters, antioxidant activity, aromatic components, Brix, sensory properties, foam and sediment volume of the coffee. First, Arabica L. coffee beans were roasted for 20 minutes at 150ºC and 180ºC. Coffee samples roasted at 150 ºC were placed in the 1st group with a mixture of raw ground pine scales and grape seeds (30% boğazkere and 70% öküzgözü). The 2nd group consisted of coffee roasted at 180 ºC, a mixture of raw ground pine scales, and grape seeds. In the 3rd group, the mixture included coffee roasted at 150 ºC, and a mixture of ground pine scale and grape seeds roasted at 150 ºC. Finally, the 4th group included a mixture of roasted coffee at 180 ºC, ground pine scale, and grape seeds roasted at 180 ºC. These mixtures were both extracted with 70% methanol and cooked in distilled water. The highest amount of phenolic material was determined in cooked K2 while the highest amount of flavonoids was determined in A3 and C3 samples cooked in pure water. In antioxidant activity tests, the highest levels in ABTS were determined in B2 cooked in pure water, while in the DPPH method, it was found in B3 cooked in pure water in addition to the D2 sample cooked in pure water, which provided the highest level in FRAP. As for aroma components, 122 aroma active compounds were detected. In sensory analysis, the highest general appreciation was found in the E2 group. In conclusion, it can be emphasized that the amount of phenolic and flavonoid materials, aroma components, and antioxidant activities are increased by adding a mixture of pine scales and grape seeds to Turkish coffee as well as positive sensory effects.