Türkiye Pazarında Bulunan Aromalı Kahvelerin Esansiyel ve Esansiyel Olmayan Element İçeriklerinin ICP-OES Cihazı İle Belirlenmesi ve Şeker Etkisinin İncelenmesi

Coffee is a food product including pleasure-inducing substances. It is obtained by processing the beans of the fruits of a tree which is from the Rubiceae family. Coffee is one of the commonly consumed beverages in the world and in Turkey. So, it is important to know the content of the coffee for conscious consumption. As the coffee is commonly consumed in Turkey and in the world and has many varieties, the content of coffee is wondered and is appropriate for researches. Within the scope of this thesis, contents of essential elements such as Boron (B), Calcium (Ca), Cobalt (Co), Chromium (Cr), Copper (Cu), Iron (Fe), Potassium (K), Magnesium (Mg), Manganese (Mn), Molybdenum (Mo), Sodium (Na), Phosphorus (P), Selenium (Se), Zinc (Zn) and non-essential elements such as Aluminum (Al), Arsenic (As), Barium (Ba), Cadmium (Cd), Nickel (Ni), Lead (Pb), Antimon (Sb), Titanium (Ti) of the aromatic coffees (with sugar and without sugar) (Classic, Caramel, Hazelnut, Gum Mastic, Turkish Coffee and Gum Mastic Turkish Coffee) that are available in Turkish market were determined and the effect of sugar on element content was investigated. The selected coffee varieties were first subjected to the brewing process and then their element contents were determined by Inductively Coupled Plasma Atomic Emission Spectrometer (ICP-OES). The intake amounts of determined elements for coffee consumption of 1, 3 and 5 cups of coffee were calculated. The daily intake of elements, which were in the essential elements group, was compared with the recommended daily intake requirement for people in the various age groups and determined which percent of this requirement was covered by coffee consumption. The elements analysed in non-essential element group were compared with the daily tolerable intake for human health and hazard index of these elements, which can show harmful effects, was calculated and risk analysis was conducted. As a result of experimental results, it has been shown that the most abundant essential element is K in coffees and it has been demostrated that intake of K covers the Daily needs of 1% to 3% for childeren and 1% to 2% for adults. According to the results of the risk analysis of the non-essential elements, the hazard index was found as lower than 1 which is calculated for 1 cup and 3 cups consumption of each coffee type and these coffees have been included in the low risk group.