Effect of Milk, Sugar or Sweetener Addition on the Bioaccessibility of Terebinth Coffee Polyphenols

Kamiloğlu S., Özdal T., Bakır S., Çapanoğlu Güven E.

5th International Symposium on Phytochemicals in Medicine and Food (5-ISPMF), Nanchang, China, 25 August - 01 September 2021, pp.155

  • Publication Type: Conference Paper / Summary Text
  • City: Nanchang
  • Country: China
  • Page Numbers: pp.155
  • Recep Tayyip Erdoğan University Affiliated: Yes


Terebinth coffee, also known as ―menengic coffee‖ is one of the commonly consumed herbal coffees in Turkey. Dried and roasted fruits of terebinth (Pistacia terebinthus) are used to produce the oily brown-colored powder, which is often cooked in milk. In this study, terebinth coffee is prepared with whole or skimmed milk with or without sugar/sweetener in order to study the matrix effect on the bioaccessibility of polyphenols. The standardized in vitro digestion model simulating the digestion in the mouth, stomach and intestine was employed followed by chromatographic analysis of polyphenols using a HPLC-PDA. Catechin, rutin, quercetin 3-glucoside and quercetin were the major flavonoid glycosides and aglycones identified in terebinth coffee, whereas gallic, protocatechuic, syringic and ellagic acids were determined as the non-flavonoid compounds. The in vitro digestion model results revealed that addition of whole milk to terebinth coffee increased the total bioaccessible flavonoids significantly (45%) (p<0.05), whereas skim milk addition did not result in any significant change. Moreover, addition of sugar or sweetener to terebinth coffee with whole milk further enhanced the amount of bioaccessible flavonoids. Overall, terebinth coffee + whole milk + sugar formulation was found to contain highest amount of bioaccessible flavonoid and non-flavonoid compounds (42.71-47.07 mg/100 g).