The Investigation of the Element Contents in the Turkish Coffees

Year 2015, Volume: 11 Issue: 3, 0 - , 07.12.2015

Funda Demir Nigar Selvi Seyhun Kıpçak , Özgül Özdemir Mehmet Piskin Emek Moroydor Derun

Abstract

The Investigation of the Element Contents in the Turkish Coffees

Coffee is one of the most popular drinks across the world and its enormous commercial and social importance is obvious. Coffee has become the essential consumption matter and one of the rituals of many societies for several years.

Turkish people's first confrontation with it dates back to 16th century, in Ottoman era. Since then, because of the differences in terms of preparation and presentation styles, the coffee has been named as “Turkish Coffee”. According to this presentation style, roasted and then finely ground coffee beans are boiled in a pot, usually with sugar, and served in a cup where the grounds are allowed to settle.

Turkish coffee contains many components such as caffeine, flavonoids, phenolic compounds and minerals. There are many elements in the structure of the Turkish coffee and have various effect on human health.

In this study, determination of magnesium (Mg), iron (Fe) and calcium (Ca) contents in Turkish coffee aimed for conscious consumption. Inductively coupled plasma optical emission spectrometry (ICP-OES) was used for these analysis. From the results of experiments Mg, Fe and Ca contents were found in Turkish coffee as 21.46, 0.008 and 78.48 ppm respectively. Element contents which are found in 1, 2 and 5 cups of coffee are calculated. Analysis data were calculated with two different results such as daily intake for adults (mg) and percentage intake for adults (%). Furthermore, the daily intake of element from coffees that affects human health is also investigated.

Keywords

Turkish Coffeee, element, ICP-OES, analysis

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