Scopus
YÖKSİS DOI Eşleşti
SJR Q1
Could ultrasound-assisted extraction be an alternative to the traditional method in terms of bioactive properties and sensory qualities of cold brew?
International Journal of Gastronomy and Food Science · Aralık 2025
YÖKSİS Kayıtları
Could ultrasound-assisted extraction be an alternative to the traditional method in terms of bioactive properties and sensory qualities of cold brew?
International Journal of Gastronomy and Food Science · 2025 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
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phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica
L.) and oils
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Could ultrasound-assisted extraction be an alternative to the traditional method in terms of bioactive properties and sensory qualities of cold brew?
2025 ISSN: 1878-450X SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN1878450X
Yayın TarihiAralık 2025
Cilt / Sayfa42
Scopus ID2-s2.0-105021842998
Özet
This study aimed to evaluate the effect of ultrasound-assisted extraction at different times to reduce brewing time of cold brew. Color values, pH, total and individual phenolic acids and flavonoids, antioxidant activities by DPPH and ABTS methods, caffeine, and sensory attributes of cold brews were investigated and compared with conventional brewing method. The results showed that brewing method and time elicited remarkable changes on bioactive and sensory properties of cold brews. In general, total phenolic, total flavonoid, total tannin contents, individual phenolic compounds, and caffeine amounts were found to be higher in coffees prepared with the conventional method. However, the results of cold brews prepared with sonication for 50 min were close to the conventional method. Moreover, cold brew extracted by ultrasonic for 50 min contained significant amounts of chlorogenic acid (289.80 mg/L), caffeic acid (36.61 mg/L), rutin (209.17 mg/L), and caffeine (0.12 mg/ml). The bitter, cocoa, and roasted flavors were perceived as highest in sonicated cold brews. In view of these results, it was seen that ultrasound-assisted brewing could be an alternative to the conventional method and the optimum sonication time was 50 min.
Yazarlar (2)
1
Nurhan Uslu
2
Mehmet Musa Özcan
Anahtar Kelimeler
Caffeine
Chlorogenic acid
Cold brew
Sensory properties
Ultrasound
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
International Journal of Gastronomy and Food Science
Q1
SJR Skoru0,673
H-Index50
YayıncıElsevier B.V.
ÜlkeNetherlands
Cultural Studies (Q1)
Food Science (Q2)