Effects of different ingredients on antioxidant and oxidant status of brewed roasted coffee

It was aimed to evaluate the effects of different ingredi-ents on total antioxidant sta-tus (TAS) and total oxidant status (TOS) of the brewed Brazil mild roasted coffee. Sugar, sucralose, butter, co-conut-oil, animal and plant-based milk types were add-ed and milk types&sweeteners were combined separately. TAS and TOS were measured and oxidative stress indice (OSI) was calculated. TAS value of coffee with whole milk was the highest among all coffee types. TOS values of coffee with soy milk, with soy milk+sugar and soy milk+sucralose were lower than all other coffee types. When compared to OSI val-ues, coffee with soy milk, with soy milk+sugar and soy milk+sucralose had the lowest OSI values among all coffee types. Moreover, ad-dition of coconut-oil to cof-fee samples increased the TOS and OSI values of cof-fees. While the TOS and OSI of the sugar and su-cralose addition were found higher in comparison to plain coffee; TOS and OSI of the sucralose addition was lower than those sugar combinations. In conclu-sion, the OSI of the coffee may change depending on the alterations of chemical structures and nutritional matrices by the added in-gredients. The addition of soy milk or sucralose in-stead of sugar or whole cow milk instead of oil-based ingredients could be a promising strategy of reduc-ing the oxidative capacity.