In this study, cyclic (CV), square wave stripping (SWSV) and differential pulse stripping voltammetric (DPSV) methods were used to determine total antioxidant capacity (TAC) in Turkish and Filter coffees brewed with differently roasted coffee beans such as light, medium and dark. Voltammetric parameters were optimized in pH 4.0 Britton-Robinson buffer solution using carbon paste electrode (CPE). Electrochemical behavior of gallic acid and quercetin as standard antioxidant substances were investigated on CPE under optimum conditions by CV, SWSV and DPSV. With all three electrochemical techniques (CV, SWSV, DPSV), two oxidation peaks were observed for gallic acid approximately at 350 mV and 700 mV, while anodic peaks were obtained for quercetin at 340 mV, 725 mV and 1015 mV. However, anodic peak currents at 350 mV for both substances were preferred using CPE to determine total antioxidant capacities in coffee samples in terms of equivalent gallic acid and quercetin. It was found that coffee samples prepared by light roasted coffee beans showed maximum antioxidant capacity (TAC). TAC values for Turkish coffee prepared with less roasted coffee beans were calculated as 17.868±0.281 g/L and 65.165±1.024 g/L equivalent gallic acid and quercetin using CV method. Also, TAC values for filter coffee were 32.290±0.839 g/L and 118.471±3.529 g/L, respectively. Moreover, TAC values in all coffee samples were also analyzed with DPSV and SWSV as well as CV. As a result, TAC analysis is carried out directly on food samples with electrochemical methods, fast, cheap and without pre-treatment.
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