Changes in Bioactive Compounds and Antioxidant Capacity of Coffee under Different Roasting Conditions

• 발행기관: 한국자원식물학회
• 저자명: Jae Lim Song Theophilus Siaw Asare Mi Young Kang Sang Chul Lee
• 간행물 정보: 『한국자원식물학회지』제31권 제6호, 704~713쪽, 전체 10쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2018.12.30

영문 초록

Roasting has revealed coffee’s potentials as a good source of bioactive compounds. This study was done toinvestigate the quantitative presence and activity of bioactive compounds including caffeine, chlorogenic acid (CGA),amino acids, and antioxidant capacity on Coffea arabica L. (Guatemala finca San Sebastian) and C. robusta L. (India AzadHind). Analysis was performed on Green Bean (GB) Medium-Light (ML), Medium (ME) and Medium-Dark (MD) samplesof both varieties. From the results, caffeine content was highest in ME samples of both varieties. GB samples of bothvarieties had high CGA content which decreased after increasing roasting time and temperature. Most amino acids in GBsamples was highest, however, glutamic acid, valine, tyrosine, isoleucine, leucine and phenylalanine had highestquantitative increase in ME samples for both varieties. IC50 of DPPH and ABTS radical scavenging activity was highest inML samples of both varieties. IC50 of reducing power and total phenolic content was highest in GB sample of both varietiesbut decreased after increasing roasting conditions. Generally Robusta had the highest quantity of bioactive compounds andantioxidant activity. From this study, the optimal roasting condition for coffee is ME above which there is a significantreduction of bioactive compounds and antioxidant activity.

목차

Introduction

Materials and Methods

Results and Discussion

References

키워드

Antioxidant activity Bioactive compounds Coffea arabica Coffee roasting C. robusta Maillard reaction