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KCI등재 학술저널

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

DOI : 10.7732/kjpr.2018.31.6.704

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.

Introduction

Materials and Methods

Results and Discussion

References

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