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한국식품과학회지
→ 한국식품과학회지2021 ; 53(4): 408-415
Multifunctional evaluation of soaking-germinated Robusta coffee for flavor improvement
향미 개선을 위한 침지 발아 로부스타 커피의 다중 기능성 평가
Da Seong You1,†, Hun Cheon Bae2,†, and Young Ran Kim1,*
1College of Pharmacy, Chonnam National University2Coffeeludens
유다성1,† · 배훈천2,† · 김영란1,*
1전남대학교 약학대학,2커피루덴스
ABSTRACT
This study was conducted to evaluate various beneficial functions of soaked and germinated Robusta coffee beans. Vietnam Robusta coffee beans were soaked in purified water or Salicornia extract for 12 h. The total polyphenol content of non-germinated coffee (NGC), Salicornia extract-germinated coffee (SGC), and water-germinated coffee (WGC) was found to be 16.71-20.17%. First, NGC, SGC, and WGC at concentrations of 25-100 μg/mL showed significant antioxidant effects on DPPH radical scavenging and xanthine oxidase activity. NGC, SGC, and WGC also inhibited tyrosinase activity and melanin formation in α-MSH-induced B16F10 cells. In addition, the anti-obesity property of germinated coffees was tested by the Oil Red O staining method. NGC, SGC, and WGC inhibited adipogenesis in 3T3-L1 cells without cytotoxicity. Taken together, germinated Robusta coffees with enhanced flavor showed beneficial multifunctional effects, such as anti-oxidant, anti-melanogenesis, and anti-adipogenesis effects.
KEYWORD
robusta coffee, germination, anti-oxidant, anti-melanogenesis, and anti-adipogenesis
한국식품과학회지 2021 Aug; 53(4): 408 - 415
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