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한국식품과학회지
→ 한국식품과학회지2017 ; 49(05): 474-479
Physicochemical properties, bioactive composition, and antioxidant activity of different coffee beans dependent on the cultivation region
원산지에 따른 커피의 이화학적 특성, 생리활성 성분 및 산화방지 활성
Kyung Soo Lee, Ja Min Kim1, and Kyung Young Yoon1,*
School of Tourism & Food Service, Division of Food, Beverage & Culinary Art, Yeungnam University College 1Department of Food and Nutrition, Yeungnam University
이경수·김자민1·윤경영1,*
영남이공대학교 관광외식학부 식음료조리계열, 1영남대학교 식품영양학과
ABSTRACT
Five types of coffee bean, which are usually imported and consumed in Korea, were roasted at 250oC for 15 min and extracted by using a filter coffee machine. The physicochemical properties, functional components, and radical scavenging activity of coffee bean extracts were investigated. The pH of extract was the highest among the extracts and the soluble solid contents of extracts were 0.9-1.0oBx. The acidity of the extracts was in the range from 0.46-0.55%, which was not significantly different from the control. Indonesian coffee bean extract showed the highest brown color intensity and contained the highest amounts of caffeine and chlorogenic acid. The highest total polyphenol content was found in Kenyan coffee bean extract. Coffee bean extracts from Indonesia and Kenya showed significantly higher radical scavenging activities than the other extracts. This study showed that coffee bean extracts from Indonesia and Kenya contained a large number of bioactive compounds and high antioxidant activity.
KEYWORD
coffee bean, caffeine, chlorogenic acid, antioxidant activity
한국식품과학회지 2017 Oct; 49(05): 474 - 479
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