본문 바로가기
KERD
논문KCI 등재

추출용매에 따른 커피 생두 추출물의 이화학적 품질특성 및 항산화 활성

Physicochemical characteristics and antioxidant activities of green coffee bean extracted with different solvents

홍주헌|구율리|김주현
한국식품저장유통학회 (The Korean Society of Food Preservation)|2018.12|Food Science and Preservation|제25권 제7호|pp. 786-796

1

조회

0

다운로드

5

인용

0

참고문헌

키워드

Coffea Arabicaantioxidant activitiesgreen coffea beanCoffea CanephoraL-132 cell
주제분류식품과학

초록

In this study, we aimed to examine the physicochemical characteristics and antioxidant activities of water (hot water extracts from Coffea canephora (HR), hot water extracts from Coffea arabica (HA)), 80% ethanol (80% ethanol extracts from Coffea canephora (ER), 80% ethanol extracts from Coffea arabica (EA)) and 80% methanol (80% methanol extracts from Coffea canephora (MR), 80% methanol extracts from Coffea arabica (MA)) of green coffee bean. The yield of green coffee bean extracts (HR, ER, MR, HA, EA, MA) was 15.53-23%. The total sugar and protein contents of HA were 58.45 g/100 g and 23.04 g/100 g, respectively. The total polyphenol and flavonoid contents of ER were 35.03 g/100 g and 12.14 g/100 g, respectively. The main component in chlorogenic acid of green coffee bean extracts was 5-caffeoylquinic acid (5-CQA) (1.04-3.18 g/100 g). The DPPH and ABTS radical scavenging activities of ER at 1,000 µg/mL were 99.17% and 92.61%, respectively. The superoxide radical scavenging and FRAP activities of ER at 1,000 µg/mL were 96.47% and 1572.23 µM, respectively. The protective effect of ER extract against oxidative stress was better than those of other extracts in L-132 cells (85.82%). In conclusion, our study provides experimental evidence that green coffee bean extracts can be used as potential functional materials.

Abstract

In this study, we aimed to examine the physicochemical characteristics and antioxidant activities of water (hot water extracts from Coffea canephora (HR), hot water extracts from Coffea arabica (HA)), 80% ethanol (80% ethanol extracts from Coffea canephora (ER), 80% ethanol extracts from Coffea arabica (EA)) and 80% methanol (80% methanol extracts from Coffea canephora (MR), 80% methanol extracts from Coffea arabica (MA)) of green coffee bean. The yield of green coffee bean extracts (HR, ER, MR, HA, EA, MA) was 15.53-23%. The total sugar and protein contents of HA were 58.45 g/100 g and 23.04 g/100 g, respectively. The total polyphenol and flavonoid contents of ER were 35.03 g/100 g and 12.14 g/100 g, respectively. The main component in chlorogenic acid of green coffee bean extracts was 5-caffeoylquinic acid (5-CQA) (1.04-3.18 g/100 g). The DPPH and ABTS radical scavenging activities of ER at 1,000 µg/mL were 99.17% and 92.61%, respectively. The superoxide radical scavenging and FRAP activities of ER at 1,000 µg/mL were 96.47% and 1572.23 µM, respectively. The protective effect of ER extract against oxidative stress was better than those of other extracts in L-132 cells (85.82%). In conclusion, our study provides experimental evidence that green coffee bean extracts can be used as potential functional materials.

참고문헌 (42)

  1. Jennings PE, "New approaches to the pathogenesis and treatment of diabetic microangiopathy", Diabetic Med, 5, pp.111~117 (1988)
  2. Fridovich I, "Superoxide dismutases: an adaption to paramagnetic gas", J Biol Chem, 264, pp.7761~7764 (1989)
  3. Seo YR, "A study on the development of functional beverage using mungbean", MS, pp.2014
  4. 강난기, "분쇄도 및 로스팅 조건이 수프리모 커피의 이화학적 특성에 미치는 영향", 한국식품영양과학회지, 44(1), pp.89~96 (2015), 한국식품영양과학회
  5. 이경수, "원산지에 따른 커피의 이화학적 특성, 생리활성 성분 및 산화방지 활성", 한국식품과학회지, 49(5), pp.474~479 (2017), 한국식품과학회[DOI]
  6. 김하경, "종류별 커피의 볶음 및 추출조건에 따른 품질 특성에 관한 연구", 한국식품영양학회지, 20(1), pp.14~19 (2007), 한국식품영양학회
  7. 조신재, "원두의 배전 강도와 추출 시간이 커피 추출물의 항산화활성에 미치는 영향", 산업식품공학, 20(2), pp.165~169 (2016), 한국산업식품공학회
  8. 김태수, "경도비만 여성에서 생커피두 엑기스의 섭취에 의한 체지방 감소 효과", 한국식생활문화학회지, 27(4), pp.407~413 (2012), 한국식생활문화학회[DOI]
  9. Gi KH, "This study is on the analysis of the aroma compounds and compare the result with sensory evaluation score by roasting time", MS, pp.1988
  10. Baik HJ, "Headspace gas chromatographic analysis and sensory evaluation of various domestic and foreign-made commercial roasted and ground coffee", MS, pp.1986
  11. Clark RJ, "Coffee chemistry", pp.115~143 (1985), Elsevier Applied Science Publishers
  12. Sivetz M, "Coffee technology", pp.467~ (1979), AVI Publishing Co Inc
  13. 이주희, "초임계 이산화탄소를 이용한 커피의 향기 성분 증진", KSBB Journal, 23(3), pp.193~198 (2008), 한국생물공학회
  14. 김지영, "배전시간에 따른 커피 추출물의 항균 및 항산화 효과", 한국식품조리과학회지, 25(4), pp.496~505 (2009), 한국식품조리과학회
  15. Saha SK, "Determination of the concentrations of oligosaccharides, complex type carbohydrates, and glycoproteins using the phenolsulfuric acid method", Carbohydr Res, 254, pp.157~167 (1994)
  16. Lowry OH, "Protein measurement with the folin phenol reagent", J Biol Chem, 193, pp.265~275 (1951)
  17. Singleton VL, "Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents", AM J Enol Viticlt, 16, pp.144~158 (1965)
  18. Zhishen J, "The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals", Food Chem, 64, pp.555~559 (1999)
  19. Blois MS, "Antioxidant determinations by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
  20. Re R, "Antioxidant activity applying an improved ABTS radical cation decolorization assay", Free Radic Biol Med, 26, pp.1231~1237 (1999)
  21. Nishikimi M, "The occurrence of superoxide anion in the reaction of reduced phenazine methosulfate and molecular oxygen", Biochem Biophys Res Commun, 46, pp.849~854 (1972)
  22. Benzie IFF, "The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power” the FRAP assay", Anal Biochem, 239, pp.70~76 (1996)
  23. Hwang EG, "Protective effects of α-tocopherol and captopril against hydrogen peroxide-induced apoptosis on human lug epithelial cell line L-132", Ph D, pp.2003
  24. 한진희, "추출용매 및 발아시기에 따른 무순 추출물의 항산화 활성 비교", 한국식품영양과학회지, 42(11), pp.1767~1775 (2013), 한국식품영양과학회
  25. 권윤숙, "마카 추출액의 생리활성 효과", 한국식품영양과학회지, 38(7), pp.817~823 (2009), 한국식품영양과학회
  26. Kim HS, "A study on the phytate content and protein digestibility of various soy products", MS, pp.1994
  27. Voya J, "Antioxidant constituents from licorice roots: Isolation, structure elucidation and antioxidative capacity toward LDL oxidation", Free Radic Biol Med, 23, pp.302~313 (1997)
  28. 조인순, "서울시 유통 원두커피의 품질 특성", 한국식품위생안전성학회지, 30(3), pp.236~241 (2015), 한국식품위생안전성학회
  29. 박혜미, "추출방법에 따른 상지 추출물의 항산화 활성", 한국식품영양과학회지, 43(11), pp.1709~1715 (2014), 한국식품영양과학회
  30. Clifford MN, "The measurement of feruloylquinic acids and caffeoylquinic acids in coffee beans", J Sci Food Agric, 27, pp.73~84 (1976)
  31. 김관중, "커피 원두의 배전공정중 변화되는 주요 화학성분에 대한 연구", 한국식품과학회지, 38(2), pp.153~158 (2006), 한국식품과학회
  32. Fujioka K, "Chlorogenic acid and caffeine contents in various commercial brewed coffees", Food Chem, 106, pp.217~221 (2008)
  33. Farah A, "Phenolic compounds in coffee", Braz J Plant Physiol, 18, pp.23~36 (2006)
  34. Park JB, "Isolation and quantification of major chlorogenic acids in three major instant coffee brands and their potential effects on H2O2-induced mitochondrial membrane depolarization and apoptosis in PC-12 cells", Food Funct, 4, pp.1632~1638 (2013)
  35. Kim JY, "Food materialization of spent coffee ground extracts and variation of coffee antioxidant ability according to extraction process", MS, pp.2008
  36. Woo SW, "Antioxidant activity, nutrients and caffeine analysis of fermented coffee", MS, pp.2016
  37. Lee JW, "Physicochemical properties of antioxidant fractions extracted from freeze-dried coffee by various solvents", Korean J Food Sci Technol, 28, pp.109~116 (1996)
  38. 강정은, "커피와 커피박 침출주의 항산화 활성 및 주요 생리활성 물질의 비교 분석", Food Science and Preservation, 23(4), pp.560~567 (2016), 한국식품저장유통학회
  39. 하정수, "과산화수소(H2O2)로 유도된 산화 스트레스에 대한 뉴그린 추출물의 신경세포 보호효과 및 생리활성물질 분석", 한국식품과학회지, 47(5), pp.673~679 (2015), 한국식품과학회[DOI]
  40. 김민주, "미나리 발효액과 미나리 발효액을 이용한 식초의 특성 분석 및 glioma C6 세포에서 산화적 손상에 대한 보호 효과", 한국식품과학회지, 45(3), pp.350~355 (2013), 한국식품과학회[DOI]
  41. Anggreani E, "Neuroprotective effect of chlorogenic acids against alzheimer’s disease", Int J Food Sci Nutr Diet, 6, pp.330~337 (2017)
  42. 곽지현, "산화적 손상에 의해 유도된 신경세포독성에 대한 검정콩 껍질 추출물의 보호효과", 한국식품과학회지, 45(2), pp.257~261 (2013), 한국식품과학회[DOI]

관련 논문AI추천

커피빈의 물리화학적 결점에 따른 추출액의 품질특성루오진, 문광덕, 성준형, 이영민, 이현정, 조정석, 최지영한국식품저장유통학회 · Food Science and Preservation2016 · 제23권 제5호커피와 커피박 침출주의 항산화 활성 및 주요 생리활성 물질의 비교 분석이욱, 강정은, 강진용, 권오준, 김종민, 박선경, 이두상, 허호진, 궈텐자오한국식품저장유통학회 · Food Science and Preservation2016 · 제23권 제4호커피나무 잎 활용 상품 개발을 위한 추출 조건별 특성 분석두영택, 임도연한국상품학회 · 상품학연구2021 · 제39권 제2호원산지별 그린커피빈에 대한 항산화 및 항염증 비교 연구유단희, 이인철한국인체미용예술학회 · 한국인체미용예술학회지2020 · 제21권 제3호에탄올 추출 및 초산균 발효가 커피 원두 기능성에 미치는 영향송근섭, 오현화, 유서연, 장소원, 전현일한국식품저장유통학회 · Food Science and Preservation2025 · 제32권 제4호감마선 조사에 따른 커피박에서 생리활성 물질의 추출 수율 및 활성 비교최종일, Dan He(사)한국방사선산업학회 · 방사선산업학회지2025 · 제19권 제3호

이 간행물의 다른 논문 (14건)

Reduction in Listeria monocytogenes on fresh-cut broccoli by chlorine dioxide with ultrasonication박종진, 이원영pp. 755-762Antioxidant effect of green-tea extracts on peroxidation of eels송희순pp. 763-769Improved extraction of bioactive compounds by cold storage of spirulina fermented by Kazachstnia servazzii박지현, 정영훈, 허강민, 이삼빈pp. 770-778저온저장 온도처리가 ‘홍로’ 사과의 저장중 과실품질에 미치는 영향유진기, 강인규, 정희영, 이승열, 권순일, 조영제, NAY MYO WINpp. 779-785버블 침지 세척과 천연 세척보조제가 들깨의 미생물 저감화 및 품질특성에 미치는 영향이명희, 김현진, 최성길, 곽도연, 김정인, 이교연, 김아나, 하명화pp. 797-803
원문 보기