커피빈의 물리화학적 결점에 따른 추출액의 품질특성
Quality characteristics of ground coffee extracts according to physical and chemical defects
2
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
To examine the utilization possibility of defective coffee beans, non-defective and defective coffee bean were compared by means of its physiochemical properties and antioxidant capacities measured by DPPH radical scavenging activity, FRAP assay, total phenol contents, functional component (trigonelline, caffeine, chlorogenic acid) contents. After roasting process, pH and soluble solid contents of coffee extracts decreased; L* value decreased while a* and b* values increased. DPPH radical scavenging activities of defective green bean extracts were higher than that of non-defective green bean extracts. Immature green bean extract showed the highest radical scavenging activity. In FRAP assay, green bean extracts ranged from 15.28~21.80 mM TE which was higher than roasted bean extracts which showed 14.81~16.38 mM TE. Total phenol contents of green bean extracts ranged 191.06~256.25 mg% GAE which was higher than that of roasted bean extracts showed 161.91~173.44 mg% GAE. The contents of trigonelline, caffeine, chlorogenic acid in immature green bean extract were the highest, which showed 895.20 mg/L, 825.85 mg/L and 3,836.94 mg/L respectively. Each contents were decreased after roasting process. Results of this study suggest that defective coffee bean can be used as a functional food material.
Abstract
To examine the utilization possibility of defective coffee beans, non-defective and defective coffee bean were compared by means of its physiochemical properties and antioxidant capacities measured by DPPH radical scavenging activity, FRAP assay, total phenol contents, functional component (trigonelline, caffeine, chlorogenic acid) contents. After roasting process, pH and soluble solid contents of coffee extracts decreased; L* value decreased while a* and b* values increased. DPPH radical scavenging activities of defective green bean extracts were higher than that of non-defective green bean extracts. Immature green bean extract showed the highest radical scavenging activity. In FRAP assay, green bean extracts ranged from 15.28~21.80 mM TE which was higher than roasted bean extracts which showed 14.81~16.38 mM TE. Total phenol contents of green bean extracts ranged 191.06~256.25 mg% GAE which was higher than that of roasted bean extracts showed 161.91~173.44 mg% GAE. The contents of trigonelline, caffeine, chlorogenic acid in immature green bean extract were the highest, which showed 895.20 mg/L, 825.85 mg/L and 3,836.94 mg/L respectively. Each contents were decreased after roasting process. Results of this study suggest that defective coffee bean can be used as a functional food material.
참고문헌 (40)
- 신우리, "커피원두의 분쇄입자크기에 따른 에스프레소의 관능적 특성", 한국식품조리과학회지, 27(1), pp.85~99 (2011), 한국식품조리과학회
- Clarke R, "Packaging of Roast and Instant Coffee", pp.201~219 (1985), Springer Publishing
- Grosch W, "Instrumental and sensory analysis of coffee volatiles", Proceedings of the 16th ASIC colloquium, 16, pp.147~156 (1995)
- Jang SM, "Coffee Science", pp.222~ (2006), Kwangmoonkag
- Dorea J, "Is coffee a functional food?", Brit J Nutr, 93, pp.773~782 (2005)
- Karakaya S, "Antioxidant activity of some foods containing phenolic compounds", Int J Food Sci Nutr, 52, pp.501~508 (2001)
- Morton C, "Smoking, coffee, and pancreatitis", Am J Gastroenterol, 99, pp.731~738 (2004)
- Salazar-Martinez E, "Coffee consumption and risk for type 2 diabetes mellitus", Ann Intern Med, 140, pp.1~8 (2004)
- Higdon JV, "Coffee and health: review of recent human research", Crit Rev Food Sci Nutr, 46, pp.101~123 (2006)
- Farah A, "Correlation between cup quality and chemical attributes of Brazilian coffee", Food Chem, 98, pp.373~380 (2006)
- SCAA, "SCAA Arabica green coffee defect handbook", pp.1~31 (2011), SCAA Publishing
- Franca AS, "Composition of green and roasted coffees of different cup qualities", LWT-Food Sci Technol, 38, pp.709~715 (2005)
- Smith AW, "Coffee Chemistry" (1985), Elsevier Applied Science
- Bee S, "The Raw Bean", pp.87~178 (2005), Elsevier Academic Press
- ISO, "Green coffee-defect reference chart. ISO 10470", 2004, TC 34, Agricultural food products. Switzerland, pp.2004, ~
- 백희준, "Headspace Gas Chromatograph法에 의한 國內·外市販 Roasted and Ground coffee의 香氣成分 比較分析과 官能檢査에 관한 硏究", 석사, pp.1987
- 김하경, "종류별 커피의 볶음 및 추출조건에 따른 품질 특성에 관한 연구", 한국식품영양학회지, 20(1), pp.14~19 (2007), 한국식품영양학회
- 은종방, "커피의 추출방법에 따른 이화학적 특성", 한국식품과학회지, 46(6), pp.723~728 (2014), 한국식품과학회[DOI]
- 김영선, "커피 추출온도, 추출시간, 음용온도에 따른 맛의 차이 및 선호도 연구", 디지털융복합연구, 11(10), pp.711~718 (2013), 한국디지털정책학회
- AOAC, "Official Methods of Analysis" (2000), Association of Official Analytical Chemists
- Blois MS, "Antioxidant determination by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
- Benzie IFF, "The ferric reducing ability of plasma (FRAR) as a measure of “Antioxidant power”: the FRAP assay", Anal Biochem, 239, pp.70~76 (1996)
- Benvenuti S, "Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia", J Food Sci, 69, pp.164~169 (2004)
- Bradbury A, "Non-volatile compounds analysis in coffee", Kraft Eur Anal Method, 5~17 (1995)
- Mazzafera P, "Chemical composition of defective coffee beans", Food Chem, 64, pp.547~554 (1999)
- 권대준, "참외(Cucumis melo L. var makuwa Makino)의 물과 에탄올 추출물의 항산화 및 항균효과", Applied Biological Chemistry, 51(3), pp.194~199 (2008), 한국응용생명화학회
- Ancerewicz J, "Structure–property relationships of trimetazidine derivatives and model compounds as potential antioxidants", Free Radic Biol Med, 25, pp.113~120 (1998)
- Cheong MQ, "Volatile composition and antioxidant capacity of Arabica coffee", Food Res Int, 51, pp.388~396 (2013)
- Liu L, "Determination of polyphenolic content and antioxidant activity of kudingcha made from Ilex kudingcha C. J. Tseng", Food Chem, 112, pp.35~41 (2009)
- Kuroda Y, "Antimutagenic and anticarcinogenic activity of tea polyphenols", Mutat Res, 436, pp.69~97 (1999)
- Pyo YH, "Antioxidant activity and phenolic compounds of Swiss chard(Beta vulgaris subspecies cycla)extracts", Food Chem, 85, pp.19~26 (2004)
- 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)
- Viani R, "Thermal behavior of trigonelline", J Food Sci, 39, pp.1216~1217 (1974)
- Viani R, "Determination of trigonelline in coffee", Proc Coll ASIC, pp.275~278 (1975)
- Lean MEJ, "Coffee, caffeine and health: What's in your cup?", Maturitas, 72, pp.171~172 (2012)
- Niseteo T, "Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition", Food Chem, 134, pp.1870~1877 (2012)
- Crozier TWM, "Espresso coffees, caffeine and chlorogenic acid intake: potential health implications", Food Funct, 3, pp.30~33 (2012)
- Link A, "Cancer chemoprevention by dietary polyphenols: promising role for epigenetics", Biochem Pharmacol, 80, pp.1771~1792 (2010)
- Franca AS, "Physical and chemical attributes of crude and roasted coffee beans", Food Chem, 90, pp.89~94 (2005)
- 김관중, "커피 원두의 배전공정중 변화되는 주요 화학성분에 대한 연구", 한국식품과학회지, 38(2), pp.153~158 (2006), 한국식품과학회