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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2019; 48(12): 1447-1452

Published online December 31, 2019

Copyright © The Korean Society of Food Science and Nutrition.

Antioxidant Activities of Ethiopian Coffea arabica cv. Heirloom Coffee Extracts with Different Roasting Conditions

Eunkyung Kim1, Ka-Young Song2, Yosub Kim2,3, Inyong Kim2, Hea-Yeon Yun2, Jung-Hun Ha2,3, Ki-Young Kim1, and Yoonhwa Jeong2,3

1Department of Food Service Industry Management, Graduate School of Tourism Business Management, Kyonggi University; 2Research Center for Industrialization of Natural Neutralizationd and 3Department of Food Science and Nutrition, Dankook University

Abstract

This study investigated the effect of roasting degree in antioxidant activities of Ethiopian Coffea arabica cv. Heirloom coffee extracts (espresso, drip) with different roasting conditions (Light medium, Medium, Moderately dark, Very dark). Total polyphenol contents of espresso coffee and drip coffee were the lowest at Very dark roasting. The total flavonoid contents of espresso and drip coffee were the highest at Light medium roasting, and decreased as roasting degree increased. The Trolox equivalent antioxidant capacity was not significantly different in espresso and drip coffee with different degrees of roasting. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity in espresso and drip coffee showed the lowest activity at Very dark roasting. The ferric reducing antioxidant power (FRAP) in espresso coffee and drip coffee were the highest at Light medium roasting, and decreased as the roasting degree increased. There was a positive correlation between FRAP and the contents of total polyphenol and total flavonoids in espresso and drip coffee with different roasting degrees. These results indicate that the roasting conditions affect the total contents of polyphenols and flavonoids, and antioxidant activities in espresso and drip coffee.

Keywords: Coffea arabica cv. Heirloom, coffee, roasting, antioxidant activities

Article

Note

Journal of the Korean Society of Food Science and Nutrition 2019; 48(12): 1447-1452

Published online December 31, 2019

Copyright © The Korean Society of Food Science and Nutrition.

로스팅 조건에 따른 Ethiopian Coffea arabica cv. Heirloom 커피의 항산화 활성

Antioxidant Activities of Ethiopian Coffea arabica cv. Heirloom Coffee Extracts with Different Roasting Conditions

Eunkyung Kim*1, Ka-Young Song*2, Yosub Kim*2*,*3, Inyong Kim*2, Hea-Yeon Yun*2, Jung-Hun Ha*2*,*3, Ki-Young Kim*1, and Yoonhwa Jeong*2*,*3

*1Department of Food Service Industry Management, Graduate School of Tourism Business Management, Kyonggi University; *2Research Center for Industrialization of Natural Neutralizationd and *3Department of Food Science and Nutrition, Dankook University

Abstract

This study investigated the effect of roasting degree in antioxidant activities of Ethiopian Coffea arabica cv. Heirloom coffee extracts (espresso, drip) with different roasting conditions (Light medium, Medium, Moderately dark, Very dark). Total polyphenol contents of espresso coffee and drip coffee were the lowest at Very dark roasting. The total flavonoid contents of espresso and drip coffee were the highest at Light medium roasting, and decreased as roasting degree increased. The Trolox equivalent antioxidant capacity was not significantly different in espresso and drip coffee with different degrees of roasting. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity in espresso and drip coffee showed the lowest activity at Very dark roasting. The ferric reducing antioxidant power (FRAP) in espresso coffee and drip coffee were the highest at Light medium roasting, and decreased as the roasting degree increased. There was a positive correlation between FRAP and the contents of total polyphenol and total flavonoids in espresso and drip coffee with different roasting degrees. These results indicate that the roasting conditions affect the total contents of polyphenols and flavonoids, and antioxidant activities in espresso and drip coffee.

Keywords: Coffea arabica cv. Heirloom, coffee, roasting, antioxidant activities