Physicochemical Characteristics of Coffee Extracts Using Different Extraction Methods

커피의 추출방법에 따른 이화학적 특성

  • Eun, Jong-Bang (Department of Food Science and Technology and Functional Food Research Center, Chonnam National University) ;
  • Jo, Mi-Yeon (Department of Food Science and Technology and Functional Food Research Center, Chonnam National University) ;
  • Im, Ji-Soon (Department of Food Science & Biotechnology, Konyang University)
  • 은종방 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 조미연 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 임지순 (건양대학교 식품생명공학과)
  • Received : 2014.07.30
  • Accepted : 2014.09.09
  • Published : 2014.12.31


The physicochemical characteristics of coffees extracted using 7 different extraction methods were investigated. The pH values of coffees extracted via different extraction methods ranged from 5.26 to 5.54, and coffee extracted by Ibrik had the highest pH among all samples. The soluble solid content and titratable acidity of coffee extracted using an Espresso machine were significantly higher than those obtained using other extraction methods. Furthermore, the total phenol and caffeine contents of coffee extracted using an Espresso machine were 6.46 and 2.65 mg/mL, respectively. In regard to color, the $L^*$, $a^*$ and $b^*$ values of coffee extracted via different extraction methods were in the ranges of 0.81-38.94, 4.49-37.75, and 0.71-66.42, respectively. In regard to the phenolic compounds, the chlorogenic acid, caffeic acid and ferulic acid contents of coffee extracted using an Espresso machine were higher than those obtained by other extraction methods at 0.15 mg/mL, $0.075{\mu}g/{\mu}L$, and $0.019{\mu}g/{\mu}L$, respectively.


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