Antioxidant activity and comparative analysis of major functional compounds in liqueur using coffee and coffee-ground

커피와 커피박 침출주의 항산화 활성 및 주요 생리활성 물질의 비교 분석

  • Kang, Jeong Eun (Division of Applied Life Science (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Park, Seon Kyeong (Division of Applied Life Science (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Guo, Tian Jiao (Division of Applied Life Science (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kang, Jin Yong (Division of Applied Life Science (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, Du Sang (Division of Applied Life Science (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Jong Min (Division of Applied Life Science (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kwon, O-Jun (Daegyeong Institute for Regional Program Evaluation, Regional Industry Evaluation Agency for Gyeongbuk) ;
  • Lee, Uk (Division of Special Purpose Trees, National Institute of Forest Science) ;
  • Heo, Ho Jin (Division of Applied Life Science (BK21 plus), Institute of Agriculture and Life Science, Gyeongsang National University)
  • 강정은 (경상대학교 응용생명과학부(BK21 plus), 농업생명과학연구원) ;
  • 박선경 (경상대학교 응용생명과학부(BK21 plus), 농업생명과학연구원) ;
  • 궈텐자오 (경상대학교 응용생명과학부(BK21 plus), 농업생명과학연구원) ;
  • 강진용 (경상대학교 응용생명과학부(BK21 plus), 농업생명과학연구원) ;
  • 이두상 (경상대학교 응용생명과학부(BK21 plus), 농업생명과학연구원) ;
  • 김종민 (경상대학교 응용생명과학부(BK21 plus), 농업생명과학연구원) ;
  • 권오준 (경북지역산업평가단) ;
  • 이욱 (국립산림과학원 특용자원연구과) ;
  • 허호진 (경상대학교 응용생명과학부(BK21 plus), 농업생명과학연구원)
  • Received : 2016.02.04
  • Accepted : 2016.05.09
  • Published : 2016.08.30


Sensory evaluation, in vitro antioxidant activities and main compounds of coffee water-extract, coffee liqueur (CL) and coffee-ground liqueur (CGL) were investigated to consider their industrialization. Sensory evaluation showed that all groups of CGL without 25% CGL (3 month) were relatively higher than CL groups. Total phenolic compounds and in vitro antioxidant activities such as 1,1-diphenyl-2picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducing/antioxidant power (FRAP) were also performed. The group of 35% CGL had higher total phenolic compounds than others, and the result of DPPH radical scavenging activity was similar to that of total phenolic compounds. In addition, 35% CGL is comparable to the FRAP of coffee water extract (CE). Qualitative and quantitative analysis using high-performance liquid chromatography (HPLC) were performed, and chlorogenic acid as a ployphenolic compound and caffeine as a nonpolyphenolic compound were detected in all samples. Moreover, the HPLC analysis showed that CGLs contain a larger amounts of chlorogenic acid (difference of 0.3~10.5%) and also greater amounts of caffeine (difference of 10.0~18.2%) more then CE. Consequently, these results suggest that coffee-ground as coffee by-products could be used as commercially available food substances because of its physiological molecules remained.


Supported by : 한국연구재단, 농촌진흥청


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