Physicochemical properties, bioactive composition, and antioxidant activity of different coffee beans dependent on the cultivation region

원산지에 따른 커피의 이화학적 특성, 생리활성 성분 및 산화방지 활성

  • Lee, Kyung Soo (School of Tourism & Food Service, Division of Food, Beverage & Culinary Art, Yeungnam University College) ;
  • Kim, Ja Min (Department of Food and Nutrition, Yeungnam University) ;
  • Yoon, Kyung Young (Department of Food and Nutrition, Yeungnam University)
  • 이경수 (영남이공대학교 관광외식학부 식음료조리계열) ;
  • 김자민 (영남대학교 식품영양학과) ;
  • 윤경영 (영남대학교 식품영양학과)
  • Received : 2017.05.26
  • Accepted : 2017.06.27
  • Published : 2017.10.31


Five types of coffee bean, which are usually imported and consumed in Korea, were roasted at $250^{\circ}C$ for 15 min and extracted by using a filter coffee machine. The physicochemical properties, functional components, and radical scavenging activity of coffee bean extracts were investigated. The pH of extract was the highest among the extracts and the soluble solid contents of extracts were $0.9-1.0^{\circ}Bx$. The acidity of the extracts was in the range from 0.46-0.55%, which was not significantly different from the control. Indonesian coffee bean extract showed the highest brown color intensity and contained the highest amounts of caffeine and chlorogenic acid. The highest total polyphenol content was found in Kenyan coffee bean extract. Coffee bean extracts from Indonesia and Kenya showed significantly higher radical scavenging activities than the other extracts. This study showed that coffee bean extracts from Indonesia and Kenya contained a large number of bioactive compounds and high antioxidant activity.


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