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원산지에 따른 커피의 이화학적 특성, 생리활성 성분 및 산화방지 활성

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

  • 이경수 (영남이공대학교 관광외식학부 식음료조리계열) ;
  • 김자민 (영남대학교 식품영양학과) ;
  • 윤경영 (영남대학교 식품영양학과)
  • 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)
  • 투고 : 2017.05.26
  • 심사 : 2017.06.27
  • 발행 : 2017.10.31

초록

우리나라에서 많이 수입되어 음용되고 있는 커피원두를 일정한 조건하에서 배전 및 추출하고 이들의 이화학적 특성, 기능성 성분 및 산화방지활성을 비교하고자 하였다. 콜럼비아산 커피 추출액의 pH가 가장 높았으며, 산도는 0.46-0.55%로 산지에 따른 유의적인 차이가 없었고, 가용성 고형물 함량은 $0.90-1.0^{\circ}Bx$로 나타났다. 갈색도는 인도네시아산 커피 추출액의 값이 유의적으로 가장 높았으며, 반면 에티오피아산이 가장 낮았다. 인도네시아산 커피 추출액이 가장 많은 카페인과 클로로젠산을 함유하고 있었으며, 케냐산 커피 추출액의 폴리페놀 함량이 가장 높았다. 산화방지활성을 측정한 결과, DPPH 라디칼 및 ABTS 소거능 모두 인도네시아산과 케냐산 커피 추출액이 다른 산지의 커피 추출액에 비해 유의적으로 높은 소거능을 보였다. 이상의 결과, 5종류의 커피 중 인도네시아산과 케냐산이 높은 함량의 기능성 성분과 우수한 산화방지활성을 가지는 것을 확인하였다.

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