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Effect of germination and temperature on the antioxidant activity of coffee

발아 및 발아온도가 커피의 산화방지 활성에 미치는 영향

  • 임예서 (서울우유 협동조합 중앙연구소) ;
  • 신용국 (서울우유 협동조합 중앙연구소) ;
  • 김도완 (서울우유 협동조합 중앙연구소)
  • Received : 2018.01.23
  • Accepted : 2018.03.12
  • Published : 2018.04.30

Abstract

The present study aimed to investigate the effect of germination and temperature on the antioxidant activity of coffee. Green beans were germinated at 20 and $40^{\circ}C$. Germinated green beans were dried and roasted. Ground coffee was brewed at $90^{\circ}C$ for 5 min. Coffee samples were analyzed for antioxidant compounds and for its antioxidant activity. The total polyphenol content (TPC) and total flavonoid content (TFC) in coffee brewed with coffee beans germinated at $20^{\circ}C$ (CG20) were significantly higher than those in coffee brewed with non-germinated coffee beans (CNG). The same tendency was observed on 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging assays. TPC and TFC of coffee brewed with germinated coffee beans decreased with an increase in germination temperature from 20 to $40^{\circ}C$. In conclusion, germination of coffee beans contributes to an increase in its antioxidant activity. However, setting the appropriate temperature for germination is an important factor in determining the antioxidant activity of coffee.

Keywords

coffee;germination;antioxidant activity;polyphenol;flavonoid

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