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


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.


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