• Title, Summary, Keyword: coffee-ground

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The Antifungal Activity of Coffee Ground Compost Extract against Plant Pathogens (커피박 퇴비 추출물의 식물병원균에 대한 항균력 검정)

  • Kim, Min-Jeong;Shim, Chang-Ki;Kim, Yong-Ki;Park, Jong-Ho;Han, Eun-Jung;Kim, Seok-Cheol
    • Journal of the Korea Organic Resources Recycling Association
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    • v.24 no.4
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    • pp.85-94
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    • 2016
  • The purpose of this study was to characterize the coffee ground and its possibility to develop the antifungal activity. pH, EC, and Zn contents of the coffee ground from coffee shops were higher than those of commercial coffee ground, but there was no significant difference in $K_2O$, CaO, MgO, $Na_2O$, Mn contents. The antimicrobial activity of the water soluble extracts from the coffee shop and the commercial coffee ground were tested for six major plant pathogens, Rhizoctonia solani, Sclerotinia sclerotiorum, Fusarium oxysporum, Phytophthora capsici, Alternaria alternata, and Botrytis cinerea. The result showed that there was reliable antifungal activity against all of tested plant pathogenic fungi. The inhibition effects of coffee ground compost extract on the spore germination and zoospore formation were investigated. Water soluble extracts of the coffee ground compost mixture added with 10% sesame oil cake were significantly inhibited the growth of conidia germination of A. altanata and zoospore formation of P. capsici in vitro. For investigating the functional materials of coffee ground compost, it was measured the total polyphenolic compounds contents with 30 days interval during decomposing coffee ground for 90 days. The total polyphenolic content increased with decomposing periods, and it observed that the highest total polyphenolic content was $0.35{\pm}0.03mg\;GAE/g$ on the 90th day in the coffee ground compost added with 10% sesame oil cake.

Studies on the Aroma Components of Roasted and Ground Coffee (배전 및 원두 커피의 향기성분)

  • Baik, Hee-Jun;Ko, Young-Su
    • Korean Journal of Food Science and Technology
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    • v.28 no.1
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    • pp.15-18
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    • 1996
  • Twenty different kinds of roasted and ground coffees, 9 domestic and 11 foreign coffee products, were analyzed using a headspace gas chromatographic technique. Among many aroma compounds, acetaldehyde, acetone, carbon disulfide, isobutylaldehyde, 2-methylfuran, 2-methylbutanol and isovaleraldehyde were mainly analyzed for aroma pattern. Roasting color was determined by Photovolt colorimeter. The average roasting color of the foreign coffee was 54 and 47 for domestic coffee. It means that color of the domestic coffee was darker than that of the foreign coffee. The correlation of coefficient between roasting color and 2-methylfuran was 0.712.

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Antioxidant, Anti-wrinkle and Antimicrobial Effects of Coffee Grounds Extract from Dutch Coffee (더치 Coffee Grounds 추출물의 항산화, 주름개선, 항균 효과)

  • Park, Su In;Kim, Ah Reum;Kim, Seon Hwa;An, Gyu Min;Kim, Min Gi;Shin, Moon Sam
    • Journal of the Korean Applied Science and Technology
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    • v.35 no.4
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    • pp.1038-1047
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    • 2018
  • This study confirmed possibility of cosmetic material for Espresso coffee grounds extracted at high temperature, high pressure, short time and Dutch coffee grounds extracted at low temperature, atmospheric pressure, long time. For this purpose, we evaluated the biological activities of antioxidant, anti-wrinkles and antimicrobial effects using ethanol extracts of Esproso and Dutch coffee grounds. The results of total polyphenolic compound contents was $90.39{\pm}0.04mg/g$ for Dutch coffee grounds extract, which was higher than $64.96{\pm}0.38mg/g$ for Espresso coffee grounds extract, based on $113.63{\pm}0.22mg/g$ for coffee beans extract as the reference one. DPPH radical scavenging activity and SOD-like activity of Dutch coffee grounds extract were found to be better than those of Espresso coffee grounds extracts, referenced on coffee bean extract. As a result of inhibition effect of Elastase activity, Dutch coffee grounds extract showed higher inhibition effect than Espresso coffee grounds extract, based on coffee bean extract. In addition, Dutch coffee grounds extract showed good anti-microbial effects at Escherichia coli, Bacillus, Propionibacterium acnes and there was little difference in the clear zone size between Dutch coffee grounds extract and coffee bean extract as a reference one. From the results of the experiments, it was confirmed that Dutch coffee grounds extract had excellent antioxidant, anti-wrinkle and antimicrobial effects and could be used as safe natural cosmetic material in the future.

Acceleration of the Mycelial Growth of Trametes veriscolor by Spent Coffee Ground (커피박에 의한 구름버섯 균사체의 생장 촉진)

  • Lee, Min-Ku;Shin, Dong-Il;Park, Hee-Sung
    • The Korean Journal of Mycology
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    • v.40 no.4
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    • pp.292-295
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    • 2012
  • Trametes versicolor, a common inhabitant of dead hardwoods in temperate climates, belongs to one of the important medicinal mushrooms. In this study, spent coffee ground(SCG), instant coffee powder(ICP) and instant decaffeinated coffee powder(IDCP) were examined for their effect on the mycelial growth of T. versicolor. Adding SCG was proven to be significantly beneficial at the concentration as high as 10%. ICP and IDCP, both containing concentrated polyphenols, were also beneficial at low concentration less than 1%. 1% SCG culture resulted in ten-fold increased yield of dry cell mass compared to the control culture. Adding coffee substances was recommended as a useful tool for accelerating the growth and strengthening the physiological activity of the mycelium.

Effect of Roasted Ground Coffee Residue Extract on Shelf-life and Quality of Salted Mackerel (커피박 추출물이 간고등어의 저장성과 품질에 미치는 영향)

  • Song, Eu-Jin;Kim, Jin-Yul;Lee, So-Young;Kim, Koth-Bong-Woo-Ri;Kim, Seo-Jin;Yoon, So-Young;Lee, So-Jeong;Lee, Chung-Jo;Ahn, Dong-Hyun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.6
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    • pp.780-786
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    • 2009
  • To develop a novel application for roasted ground coffee residue, hot water extract of roasted ground coffee residue was used in manufacturing salted mackerels. First, DPPH radical scavenging effect of roasted ground coffee residue extract was measured. As a result, roasted ground coffee residue extract showed high activity of about 92% in the concentration of 0.4 to 4 mg/mL. Thereafter, the salted mackerel was treated with 5, 10 and 15% of roasted ground coffee residue extract and its shelf-life and quality was investigated. The salted mackerels treated with 15% roasted ground coffee residue extract showed significantly low TBARS and VBN as compared to the control. In sensory evaluation, the salted mackerels treated with 10 and 15% roasted ground coffee residue extracts scored higher as compared to the control. In conclusion, roasted ground coffee residue extract increased the shelf-life of salted mackerel and improved the sensual quality by inhibiting lipid oxidation.

Application of GC-SAW(Surface Acoustic Wave) Electronic Nose to Classification of Origins and Blended Commercial Brands in Roasted Ground Coffee Beans (GC-SAW(Surface Acoustic Wave) 전자코를 활용한 볶은 커피의 원산지 및 배합 커피의 상품별 분류)

  • Seo, Han-Seok;Kang, Hee-Jin;Jung, Eun-Hee;Hwang, In-Kyeong
    • Korean journal of food and cookery science
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    • v.22 no.3
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    • pp.299-306
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    • 2006
  • The numerous varieties of coffee beans contain a wide range prices and qualities. While the varieties of green coffee beans can generally be distinguished by their appearance, this visual criterion is impossible after the roasting process. Therefore, we need to develop a classification method or device. In this study, the potential of a new type of electronic nose, fast gas chromatography based on a surface acoustic wave sensor(SAW), was evaluated for the classification of origins and blended commercial brands in roasted coffee beans. Eight blended commercial brands and the origins of four similarly roasted ground coffee beans(with no significant difference of color) were rapidly(90 sec/sample) classified. The reproductive results were easily understandable over the aroma image pattern by $VaporPrint^{TM}$. In conclusion, GC-SAW electronic nose can be applied to the classification of origins and commercial brands in roasted ground coffee beans and to e evaluation of the similarities and differences of volatile pattern between samples.

Quality Characteristics of Extracted Coffee with Cold Water according to Water Quantity and Dilution Ratio (가수량 및 희석 비율을 달리하여 제조한 냉수 추출 커피의 품질 특성)

  • Jeong, Ji-Gyun;Cho, Yeon-Sook;Kwak, Eun-Jung
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.1
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    • pp.109-115
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    • 2014
  • This paper investigated the optimal conditions for coffee extraction and dilution by comparing differences in soluble compounds and sensory characteristics of coffee subjected to cold-water extraction according to water quantity and dilution ratio. For sample preparation, we extracted coffee for 3 to 10 hours by adding 400 mL, 600 mL, 1,000 mL and 1,800 mL of cold water ($20^{\circ}C$) to 100 g of ground coffee, resulting in 200 mL, 400 mL, 800 mL and 1,600 mL portions of extracted coffee, respectively. Following this, the 200 mL, 400 mL and 800 mL portions of extracted coffee were further diluted with 1,400 mL, 1,200 mL and 800 mL of cold water, resulting in ratios of coffee to cold water of 1:7, 1:3 and 1:1, respectively. The 1,600 mL of portion of extracted coffee was not diluted and used as a sample. Undiluted coffee showed the highest values for pH, acidity, reducing sugar, total soluble solids and total phenolic compounds among all sample coffees, whereas the highly diluted coffee with a high ratio of 1:7 showed the lowest values. In a descriptive test, odor, sourness, bitterness and body intensity were also the highest in undiluted coffee due to the overly extracted coffee compounds. Undiluted coffee showed the lowest preference in terms of aroma, aftertaste and balanced coffee taste. On the other hand, diluted coffee at a ratio of 1:7 showed the lowest values for odor, sourness, bitterness and body intensity. Diluted coffee at a ratio of 1:3 showed the highest values for sweetness and acidity and was the most preferred in terms of aroma, aftertaste and balance. As a result, our study concluded that the optimal conditions for extraction and dilution of coffee with cold water are a ratio of ground coffee to cold water of 1:6 (w/v), followed by further dilution of the coffee by cold water at a ratio of 1:3.

Solid State Fermentation of Phanerochaete chrysosporium for Degradation and Saccharification of Lignocellulose (Phanerochaete chrysosporium의 고상발효를 통한 리그노셀룰로오즈 분해 및 당화)

  • Utomo, Romualdus N.C.;Lee, Eun-Kwang;Yun, Hyun Shik
    • KSBB Journal
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    • v.32 no.2
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    • pp.96-102
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    • 2017
  • The lignocellulose that is a major component of spent coffee ground was degraded and saccharified. To implement the spent coffee, after several pre-treatments, inoculation of Phanerochaete chrysosporium and solid-state fermentation were conducted. The optimal temperature of the enzymes (lignin peroxidase, manganese peroxidase, xylanase, laccase, and cellulase) for degradation of lignocellulose by P. chrysosporium was found. We also measured the maximum activity of enzymes (lignin peroxidase 0.15 IU/mL, manganese peroxidase 0.90 IU/mL, laccase 0.11 IU/mL, cellulase 5.87 IU/mL, carboxymethyl cellulase 9.52 IU/mL, xylanase 1.16 IU/mL) used for the process. As a result, 4.73 mg/mL of reduced sugar was obtained and 61.02% of lignin was degraded by solid state fermentation of P. chrysosporium on spent coffee ground.

Impact of Waste Coffee Residue Disposal on the Environment and Anti-microbic Activity of Oyster Shell Waste

  • Ramakrishna, Chilakala;Thenepalli, Thriveni;Nam, Seong Young;Kim, Chunsik;Ahn, Ji Whan
    • Journal of Energy Engineering
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    • v.27 no.1
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    • pp.76-80
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    • 2018
  • The objective of this research paper is to discuss the waste coffee residue disposal and its environmental effects on the environment. As we know, coffee is one of the most demand and swallowed beverages in the world, which leads to large quantities of solid waste. Which can be toxic and a lot of environmental problems occur. In developing countries, there is a lack of proper coffee waste residue management. The coffee beans and residues contain several organic compounds. The wastewater from coffee industry emitted several pollutants (highly concentrated) and it contaminates the soil, ground waters, aquatic life, and also human health. Hence it is essential to treat the coffee waste residues. Mean while, oyster shell waste and its disposal also a big environmental challenge in the coastal regions of southeast Korea. In this paper, we focused the treatment of coffee waste residue with oyster shell waste powder. Primarily, oyster shells are calcinated at higher temperatures and investigated the calcined CaO powder as an anti microbic agent to the bacteria presented in coffee waste residues. We successfully applied calcium oxide from oyster shell waste, as an antimicrobic agent.