Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Coffee Brewed from Green Beans Soaked in Mulberry (Morus bombycis) Extract

오디(Morus bombycis) 추출물 침지 커피의 품질 특성

  • Lim, Hyun Hwa (Department of Food Science and Nutrition, Dankook University) ;
  • Ji, Seokgeun (Department of Food Science and Nutrition, Dankook University) ;
  • Kwak, Han Sub (Department of Food Science and Nutrition, Dankook University) ;
  • Eom, Taekil (Department of Food Science and Nutrition, Dankook University) ;
  • Kim, Misook (Department of Food Science and Nutrition, Dankook University) ;
  • Lee, Youngseung (Department of Food Science and Nutrition, Dankook University) ;
  • Do, Jae Wook (Cafe Moi) ;
  • Yu, Sungryul (Department of Clinical Laboratory Science, Semyung University) ;
  • Choi, Geun Pyo (Department Food Processing and Bakery, Gangwon Provincial College) ;
  • Jeong, Jin Il (Food & Drug Analysis Section, National Forensic Service) ;
  • Jeong, Yoonhwa (Department of Food Science and Nutrition, Dankook University)
  • 임현화 (단국대학교 식품영양학과) ;
  • 지석근 (단국대학교 식품영양학과) ;
  • 곽한섭 (단국대학교 식품영양학과) ;
  • 엄태길 (단국대학교 식품영양학과) ;
  • 김미숙 (단국대학교 식품영양학과) ;
  • 이영승 (단국대학교 식품영양학과) ;
  • 도재욱 ;
  • 유성률 (세명대학교 임상병리학과) ;
  • 최근표 (강원도립대학 식품가공제과제빵과) ;
  • 정진일 (국립과학수사연구원 식품의약품연구실) ;
  • 정윤화 (단국대학교 식품영양학과)
  • Received : 2014.12.02
  • Accepted : 2015.01.26
  • Published : 2015.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to investigate the quality characteristics of coffee soaked in Morus bombycis extract. Green coffee beans were soaked in M. bombycis extract for 2, 4, and 6 hours (sample codes: 2H, 4H, and 6H) at $4^{\circ}C$. Soaked green beans were dried and roasted for coffee extraction. Two controls, roasted with the same amount of heat (C1) and showed the same weight after roasting (C2), were used. Physicochemical characteristics (pH, total acidity, color, browning index, and total soluble solids), DPPH free radical scavenging activity (DPPH), ferric-reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), total polyphenol content (TPC), and total flavonoid content (TFC) were investigated. Lower pH and higher total acidity were observed in 2H, 4H, and 6H (P<0.05), supporting evidence of sour taste. There were significant differences in DPPH between the controls (45.51~47.02%) and samples (50.67~55.25%, P<0.05), although 2H and 6H did not show significantly higher DPPH than the controls. 2H, 4H, and 6H showed significantly higher FRAP values ($0.320{\sim}0.331\;FeSO_4{\cdot}7H_2O\;mM\;FeSO_4/g$) than controls ($0.265{\sim}0.271\;mM\;FeSO_4/g$). ORAC values of samples [1,062.86~1,153.68 mM trolox equivalent (TE)/g] were significantly higher than those of controls (689.40~942.12 mM TE/g). 2H, 4H, and 6H showed significantly higher TPC [24.27~26.07 mg gallic acid equivalent (GAE)/g] and TFC [3.75~4.28 mg quercetin equivalent (QE)/g] than controls (19.79~22.77 mg GAE/g and 1.07~1.95 mg QE/g, respectively) (P<0.05). M. bombycis extracts soaked into green coffee beans showed polyphenol compounds from green coffee beans. Consumer acceptance of 4H (5.12) was the highest, followed by C2 (4.92). C1 (4.14) showed the lowest consumer acceptance. Consumers were segmented into two groups, those who preferred M. bombycis extract-soaked coffee (approximately 61%) and controls (approximately 39%).

본 연구에서는 커피 생두를 오디 추출액에 2~6시간 침지시켜 오디 침지 커피를 제조하고 이화학적 특성, 항산화 활성, 소비자 기호도 등의 품질 특성을 조사하였다. 오디 침지 커피는 대조군보다 신맛이 더 강하였다. 가용성 고형분 함량 및 갈색도는 오디 침지 커피가 대조군보다 낮았다. 오디 침지 커피는 대조군보다 높은 a값(적색도) 및 b값(황색도)을 보여 일반 커피색보다 주황빛을 띠었다. 항산화 활성은 오디 침지 커피가 대조군보다 유의적으로 높았으나(P<0.05), 침지 시간에 따라 비례하지는 않았다. 총 폴리페놀 함량은 2H 및 4H에서 가장 높았으며, 총 플라보노이드 함량은 4H 및 6H에서 가장 높았다. 통계적으로 4H에서 DPPH, FRAP, ORAC의 항산화 활성, 총 폴리페놀 함량, 총 플라보노이드 함량이 가장 높았으며, 이는 4시간 침지 오디 침지 커피(4H)가 항산화 활성이 가장 우수한 커피로 여겨진다. 소비자 기호도 조사에서 4H가 가장 높은 전반 기호도를 보여주었으며, 색, 향, 풍미, 쓴맛에서도 높은 기호도를 가지는 것으로 평가되었다. 군집분석을 통해서 소비자는 오디 침지 커피를 좋아하는 약 61%의 소비자와 대조군을 좋아하는 약 39%의 소비자로 나누어졌다. 군집분석 결과는 오디 침지를 통한 기능성 커피의 시장성을 보여준다. 이화학적 특성, 항산화 활성, 소비자 조사 결과를 종합하여 볼 때, 4시간의 침지 시간이 오디 커피 제조에 가장 적합한 것으로 판단된다.

Keywords

References

  1. KCS. 2014. Statistics of import and export of coffee. http://www.customs.go.kr/kcsweb/user.tdf?a=user.newTradestatistics.NewTradestatisticsApp&c=1003&mc=STATS_INQU_TRADE_020. Korea Customs Service, Daejeon, Korea (accessed Oct 2014).
  2. Moreira DP, Monteiro MC, Ribeiro-Alves M, Donangelo CM, Trugo LC. 2005. Contribution of chlorogenic acids to the iron-reducing activity of coffee beverages. J Agric Food Chem 53: 1399-1402. https://doi.org/10.1021/jf0485436
  3. Hecimovic I, Belscak-Cvitanovic A, Horzic D, Komes D. 2011. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food Chem 129: 991-1000. https://doi.org/10.1016/j.foodchem.2011.05.059
  4. Parras P, Martinez-Tome M, Jimenez AM, Murcia MA. 2007. Antioxidant capacity of coffees of several origins brewed following three different procedures. Food Chem 102: 582-592. https://doi.org/10.1016/j.foodchem.2006.05.037
  5. Kim MJ, Park JE, Lee JH, Choi NR, Hong MH, Pyo YH. 2013. Antioxidant capacity and bioactive composition of a single serving size of regular coffee varieties commercially available in Korea. Korean J Food Sci Technol 45: 299-304. https://doi.org/10.9721/KJFST.2013.45.3.299
  6. Sung GB, Kim KY, Ji SD. 2013. Survey and analysis of mulberry tree for mulberry production. J Seric Entomol Sci 51: 48-55.
  7. Lee JA. 2011. A study on recognition and preference for processed product developments of mulberry (Morus alba L) fruit products. Korean J Culinary Res 17: 231-243.
  8. MIFAFF. 2012. Agricultural statistic on silkworm rearing and current state of sericulture in 2011. Ministry of Food, Agricultural, Forestry and Fishery, Sejong, Korea. p 1-56.
  9. Chang SW, Kim HJ, Song JH, Lee KY, Kim IH, Rho YT. 2011. Determination of several phenolic compounds in cultivars of grape in Korea. Korean J Food Preserv 18: 328-334. https://doi.org/10.11002/kjfp.2011.18.3.328
  10. Kim HB, Kim JB, Kim SL. 2005. Varietal analysis and quantification of resveratrol in mulberry fruits. Korean J Seric Sci 47: 51-55.
  11. Lee EJ, Bae JH. 2011. Study on the alleviation of an alcohol induced hangover and the antioxidant activity by mulberry fruit. Korean J Food & Nutr 24: 204-209. https://doi.org/10.9799/ksfan.2011.24.2.204
  12. Kim HR, Kwon YH, Kim HB, Ahn BH. 2006. Characteristics of mulberry fruit and wine with varieties. J Korean Soc Appl Biol Chem 49: 209-214.
  13. Moon HK, Lee SW, Moon JN, Yoon SJ, Lee S, Kim GY. 2012. Quality characteristics of jelly added with mulberry juice. Korean J Food Cookery Sci 28: 797-804. https://doi.org/10.9724/kfcs.2012.28.6.797
  14. Kim JS. 2012. Quality characteristics of Sikhea with mulberry fruit. Korean J Culinary Res 18: 206-215.
  15. Lee JA, Choi SH. 2011. Quality characteristics of muffins added with mulberry concentrate. Korean J Culinary Res 17: 285-294.
  16. Andueza S, Cid C, Cristina Nicoli M. 2004. Comparison of antioxidant and pro-oxidant activity in coffee beverages prepared with conventional and "Torrefacto" coffee. LWT-Food Sci Technol 37: 893-897. https://doi.org/10.1016/j.lwt.2004.04.004
  17. Kim HK, Jung H, Ahn E, Huh D, Kim HC, Paik JE. 2010. Sensory characteristics of coffee with the addition of the Polygonatum sibiricum. J East Asian Soc Dietary Life 20: 947-956.
  18. Choi YH, Kim SE, Huh J, Han YH, Lee MJ. 2012. Antibacterial and antioxidative activity of roasted coffee and red ginseng mixture extracts. J Korean Soc Food Sci Nutr 41: 320-326. https://doi.org/10.3746/jkfn.2012.41.3.320
  19. Mendes LC, de Menezes HC, Aparecida M, Da Silva AP. 2001. Optimization of the roasting of robusta coffee (C. canephora conillon) using acceptability tests and RSM. Food Qual Pref 12: 153-162. https://doi.org/10.1016/S0950-3293(00)00042-2
  20. Ludwig IA, Sanchez L, Caemmerer B, Kroh LW, De Pena MP, Cid C. 2012. Extraction of coffee antioxidants: Impact of brewing time and method. Food Res Int 48: 57-64. https://doi.org/10.1016/j.foodres.2012.02.023
  21. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  22. Benzie IF, Strain JJ. 1999. Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Method Enzymol 299: 15-27. https://doi.org/10.1016/S0076-6879(99)99005-5
  23. Ou B, Hampsch-Woodill M, Prior RL. 2001. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J Agric Food Chem 49: 4619-4626. https://doi.org/10.1021/jf010586o
  24. AOAC. 1995. Official methods of analysis. 12th ed. Association of Official Analytical Chemists, Washington DC, USA.
  25. Ministry of Food and Drug Safety. 2011. Stand and specification of functional foods. Ministry of Food and Drug Safety, Cheongju, Korea. No. 2011-68, III3.6.3-1-III3.6.3-3.
  26. Wakeling IN, MacFie HJH. 1995. Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested. Food Qual Pref 6: 299-308. https://doi.org/10.1016/0950-3293(95)00032-1
  27. Illy A, Viani R. 1995. Espresso coffee: the chemistry of quality. Academic Press, London, UK. p 290-299.
  28. Kim HJ, Shin SK, Kim MR. 2013. Antioxidant activities and quality characteristics of bread added with dried mulberry pomace. Korean J Food Cookery Sci 29: 769-776. https://doi.org/10.9724/kfcs.2013.29.6.769
  29. Hwang MH, Jeon HL, Kim HD, Lee SW, Kim MR. 2012. Quality characteristics and antioxidant activities of chocolate added with mulberry pomace. Korean J Food Cookery Sci 28: 479-487. https://doi.org/10.9724/kfcs.2012.28.4.479
  30. Lee YJ, Ryu HS, Chun SS. 2010. Quality characteristics of salad dressing prepared with mulberry fruit powder. Korean J Food Cookery Sci 26: 537-544.

Cited by

  1. Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability vol.2018, pp.1745-4557, 2018, https://doi.org/10.1155/2018/5967130
  2. Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts vol.5, pp.1, 2015, https://doi.org/10.3390/fermentation5010029
  3. Functional Cordyceps Coffee Containing Cordycepin and β-Glucan vol.25, pp.2, 2015, https://doi.org/10.3746/pnf.2020.25.2.184
  4. Effects of Guar Gum and Salt on the Consumer Acceptability, Sensory Profile and Rheological Behavior of Soft Tofu Stew Sauce vol.31, pp.4, 2015, https://doi.org/10.17495/easdl.2021.8.31.4.203