Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Changes of biochemical components and physiological activities of coffee beans according to different roasting conditions

커피 볶음 정도에 따른 생화학적 성분 및 생리활성의 변화

  • Nam, Sanghae (Division of Food Science, Gyeongnam National University of Science and Technology) ;
  • Kang, Suji (Division of Food Science, Gyeongnam National University of Science and Technology)
  • 남상해 (경남과학기술대학교 식품과학부) ;
  • 강수지 (경남과학기술대학교 식품과학부)
  • Received : 2015.01.06
  • Accepted : 2015.03.11
  • Published : 2015.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Four different kinds of coffee beans (CS, Colombia supremo; EY, Ethiopia yirgacheffee; IM, Indonesia mandheling; and IMM, India monsooned malabar) were roasted at 200 and $250^{\circ}C$ for 10, 15, and 20 min. To determine the optimum roasting conditions, various components of the coffee beans such as pyrazines produced during the roasting, and their antioxidant and antidiabetic effects were analyzed. The different roasting condition did not affect on the concentration of caffeine. However, the amount of 5-caffeoylquinic acid and the total phenolics decreased significantly, at a greater temperature and a longer roasting time. The greatest amount of pyrazines was produced from the IMM however, the amount of pyrazines decreased rapidly at $250^{\circ}C$ according to increasing in roasting time. The DPPH free radical scavenging activity was mostly 80% more effective than that of BHT and ${\alpha}$-tocopherol activities at the same concentration. In the case of the FRAP assay, the reducing power of the coffee slightly decreased at a greater temperature pand longer time. While the inhibitory effect on ${\alpha}$-glucosidase was negligible, the activity decreased by more than 80% when the coffee beans were roasted at $250^{\circ}C$ for 20 min. The inhibitory effect on ${\alpha}$-amylase showed similar results. Taken together, the optimum roasting conditions were determined to be $200^{\circ}C$ and 15 min, which provided the best physiological activity and nutty and chocolatey aromas from the pyrazine of coffee.

4종류의 커피 원두(CS, Colombia superimo; EY, Ethiopia yirgacheffee; IM, Indonesia mandheling; IMM, India monsooned malabar AA)를 생두(raw coffee bean)와 각각 다른 온도(200, $250^{\circ}C$)와 시간(10, 15, 20 min)으로 로스팅하였으며, 최적의 로스팅 조건을 찾기 위하여 로스팅 중에 변화되는 pyrazine을 비롯한 몇 가지 성분과 항산화, 항당뇨 효과를 조사하였다. Caffeine 함량은 로스팅 정도에 따라 크게 차이를 보이지 않았으나, 5-caffeoylquinic acid와 total phenolic compounds는 대체로 로스팅이 강해질수록 크게 감소하였다. Pyrazine 화합물은 IMM에서 가장 많이 생성되었으며, $250^{\circ}C$에서는 시간이 경과할수록 급격히 줄어들었다. DPPH 라디칼 소거활성은 같은 처리농도에서의 BHT와 ${\alpha}$-tocopherol의 활성에 비하여 대부분 80% 이상의 효과를 나타내었다. 한편 FRAP assay에서는 로스팅 정도가 강해질수록 활성이 약간 감소하였다. ${\alpha}$-Glucosidase 저해활성은 유의할 만한 수준이었으나, $250^{\circ}C$에서 20분 roasting할 경우에는 활성이 80% 이상 줄어들었으며, ${\alpha}$-amylase 저해활성도 유사한 경향이었다. 이러한 결과로 로스팅 정도에 따른 생리활성과 커피의 고소한 향과 초콜릿 향을 내는 pyrazine 화합물의 생성을 종합적으로 보았을 때, $200^{\circ}C$에서 15분정도 로스팅하는 것이 가장 최적의 조건인 것으로 판단하였다. 따라서 이러한 결과는 커피산업에서 로스팅 조건을 달리한 원두커피의 향과 생리활성이 높은 커피를 생산하는데 활용될 수 있을 것이라 기대된다.

Keywords

References

  1. Kim HK, Hwang SY, Yoon SB, Chun DS, Kong SK, Kang KO (2007) A study of the characteristics of different coffee beans by roasting and extracting condition. Korean J Food Nutr, 20, 14-19
  2. Lee MJ, Kim SE, Kim JH, Lee SW, Yeum DM (2013) A study of coffee bean characteristics and coffee flavor in relation to roasting. Korean J Food Nutr, 42, 255-261 https://doi.org/10.3746/jkfn.2013.42.2.255
  3. Moon JW, Cho JS (1999) Change in flavor characteristics and shelf-life of roasted coffee in different packaging conditions during storage. Korean J Food Sci Technol, 31, 441-447
  4. Baik HJ, Ko YS (1996) Studies on the aroma components of roasted and ground coffee. Korean J Food Sci Technol, 28, 15-18
  5. Kim JY, Han YS (2009) Influence of roasting time on antibacterial and antioxidative effects of coffee extract. Korean J Food Sci Technol, 25, 496-505
  6. Hwang SH, Kim KS, Kang HJ, Kim MJ (2013) Phenolic compound contents and antioxidative effects on dutch coffee by extraction time. Korean J Public Health Research, 39, 21-29
  7. Park JY (2013) Antioxidant activities and quality characteristics of pan bread with green coffee bean powder. MS Thesis. Sejong University, Korea, p 26-42
  8. Park SS, Lee DH, Kim KI (2012) A study on the quality of roast coffee bean according to methods of storage. Korean J Soc Coffee Industry, 1, 31-36
  9. Suh YS, Lee SH, Shang Y, Yoon JR, Lee WJ (2014) Change in antioxidant activities and flavor patterns of Coffea arabica beans during roasting. Korean J Food Preserv, 21, 224-230 https://doi.org/10.11002/kjfp.2014.21.2.224
  10. Kim KH, Kim AH, Lee JK, Chun MS, Noh BS (2014) Analysis of flavor pattern of various coffee beans using electronic nose. Korean J Food Sci Technol, 46, 1-6 https://doi.org/10.9721/KJFST.2014.46.1.1
  11. Choi YM, Yoon HH (2011) Sensory characteristics of espresso coffee according to green coffee processing. Korean J Food Cookery Sci, 27, 773-781 https://doi.org/10.9724/kfcs.2011.27.6.773
  12. Kim KJ, Park SK (2006) Changes in major chemical constituents of green coffee beans during the roasting. Korean J Food Sci Technol, 38, 153-158
  13. Holscher W. (1996) Comparison of some aroma impact compounds in roasted coffee and coffee surrogates. R. Soc. Chem, 197, 239-244
  14. Lee JH, Kim SS (2000) Changes in methyl pyrazines of cocoa beans during microwave roasting. Korean J Food Sci Technol, 32, 654-658
  15. Cheigh HS, Nam JH, Kim TJ, Kwon TW (1975) Studies on Soong-Neung flavor. Korean J Food Sci Technol, 7, 15-21
  16. Bradbury A, Weers M (1995) Non-volatile compounds analysis in coffee. Kaft Eur Anal Method, 5-17
  17. Folin O, Denis W (1912) On phosphotungstic phosphomolybdic compounds as color reagent. J Biological Chem, 12, 239-249
  18. Giovanni C, Manuela C, Gloria C, Filippo M, Luigi O, Massimo R, Gianni S, Veronica S, Giacomo T, Sauro V (2012) Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME-GC/MS. J Food Chem, 135, 1127-1133 https://doi.org/10.1016/j.foodchem.2012.06.024
  19. Heo JC, Lee DY, Son MS, Yun CY, Hwang JS, Kang SW, Kim TH, Lee SH (2008) Effects of mole crickets (Gryllotalpa orientalis) extracts on anti-oxidant and anti-inflammatory activities. J Life Sci, 18, 509-514 https://doi.org/10.5352/JLS.2008.18.4.509
  20. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26, 1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  21. Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power" : The FRAP assay. Anal Biochem, 239, 70-76 https://doi.org/10.1006/abio.1996.0292
  22. Matsui T, Ueda T, Oki T, Sugita K, Terahara N, Matsumoto K (2001) ${\alpha}$-Glucosidase inhibitory action of natural acylated anthocyanins. 1. Survey of natural pigments with potent inhibitory activity. J Agr Food Chem, 49, 1948-1951 https://doi.org/10.1021/jf001251u
  23. Gao H, Kawabata J (2005) ${\alpha}$-Glucosidase inhibition of 6-hydroxyflavones. Part 3. Synthesis and evaluation of 2,3,4-trihydroxybenzoyl-containingflavonoid analogs and 6-aminoflavones as ${\alpha}$-glucosidase inbibitors. Bioorg Med Chem, 13, 1661-1671 https://doi.org/10.1016/j.bmc.2004.12.010
  24. Clifford MN, Wight J (1976) The measurement of feruloylquinic acids and caffeoylquinic acids in coffee beans. J Sci Food Agric, 27, 73-84 https://doi.org/10.1002/jsfa.2740270112
  25. Halliwell B, Aeschbach R, Loliger J, Aruoma OI (1995) The characterization of antioxidants. Food Chem Toxicol, 33, 601-617 https://doi.org/10.1016/0278-6915(95)00024-V
  26. Imai J, Ide N, Nagae S, Moriguchi T, Matsuura H, Itakura Y (1994) Antioxidant and radical scavenging effects of aged garlic extract and its constituents. Plant Med, 60, 417-420 https://doi.org/10.1055/s-2006-959522
  27. Rice-Evans CA, Miller NJ, Paganga G (1997) Antioxidant properties of phenolic compounds. Trends Plant Sci, 2, 152-159 https://doi.org/10.1016/S1360-1385(97)01018-2
  28. Farah A, Donangelo CM (2006) Phenolic compound in coffee. Braz J Plant Physiol, 18, 23-26
  29. Ku Madihah KY, Zaibunnisa AH, Norashikin S, Rozita O, Misnawi J (2013) Optimization of roasting conditions for high-quality Arabica coffee. International Food Res J, 20, 1623-1627
  30. Kalt W (2005) Effects of production and processing factors on major fruit and vegetable antioxidant. J Food Sci, 70, 11-19 https://doi.org/10.1111/j.1365-2621.2005.tb09053.x
  31. Perron NR, Brumaghim JL (2009) A review of the antioxidant mechanisms of polyphenol compounds related to iron binding. Cell Biochem Biophys, 53, 75-100 https://doi.org/10.1007/s12013-009-9043-x
  32. Perez Hernandez LM, Chavez Quiroz K, Medina Juarez LA, Meza NG (2012) Phenolic characterization, melanoidins and antioxidant activity of some commercial coffee from Coffea arabica and Coffea canephora. J Mexican Chemical Soc, 56, 430-435
  33. Kwon JW, Lee HK, Park HJ, Kwon TO, Choi HR, Song JY (2011) Screening of biological activities to different ethanol extracts of Rubus coreanus Miq. Korean J Medicinal Crop Sci, 19, 325-333 https://doi.org/10.7783/KJMCS.2011.19.5.325
  34. Baron AD (1998) Postprandial hyperglycemia and ${\alpha}$-glucosidase inhibitors. Diabetes Res Clin Pract, 40, 51-55 https://doi.org/10.1016/S0168-8227(98)00043-6
  35. Shinde J, Taldone T, Barletta M, Kunaparaju N, Hu B, Kumar S, Placido J, William ZS (2008) ${\alpha}$-Glucosidase inhibitory activity of Syaygium cumini (Linn.) Skeels seed kernel in vitro and in Goto-Kakizaki (GK) rats. Carbohyd Res, 343, 1278-1281 https://doi.org/10.1016/j.carres.2008.03.003
  36. Lee MH, Lee JS, Yang HC (2008) ${\alpha}$-Amylase inhibitory activity of flower and leaf extracts from buckwheat (Fagopyrum esculentum). J Korean Soc Food Sci Nutr, 37, 42-47 https://doi.org/10.3746/jkfn.2008.37.1.42
  37. Anderson RA, Polansky MM (2002) Tea enhances insulin activity. J Agric Food Chem, 50, 7182-7186 https://doi.org/10.1021/jf020514c

Cited by

  1. Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java vol.11, pp.15, 2015, https://doi.org/10.3390/app11157025