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Comparison of Physicochemical Properties and Antioxidant Activities of Commercial Regular Coffee and Instant Coffee with Coffee Creamer

국내 시판 레귤러 커피와 커피 크리머 첨가커피의 이화학적 특성 및 항산화력 비교

  • Jang, Eun Ho (Dept. of Food and Nutrition, Kangwon National University) ;
  • Nam, Donghun (Dept. of Food and Nutrition, Kangwon National University) ;
  • Na, Ha-Gyoon (Dept. of Food and Nutrition, Kangwon National University) ;
  • Chae, Hee-Sung (Dept. of Food and Nutrition, Kangwon National University) ;
  • Lee, Dong-Ha (Dept. of Food and Nutrition, Kangwon National University) ;
  • Kim, Min-Ju (Dept. of Food and Nutrition, Kangwon National University) ;
  • Kim, Hi-Hun (Dept. of Food and Nutrition, Kangwon National University) ;
  • Lee, Je-Hyuk (Dept. of Food and Nutrition, Kongju National University) ;
  • Jang, Ki-Hyo (Dept. of Food and Nutrition, Kangwon National University)
  • 장은호 (강원대학교 식품영양학과) ;
  • 남동훈 (강원대학교 식품영양학과) ;
  • 나하균 (강원대학교 식품영양학과) ;
  • 채희성 (강원대학교 식품영양학과) ;
  • 이동하 (강원대학교 식품영양학과) ;
  • 김민주 (강원대학교 식품영양학과) ;
  • 김희훈 (강원대학교 식품영양학과) ;
  • 이제혁 (공주대학교 식품영양학과) ;
  • 장기효 (강원대학교 식품영양학과)
  • Received : 2017.08.22
  • Accepted : 2017.10.13
  • Published : 2017.10.31

Abstract

This study examined the physicochemical characteristics and antioxidant activities of 22 commercial coffees, including two americano-type regular coffees, seven instant coffee mix coffees and 13 vending machine coffees. The seven instant coffee mixes and 13 vending machine coffees contained sugar and coffee creamer. Coffee samples with sugar and coffee creamer had higher pH values than regular coffee (p<0.05). Additionally, coffees with sugar and coffee creamer were significantly higher in total phenolics (p<0.05), total flavonoids (p<0.05) and ABTS radical scavenging activity (p<0.05). On-line HPLC-ABTS analyses indicated that antioxidant activities of instant coffees with sugar and coffee creamer were clearly different from those of regular coffee.

Keywords

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