Korean Journal of Plant Resources (한국자원식물학회지)

The Plant Resources Society of Korea (한국자원식물학회)
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Changes in Bioactive Compounds and Antioxidant Capacity of Coffee under Different Roasting Conditions

  • Received : 2018.06.27
  • Accepted : 2018.12.13
  • Published : 2018.12.31
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Abstract

Roasting has revealed coffee's potentials as a good source of bioactive compounds. This study was done to investigate the quantitative presence and activity of bioactive compounds including caffeine, chlorogenic acid (CGA), amino acids, and antioxidant capacity on Coffea arabica L. (Guatemala finca San Sebastian) and C. robusta L. (India Azad Hind). Analysis was performed on Green Bean (GB) Medium-Light (ML), Medium (ME) and Medium-Dark (MD) samples of both varieties. From the results, caffeine content was highest in ME samples of both varieties. GB samples of both varieties had high CGA content which decreased after increasing roasting time and temperature. Most amino acids in GB samples was highest, however, glutamic acid, valine, tyrosine, isoleucine, leucine and phenylalanine had highest quantitative increase in ME samples for both varieties. $IC_{50}$ of DPPH and ABTS radical scavenging activity was highest in ML samples of both varieties. $IC_{50}$ of reducing power and total phenolic content was highest in GB sample of both varieties but decreased after increasing roasting conditions. Generally Robusta had the highest quantity of bioactive compounds and antioxidant activity. From this study, the optimal roasting condition for coffee is ME above which there is a significant reduction of bioactive compounds and antioxidant activity.

Keywords

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Fig. 1. Ground coffee samples of Arabica and Robusta under different roasting conditions. GB: Green Bean, ML: Medium Light, ME: Medium, MD: Medium Dark, A) Arabica, B) Robusta.

Table 1. Colour measurements of ground Arabica and Robusta coffee under different roasting conditions

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Table 2. Assessment of caffeine and chlorogenic acid content in Arabica and Robusta under different roasting conditions

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Table 3. Assessment of amino acid (㎎/g) contents in Arabica and Robusta under different roasting conditionsz

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Table 4. Antioxidant activity of Arabica and Robusta coffee extracts with different roasting conditions evaluated by four analytical methods

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