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KMID : 0380619930250030220
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 3 p.220 ~ p.224
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Antioxidative Effect of Brown Materials Extracted from Roasted Coffee Beans
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Abstract
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Antioxidative activities of brown materials extracted from the three kinds of roasted coffee beans by water were examined. Antioxidative activity was assessed by the AOM at 120 ℃ and the oven test at 60 ℃ on lard. The brown materials of them showed the considerable antioxiant activity. The brown materials of Colombian coffee beans were more effective than those of Robusta or Brazil beans. The antioxidative activities of brown materials from Colombian coffee beans roasted at 210℃ increased in proportion to the browning intensity up to 16 minutes of roasting time, but the antioxidant activities of the brown materials upon further roasting time decreased gradually. In changes of extraction temperature from 30 ℃ to 180 ℃ on the coffee beans roasted at 210 ℃ for 16 minutes, the antioxidative activities of brown materials did not change as the extraction temperature increased to 180℃ . The antioxidative activities of the coffee extracts were thought to be caused by browning reaction materials produced during the roasting process only.
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