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KMID : 0380620170490050544
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 5 p.544 ~ p.549
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Effect of gamma irradiation on the color values and physiological properties of spent coffee ground extraction
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Song Ha-Yeon
Kim Hye-Min
Kim Woo-Sik
Yang Mi-So
Byun Eui-Hong
Jang Beom-Su
Choi Dae-Seong
Byun Eui-Baek
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Abstract
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The spent coffee grounds (SCG) are considered valuable by-products because they contain various bioactive compounds. The SCG extraction (SCGE) was irradiated at doses ranging between 30 and 50 kGy. The deep dark-brown color of SCGE was changed to a bright yellow color by gamma irradiation. The content of the bioactive compounds of gamma-irradiated SCGE was analyzed by high-performance liquid chromatography. Interestingly, the content of quinic acid was increased by gamma irradiation, whereas other compounds were decreased. Although the contents of bioactive compounds were changed by gamma irradiation, the biological activities (radical scavenging activity and whitening effects) of SCGE were unaffected. Our findings suggest that gamma irradiation can effectively improve the color values of SCGE without the loss of biological activities. Consequently, gamma irradiation can be a useful tool for improving the utilization of SCGE in the cosmetic industry.
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KEYWORD
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gamma irradiation, spent coffee grounds, color values, physiological properties, high-performance liquid chromatography
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