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KMID : 0380620180500020198
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 2 p.198 ~ p.202
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Effect of germination and temperature on the antioxidant activity of coffee
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Lim Ye-Seo
Shin Yong-Kook
Kim Do-Wan
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Abstract
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The present study aimed to investigate the effect of germination and temperature on the antioxidant activity of coffee. Green beans were germinated at 20 and 40°C. Germinated green beans were dried and roasted. Ground coffee was brewed at 90°C for 5 min. Coffee samples were analyzed for antioxidant compounds and for its antioxidant activity. The total polyphenol content (TPC) and total flavonoid content (TFC) in coffee brewed with coffee beans germinated at 20°C (CG20) were significantly higher than those in coffee brewed with non-germinated coffee beans (CNG). The same tendency was observed on 2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging assays. TPC and TFC of coffee brewed with germinated coffee beans decreased with an increase in germination temperature from 20 to 40°C. In conclusion, germination of coffee beans contributes to an increase in its antioxidant activity. However, setting the appropriate temperature for germination is an important factor in determining the antioxidant activity of coffee.
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KEYWORD
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coffee, germination, antioxidant activity, polyphenol, flavonoid
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