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KMID : 0881720150300030236
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Journal of Food Hygiene and Safety
2015 Volume.30 No. 3 p.236 ~ p.241
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Study of the Characteristics of Roasted Coffee Bean in Seoul
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Jo In-Soon
Hong Mi-Sun
Lee Eun-Soon
Kim Si-Jung
Lee Yong-Chul
Kim Sung-Dan
Jo Han-Bin
Kim Jung-Hun
Jung Kweon
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Abstract
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This study was performed to survey and evaluate the contents of pH, total acidity, caffeine, harmful metals (Pb, Cd) and total polyphenol in coffee extraction. In total, coffee bean. Total fifty coffee samples were analysed. A 5 g portion of roasted ground coffee samples were extracted in coffee-maker with 100 mL of distilled water and the extraction were used in all experiments. The pH range was 4.72~5.25 (mean value = 4.99). According to increase of the roasting temperature, the pH were shown a tendency to increase. The contents of total acidity was 0.72~2.25% (mean value = 1.59%). According to increase of the roasting temperature, the contents of total acidity were shown a tendency to decrease. The contents of harmful metals (Pb, Cd) in coffee extractions were determined by ICP. The average contents of Pb and Cd were 0.0112 and 0.0011 mg/kg, respectively. The contents of caffeine in coffee extractions were determined by HPLC, the range of detection was 0.51~20.28 mg/mL (mean value = 12.29 mg/mL). According to increase of the roasting temperature, the contents of caffeine were shown a tendency to increase. The contents of total polyphenol in coffee extractions were determined by spectrophotometer, the range of detection was 18.88~ 43.90 mg/mL (mean value = 31.94 mg/mL). According to increase of the roasting temperature, the contents of total polypenol were shown a tendency to decrease.
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KEYWORD
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roasted coffee bean, harmful metals (Pb, Cd), caffeine, total polyphenol
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