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KMID : 1011620090250040421
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 4 p.421 ~ p.426
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Comparative Composition of Orgainc and Inorgainc Arabica Beans and Their Antioxidant Characteristics
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지은정:Ji Eung-Jung
유경미:Yoo Kyung-Mi/황인경:Hwang In-Kyeong
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Abstract
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The objective of this study was to evaluate the antioxidant and physiological The objective of this study was to evaluate the antioxidant and physiological activities of organic and inorganic coffee based on flavonoid composition. Organic and inorganic coffee varieties were prepared with Brazil arabica bean and Columbia arabica bean, respectively. Color values (Lightness, redness, and yellowness), mineral contents, total phenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, individual flavonoids, and sensory characteristics were then measured in the espresso of each coffee bean. The pH, Brix, and color difference between organic coffee and inorgainc coffee did not correlate with the harvest method. Coffee varieties were more influential on physiological properties, and were markedly more influential than the mineral content. Total phenolics had a higher correlation with DPPH radical scavenging activity (r2 = 0.832). Depending on the harvesting method, significant differences (p<0.05) were shown in aroma, color, and overall acceptability in sensory evaluation.
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KEYWORD
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organic, total phenolics, DPPH radical scavenging activity, flavonoids, sensory evaluation
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