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KMID : 1011620190350060591
Korean Journal of Food and Cookey Science
2019 Volume.35 No. 6 p.591 ~ p.600
Physiological Activities of Water and 80% Ethanol Extracts of Various Coffee Bean Residues
Lee Chul-Seung

Han In-Hwa
Abstract
Purpose: The study investigated the physiological properties of various coffee bean residues to promote the usage of their residues for health benefits.

Methods: Proximate composition of the residues of coffee beans, blending (BL), Ethiopia Yirgacheffe (EY) and Guatemala SHB Antigua (GA) were analyzed, and the residues were extracted with water or 80% ethanol. The physiological activities of the extracts were examined, including antioxidant activities.

Results: The crude fat and protein contents were not significantly different, but the crude ash content of GA was the highest among the coffee bean residues. Total phenolic compounds content was the highest in the water extract of EY and lowest in the 80% ethanol extract of EY. DPPH and ABTS radical scavenging activities were the highest in the water extract of BL and both radical scavenging activities of the water extracts were higher than those of the 80% ethanol extracts of coffee bean residues, except for that of GA. The reducing power of the water extract of EY was the highest and the water extract of GA was the lowest. SOD-like activity was the highest in the 80% ethanol extracts of BL and lowest in the 80% ethanol extract of EY. Nitrite removing activities were higher in 80% ethanol extracts than those of water extracts of all the coffee bean residues. Lipase inhibitory activity was also higher in the 80% ethanol extracts, except for that of the BL.

Conclusion: These results exhibit that coffee bean residues remaining after coffee extraction still possess physiological activities, including antioxidant activity impling the possibility of using coffee bean residue as a functional food source.
KEYWORD
coffee bean residue, antioxidant activity, , SOD-like activity, nitrite removing activity, lipase inhibitory activity
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