|
KMID : 1134820190480020223
|
|
Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 2 p.223 ~ p.230
|
|
|
Physicochemical and Antioxidant Activity Changes during Storage of Green Coffee Beans according to Temperature and Relative Humidity
|
|
Kim In-Yong
Jeong Yoon-Hwa
|
|
|
Abstract
|
|
|
|
This study was conducted to compare quality characteristics of roasted coffee stored at different temperatures and relative humidities. Green coffee beans (GCB) (arabica) were imported from Mexico via air parcel service and compared to a control, which was the same variety but imported by sea. The beans were stored with LiBr, LiCl, and MgCl saturated solutions, respectively, at 20°C, 30°C, and 40°C for 2 weeks and the pH, total acidity, and moisture content were measured. Total polyphenol content (TPC) and ferric-reducing antioxidant power were measured to compare functional characteristics based on the temperature and relative humidity. TPC decreased with time (P<0.05), but did not differ significantly among saturated solutions (P>0.05). The antioxidant capacity increased as the temperature increased, but decreased as storage time increased. GCB were roasted until the first popping finished. The color of the roasted beans generated from green beans stored at high temperature and humidity showed a high L and a value.
|
|
|
KEYWORD
|
|
|
coffee, temperature, humidity, antioxidant, storage
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|