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KMID : 1134820190480080839
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 8 p.839 ~ p.846
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Antioxidant Activities of Brazilian Coffea arabica cv. Catuai Coffee Extracts with Different Roasting Conditions
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Kim Eun-Kyung
Song Ka-Young
Kim Yo-Sub
Kim In-Yong
Kim Sung-Hwan
Kim Ki-Young
Jeong Yoon-Hwa
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Abstract
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This study investigated the effect of using different roasting conditions (light medium, medium, moderately dark, and very dark) on the antioxidant activities of Brazilian Coffea arabica cv. Catuai extracts (both espresso and drip). The contents of the total polyphenols and flavonoids and the antioxidant activities [Trolox equivalence antioxidant capacity (TEAC), 1,1-diphenyl-2-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP)] were analyzed in the espresso and drip coffee extracts that were made with using different roasting conditions. The contents of total polyphenol and flavonoids were decreased with increasing the degree of roasting: both the espresso and drip coffee extracts had the lowest total polyphenol and flavonoids contents at very dark roasting. For the TEAC, the espresso extract was not significantly different as the degree of roasting increased (ranging from 36.83 to 38.78 mg Trolox/g), while those values of the drip extract were significantly decreased as the degree of roasting increased. The DPPH radical scavenging capacity in both the espresso and drip extract was decreased as the degree of roasting increased. For the FRAP, the espresso extract did not show any significant differences as the degree of roasting increased, yet that of the drip extract was significantly decreased as the degree of roasting increased. Antioxidant compounds and activities were all affected by the roasting conditions as roasting time and temperature.
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KEYWORD
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coffee, Coffea arabica cv. Catuai, roasting, antioxidant activities
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