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KMID : 1134820190480121447
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 12 p.1447 ~ p.1452
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Antioxidant Activities of Ethiopian Coffea arabica cv. Heirloom Coffee Extracts with Different Roasting Conditions
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Kim Eun-Kyung
Song Ka-Young
Kim Yo-Sub
Kim In-Yong
Yun Hea-Yeon
Ha Jung-Heun
Kim Ki-Young
Jeong Yoon-Hwa
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Abstract
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This study investigated the effect of roasting degree in antioxidant activities of Ethiopian Coffea arabica cv. Heirloom coffee extracts (espresso, drip) with different roasting conditions (Light medium, Medium, Moderately dark, Very dark). Total polyphenol contents of espresso coffee and drip coffee were the lowest at Very dark roasting. The total flavonoid contents of espresso and drip coffee were the highest at Light medium roasting, and decreased as roasting degree increased. The Trolox equivalent antioxidant capacity was not significantly different in espresso and drip coffee with different degrees of roasting. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity in espresso and drip coffee showed the lowest activity at Very dark roasting. The ferric reducing antioxidant power (FRAP) in espresso coffee and drip coffee were the highest at Light medium roasting, and decreased as the roasting degree increased. There was a positive correlation between FRAP and the contents of total polyphenol and total flavonoids in espresso and drip coffee with different roasting degrees. These results indicate that the roasting conditions affect the total contents of polyphenols and flavonoids, and antioxidant activities in espresso and drip coffee.
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KEYWORD
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Coffea arabica cv. Heirloom, coffee, roasting, antioxidant activities
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