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KMID : 1134820190480121453
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 12 p.1453 ~ p.1458
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Antioxidant Activities of El Salvadoran Coffea arabica cv. Bourbon Coffee Extracts with Different Roasting Conditions
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Song Ka-Young
Kim Eun-Kyung
Kim Na-Yeon
Kim Yo-Sub
Lee Seung-Hyup
Kim In-Yong
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 on the antioxidant activities of the El Salvadoran Coffea arabica cv. Bourbon coffee extracts (E: espresso, D: drip) with different roasting degrees (1: Light medium, 2: Medium, 3: Moderately dark, 4: Very dark). The total polyphenol contents in espresso and drip coffee were the highest at Light medium (E1, D1), and they were the lowest at Very dark (E4, D4). The total flavonoid contents in espresso and drip coffee were the highest at Light medium (E1, D1), and decreased as the roasting degree increased. The Trolox equivalent antioxidant capacity (TEAC) in espresso and drip coffee was not significantly different among coffee extracts with different degrees of roasting. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity in espresso coffee and drip coffee was the lowest at Very dark (E4, D4). The ferric reducing antioxidant power (FRAP) in espresso and drip coffee was the highest at Light medium (E1, D1), and decreased as the roasting degree increased. The TEAC in drip coffee was highly correlated with the contents of total polyphenol and total flavonoids. There was a high positive correlation between TEAC, and the total contents of polyphenols and flavonoids with different roasting degrees in drip coffee. The FRAP was highly correlated with the contents of total polyphenol and total flavonoids in espresso and drip coffee. These results suggest that roasting degrees affect the contents of total polyphenol and flavonoids and the antioxidant activities of coffee extracts.
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KEYWORD
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Coffea arabica cv. Bourbon, coffee, roasting, antioxidant activities
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