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KMID : 1134820200490020212
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 2 p.212 ~ p.2017
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Antioxidant Activities of Colombian Coffea arabica cv. Typica Caturra Coffee Extracts with Different Roasting Conditions
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Kim Eun-Kyung
Song Ka-Young
Kim In-Yong
Yun Hea-Yeon
Jang Suck-Arm
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Abstract
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Coffee is a rich source of polyphenolic compounds that have antioxidant activities. In this study, we investigated the effect of roasting degree on the antioxidant activity of Colombian Coffea arabica cv. Typica Caturra coffee extracts (espresso and drip) with different roasting conditions (Light medium, Medium, Moderately dark, and Very dark). The contents of total polyphenols and total flavonoids in espresso and drip coffee were the lowest at Very dark. In addition, the Trolox equivalent antioxidant capacity of drip coffee was the lowest at Very dark. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacities in espresso and drip coffee were the highest at Light medium and decreased as roasting degree increased. The ferric reducing antioxidant power (FRAP) in espresso and drip coffee was the highest at Light medium and the lowest at Very dark. The FRAP was significantly affected by the level of total polyphenols in espresso and drip coffee with different roasting conditions. In drip coffee, the FRAP was also affected by the content of total flavonoids in the coffee extracts with different degrees of roasting. It is concluded that the degree of roasting is a crucial factor in the contents of total polyphenol and total flavonoid, and antioxidant activity in coffee extracts.
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KEYWORD
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Coffea arabica cv. Typica Caturra, coffee, roasting, antioxidant activities
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