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KMID : 1134820220510070706
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 7 p.706 ~ p.712
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Changes in the Antioxidant Activity and Rancidity of Medicoffee Supplemented with Scutellaria baicalensis during Storage
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Jung Yeop
Sim Seung-Yeon
Kim Ga-Yeon
Song Hyo-Nam
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Abstract
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To maintain the freshness and good quality of roasted coffee during storage, we developed the highly antioxidative medicoffee supplemented with Scutellaria baicalensis. Green coffee beans were immersed in Scutellaria baicalensis extract (SBE) and subjected to either heat immersion (HE) or ultrasonic immersion (SO). Changes in the antioxidant activities and rancidity were examined over time during the storage at 40°C for 4 weeks. The total polyphenols and flavonoid contents were overall higher in the order HE> SO> Control, and decreased as the storage period increased. However, compared to the ultrasonic immersion method, the heat immersion method maintained significantly higher content of both components throughout the storage period. Antioxidant activity of all coffees measured by DPPH and ABTS radical scavenging activity and SOD-like activity tended to decrease significantly with the storage period. HE coffee showed the highest level compared to SO and Control even at week 4: 88.76% DPPH, 89.07% ABTS, and 75.75% SOD. The acid value (AV) and peroxide value (POV) increased over time, and levels obtained were in the order Control> SO> HE. The AV of Control increased significantly up to 29.95 mg/g at week 4, while levels in HE were remarkably lower (18.31 mg/g). The POV increased up to 38.44 meq/kg for Control compared with a much lower level of 26.98 meq/kg for HE. Overall, coffee supplemented with SBE was able to maintain high antioxidant activity after roasting, which is probably due to imparting a protective effect on lipid oxidation.
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KEYWORD
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Scutellaria baicalensis, green coffee bean, antioxidant activity, rancidity, DPPH
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