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KMID : 1134820230520030291
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 3 p.291 ~ p.300
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Effect of Solvent Fractionation and Lactic Acid Fermentation on Coffee Cherry Pulp Phenolic Compounds
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On Ji-Heon
Oh Byung-Min
Oh Hyeon-Hwa
Jeong Do-Youn
Kim Young-Soo
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Abstract
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This study was conducted to investigate the changes in the levels of phenolic compound of coffee cherry pulp (CCP) using solvent fractionation and lactic acid bacteria fermentation. Ethanol extracts of CCP were obtained using various ethanol ratios to evaluate their antioxidant contents and activities. The ethanol extract with the highest total phenolic contents (TPC) and total flavonoid contents (TFC) was fractionated according to the difference in the polarity of the solvent. TPC and TFC in the 80% ethanol extract were 46.55 mg gallic acid equivalent (GAE/g) and 113.42 mg quercetin equivalent (QE/g), respectively. The CCP extract with 80% ethanol solvent (CEE) was fractionated in order n-hexane, chloroform, ethyl acetate, and n-butanol. TPC and TFC in the ethyl acetate fraction (CEF) were 627.50 mg GAE/g and 1,632.31 mg QE/g, respectively. The IC50 value for DPPH and ABTS radical scavenging activity in CEF was evaluated at 0.17 mg/mL and 0.34 mg/mL, respectively. As a result of the comparison with the phe nolic compounds between CEE and CEF, 3-chlorogenic acid and 3,5-dicaffeoylquinic acid showed the highest increase with 15.05 to 62.75 mg/g and 20.10 to 72.26 mg/g, respectively. The caffeic acid contents of CMB, which was MRS broth contained CCP, fermented by Lactobacillus rhamnosus GG for 10 days was 1.51 μg/mL, which was more than two times that of unfermented CMB (0.75 μg/mL). Based on these results, we propose the use of lactic acid bacteria to increase the yield of caffeic acid from CCP.
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KEYWORD
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antioxidant, chlorogenic acid, coffee cherry pulp, dicaffeoylquinic acid
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