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KMID : 1138720130390020021
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Korean Public Health Research
2013 Volume.39 No. 2 p.21 ~ p.29
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Phenolic Compound Contents and Antioxidative Effects on Dutch Coffee by Extraction Time
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Hwang Seong-Hee
Kim Kang-Sung
Kang Hee-Joo
Kim Min-Jeong
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Abstract
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Objectives: This study was conducted to investigate change of the antioxidative activity and phenolic compounds contents in Dutch coffee by different extraction times. Methods: Chemical characteristics and DPPH radical scavenging activity in dutch coffee with different extraction times were analyzed. Results: Cold water dissolved more coffee ingredients in the early extacts. Crude protein, crude lipid, soluble solids, crude ash in 0-3 hour extracts were 2 times more than in the latter extracts. However, total phenolic compounds were not changed durng the extractoin time of 0∼6 hous. The latter extracts had high DPPH radical scavenging activity. Conclusion: Dutch coffee extracts had enough antioxidative and bioactive ingredients.
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KEYWORD
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Dutch coffee, antioxidative effects, phenolic compound, cold water drop
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