Physicochemical properties, bioactive composition, and antioxidant activity of different coffee beans dependent on the cultivation region
2017
Lee, K.S., Yeungnam University College, Gyeongsan, Republic of Korea | Kim, J.M., Yeungnam University College, Gyeongsan, Republic of Korea | Yoon, K.Y., Yeungnam University College, Gyeongsan, Republic of Korea
Five types of coffee bean, which are usually imported and consumed in Korea, were roasted at 250℃ for 15 min and extracted by using a filter coffee machine. The physicochemical properties, functional components, and radical scavenging activity of coffee bean extracts were investigated. The pH of extract was the highest among the extracts and the soluble solid contents of extracts were 0.9-1.0o Bx. The acidity of the extracts was in the range from 0.46-0.55%, which was not significantly different from the control. Indonesian coffee bean extract showed the highest brown color intensity and contained the highest amounts of caffeine and chlorogenic acid. The highest total polyphenol content was found in Kenyan coffee bean extract. Coffee bean extracts from Indonesia and Kenya showed significantly higher radical scavenging activities than the other extracts. This study showed that coffee bean extracts from Indonesia and Kenya contained a large number of bioactive compounds and high antioxidant activity.
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