Effect of germination and temperature on the antioxidant activity of coffee
2018
Lim, Y., Seoul Dairy Cooperative R and D Center, Seoul, Republic of Korea | Shin, Y.K., Seoul Dairy Cooperative R and D Center, Seoul, Republic of Korea | Kim, D.W., Seoul Dairy Cooperative R and D Center, Seoul, Republic of Korea
The present study aimed to investigate the effect of germination and temperature on the antioxidant activity of coffee. Green beans were germinated at 20 and 40o C. Germinated green beans were dried and roasted. Ground coffee was brewed at 90o C for 5 min. Coffee samples were analyzed for antioxidant compounds and for its antioxidant activity. The total polyphenol content (TPC) and total flavonoid content (TFC) in coffee brewed with coffee beans germinated at 20o C (CG20) were significantly higher than those in coffee brewed with non-germinated coffee beans (CNG). The same tendency was observed on 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging assays. TPC and TFC of coffee brewed with germinated coffee beans decreased with an increase in germination temperature from 20 to 40o C. In conclusion, germination of coffee beans contributes to an increase in its antioxidant activity. However, setting the appropriate temperature for germination is an important factor in determining the antioxidant activity of coffee.
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