Coffee is a beverage drink that is widely consumed all over the world. Coffee drinks contain a lot of healthful antioxidants such as volatile heterocyclic compounds and chlorogenic acid (CGA). CGA is an ester of cinnamic acid and quinic acid, and a typical compound is caffeoylquinic acid (CQA). The ...
Coffee is a beverage drink that is widely consumed all over the world. Coffee drinks contain a lot of healthful antioxidants such as volatile heterocyclic compounds and chlorogenic acid (CGA). CGA is an ester of cinnamic acid and quinic acid, and a typical compound is caffeoylquinic acid (CQA). The ingredients of CGAs are known to be important in evaluating coffee quality. Coffee green beans are the main source of CGA and contain 5-12 g per 100 g. In this study, coffee seeds were germinated and fermented with Bifidobacterium animalis, B. breve, B. bifidum, and B. breve BV-B. At this time, the contents of nutrients such as CGA, caffeine and GABA which are the main functional ingredients of coffee were analyzed.
The coffee beans used in the present experiment were harvested in Laos and germinated for 20 days. First, the content of CGA of coffee bean was 10.42% and increased by 73% after 10 days of germination. This was the largest amount of the test period. The total phenol content was 37.04 mg GAE per gram of dried product, 57.42 mg CE of flavonoid content, 174.92 μmole Vit. CE of DPPH activity, and 222.75 μmole Vit. CE of ABTs activity were 13%, 12%, 17% and 16%, respectively. When the coffee germinated for 10 days was fermented with B. animalis, the caffeine content decreased from 1.44% to 1.27% and the CGA content increased from 10.42% to 11.71%. Total phenolic content, flavonoid content and antioxidant activity were highest when fermented with B. animalis and B. bifidum. When fermented with germinated coffee, the content of caffeine decreased about 2.5 times. When fermented with B. animalis, the decrease was the largest. In addition, the highest antioxidative activity was observed in the germinated coffee beans fermented with B. animalis. In the case of germinated coffee beans fermented with B. animalis, the total phenol content was 23.13 mg GAE/g d.w, the flavonoid content was 48.80 mg CE/g d.w., the DPPH activity was 74.69 μmol Vit. CE/g d.w. and the ABTs activity was 170.57 μmol Vit. CE/g d.w.. In this case, the total phenol content was 23.13 mg GAE/ g d.w., the flavonoid content was 48.80 mg CE/g d.w., the DPPH activity was 74.69 μmol Vit. CE/g d.w. and the ABTs activity was 170.57 μmol Vit. CE/g d.w.. It was found that the fermentation process using bifidobacteria reduced the destruction of antioxidants by heat. As a result of sensory evaluation, the overall accetability, sweetness and balance score of germinated coffee fermented with B. animalis were the highest. However, sour taste showed the lowest score. In the case of germinated coffee fermented with B. breve BV-B, the highest score was obtained for flavor items. Therefore, the coffee roasted with bifidobacterium spp. showed better functional and sensory characteristics such as CGA content and antioxidant activity, although there was difference depending on the species.
Coffee is a beverage drink that is widely consumed all over the world. Coffee drinks contain a lot of healthful antioxidants such as volatile heterocyclic compounds and chlorogenic acid (CGA). CGA is an ester of cinnamic acid and quinic acid, and a typical compound is caffeoylquinic acid (CQA). The ingredients of CGAs are known to be important in evaluating coffee quality. Coffee green beans are the main source of CGA and contain 5-12 g per 100 g. In this study, coffee seeds were germinated and fermented with Bifidobacterium animalis, B. breve, B. bifidum, and B. breve BV-B. At this time, the contents of nutrients such as CGA, caffeine and GABA which are the main functional ingredients of coffee were analyzed.
The coffee beans used in the present experiment were harvested in Laos and germinated for 20 days. First, the content of CGA of coffee bean was 10.42% and increased by 73% after 10 days of germination. This was the largest amount of the test period. The total phenol content was 37.04 mg GAE per gram of dried product, 57.42 mg CE of flavonoid content, 174.92 μmole Vit. CE of DPPH activity, and 222.75 μmole Vit. CE of ABTs activity were 13%, 12%, 17% and 16%, respectively. When the coffee germinated for 10 days was fermented with B. animalis, the caffeine content decreased from 1.44% to 1.27% and the CGA content increased from 10.42% to 11.71%. Total phenolic content, flavonoid content and antioxidant activity were highest when fermented with B. animalis and B. bifidum. When fermented with germinated coffee, the content of caffeine decreased about 2.5 times. When fermented with B. animalis, the decrease was the largest. In addition, the highest antioxidative activity was observed in the germinated coffee beans fermented with B. animalis. In the case of germinated coffee beans fermented with B. animalis, the total phenol content was 23.13 mg GAE/g d.w, the flavonoid content was 48.80 mg CE/g d.w., the DPPH activity was 74.69 μmol Vit. CE/g d.w. and the ABTs activity was 170.57 μmol Vit. CE/g d.w.. In this case, the total phenol content was 23.13 mg GAE/ g d.w., the flavonoid content was 48.80 mg CE/g d.w., the DPPH activity was 74.69 μmol Vit. CE/g d.w. and the ABTs activity was 170.57 μmol Vit. CE/g d.w.. It was found that the fermentation process using bifidobacteria reduced the destruction of antioxidants by heat. As a result of sensory evaluation, the overall accetability, sweetness and balance score of germinated coffee fermented with B. animalis were the highest. However, sour taste showed the lowest score. In the case of germinated coffee fermented with B. breve BV-B, the highest score was obtained for flavor items. Therefore, the coffee roasted with bifidobacterium spp. showed better functional and sensory characteristics such as CGA content and antioxidant activity, although there was difference depending on the species.
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#germination fermentation green coffee bean
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