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논문 상세정보

아라비카 원두의 산지 및 수확방법에 따른 이화학적 특성 및 항산화성

Comparative Composition of Orgainc and Inorgainc Arabica Beans and Their Antioxidant Characteristics


The objective of this study was to evaluate the antioxidant and physiological The objective of this study was to evaluate the antioxidant and physiological activities of organic and inorganic coffee based on flavonoid composition. Organic and inorganic coffee varieties were prepared with Brazil arabica bean and Columbia arabica bean, respectively. Color values (Lightness, redness, and yellowness), mineral contents, total phenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, individual flavonoids, and sensory characteristics were then measured in the espresso of each coffee bean. The pH, Brix, and color difference between organic coffee and inorgainc coffee did not correlate with the harvest method. Coffee varieties were more influential on physiological properties, and were markedly more influential than the mineral content. Total phenolics had a higher correlation with DPPH radical scavenging activity ($r^2$=0.832). Depending on the harvesting method, significant differences (p<0.05) were shown in aroma, color, and overall acceptability in sensory evaluation.

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참고문헌 (10)

  1. Illy A, Viani R. 1995. Espresso Coffee: The chemistry of quality. Academic Press. San Diego CA. U.S.A. pp 7-8 
  2. Seo HS, Kim SH, Hwang IK. 2003. Comparison on physicochemical properties and antioxidant activities of commonly consumed coffees at coffee shops in Seoul downtown. Korean J Food Cookery Sci 19(3):624-630 
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  8. Ha JY. 1997. Physical properties of salt for low salted Kimchi. Master thesis. Pusan National University. pp 10-25 
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이 논문을 인용한 문헌 (1)

  1. Choi, Yoo-Mei ; Yoon, Hye-Hyun 2010. "Sensory Characteristics of Espresso Coffee in Relation to the Classification of Green Arabica Coffee" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 26(3): 300~306 


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