최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Journal of applied biological chemistry, v.66, 2023년, pp.462 - 466
인만진 (Department of Chemical and Biological Engineering, Chungwoon University) , 장유민 (Department of Chemical and Biological Engineering, Chungwoon University) , 조민영 (Department of Chemical and Biological Engineering, Chungwoon University) , 김희정 (Department of Chemical and Biological Engineering, Chungwoon University) , 김동청 (Department of Chemical and Biological Engineering, Chungwoon University)
After treating spent coffee grounds with alkali, extracts were prepared by using Viscozyme and Alcalase, respectively. Treatment of spent coffee grounds with alkali and enzymes increased the content of phenolic compounds in the extracts, thus possessing the good scavenging activities on free and cat...
Munchow M, Alstrup J, Steen I, Giacalone D (2020) Roasting conditions?and coffee flavor: a multi-study empirical investigation. Beverages 6: 29.?doi: 10.3390/beverages6020029
Minamisawa M, Yoshida S, Takai N (2004) Determination of?biologically active substances in roasted coffee using a diode-array?HPLC system. Anal Sci 20: 325?328. doi: 10.2116/analsci.20.325
Hall S, Desbrow B, Anoopkumar-Dukie S, Davey AK, Arora D,?McDermott C, Schubert MM, Perkins AV, Kiefel MJ, Grant GD (2009)?A review of the bioactivity of coffee, caffeine and key coffee?constituents on inflammatory responses linked to depression. Food Res?Int 76: 626?636. doi: 10.1016/j.foodres.2015.07.027
Jo SJ, In MJ, Kim DC (2016) Effect of the roasting intensity and?extraction time of coffee bean on the antioxidant activity of coffee?extract. Food Eng Prog 20: 165?169. doi: 10.13050/foodengprog.?2016.20.2.165
del Castillo MD, Ames JM, Gordon MH (2002) Effect of roasting on the?antioxidant activity of coffee brews. J Agric Food Chem 50: 3698?3703.?doi: 10.1021/jf011702q
Almeida AAP, Farah A, Silva DAM, Nunan EA, Gloria MBA (2006)?Antibacterial activity of coffee extracts and selected coffee chemical?compounds against enterobacteria. J Agric Food Chem 54: 8738?8743.?doi: 10.1021/jf0617317
Rufian-Henares JA, Morales FJ (2007) Angiotensin-I converting enzyme?inhibitory activity of coffee melanoidins. J Agric Food Chem 55:?1480?1485. doi: 10.1021/jf062604d
Tenore GC, Daglia M, Orlando V, D'Urso E, Saadat SH, Novellino E,?Nabavi SF, Nabavi SM (2015) Coffee and depression: a short review of?literature. Curr Pharm Des 21:5034?5040. doi: 10.2174/1381612821666150825145112
Ballesteros LF, Teixeira JA, Mussatto SI (2014) Chemical, functional,?and structural properties of spent coffee grounds and coffee silverskin.?Food Bioprocess Technol 7: 3493-3503. doi: 10.1007/s11947-014-1349-z
Bottani E, Tebaldi L, Volpi A (2019) The role of ICT in supporting spent?coffee grounds collection and valorization: a quantitative assessment.?Sustainability 11: 6572. doi: 10.3390/SU11236572
Muzaifa M, Rahmi F, Syarifudin (2021) Utilization of coffee by-products?as profitable foods - a mini review. IOP Conf Ser: Earth Environ Sci?672: 012077. doi: 10.1088/1755-1315/672/1/012077
Mussatto SI, Machado EMS, Carneiro LM, Teixeira JA (2012) Sugars?metabolism and ethanol production by different yeast strains from coffee?industry wastes hydrolysates. Appl Energy 92: 763-768. doi: 10.1016/j.apenergy.2011.08.020
Jin LS, Salimi MN, Kamal SZ (2020) Optimization of pretreatment and?enzymatic hydrolysis of spent coffee ground for the production of?fermentable sugar. IOP Conf Ser: Mater Sci Eng 743: 012030. doi:?10.1088/1757-899X/743/1/012030
Yen WJ, Wang BS, Chang LW, Duh PD (2005) Antioxidant properties of?roasted coffee residues. J Agric Food Chem 53: 2658-2663. doi: 10.1021/jf0402429
Folin O, Denis W (1912) On phosphotungstic-phosphomolybdic?compounds as color reagents. J Biol Chem 12: 239-243. doi: 10.1016/S0021-9258(18)88697-5
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C?(1999) Antioxidant activity applying an improved ABTS radical cation?decolorization assay. Free Radic Biol Med 26: 1231-1237. doi: 10.1016/s0891-5849(98)00315-3
Blois MS (1958) Antioxidant determination by the use of a stable free?radical. Nature 181: 1199-1200. doi: 10.1038/1811199a0
Kim YC, Cho CW, Rhee YK, Yoo KM, Rho J (2007) Antioxidant?activity of ginseng extracts prepared by enzyme and heat treatment. J?Korean Soc Food Sci Nutr 36: 1482-1485
Landbo AK, Meyer AS (2001) Enzyme-assisted extraction of?antioxidative phenol from black currant juice press residues (Ribes?nigrum). J Agric Food Chem 49: 3169-3177. doi: 10.1021/jf001443p
Jeong GH, Jeong YH, Nam JH, Kim TH (2020) Characterization of?antioxidant constituents from perilla cake. J Korean Soc Food Sci Nutr?49: 900-906. doi: 10.3746/jkfn.2020.49.8.900
Zhang YB, Bae MJ, An BJ, Choi HJ, Bae JH, Kim S, Choi C (2003)?Effect of antioxidant activity and change in quality of chemical?composition and polyphenol compound during long-term storage.?Korean J Food Sci Technol 35: 115-120
Barroso H, Ramalhete R, Domingues A, Maci S (2018) Inhibitory?activity of a green and black tea blend on Streptococcus mutans. J Oral?Microbiol 10: 1481322. doi: 10.1080/20002297.2018.1481322
Kim SJ, Park IB, Kang SG, Chung DO, Jung ST (2005) Anticariogenic?activity and glucosyltransferase inhibition of phenolic compounds.?Korean J Food Culture 20: 603-607
Fraga CG, Galleano M, Verstraeten SV, Oteiza PI (2010) Basic?biochemical mechanisms behind the health benefits of polyphenols. Mol?Aspects Med 31: 435-445. doi: 10.1016/j.mam.2010.09.006
Manso T, Lores M, de Miguel T (2022) Antimicrobial activity of?polyphenols and natural polyphenolic extracts on clinical isolates.?Antibiotics 11: 46. doi: 10.3390/antibiotics11010046
※ AI-Helper는 부적절한 답변을 할 수 있습니다.