The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Analysis of Antioxidant Components in Coffee Making Process Using Washed Coffee and Natural Coffee

워시드 커피와 내추럴 커피를 활용한 커피제조 과정에서의 항산화 성분 분석

  • Shin, Hye-Kyung (Dept. of Hotel Sommelier & Barista, Jeonju Kijeon College)
  • 신혜경 (전주기전대학 호텔소믈리에바리스타과)
  • Received : 2019.03.13
  • Accepted : 2019.07.15
  • Published : 2019.08.31
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Abstract

This study examines the changes in chlorogenic acid (CGA), an antioxidant, and one of its decomposition substances, caffeic acid, at various roasting stages and extraction conditions. Based on the CGA content for each roasting stage, at $3^{\circ}C$ after the beginning of the $1^{st}$ crack, the CGA decreased for washed beans and natural beans by more than 50% compared to that of green coffees. The CGA continued to decrease sharply by more than 75% at the end of the $1^{st}$ crack for washed beans and at $5^{\circ}C$ after the end of the $1^{st}$ crack for natural beans. At the peak of the $2^{nd}$ crack, it had decreased by more than 90% for both beans. The Caffeic acid content gradually increased for both washed and natural beans, then rapidly increased from the beginning of the $2^{nd}$ crack to the peak of the $2^{nd}$ crack. However, its contents were very small in quantity. Additionally, the content of CGAs for differing extraction conditions were in the order of 3-CGA, Crypto-CGA, and Neo-CGA. Crypto-CGA content was about half that of 3-CGA and Neo-CGA content was approximately 100 ppm less than that of Crypto-CGA. This study was conducted in order to help make coffee that has the most antioxidant effect.

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