Browse > Article
http://dx.doi.org/10.9799/ksfan.2019.32.5.504

Physicochemical Characteristics of Cold-Brew Kenya AA according to Cold Extraction Conditions  

Kim, Ki Myong (Department of Food & Nutrition, Honam University)
Publication Information
The Korean Journal of Food And Nutrition / v.32, no.5, 2019 , pp. 504-510 More about this Journal
Abstract
The purpose of this study was to compare the effects of soaking and ultrasonic extraction by observing the change of contents with extraction time of physicochemical properties (solid content, colorness, caffeine, chlorogenic acid, total polyphenols, DPPH, and ABTS). As a result of the analysis, solid content increased with longer extraction time and the whiteness tended to decrease with longer extraction time. Conversely, the extraction of functional materials showed a tendency to increase as the extraction time increased. Caffeine reached the maximum value after two hours soaking, but showed the same result as one hour for sonication. Chlorogenic acid did not show difference from the content of coffee extracted for one hour soaking only by sonication extraction for 30 minutes. The total polyphenols eluted with approximately two hours of soaking even after 30 minutes of sonication. DPPH and ABTS were insignificant in their concentrations, but their antioxidative effect was more than two hours of soaking with only 30 minutes of sonication. Sonication has a short time extraction from a functional aspect (caffeine content, chlorogenic acid, polyphenol content, and antioxidant capacity) and this experiment can provide basic data for the development of innovative recipes.
Keywords
coffee; ultrasonic; cold-brew; extraction; caffeine;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 AOAC. 1990. The Association Official Methods of Analysis. 15th ed. pp.777-784
2 Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200   DOI
3 Eun JB, Jo MY, Im JS. 2014. Physicochemical characteristics of coffee extracts using different extraction methods. Korean J Food Sci Technol 46:723-728   DOI
4 Folin O, Dennis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12:239-243   DOI
5 Hwang SH, Kim KS, Kang HJ, Kim MJ. 2013. Phenolic compound contents and antioxidative effects on dutch coffee by extraction time. Korean Public Health Res 39:21-29   DOI
6 Hwang SH. 2015. Microorganism contaminants of Dutch coffee and change according to the storage period. Korean J Food Nutr 28:422-427   DOI
7 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
8 Kim AR, Kim JS. 2014. Flavor contributing nonvolatile chemical and sensory characterization of cold water extraction-based coffee by different extraction methods (dripping vs. steeping) and time. J Korean Soc Coffee Ind 3:1-9
9 Kim HK, Hwang SY, Yoon SB, Chun DS, Kong SK, Kang KO. 2007. A study of the characteristics of different coffee beans by roasting and extracting condition. Korean J Food Nutr 20:14-19
10 Kim KH, Kim AH, Lee JK, Chun MS, Noh BS. 2014. Analysis of flavor pattern of various coffee beans using electronic nose. Korean J Food Sci Technol 46:1-6   DOI
11 Lee YS, Joo EY, Kim NW. 2006. Polyphenol contents and physiological activity of the Lespedeza bicolor extracts. Korean J Food Preserv 13:616-622
12 Kim KJ, Park SK. 2006. Changes in major chemical constituents of green coffee beans during the roasting. Korean J Food Sci Technol 38:153-158
13 Ko BS, Lim SH, Han SH. 2017. Optimization of coffee extract condition for the manufacture of instant coffee by RSM. Korean J Food Nutr 30:319-325   DOI
14 Lee MJ, Kim SE, Kim JH, Lee SW, Yeum DM. 2013. A study of coffee bean characteristics and coffee flavors in relation to roasting. J Korean Soc Food Sci Nutr 42:255-261   DOI
15 Nehlig A, Debry G. 1994. Potential genotoxic, mutagenic and antimutagenic effects of coffee: A review. Mutat Res 317:145-162   DOI
16 Seo GY, Lee SW, Park SJ, Kim SC, Sohn IC, Hwang SY, Ahn SH. 2010. Biological activities of hominis placenta herbal acupuncture prepared by hydrochloric acid hydrolysis. J Pharmacopunct 13:5-12
17 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 Radical Bio Med 26:1231-1237   DOI
18 Rhi JW, Shin HS. 1993. Antioxidative effect of brown materials extracted from roasted coffee beans. Korean J Food Sci Technol 25:220-224
19 Russwurn HJ. 1970. Fractionation and anaysis of aroma precursors in green coffee. pp.103-107, 4th Colloq Int Chem Coffee Amsterdam