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http://dx.doi.org/10.9721/KJFST.2021.53.4.408

Multifunctional evaluation of soaking-germinated Robusta coffee for flavor improvement  

You, Da Seong (College of Pharmacy, Chonnam National University)
Bae, Hun Cheon (Coffeeludens)
Kim, Young Ran (College of Pharmacy, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.4, 2021 , pp. 408-415 More about this Journal
Abstract
This study was conducted to evaluate various beneficial functions of soaked and germinated Robusta coffee beans. Vietnam Robusta coffee beans were soaked in purified water or Salicornia extract for 12 h. The total polyphenol content of non-germinated coffee (NGC), Salicornia extract-germinated coffee (SGC), and water-germinated coffee (WGC) was found to be 16.71-20.17%. First, NGC, SGC, and WGC at concentrations of 25-100 ㎍/mL showed significant anti-oxidant effects on DPPH radical scavenging and xanthine oxidase activity. NGC, SGC, and WGC also inhibited tyrosinase activity and melanin formation in α-MSH-induced B16F10 cells. In addition, the anti-obesity property of germinated coffees was tested by the Oil Red O staining method. NGC, SGC, and WGC inhibited adipogenesis in 3T3-L1 cells without cytotoxicity. Taken together, germinated Robusta coffees with enhanced flavor showed beneficial multifunctional effects, such as anti-oxidant, anti-melanogenesis, and anti-adipogenesis effects.
Keywords
robusta coffee; germination; anti-oxidant; anti-melanogenesis; and anti-adipogenesis;
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