• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.12
• /
• pp.1799-1807
• /
• 2016

This study investigated the quality characteristics and antioxidant activities of espresso coffee prepared with green bean fermented by lactic acid bacteria. First, 10, 20, and 30% (w/v) green beans were fermented by Lactobacillus acidophilus KCTC 3145 at $37^{\circ}C$ for 0, 12, and 24 h, respectively. Cells of L. acidophilus gradually increased with increasing green bean content and fermentation time. After drying fermented green beans, coffee powders were prepared by roasting (city level) and grinding (<75 mesh). Then, espresso coffee was extracted using coffee powder. The pH and chromaticity (L*, a*, and b* values) of espresso coffee decreased with fermentation time, whereas total acidity, total soluble solid contents, and brown color intensity increased. The pH level decreased with increasing contents of fermented green bean and total acidity increased. However, chromaticity, total soluble solid contents, and brown color intensity remained within a limited range. The antioxidant activities, including total polyphenol content, and DPPH and ABTS radical scavenging activities increased with increasing green bean content and fermentation time. Finally, sensory evaluation -for taste, color, flavor, and overall preference- revealed espresso coffee prepared with fermentation of 30% (w/v) green bean received the highest scores. Green bean fermented by lactic acid bacteria enhanced quality characteristics and antioxidant activities of espresso coffee, showing that lactic acid bacteria fermentation has potential use in the espresso coffee industry.

• Journal of the Korean Society of Food Culture
• /
• v.15 no.5
• /
• pp.398-412
• /
• 2000

The purposes of this study are : (a) to investigate the attitude to various coffee and tea of women, (b) to analyze the characteristics of each classified group according to eating frequency, and (c) to abstract the factors which can influence the consumption of coffee and tea. Questionnaires were hand delivered to 1,200 women residing in Seoul. A total of 1012 was usable: resulting in 84% response rate. Statistical data analysis was completed using SAS Package program for the one way-analysis of variance(ANOVA), Duncan's multiple comparison test, factor analysis and analysis of covariance (ANOCOVA). (a) Instant coffee was most consumed(22.1 times a month), green tea in tea bag(8.7), Donggulre tea(8.3), Coffee (72) in order of frequency. Among Korean traditional tea Donggulre tea(8.3) and Yuja tea (2.0) were most prefered but still a minute quantity of Korean traditional tea was enjoyed. (b) Coffee and Black tea was regarded unhealthful but habitual, delicious and familiar beverage. Green tea was regarded good for health but not so habitual, practical and familiar. The consumer awareness can be grouped into 3 clases : Healthy factor, Habitual Practical factor, Familiar factor. (c) The sociodemographic characteristics of women influenced the beverage consumption. Women in their 30s and 40s consumed much of instant coffee and coffee. 10s and 20s consumed much of canned coffee. Working women drank much of instant coffee and green tea in tea bag. Women in highest income group$({\geq}\;4,000,000\;won/month)$ consumed much of coffee. (d) The factors which influenced the eating frquency of those beverages were various. The eating frequency of instant coffee was influenced by the age, familiar factor and habitual practical factor. And coffee were influenced by income level, habitual practical factor. The frequency of green tea in tea bag was influenced by habitual practical factor and familiar factor, green tea was influenced by healthy factor and habitual practical factor, Donggulre tea was influenced by habitual practical factor.

• Journal of the Korean Home Economics Association
• /
• v.24 no.3
• /
• pp.119-127
• /
• 1986

To investigate differences in fatty acid composition in green coffee beans and roasted coffee beans, the extracts of two beans were subjected to analysis of fatty acid composition by GC and HPLC. The results showed that palmitic and liolneic acid were the main fatty acids of coffee oil and their contents were about 40%. Minor components, such as capric acid, lauric acid and myristic acid were detected in both samples by GC, but nut HPLC.

• KSBB Journal
• /
• v.16 no.2
• /
• pp.163-169
• /
• 2001

This study was undertaken to evaluate the effects of green and taste teas on the in-vitro antimicrobial activity and vacuolating toxin titer of Helicobacter pylori. Crude aqueous extracts prepared by adding 2 g of tea leaf or powder to 100 ml of boiling distilled water, and sterilized by passing through a 0.22 $mutextrm{m}$ membrane filter. Green tea, coffee, and ginger tea showed bactericidal activity on H. pylori within 3 hours. Black tea and ssangwha tea also showed bactericidal activity on H. pylori in 24 hours. Arrowroot tea show no bactericidal effect on H. pylori after 48 hours. Two fold diluted green tea and coffee decreased(1/10,000cfu) the growth of H. pylori in 24 hours, but the two fold diluted black tea, ssangwha tea, and ginger tea showed suppression effect upon of(1/10cfu) H. pylori in 24 hours. The two-fold and 10-fold diluted green tea, coffee and two-fold diluted black tea abrogated the vacuolating toxin titer of H. pylori, but the two-fold and 10-fold diluted ginger, ssangwha, ginseng, and arrowroot tea only reduced the vacuolating toxin titer of H.pylori from 1/2 to 1/8. These result suggest that green tea and coffee have effective antibacterial or bactericidal effects on H.pylori, and that they also have a neutralization effect upon the vacuolating toxin of H.pylori.

• Journal of the East Asian Society of Dietary Life
• /
• v.9 no.4
• /
• pp.501-513
• /
• 1999

In order to investigate consumption pattern and image of beverage, this study was performed by using questionnaire based on stratified random sampling about 200 students from September 6, 1999 to September 18, 1999. The result was as followings: 1. For the reasons of each beverage consumption, coke, soda pop and sport drinks were for quenching thirst. And coffee and juices were for dessert and milk.yoghurts, dietary beverages, green tea and ginseng tea were for health. 2. For the priority in selecting each beverage, trademark was dominant factor for choosing coke. And the dominant factor of choosing milk.yoghurts and ginseng tea was nutrition and in case of other beverages taste was the first factor. 3. For the place of taking beverages, coffee, coke and sport drinks were mainly consumed in school and milk.yoghurt and juices in home. 4. The college students loved or liked milk.yoghurt and juices, and they liked or enjoyed coke, soda pop, sport drinks and green tea moderately, and enjoyed ginseng tea and black tea moderately or disliked them. 5. For the frequency of each beverage, many of them consumed coffee and milk.yoghurt once or twice a day. and consumed coke. soda pop. sport drinks and juices once or twice a week. And they answered that they did not consume dietary beverages, green tea, ginseng tea and black tea so often. 6. There was significant correlation with frequency of drinking and preference score of beverage. 7. For the consumption of the Korean traditional beverages, more than 50% of the subjects had no experience in taking sangwha tea, omiza tea, and Kugiza tea. Among them, many answered that they would try the Korean traditional beverages, if they had an opportunity, and that their price was moderate. 8. The results from the analysis of the image of those beverages were as followings; \circled1 Coffee, coke, sport drinks and dietary beverages had a modern image and green tea, ginseng tea and black tea had a traditional image. \circled2 Coke, sport drinks and ginseng tea had a manly image and juices, dietary beverages, green tea and black tea had a womanlike image. \circled3 The students recognized coffee, coke, milkㆍyoghurt, sport drinks, juices, dietary beverages and green tea to be daily and catholic. \circled4 Milkㆍyoghurt, juices, dietary beverages, green tea, ginseng tea and black tea were recognized to be good for health and coffee and coke bad for health. \circled5 Coffee, coke, soda pop, sport drinks, juices and green tea were slightly concerned with a change. \circled6 Coke, soda pop and sport drinks had a dynamic image and coffee, juices. green tea, ginseng tea and black tea had a little static image.

• Journal of Korean Society of Occupational and Environmental Hygiene
• /
• v.30 no.2
• /
• pp.236-248
• /
• 2020

Objectives: The purpose of this study was to evaluate the concentrations of particulate matter generated during coffee roasting and to study various factors affecting the concentrations. Methods: Differences in concentration levels were investigated based on various factors to understand the emission rates of particulate matter over time and to compare the mass and number concentrations according to their size. Sampling was performed in closed laboratories without the operation of air conditioning or ventilation. Optical Particle Sizer(OPS) was used as a measuring device. An OPS measures using a light-scattering method. Sampling was performed for sixty minutes at one-minute intervals. The background concentration was measured for about 30 minutes before starting of coffee roasting. The concentrations of particulate matter generated during coffee roasting were monitored until roasted coffee beans were removed from the roaster and cooled down. Several factors affecting the concentrations of particulate matter were investigated, which includes the origins of green beans, the roasting level, and the input amount of green beans. Results: The results of this study may be summarized as follows: 1) There was no difference in particulate matter concentration levels by the origin of the green beans, but a statistically significant difference in concentration levels by roasting level and the input amount of green beans; The higher the roasting level, the higher was the particulate matter concentration. The more green beans we put in the roaster, the higher were the concentrations; 2) The PM10 mass concentrations increased over time. The average concentration after roasting was higher than the average concentration during roasting; 3) In the distribution of mass and number concentration by particle diameter, the majority of particles was below 2.5 ㎛. Conclusions: Persons who work in roastery cafes can be exposed to high concentrations of particulate matter. Therefore, personal exposure and risk assessment should be conducted for roastery cafe workers.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.1
• /
• pp.1-11
• /
• 2016

To enhance the physiological activities of roasted coffee (RC), 30 kinds of green coffee beans (GCB) with different cultivating areas and varieties were fermented with Monascus ruber mycelium (MR) by solid-state culture. After the dried MR-fermented GCB was subjected medium roasting, each RC was extracted with hot-water. Among the hot-water extracts, the highest yield was the hot-water extract of RC from MR-fermented Indonesia Mandheling GCB (15.5%). However, the hot-water extract of RC from MR-fermented Ethiopia Sidamo GCB showed significantly higher polyphenolic contents (3.08 mg GAE/100 mg) and ABTS free radical scavenging activity (25.41 mg AEAC/100 mg). Meanwhile, the hot-water extract of RC from MR-fermented Vietnam Robusta GCB showed not only the effective inhibition of $TNF-{\alpha}$ level (73.7% inhibition of LPS-stimulated control) from LPS-stimulated RAW 264.7 cells but also significant inhibition of lipogenesis (63.5% inhibition of lipid differentiation control) in 3T3-L1 pre-adipose cells. In conclusion, these results suggest that roasted coffees from Ethiopia Sidamo and Vietnam Robusta green coffee beans fermented with Monascus ruber mycelium using solid-state culture could have industrial applications as functional coffee beverages.

• Journal of Life Science
• /
• v.23 no.1
• /
• pp.84-94
• /
• 2013

The cytotoxicity of coffee-like green tea (CLGT) was determined in a human breast cancer cell line, MCF-7; a human prostate cancer cell clone, PC-3; a human neuroblastoma cell line, SK-N-SH; and a rat cardiomyoblast cell line, H9c2, with reference to green tea leaves (GTL). The CLGT was prepared by roasting the GTL for 60 min at $240^{\circ}C$ in a temperature-controlled frying pan. The CLGT preparation imitated the flavor and taste characteristics of coffee fairly well according to sensory analysis. The CLGT preparation had no adverse cytotoxic effects on the cancer cells or the normal cells compared to GTL. No significant change in the antioxidant activity was seen in the CLGT preparation compared to that of GTL. The amount of total protein, sugar, and phenolic compounds was reduced in the preparation relative to those in GTL, a fact that might explain the coffee-like flavor and/or taste characteristics of the CLGT preparation. These results suggest that CLGT prepared by roasting GTL for 60 min at $240^{\circ}C$ does not show any adverse effects on cancer cells and normal cells compared to GTL. They imply that CLGT could be safe for human consumption.

• 한국노년학
• /
• v.36 no.4
• /
• pp.1141-1155
• /
• 2016

The purpose of this study was to compare the preventive effects of green tea and coffee drinking on postprandial hypotension in the elderly. A total of 30 women ($81.2{\pm}6.8years$) who had experience of postprandial hypotension participated 3 interventions by random order allocation. During the experimental interventions, each participant had a cup of instant coffee (60mg caffeine), or green tea (15.8mg caffeine) after lunch, and control group had only their lunch. Systolic blood pressure (SBP), diastolic blood pressure (DBP), and heart rate (HR) were measured with 15 minute interval from 30 minutes before the meal to 120 minutes after the meal. The preprandial SBP and DBP were not significantly different between three groups. Postprandial SBP reduction measured at the 1 hour after meal was significantly smaller in coffee group compared to the control group, whereas green tea group was not ($-15.1{\pm}17.9mmHg$ vs $-13.4{\pm}22.4mmHg$ vs. $-4.1{\pm}18.6mmHg$ for control, green tea, and coffee group, respectively, p=.032). Likewise, DBP decrement at the 1 hour after meal was significantly smaller in coffee than control group ($-12.8{\pm}13.0mmHg$ vs $-6.9{\pm}16.6mmHg$ vs $-0.8{\pm}13.4mmHg$ respectively, p=.033). The HR response of the three groups were not significantly different throughout the intervention. Coffee drinking was potentially beneficial for preventing postprandial hypotension and resultant falling event.

• Korean Journal of Organic Agriculture
• /
• v.29 no.4
• /
• pp.613-623
• /
• 2021

This study was conducted to investigate the effect of addition levels of coffee and green tea by products extract including polyphenols through hot water extraction on rumen fermentation. The treatment groups consisted of coffee extract (CO), green tea extract (GR) and mixed extract (MIX), and the addition level was 10 µL, 20 µL and 30 µL of three levels. The experiment consisted of a total of 10 experimental groups including the control group, and a full factorial design was used. The effect of polyphenol addition in coffee and green tea by-products was analyzed through main and interaction effect of statistical analysis. The total polyphenol content of the extracts was 106.15, 79.10 and 185.25 ㎍ GAE/g DM for coffee by-product, green tea by-product and mixture, respectively. Total gas production was significantly lower in the treatment groups than in the control (114.00 mL/gDM) (p<0.05). Methane emission tended to decrease as the polyphenol addition level increased. Moreover, the MIX showed the lowest methane emission when 30 µL was added (p<0.05). Volatile fatty acids showed a significant difference compared to the treatment group as a control (98.06 mM) (p<0.05), but there was no change according to the level of polyphenols. As a result of the main effect and interaction, it is thought that the effect on methane reduction and improvement of rumen fermentation in MIX20 can be expected. In a series of studies, the addition of 20 µL of a blended extract of coffee and green tea by-products is thought to reduce methane to levels that do not inhibit rumen fermentation.