• Preventive Nutrition and Food Science
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• 제18권1호
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• pp.30-37
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• 2013

In vitro antioxidant activities and neuronal cell protective effects of ethanol extract from roasted coffee beans were investigated. Colombia arabica coffee (Coffea arabica) green beans were roasted to give medium ($230^{\circ}C$, 10 min), city ($230^{\circ}C$, 12 min) and french ($230^{\circ}C$, 15 min) coffee beans. Total phenolics in raw green beans, medium, city and french-roasted beans were $8.81{\pm}0.05$, $9.77{\pm}0.03$, $9.92{\pm}0.04$ and $7.76{\pm}0.01$ mg of GAE/g, respectively. The content of 5-O-caffeoylquinic acid, the predominant phenolic, was detected higher in medium-roasted beans than others. In addition, we found that extracts from medium-roasted beans particularly showed the highest in vitro antioxidant activity on ABTS radical scavenging activity and FRAP assays. To determine cell viability using the MTT assay, extracts from medium- roasted beans showed higher protection against $H_2O_2$-induced neurotoxicity than others. Lactate dehydrogenase (LDH) leakage was also inhibited by the extracts due to prevention of lipid peroxidation using the malondialdehyde (MDA) assay from mouse whole brain homogenates. These data suggest that the medium-roasting condition to making tasty coffee from Columbia arabica green beans may be more helpful to human health by providing the most physiological phenolics, including 5-O-caffeoylquinic acids.

• 한국식품조리과학회지
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• 제26권3호
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• pp.300-306
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• 2010

Arabica coffee has been classified for trading according to the New York Board of Trade (NYBOT) green coffee classification. The aim of the present study is to evaluate the physiochemical and sensorial characteristics of coffees classified by NYBOT as NY2 (specialty coffee), NY3/4 and NY4/5 (commercial coffee). The density of green coffee was higher for the NY2 sample. The amount of total solids in brewed coffee increase as the green coffee grade decreased and the pH levels decreased as the coffee grade decreased. Descriptive analysis using a 15cm line scale was carried out by 12 trained panelists prepared by espresso coffee and consumer preference tests were carried out by 168 consumers. The NY2 sample had the highest fruity, acidity, sweetness and aftertaste characteristics. In addition, green, rio, sour and astringency characteristics increased as the coffee grade decreased. Acceptance of aroma, flavor, taste balance and overall were higher for the NY2 sample. In the consumer preference test, the NY2 and NY4/5 samples had a similar distribution, but consumers between the ages of 20 to 30 who like to drink brewed coffee more than instant coffee preferred the NY2 than sample over the NY3/4 sample. In conclusion, significant differences were observed among the three groups of green coffee classification in all physicochemical and sensory parameters.

• 한국식품과학회지
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• 제38권2호
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• pp.153-158
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• 2006

커피 품종별 커피원두 3종에 대해서 배정공정 전,후 변화되는 주요 화학적 성분인 아미노산, 카페인, 트리고넬린, 클로로겐산 및 단당류의 성분 변화를 측정한 결과는 다음과 같다. 아미노산 성분 변화에서는 Robusta 커피원두의 경우 Arabica에 비해서 총 아미노산, alanine 및 phenylalanine 함량이 많았으며, 배전공정중 총 아미노산의 분해정도는 Arabica 및 Robusta 모두 커피원두를 기준으로 약 30% 정도 감소하였다. 특히, cysteine은 화학적으로 분해되어 거의 존재하지 않았고, serine, Iysine 및 arginine 함량은 현저하게 감소하였으며, 이와는 정반대로 glutamic acid, glycine, alanine, valine, isoleucine, leucine, phenylalanine 등은 배전공정중 감소폭이 적거나 또는 증가하는 경향을 나타냈다. 카페인 함량에서는 Arabica에서는 건조함량으로서 약 1.0%이었고 Robusta는 약 2.0%로 나타났으며, 배전정도에 따른 카페인 함량 변화는 거의 없었다. 트리고넬린 함량의 경우 Arabica는 건조함량으로서 0.87-0.90% 수준이었고 Robusta의 경우는 0.74%로 나타났으며, 배전정도에 따른 트리고넬린 함량을 분석한 결과 배전정도가 강해질 수록 Robusta의 경우 커피원두를 기준으로 약 65% 정도, 그리고 Arabica는 50% 정도 감소하였다. 클로로겐산 함량에서는 Arabica 의 경우 건조함량으로서 4.38-4.66% 수준이었고 Robusta의 경우는 4.82%로서 Robusta가 Arabica에 비해서 보다 많은 양을 함유하고 있었으며, 배전정도가 강해질수록 Robusta 및 Arabica모두 커피원두 대비 약 90% 이상 감소하는 것으로 나타났다. 총단당류 함량에서는 Arabica 품종인 Colombia 및 Brazil의 경우 건조함량으로서 각각 38.08, 38.69%, Robusta의 경우 37.72%로서 Arabica가 Robusta에 비해서 총 단당류의 함량이 약간 많았으며, 배전정도별에 따른 단당류의 함량 변화는 배전정도가 강해질수록 감소하는 경향을 보였다.

• 한국식품조리과학회지
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• 제25권4호
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• pp.421-426
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• 2009

The objective of this study was to evaluate the antioxidant and physiological The objective of this study was to evaluate the antioxidant and physiological activities of organic and inorganic coffee based on flavonoid composition. Organic and inorganic coffee varieties were prepared with Brazil arabica bean and Columbia arabica bean, respectively. Color values (Lightness, redness, and yellowness), mineral contents, total phenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, individual flavonoids, and sensory characteristics were then measured in the espresso of each coffee bean. The pH, Brix, and color difference between organic coffee and inorgainc coffee did not correlate with the harvest method. Coffee varieties were more influential on physiological properties, and were markedly more influential than the mineral content. Total phenolics had a higher correlation with DPPH radical scavenging activity ($r^2$=0.832). Depending on the harvesting method, significant differences (p<0.05) were shown in aroma, color, and overall acceptability in sensory evaluation.

• 한국식품과학회지
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• 제52권3호
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• pp.212-219
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• 2020

본 연구는 로스팅 정도가 다른 엘살바도르산 Coffea arabica cv. Bourbon 커피의 이화학적 특성을 조사하기 위해 수행되었다. 로스팅 정도가 다른 원두의 일반성분, 중량 손실과 색도를 측정하였으며, 로스팅 정도가 다른 원두를 이용하여 추출한 에스프레소 커피와 드립 커피의 색도, 가용성 고형분, 환원당 함량, pH, 총 산도, 유기산, 카페인 및 클로로겐산 함량을 분석하였다. 로스팅이 강해짐에 따라 원두의 수분함량이 감소하고, 조회분이 증가하였으며, 명도와 황색도가 감소하였다. 에스프레소 커피와 드립 커피에서는 모두 로스팅 강도가 증가함에 따라 명도, 황색도, 갈색도가 감소하였다. 드립 커피에서는 로스팅 강도가 증가함에 따라 환원당 함량이 감소하였고, pH가 증가하였다. 에스프레소 커피와 드립 커피에서는 또한 로스팅이 강해짐에 따라 acetic acid, citric acid, L-malic acid와 oxalic acid를 포함하는 총 유기산과 클로로겐산의 함량이 감소하였으며, 카페인 함량이 증가하였다.

• 한국식품과학회지
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• 제41권4호
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• pp.362-368
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• 2009

커피 품종별 3종의 원두에 대한 로스팅 온도는 inlet air 기준으로 $150^{\circ}C$에서 $250^{\circ}C$ 사이로 로스팅 시간은 5, 10, 20분으로 각 조건별 PAHs 함량의 변화를 측정한 결과이다. Arabica 종인 Colombia 원두와 Brazil 원두 공시료의 총 PAHs 함량은 각각 1.78 ${\mu}g$/kg와 1.65 ${\mu}g$/kg로 비슷하였으며, Robusta 종인 India 원두는 0.38 ${\mu}g$/kg로 Arabica 종보다 적은 량이 검출되었다. 총 PAHs 함량도 Robusta 종에서 0.18-2.54 ${\mu}g$/kg이 검출되었으며, Arabica 종인 Colombia 원두와 Brazil 원두는 각각 1.26-215.70 ${\mu}g$/kg, 1.85-178.14 ${\mu}g$/kg로 Arabica 종에서 많이 검출되었으며, 품종별 B[${\alpha}$]P의 함량도 Colombia 원두에서 0.11-0.47 ${\mu}g$/kg, Brazil 원두에서 0.18-0.60 ${\mu}g$/kg, India 원두에서 0.03-0.11 ${\mu}g$/kg으로 Arabica 종에서 많이 검출되었다. 로스팅 조건별 실험 결과 일정한 변화를 보이진 않았지만, 저온 장시간 로스팅 한 시료보다 고온 단시간 로스팅 한 시료에서 총 PAHs가 많이 검출되었음을 확인하였으며, 시료별 실험결과 B[${\beta}$]F 함량은 Arabica 종인 Colombia 원두와 Brazil 원두를 250$^{\circ}C$에서 10, 20분 로스팅 하였을 때 많이 검출되었음을 확인하였다. 이에 따라 시중에 유통되고 있는 로스팅 커피의 모니터링을 통하여 섭취하고 있는 커피의 PAHs의 노출 정도를 파악하고, 커피 생산 공정에서 PAHs의 생성량을 저감화할 수 있는 로스팅 방식(직접가열방식, 열풍가열방식) 및 조건(온도, 시간) 확립에 대한 연구가 필요할 것으로 판단된다.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1151-1151
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• 2001

The international coffee trade is conducted almost exclusively with green coffee. The main coffee producing countries include Brazil, Columbia, Indonesia, Mexico and the Ivory Coast. About 99 % of the coffee grown throughout the world belong to two coffee plant varieties that are commonly known as Arabica and Robusta. The quality of green coffee can be assessed according to several ISO standards (1,2,3,4,5). However, no official international standards for the authenticity of green coffee have been issued. It is important to know the country of origin of the coffee for the purposes of fair international trade. The geographic origin of the coffee is often stated on the label of coffee products such as speciality roasted and soluble coffees. Near Infrared Spectroscopy (NIR) is an accepted technique for quantitative analysis of various parameters in routine QC analysis of food products. It would appear to be a promising candidate as a tool for identification of green coffee origin and numerous feasibility studies have appeared in the literature on its use for soluble, roasted and green coffee variety identification as well as identification of arabica or robusta coffees. NIR spectrophotometers when configured in the reflectance mode are able to perform a complete profile of the NIR spectrum on whole beans. The data can then be interpreted by discriminant chemometrics data analysis. This is the approach used in the present study.

• 한국자기공명학회논문지
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• 제21권2호
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• pp.44-49
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• 2017

Coffee is one of the top selling products in the world. There are various coffee bean species around the world. Among them, Coffea Arabica is the most popular species. However, there are few studies on the metabolites of coffee beans so far. This study demonstrates effects of the planted regions on the metabolite concentrations of coffee beans. The metabolites of coffee beans can be affected by growing area even although same species are grown. Accordingly, we studied coffee bean metabolites extracted from the same species in different regions (The brand names, Kona from Hawaii, Mocha Matari from Yemen, and Blue Mountain from Jamaica) by using mixed solvent of methanol: water: chloroform. A comparative analysis by NMR spectroscopy was performed and the statistical techniques were used to figure out the differences. As a result, we found that chlorogenic acid, caffeine, citrate, and sucrose mainly contributed to the separation of the three groups. When compared with Kona and Blue Mountain, concentrations of chlorogenic acid, caffeine, and sucrose in Mocha Matari were observed to be relatively down-regulated. In addition, compared with the two other groups, concentration of citrate in Kona was observed to be up-regulated.

• Journal of Plant Biotechnology
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• 제45권1호
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• pp.45-54
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• 2018

This research was conducted to study the gene expression of coffee (Coffea arabica L.) seedlings under salt stress condition. A solution of five percent ($2.3dS\;m^{-1}$) deep sea water was used for the salt treatment, and it was thereby compared to normal irrigation water ($0.2dS\;m^{-1}$) used for the control treatment. The mRNA was extracted from the leaves of the coffee seedlings for a comprehensive analysis. In this study, a total of 19,581 genes were identified and aligned to the reference sequences available in the coffee genome database. The gene ontology analysis was performed to estimate the number of genes associated with the identified biological processes, cellular components and molecular functions. Among the 19,581 genes, 7369 (37.64%) were associated with biological processes, 5909 (30.18%) with cellular components, and 5325 (27.19%) with molecular functions. The remaining 978 (4.99%) genes were therefore grouped as unclassified. A differential gene expression analysis was performed using the DESeq2 package to identify the genes that were differentially expressed between the treatments based on fold changes and p-values. Namely, a total of 611 differentially expressed genes were identified (treatment/control) in that case. Among these, 336 genes were up-regulated while 275 of the genes were down-regulated. Of the differentially expressed genes, 60 genes showed statistically significant (p < 0.05) expression, 44 of which were up-regulated and 16 which were down-regulated. We also identified 11 differentially expressed transcription factor genes, 6 of which were up-regulated and rest 5 genes were down-regulated. The data generated from this study will help in the continued interest and understanding of the responses of coffee seedlings genes associated with salinity stress, in particular. This study will also provide important resources for further functional genomics studies.

• Advances in nano research
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• 제5권3호
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• pp.253-260
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• 2017

We report a simple eco-friendly process for the synthesis of gold nanoparticles (AuNPs) using aqueous extract from Coffea Arabica fruit. The formation of AuNPs was confirmed using absorption spectroscopy and scanning electron microscopy images. FT-IR analysis demonstrates the major functional groups present in Coffee Arabica fruit extract before and after synthesizing AuNPs. The Face Center Cubic (FCC) polycrystalline nature of these particles was identified by X-Ray diffraction (XRD) analysis. Taking into account the contribution of the biomass surrounding the AuNPs, dynamic light scattering (DLS) results revealed an average particle size of ~59 nm.