• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.408-415
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• 2021

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.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.153-158
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• 2006

Changes in contents of amino acids, caffeine, trigonelline, chlorogenic acid, and monosaccharides in green coffee beans during roasting were investigated. During roasting, amino acid contents of Arabica and Robusta coffees decreased by 30%, among which cysteine, serine, lysine, and arginine contents markedly decreased, whereas those of glutamic acid, glycine, alanine, valine, isoleucine, leucine, and phenylalanine slightly decreased or increased. Caffeine contents of Arabica and Robusta were 1 and 2%, respectively, and remained unchanged during roasting. Trigonellin content of Arabica (0.87%-0.90%) was slightly higher than that of Robusta (0.74%), and 50 to 65% trigonellin degraded when green beans were heavily roasted. Chlorogenic acid levels of Robusta and Arabica were 4.82, and 4.38-4.66%, respectively. About 90% chIorogenic acid degraded with heavy roating. Total monosaccharide contents of Arabica and Robusta were 38.1-38.7 and 37.7%, respectively, and gradually decreased with roasting.

• Journal of Nutrition and Health
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• v.42 no.1
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• pp.59-67
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• 2009

Lifestyle behaviors including dietary habits are well known to play key roles in bone metabolism. The purpose of this study was to investigate the relationship among the factors affecting bone mineral density (BMD) including age, anthropometric parameters, lifestyle behaviors, and dietary habits of men aged more than 50 years. Ninety-one men, who visited health promotion center at one of the university medical centers, were divided into two groups according to the BMD: normal and osteopenia. The BMD of femoral neck in the osteopenia group was significantly lower than that of the normal group ($0.77\;{\pm}\;0.28$ vs. $0.98\;{\pm}\;0.08\;g/cm^2$). The proportion of the regular exercisers was significantly lower in the osteopenia group than in the normal group (p = 0.027). In the osteopenia group, the femoral neck BMD was significantly decreased in smokers and coffee drinkers compared to no-smokers and no-coffee drinkers. The femoral neck BMD was increased among those who consume breakfast and beans and bean products more frequently and those with a greater meal regularity. In the normal group, the lumbar spine BMD was significantly increased among those with frequent consumption of beans and bean products. The lumbar spine BMD was significantly correlated with exercise (r = 0.263), and the femoral neck BMD with weight (r = 0.284), BMI (r = 0.324), relative body weight (r = 0.294), exercise (r = 0.269) and frequency of beans and bean products consumption (r = 0.216). These results indicate that lifestyle behaviors and dietary habits play important roles in maintaining optimum bone health in the middle-aged men.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.134-138
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• 2013

Benzo[a]pyrene, a polycyclic aromatic hydrocarbon (PAH) whose metabolites are mutagenic and highly carcinogenic, is listed as a Group 1 carcinogen by the IARC. In this study, Arabica and Robusta green coffee beans were roasted under controlled conditions and the formation of benzo[a]pyrene during the roasting process was monitored. The concentration of benzo[a]pyrene in ground coffee and brewed coffee were determined by a HPLC-fluorescence detector. The limit of detection (LOD) and limit of quantitation (LOQ) of benzo(a)pyrene were 0.03 and $0.09{\mu}g/kg$, respectively. Benzo[a]pyrene was only detected in the dark roast of ground coffee, with a concentration ranging from $0.147{\sim}0.757{\mu}g/kg$. The content of benzo[a]pyrene in Ethiopia Mocha Harrar G4 is the highest ($0.757{\mu}g/kg$).

• Journal of Digital Convergence
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• v.11 no.10
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• pp.103-122
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• 2013

It has been realized that the flavor of coffee depends on the coffee-producing region and the growing condition. It has also been realized that the species of coffee beans influence the taste of coffee. However, coffee education is currently underway mainly for the simple job training of baristas such as roasting, extracting and customer service, and very little education on green coffee is being done. Therefore, this study is to contribute to the basic research material for the curriculum development of green coffee education. Through surveys to coffee instructors and students to investigate the current situation of green coffee education and awareness level of green coffee, the requirements of green coffee education has been analyzed. Further, the teaching direction and learning factors of green coffee have also been analyzed through Interview Analysis to coffee professionals. Based on the result thereof, this study is to suggest systematic lecturing-learning standards by presenting an education goal of green coffee, selection of education contents, determination of subject name, and composition and listing of education units to be learned. This study will be one of the basic research materials to plan and design the curriculum for green coffee education.

• Journal of Applied Biological Chemistry
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• v.63 no.1
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• pp.83-87
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• 2020

Fermented foods have been recognized as functional foods that provide health benefits, including the modulation of intestinal microbiota. Therefore, the aim of the present study was to examine the effects of coffee beans fermented with Lactobacillus plantarum and Bacillus amyloliquefaciens on healthy human gut microbiota. Fermentation increased the content of beneficial substances (i.e., flavonoids and polyphenols). The consumption of fermented coffee increased the occurrence of beneficial microorganisms such as fiber degraders and short-chain fatty acid producers, although no significant microbiota shifts were observed after the coffee consumption. The analysis of metabolic activities also showed no difference after the coffee consumption. Our study demonstrates that the consumption of the fermented coffee may increase some beneficial bacterial while remaining the gut microbiota and its activities.

• The Korean Journal of Pesticide Science
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• v.20 no.1
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• pp.47-55
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• 2016

The purpose of this study was to control root-knot nematode, Meloidogyne incognita on pumpkin seedling with 10%, 20% coffee ground compost and 1% plant velvet bean powder (plain skin bean, leopard skin bean, hole plant, bean pod). Among the root-knot nematode insecticide treatments, the velvet bean plant powder was the highest mortality rate with 83.2% in greenhouse condition. In addition, the root-knot nematode second juvenile mortality significantly increased with the lapse of processing time for each concentration of leopard skin velvet bean extract in vivo. After 24 hours, the mortality rate of root-knot nematode showed the highest at 1.2% and 2.4% of leopard skin velvet bean extract. The growth promoting effect of seedlings pumpkin, 20% of coffee ground compost treatments inhibited the growth of pumpkin seedlings and 1% the tiger pattern velvet beans powder was the most to promote the growth of pumpkin seedlings. However, the results indicated that the organic materials of velvet beans and coffee ground compost are expected to be able to effectively control the root-knot nematode and further studies will be needed for the concentration and application methods.

• Asia Marketing Journal
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• v.14 no.3
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• pp.185-197
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• 2012

Caffe Bene, one of the most notable coffeehouse chain brands in Republic of Korea, gives us some thought-provoking issues in terms of sustainable success. Despite harsh competition among various coffeehouse brands, Caffe Bene has been accomplished astonishing outcomes in domestic market and now ranked 2^nd place in sales among the global coffeehouse franchise in 2010 and 2011. These achievements were possible mainly because Caffe Bene adopted distinctive shop design, maintained aggressive marketing strategy, developed new menu, and combined the unique Korean culture with ordinary concept of café to make its place attractive. However, since Korean coffeehouse market is getting saturated and consumers are becoming savvy about coffee, Caffe Bene needs to find a new solution to overcome growth stagnation. Besides, many experts pointed out that irrational increase in the number of stores might hurt its business in the aspect of managing distribution channel and providing consistent services. Also, customers of Caffe Bene have shown that it has to complement its critical weaknesses: inferior coffee taste and relatively high price for a cup of coffee. Especially, some people view that the company is shifting its high rental fee, interior cost and PPL marketing cost to consumers by charging high price for coffee. To get over the problems, Caffe Bene is currently using C/S Consumer Management System though experts are questioning about the efficacy because of the conflict between purpose of the system and the headquarters' plan. Present CEO Kim also announced that the company will complete its logistics system in the latter half of 2012 to provide stores with more high quality coffee beans to improve taste of coffee. Thus, in this case, we describe how Caffe Bene succeeded in Korean market and enumerate its key success factors. Also, we specify the long-term goals of Caffe Bene and introduce the current policies and strategies to show how the company is working on to achieve its ultimate goal. By reading and analyzing this business case, students could get useful insights regarding franchise management and think about issues on competing in a saturated market. Also, it would be worthwhile to generate creative solutions for the problems that Caffe Bene is now facing to broaden the practical perspective.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.36 no.1B
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• pp.93-100
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• 2011

The people frequently drink coffee under stress at work, according to increase attractive of leisure activities, favourite food in modern society. The coffee taste which we are catching the taste of modern people is depending on various kinds processing methods such as a mixture of beans. However, the most coffee contains $C_8H_{10}O_2N_4$ which affected various parts of the body. These $C_8H_{10}O_2N_4$, is that the main component of coffee is caffeine. Therefore, in this paper, we are analyzed influence about articulator according to increase in $C_8H_{10}O_2N_4$ 250mg contains a cup of coffee. From this, we gradually increased the amount of $C_8H_{10}O_2N_4$ intake about thirty persons of men in his 20's in experiments. Then we performed a study about Jitter, Formant, Spectrum in voice analysis parameter by applying the results having an affect articulator.

• Industry Promotion Research
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• v.7 no.1
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• pp.9-15
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• 2022

This study tried to analyze the growth background of Starbucks, a competitive company in the Korean coffee industry. Therefore, by using the STEEP analysis technique, each company's competitiveness was analyzed and the results were used to derive competitive factors. And the research results are as follows. Looking at the social aspect, economic activity has been a catalyst for women as the standard of living has increased due to economic growth. In addition, in the case of coffee culture in the past, Starbucks' response strategy, which has seen the transformation from vending machine mixed coffee culture to a consumer market that emphasizes cultural and spatial aspects, was effective. Looking at the technical aspect, the deviation has been reduced by securing uniform standardization of the taste of coffee beans at franchise stores, and the operation of a standardized operating system was possible by operating the store directly. And looking at the economic aspect, as the coffee consumption market continues to expand, the overall size of the market has also grown proportionally, creating a stable growth environment. Lastly, looking at the environmental and policy aspects, it is that the marketing strategy direction based on the policy activities as an eco-friendly company as a market leader has been the main focus of the recent policy direction emphasizing eco-friendliness.