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

케냐AA의 냉추출에 따른 이화학적 변화

  • Kim, Ki Myong (Department of Food & Nutrition, Honam University)
  • 김기명 (호남대학교 식품영양학과)
  • Received : 2019.08.29
  • Accepted : 2019.10.14
  • Published : 2019.10.31

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

Acknowledgement

Supported by : 호남대학교

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