Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Comparative Composition of Orgainc and Inorgainc Arabica Beans and Their Antioxidant Characteristics

아라비카 원두의 산지 및 수확방법에 따른 이화학적 특성 및 항산화성

  • Ji, Eung-Jung (Espresso Korea Barista School) ;
  • Yoo, Kyung-Mi (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
  • 지은정 (에스프레소 코리아 바리스타 스쿨(주)) ;
  • 유경미 (서울대학교 식품영양학과.생활과학연구소) ;
  • 황인경 (서울대학교 식품영양학과.생활과학연구소)
  • Published : 2009.08.31
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Abstract

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.

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References

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