Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Influence of Roasting Time on Antibacterial and Antioxidative Effects of Coffee Extract

배전시간에 따른 커피 추출물의 항균 및 항산화 효과

  • Kim, Ji-Young (Department of Food & Nutrition, Sungshin Women's University) ;
  • Han, Young-Sook (Department of Food & Nutrition, Sungshin Women's University)
  • 김지영 (성신여자대학교 식품영양학과) ;
  • 한영숙 (성신여자대학교 식품영양학과)
  • Published : 2009.08.31
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Abstract

The influence of roasting time on antibacterial and antioxidative effects of methanol and water coffee extracts was investigated. Extract yield differed with roasting time. The maximum yield of methanol extract was 20.02% and 24.00% at respective roasting times of 12 and 20 min. The maximum yield of water extracts was 2.70% and 18.58% at 5 and 25 min roasting time, respectively. Antibacterial effects of each extract were determined by the classical minimal inhibitory concentration (MIC) paper disc diffusion method. Methanol extracts of different coffee samples inhibited growth of various strains except Escherichia coli. Extracts obtained following roasting times of 12, 14, 16, 20, and 25 min in particular displayed the most potent activity against Staphylococcus aureus. Among these extracts, that obtained from 12 min roasted coffee samples produced a MIC of $16.125{\mu}g$/mL against S. aureus. Water extracts applied at $1,000{\mu}g$/mL were growth inhibitory except against Salmonella choleraesuis and Prevotella intermedia. However, growth inhibition by water extracts was weak, with inhibitory zones of only 6-8 mm diameter produced. Determinations of free radical elimination for the different coffee extracts using 1,1-diphenyl-2-picrylhydrazyl were compared with ascorbic acid and butylated hydroxytoluene positive controls. Methanol and water extracts of different coffee samples ($100{\mu}g$/mL) showed $67.1{\sim}92.3%$ and $66.4{\sim}93.3%$ radical scavenging activity, respectively. However, longer roasting time (especially >20 min) tended to somewhat lower free radical elimination using both extracts. Total phenol in different coffee samples measured by the Folin-Denis method revealed the highest level of phenol contents with non-roasted coffee, whereas phenol content differed with different roasting time, ranging from $87.{\sim}126.5\;mg/g$ in methanol extracts. In water extracts, the phenol content was maximum at 8 min roasting time, whereas in other samples the content was varied from $95.0{\sim}199.1\;mg/g$.

Keywords

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