• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.79-86
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• 2014

In previous work, we fermented coffee beans using solid-state culture with various fungal mycelia to enhance the physiological activity of the coffee. The coffee fermented with Monascus sp. showed a higher physiological activity than non-fermented coffee or other coffees fermented with mushroom mycelium. The aim of this study was to characterize the various fermented coffees with respect to their area of cultivation and their variety using Monascus purpureus (MP) mycelium solid-state culture. Thirty types of green coffee beans, which varied in terms of their cultivation area or variety, were purchased from different suppliers and fermented with MP under optimal conditions. Each MP-fermented coffee was medium roasted and extracted further using hot water (HW) under the same conditions. Of the HW extracts, those derived from MP-Mandheling coffees had the highest yield (13.6-15.5%), and MP-Robusta coffee showed a significantly higher polyphenolic content (3.03 mg gallic acid equivalent/100 mg) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) free radical scavenging activity (27.11 mg ascorbic acid equivalent antioxidant capacity/100 mg). Furthermore, in comparison to other MP-fermented coffees at $1,000{\mu}g/mL$, MP-Robusta coffee showed not only the most effective inhibition of tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) production in LPS-stimulated RAW 264.7 cells (67.1% of that in LPS-stimulated control cells), but also an effective inhibition of lipogenesis in 3T3-L1 adipose cells (22.2% of that in differentiated control cells). In conclusion, these results suggest that Vietnam Robusta coffee beans solid-state fermented with MP mycelium are amenable to industrial applications as a functional coffee beverage or material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.624-629
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• 2014

Obesity is the leading metabolic disease in industrialized countries and is closely associated with coronary heart disease, hypertension, diabetes, and cancer. The objective of this study was to evaluate the anti-adipogenic effects of two roasted coffee beans, Vietnam robusta (VR) and Ethiopia Mocha Sidamo G2 (ES), as well as fermented coffee beans with Monascus ruber (MR) mycelium on differentiation of 3T3-L1 preadipocytes. Treatments with 1,000 ${\mu}g/mL$ of hot water extract from coffee beans significantly reduced intracellular lipid accumulation. In addition, VR more effectively inhibited transcription factors such as $PPAR{\gamma}$, $C/EBP{\alpha}$, FAS, and aP2 compared to ES. Further, ES fermented with MR showed more effective anti-adipogenic activity than non-fermented ES. These results suggest that VR and ES inhibit adipocyte differentiation which may contribute to their anti-adipogenic properties.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.362-368
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• 2009

Roasting may lead to the formation of undesired compounds, such as polycyclic aromatic hydrocarbons (PAHs). In this study, green coffee beans were roasted under controlled conditions and the formation of PAHs during the roasting process was monitored. Roasting was performed in a hot air roaster, with an inlet air temperature varying from 150 to $250^{\circ}C$ for 5, 10, and 20 min. The PAH content of the roasted coffee was then evaluated by HPLC-FLD. The levels of total PAHs in Arabica (Colombia, Brazil) and Robusta (India) coffee samples were 1.26-215.07, 1.85-178.14, and 0.18-2.61 ${\mu}g$/kg, respectively.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.474-479
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• 2017

Five types of coffee bean, which are usually imported and consumed in Korea, were roasted at $250^{\circ}C$ for 15 min and extracted by using a filter coffee machine. The physicochemical properties, functional components, and radical scavenging activity of coffee bean extracts were investigated. The pH of extract was the highest among the extracts and the soluble solid contents of extracts were $0.9-1.0^{\circ}Bx$. The acidity of the extracts was in the range from 0.46-0.55%, which was not significantly different from the control. Indonesian coffee bean extract showed the highest brown color intensity and contained the highest amounts of caffeine and chlorogenic acid. The highest total polyphenol content was found in Kenyan coffee bean extract. Coffee bean extracts from Indonesia and Kenya showed significantly higher radical scavenging activities than the other extracts. This study showed that coffee bean extracts from Indonesia and Kenya contained a large number of bioactive compounds and high antioxidant activity.

• Journal of Food Hygiene and Safety
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• v.16 no.4
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• pp.295-299
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• 2001

This study was performed to survey and evaluate the contents of caffeine in commercial palatability foods by HPLC. The contents of caffeine in commercial palatability foods were 9.0~49.2 mg in black tea, 35.9~141.4 mg in coffee, 12.4~48.0 mg in green tea, 7.1 ~16.5 mg in brown rice green tea, 22.8 mg in cocoa tea, 10.3~25.0 mg in cola and 10.0~48.2 mg in ice bar(coffee) respectively. The contents of caffeine extracted from black tea, coffee(roasted beans) and green tea were rapidly increased for five minutes from the extraction initiation, and were not nearly changed after ten minutes. Moreover, the caffeine contents were increased until 10$0^{\circ}C$ of extraction temperature.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.281-288
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• 2010

Total aflatoxin ($B_1+B_2+G_1+G_2$) maximum levels of 15 ${\mu}g/kg$ ($B_1=10\;{\mu}g/kg$) were set for grain, beans, peanut, nuts & their processed food (grinding, cutting etc.), processed cereal product & processed bean product, confectionaries (peanut or nut-containing food), soybean paste, red pepper paste, dried red pepper, processed com products for popcorn and steamed rice. The maximum levels for aflatoxin $M_1$ are 0.5 ${\mu}g/kg$ for raw milk and milks before manufacturing processing. The patulin maximum level is 50 ${\mu}g/kg$ in apple juice and apple juice concentrate (including concentrate to use as raw material and converted by concentration multiple). The ochratoxin A is managed at the maximum levels of 5 ${\mu}g/kg$ in wheat, barley, rye, coffee beans and roasted coffee, 10 ${\mu}g/kg$ in instant coffee and raisin, 2 ${\mu}g/kg$ in Grape juice, concentrated grape juice as reconstituted and wine. The fumonisins ($B_1+B_2$) maximum levels are 4000 ${\mu}g/kg$ in com, 2000 ${\mu}g/kg$ in com processed food (grinding, cutting etc.) and com powder, 1000 ${\mu}g/kg$ in processed com products. Standards for mycotoxins in food have been established and the mycotoxin risk in food is managed reasonably and scientifically, based on risk assessment and exposure analysis.

• Food Science and Preservation
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• v.23 no.5
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• pp.638-644
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• 2016

To examine the utilization possibility of defective coffee beans, non-defective and defective coffee bean were compared by means of its physiochemical properties and antioxidant capacities measured by DPPH radical scavenging activity, FRAP assay, total phenol contents, functional component (trigonelline, caffeine, chlorogenic acid) contents. After roasting process, pH and soluble solid contents of coffee extracts decreased; $L^*$ value decreased while $a^*$ and $b^*$ values increased. DPPH radical scavenging activities of defective green bean extracts were higher than that of non-defective green bean extracts. Immature green bean extract showed the highest radical scavenging activity. In FRAP assay, green bean extracts ranged from 15.28~21.80 mM TE which was higher than roasted bean extracts which showed 14.81~16.38 mM TE. Total phenol contents of green bean extracts ranged 191.06~256.25 mg% GAE which was higher than that of roasted bean extracts showed 161.91~173.44 mg% GAE. The contents of trigonelline, caffeine, chlorogenic acid in immature green bean extract were the highest, which showed 895.20 mg/L, 825.85 mg/L and 3,836.94 mg/L respectively. Each contents were decreased after roasting process. Results of this study suggest that defective coffee bean can be used as a functional food material.