추출용매에 따른 커피 생두 추출물의 이화학적 품질특성 및 항산화 활성

Abstract

In this study, we aimed to examine the physicochemical characteristics and antioxidant activities of water (hot water extracts from Coffea canephora (HR), hot water extracts from Coffea arabica (HA)), 80% ethanol (80% ethanol extracts from Coffea canephora (ER), 80% ethanol extracts from Coffea arabica (EA)) and 80% methanol (80% methanol extracts from Coffea canephora (MR), 80% methanol extracts from Coffea arabica (MA)) of green coffee bean. The yield of green coffee bean extracts (HR, ER, MR, HA, EA, MA) was 15.53-23%. The total sugar and protein contents of HA were 58.45 g/100 g and 23.04 g/100 g, respectively. The total polyphenol and flavonoid contents of ER were 35.03 g/100 g and 12.14 g/100 g, respectively. The main component in chlorogenic acid of green coffee bean extracts was 5-caffeoylquinic acid (5-CQA) (1.04-3.18 g/100 g). The DPPH and ABTS radical scavenging activities of ER at 1,000 µg/mL were 99.17% and 92.61%, respectively. The superoxide radical scavenging and FRAP activities of ER at 1,000 µg/mL were 96.47% and 1572.23 µM, respectively. The protective effect of ER extract against oxidative stress was better than those of other extracts in L-132 cells (85.82%). In conclusion, our study provides experimental evidence that green coffee bean extracts can be used as potential functional materials.