Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Han Sub Kwak,Yoonhwa Jeong,Misook Kim

doi:10.1155/2018/5967130

Han Sub Kwak, Yoonhwa Jeong + Show 1 more

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https://doi.org/10.1155/2018/5967130

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Abstract

This study assessed the functionality and consumer acceptance of yeast fermented coffee beans. Green coffee beans were fermented for 24 h with three different yeast strains to increase functionality. The yeast fermentation was effective in fortifying the functionality of coffee by significantly increasing antioxidant activity according to the results of ORAC and SOD-like assay (P<0.05). The TPC and TFC contents in the fermented coffee beans were significantly higher than those in the controls (P<0.05). The consumer acceptance for the fermented coffee beans was slightly lower than that of the controls. Fermentation seemed to influence the aroma and flavor of coffee. However, agglomerative hierarchical clustering analysis revealed that approximately 39% of consumers significantly liked one of the fermented coffees (F3) more than the controls (P<0.05). These consumers indicated that the yeast fermentation of green coffee beans did not generate a negative aroma or flavor and can be attractive with high antioxidant activity.

Highlights

Coffee is one of the most traded commodities worldwide
These consumers indicated that the yeast fermentation of green coffee beans did not generate a negative aroma or flavor and can be attractive with high antioxidant activity
Folin-Ciocalteu’s phenol reagent, fluorescein sodium, 2,2󸀠-azobis(2-amidinopropane)dihydrochloride (AAPH), 2,5-dinitrosalicylic acid (DNS), trolox, ethylenediaminetetraacetic acid (EDTA), pyrogallol, quercetin, and gallic acid were supplied by SigmaAldrich LLC

Summary

Introduction

Coffee is one of the most traded commodities worldwide. It is harvested in tropical regions and mostly exported to developed countries such as the USA, Europe, Russia, Japan, and Korea [1, 2]. Coffee contains significant amounts of phenolic compounds such as chlorogenic and hydroxycinnamic acids and antioxidants including caffeine, melanoidins, and other Maillard reaction products and volatile compounds [3,4,5]. Levels of chlorogenic and hydroxycinnamic acids are determined on the final aroma and taste of the roasted coffee [6, 7]. Richelle et al [8] demonstrated that a cup of Robusta and Arabica coffee had two times more antioxidant activity than a cup of green and black tea. In some European countries, coffee is one of the major sources of antioxidants in the human diet [11,12,13]

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