Abstract
Objectives: This study was conducted to investigate change of the antioxidative activity and phenolic compounds contents in Dutch coffee by different extraction times. Methods: Chemical characteristics and DPPH radical scavenging activity in dutch coffee with different extraction times were analyzed. Results: Cold water dissolved more coffee ingredients in the early extacts. Crude protein, crude lipid, soluble solids, crude ash in 0-3 hour extracts were 2 times more than in the latter extracts. However, total phenolic compounds were not changed durng the extractoin time of 0 ā¼6 hous. The latter extracts had high DPPH radical scavenging activity. Conclusion: Dutch coffee extracts had enough antioxidative and bioactive ingredients.
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