不同製備法製得咖啡之抗氧化性及咖啡因含量

Antioxidative Activity and Caffeine Content of Coffee from Different Preparation Methods

林淑瑗(Shwu-Yuann Lin) ； 王聯輝(Lien-Hui Wang) ； 林苑暉(Yuan-Hui Lin) ； 韓伊涵(Yi-Han Han) ； 王彥翔(Yann-Shyang Wang) ； 葉佳聖(Chia-Sheng Yeh)

《臺灣農業化學與食品科學》 47卷5期 (2009/10) Pp. 268-275

https://doi.org/10.6578/TJACFS.2009.030

摘要

This research described scavenging capacity of DPPH free radicals among six commercially popular coffee preparation methods. Generally, all of the six coffee samples produced certain DPPH scavenging capacity. The highest DPPH scavenging capacity was found to be resulted from American-style (67.56%). The other five approaches were followed in order as Espresso (59.29%), Syphon (52.47%), Moca (46.65%), Drip (43.79%), and Ice-drip (14.41%). We also investigated the hydroxyl radical scavenging capacity which was listed in order as followed: American-Style (50.56%) ＞ Syphon (49.31%) ＞ Moca (43.48%)＞ Drip (24.66%) Ice-drip (23.78%) when coffee dosage was 25μl. The above data were all higher than that generated from control when 0.5 mg/mL mannitol was used as free radical scavengen The total phenol was detected in terms of gallic acid equivalent (mg/g) and the results showed American-style (4.138) ＞ Espresso (3.181)＞ Syphon (2.471) ＞ Moca (2.317)＞ Drip (2.034)＞ Ice-drip (0.842). Also, flavonoid presented in quercetin equivalent (mg/g) was detected from the six approaches in the following order: American-style (0.319)＞ Espresso (0.250)＞Maca (0.149)＞Syphon (0.138)＞Drip (0.060)＞Ice-drip (0.035). It was concluded the results showed positive correlation between total phenol and flavonoid and free radical scavenging capacity of coffee. The caffeine concentration (mg/g) ranking from high to low among the six approaches were: American-style (0.947)＞ Espresso (0.699) a Moca (0.672) ＞ Syphon (0.592) ＞ Drip (0.410) ＞ lee-drip (0.330). Given the results above, we also found a positive correlation between caffeine and extraction time, and between caffeine and extraction temperature. Finally, based on the results of total solid content analysis, positive correlations were found between the free radical scavenging capacity, and coffee color, total phenol, fiavonoid, and caffeine. In contrast to the Drip and Ice-drip approaches, American-style and Espresso approaches, which extracted relatively high solid content, produced relatively high free radical scavenging capacity, dark color, total phenol, flavonoid, and caffeine content.

關鍵字

咖啡 ； 咖啡製備法 ； 抗氧化性 ； 咖啡因

並列摘要

This research described scavenging capacity of DPPH free radicals among six commercially popular coffee preparation methods. Generally, all of the six coffee samples produced certain DPPH scavenging capacity. The highest DPPH scavenging capacity was found to be resulted from American-style (67.56%). The other five approaches were followed in order as Espresso (59.29%), Syphon (52.47%), Moca (46.65%), Drip (43.79%), and Ice-drip (14.41%). We also investigated the hydroxyl radical scavenging capacity which was listed in order as followed: American-Style (50.56%) ＞ Syphon (49.31%) ＞ Moca (43.48%)＞ Drip (24.66%) Ice-drip (23.78%) when coffee dosage was 25μl. The above data were all higher than that generated from control when 0.5 mg/mL mannitol was used as free radical scavengen The total phenol was detected in terms of gallic acid equivalent (mg/g) and the results showed American-style (4.138) ＞ Espresso (3.181)＞ Syphon (2.471) ＞ Moca (2.317)＞ Drip (2.034)＞ Ice-drip (0.842). Also, flavonoid presented in quercetin equivalent (mg/g) was detected from the six approaches in the following order: American-style (0.319)＞ Espresso (0.250)＞Maca (0.149)＞Syphon (0.138)＞Drip (0.060)＞Ice-drip (0.035). It was concluded the results showed positive correlation between total phenol and flavonoid and free radical scavenging capacity of coffee. The caffeine concentration (mg/g) ranking from high to low among the six approaches were: American-style (0.947)＞ Espresso (0.699) a Moca (0.672) ＞ Syphon (0.592) ＞ Drip (0.410) ＞ lee-drip (0.330). Given the results above, we also found a positive correlation between caffeine and extraction time, and between caffeine and extraction temperature. Finally, based on the results of total solid content analysis, positive correlations were found between the free radical scavenging capacity, and coffee color, total phenol, fiavonoid, and caffeine. In contrast to the Drip and Ice-drip approaches, American-style and Espresso approaches, which extracted relatively high solid content, produced relatively high free radical scavenging capacity, dark color, total phenol, flavonoid, and caffeine content.

並列關鍵字

Coffee ； Coffee preparation methods ； Antioxidative activity ； Caffeine