不同前處理對咖啡不同部位抗氧化能力之影響

咖啡（Coffea spp.）是常綠灌木或小喬木，原產於衣索比亞山區，為茜草科（Rubiaceae）咖啡屬 (Coffea)，適合生長於熱帶和亞熱帶地區，特別是在温度18-22 °C最適合生長，是全球消費最廣泛的飲料之一。咖啡漿果經處理獲得咖啡生豆後，會產生咖啡副產品，其副產品即為外果皮、果肉、果膠層、內果殼及銀皮，其中含有豐富的抗氧化成分，如綠原酸、阿魏酸、咖啡酸、芥子酸、山萘酚、槲皮素、菸酸、葫蘆巴鹼、鞣酸和咖啡因等，這些成分經研究具有抗氧化、保肝、抗菌、抗病毒、抗炎和降血脂等作用。本研究以國立屏東科技大學特作實驗田的阿拉比卡咖啡 (C. Arabica)為材料，探討咖啡花及槳果採收後，經過不同的調製前處理，其綠原酸、咖啡因含量與抗氧化能力的變化。結果顯示，2018年採收的咖啡槳果，外果皮以烘箱温度50 °C的綠原酸含量 (336.97 ± 0.02 mg/g)顯著較高，咖啡因含量 (69.22 ± 0.02 mg/g)顯著最低。2019年採收的咖啡生豆、果皮及內果殼，以蜜處理的總酚含量顯著較高；內果殼及烘焙豆的類黃酮含量以水洗法的含量較高；蜜處理的生豆、烘焙豆及果皮的DPPH自由基清除能力較強。在2020年的實驗，70 ℃烘箱乾燥的咖啡花其總酚、類黃酮含量及DPPH自由基清除能力均高於其他的烘箱乾燥。綜合上述，咖啡的抗氧化能力隨著調製過程之不同，而有所差異，咖啡及副產品含有豐富抗氧化成分，可以通過加工提高附加價值。

關鍵字

咖啡；咖啡因；綠原酸；咖啡副產品；抗氧化能力

並列摘要

Coffee (Coffea spp.) is an evergreen shrub or small tree, native to Ethiopian mountains, it is in Coffea genus of Rubiaceae family, most suitable for growing in tropical and subtropical regions, especially at a temperatures between 18-22 ℃. It is one of the most widely consumed beverages in the world. By processing the coffee berries, green coffee beans will be extracted and some coffee by-products will be obtained. The by-products are the outer peel, pulp, pectin layer, inner husk and silver peel, which are rich in antioxidants such as chlorogenic acid and ferulic acid, caffeic acid, sinapinic acid, kaempferol, quercetin, niacin, trigonelline, tannic acid and caffeine, etc. These components had been proofed to have antioxidizing, hepatoprotective, antibacterial, antiviral, anti-inflammatory and hypolipidemic effects etc. This study uses C. Arabica coffee that belongs to the field of Special-crops-lab of National Pingtung University of Science and Technology as materials, to study the different in content of chlorogenic acid and caffeine and changes in antioxidant capacity. Through different ways of pre-processing coffee flowers and pulp. The results showed that the chlorogenic acid content (336.97 ± 0.02 mg/g) of coffee berries harvested in 2018 were significantly higher by drying at an oven temperature of 50 ℃, and the caffeine content (69.22 ± 0.02 mg/g) was significantly lower. The raw coffee beans, peels and inner husks harvested in 2019, treated with honey process, have significantly higher total phenol content; the inner husks and roasted beans treated with washed process have a higher content in flavonoid; the raw beans, roasted beans and peels treated with honey process have a high DPPH free radical scavenging capacity.In the experiment in 2020, the total phenol, flavonoid content and DPPH free radical scavenging capacity of coffee flowers dried in an oven at 70 ℃ were higher than those dried at other temperatures. In summary, the antioxidant capacity of coffee varies with ways of pre-processing. Coffee and its by-products are rich in antioxidants, and through processing they can be increased effectively.

並列關鍵字

Coffee ； caffeine ； chlorogenic acid ； coffee by-products ； antioxidant capacity

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