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P. 15-19 /

Antioxidant activity and total polyphenol content of coffee extracted by three extraction methods

HAN SUB KWAK1,2, SEOKGEUN JI1, MISOOK KIM1,2, YOUNGSEUNG LEE1,2, YOONHWA JEONG1,2*
*Corresponding author
1. Department of Food Science and Nutrition, Dankook University, Yongin-si, 448-701, Korea
2. Institute of Global Food Industry, Dankook University, Yongin-si, 448-701, Korea

KEYWORDS: Coffee, extraction, antioxidant, polyphenol.
ABSTRACT:
Eight kinds of Arabica coffee beans were extracted using solid-liquid (SLE), espresso (ESE), and coffee maker (CME) extractions. The antioxidant activity by DPPH assay and total polyphenol content (TPC) were significantly lower in ESE compared to the other two extracts (p < 0.05). In FRAP assay, CME was significantly higher in the antioxidant activity then those of SLE and ESE (p < 0.05). The antioxidant activity TPC of CME was significantly higher than those of SLE and ESE (p < 0.05). Of the eight kinds of coffee beans, there was no distinctive trend in the highest and the lowest amounts of antioxidant activity and TPC within each extraction method. CME was the most efficient method in extracting functional materials in coffee which might be due to the higher amount of water used for extraction.

INTRODUCTION
Coffee, one of the major commodities being traded all over the world (1), is considered as a hedonic food. Consumers tended to focus on the favors of coffee rather than their ...
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