Quality Characteristics of Coffee Brewed from Green Beans Soaked in Mulberry (Morus bombycis) Extract

임현화,; 지석근,; 곽한섭,; 엄태길,; 김미숙,; 이영승,; 도재욱,; 유성률,; 최근표,; 정진일,; 정윤화,

doi:10.3746/jkfn.2015.44.4.579

Cited by 8 publications

(5 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This was due to the elution of soluble phenolic compounds in the green coffee beans during the soaking period (24 h). A similar finding was observed after soaking green coffee beans in mulberry extract [19]. In Lim's study, the TPC of the coffee extracts decreased after 6 h of soaking.…”

Section: Total Polyphenol and Flavonoid Contentssupporting

confidence: 69%

“…Green coffee beans can gain higher functionality with additional processing steps such as soaking in fruit extracts and fermentation. Lim et al [19] reported higher antioxidant activity, total polyphenol contents, and consumer acceptability after soaking green coffee beans in mulberry extract. However, the fermentation of green coffee beans has not been widely studied as a second processing step for increasing antioxidant activity and phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Kwak

Jeong

Kim

2018

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

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 ( < 0.05). The TPC and TFC contents in the fermented coffee beans were significantly higher than those in the controls ( < 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 ( < 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.

show abstract

Section: Total Polyphenol and Flavonoid Contentssupporting

confidence: 69%

Section: Introductionmentioning

confidence: 99%

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

Kwak

Jeong

Kim

2018

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

show abstract

“…Fermentation has improved the antioxidant activity and phenolic and flavonoid contents in fermented soybeans [12], okra seeds [13], legumes [14][15][16][17][18] and coffee [19]. As reported, soaking coffee beans in mulberry extract increases the antioxidant activity, total polyphenol content (TPC) and consumer acceptability [20]. However, the fermentation of green coffee beans to increase antioxidant activity and phenolic compounds has not been widely studied as a second processing step with respect to whether the coffee beans were obtained through dry-processing or wet-processing methods on the farm.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts

2019

View full text Add to dashboard Cite

We examined the antioxidant activity, total polyphenol content (TPC), total flavonoid content (TFC), total tannin content (TTC) and physical characteristics of green coffee beans fermented with selected yeasts. There was no significant (p > 0.05) interaction effect between yeast-fermented coffee extracts and duration of fermentation on antioxidant activity (oxygen radical absorbance capacity [ORAC] and superoxide dismutase-like [SOD-like] activity). However, the mean of the antioxidant activity (ORAC and SOD-like activity) significantly (p < 0.05) increased in the fermented coffee extracts compared to unfermented coffee. There were significant (p < 0.05) interaction effects between yeast-fermented coffee extracts and duration of fermentation (24 h and 48 h) on the TPC, TFC, TTC and pH of the fermented solution and on the colors of the ground-roasted coffee. The TPC showed a pattern of increase in samples Ferm-1 and Ferm-3 as fermentation time increased from 24 h to 48 h. However, a decreasing TPC trend was observed in Ferm-2 as the number of fermentation hours increased from 24 to 48. The fermented coffee beans had a significantly higher flavonoid content than the unfermented coffee beans, while fermentation significantly decreased the tannin content compared to that in unfermented coffee.

show abstract

“…In addition, DPPH radical scavenging activity was higher in Chaga mushrooms (78%) and Cordyceps mushrooms (48%) than Lentinus edodes (9%), which is widely used as a food ingredient (Qi et al, 2013). Similarly, Lim et al (2015) reported that the DPPH radical scavenging capacity of coffee immersed in mulberry extract was higher (50.67∼55.25%) than the control (45.51∼47.02%). The antioxidant activity of food is closely related to the polyphenol compounds present in the constituent plants, because it is thought that the DPPH radicals are scavenged by the phenolic hydroxyl groups present in a number of polyphenol compounds.…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 98%

“… Shin et al (2013) analyzed the biological activity of coffee beans obtained by solid fermentation with fungal mycelium, whereas Kim et al (2016) produced green beans by lactic acid bacteria fermentation to improve the antioxidant activity of coffee. Furthermore, Lim et al (2015) soaked green coffee beans in mulberry extract, and Moon and Kim (2019) created wine germinated coffee to enhance coffee aroma.…”

Section: Introductionmentioning

confidence: 99%

Functional Cordyceps Coffee Containing Cordycepin and β-Glucan

Song

2020

pnf

View full text Add to dashboard Cite

Cordyceps coffee, containing Cordycepin and -glucan, was developed to improve quality and functionality of coffee. We evaluated its biological activities and quality characteristics. We treated green coffee beans with mixed extracts from three medicinal mushrooms, Cordyceps mushroom (Cordyceps militaris), Phellinus mushroom (Phellinus linteus), and Chaga mushroom (Inonotus obliquus). Both control [27.00 mg gallic acid equivalent (GAE)/g] and Cordyceps coffee (37.34 mg GAE/g) had higher contents of polyphenol than the Cordyceps mushroom raw materials (23.17 mg GAE/g). 1,1-Diphenyl-2-picrylhydrazyl scavenging activity was higher for both the control and Cordyceps coffee (80.56% and 82.21 %, respectively) compared with Cordyceps mushrooms (62.89%). -Glucan content was determined by the enzyme method; the raw Cordyceps, Phellinus, and Chaga mushrooms contained 3.79%, 7.06%, and 8.57% -glucan, respectively. However, -glucan and total glucan contents were much lower in Cordyceps coffee (2.03% and 3.11%, respectively) than in the raw mushrooms. The amount of Cordycepin, as determined by high performance liquid chromatograph, was 2,274.70 mg/kg for the Cordyceps coffee and 11,533.22 mg/kg for the Cordyceps mushrooms. Through flavor pattern analysis using the electronic nose system, we showed Cordyceps coffee kept the original coffee aroma (similar as the control), and this was not obstructed by the off-flavor of the Cordyceps mushrooms. In conclusion, this study suggests that Cordyceps coffee may be a novel functional coffee containing the functional components Cordycepin and -glucan.

show abstract

Quality Characteristics of Coffee Brewed from Green Beans Soaked in Mulberry (Morus bombycis) Extract

Cited by 8 publications

References 17 publications

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

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

Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts

Functional Cordyceps Coffee Containing Cordycepin and β-Glucan

Contact Info

Product

Resources

About