로스팅 단계에 따른 아라비카 커피(Coffea arabica) 원두의 형태 및 총 폴리페놀, 카페인, 클로로겐산의 함량 변화

지구 온난화로 인해 커피는 기존 재배지인 커피 벨트 이외의 한국, 일본 등의 온대 기후대에서 재배가 시도되고 있다. 국내 환경에서 재배된 커피의 품질을 조사하기 위해 형태학적 변화, 총 폴리페놀, 카페인, 클로로겐산의 함량을 아라비카 커피 3품종(‘Catuai’, ‘Caturra’, ‘Geisha’)에서 로스팅 단계별(green bean, 1st crack, 2nd crack)로 확인하였다. 실험에 사용된 모든 품종에서 로스팅 이후 부피가 커지고 중량은 감소하였다. 모든 시료에서 검출된 총 폴리페놀의 함량은 평균 13.74 mg g...

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Published inHan'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 51; no. 4; pp. 344 - 351
Main Authors 김설아(Seolah Kim), 정선우(Sun Woo Chung), 안현주(Hyun Joo An), 임찬규(Chan Kyu Lim), 전미경(Mi Kyoung Jeon), 장연진(Yeon Jin Jang)
Format Journal Article
LanguageKorean
Published 한국식품영양과학회 01.04.2022
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Online AccessGet full text
ISSN1226-3311
2288-5978
DOI10.3746/jkfn.2022.51.4.344

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Abstract 지구 온난화로 인해 커피는 기존 재배지인 커피 벨트 이외의 한국, 일본 등의 온대 기후대에서 재배가 시도되고 있다. 국내 환경에서 재배된 커피의 품질을 조사하기 위해 형태학적 변화, 총 폴리페놀, 카페인, 클로로겐산의 함량을 아라비카 커피 3품종(‘Catuai’, ‘Caturra’, ‘Geisha’)에서 로스팅 단계별(green bean, 1st crack, 2nd crack)로 확인하였다. 실험에 사용된 모든 품종에서 로스팅 이후 부피가 커지고 중량은 감소하였다. 모든 시료에서 검출된 총 폴리페놀의 함량은 평균 13.74 mg gallic acid equivalent/g dry weight였다. 그러나 품종, 로스팅 단계, 이 두 요인 간의 상호작용에 의한 함량 변화는 없었다. 카페인 함량은 ‘Catuai’ 원두에서 로스팅 전보다 로스팅 후에 유의하게 감소하였다. 모든 품종의 원두에서 클로로겐산은 로스팅 전보다 로스팅 후에 그 함량이 상당히 감소했다. 본 연구의 결과는 현재 국내에서 생산되는 커피에 대한 자료가 미비한 시점에서 커피의 기초 품질에 관한 정보를 제공할 것으로 생각된다. 또한 국내뿐만 아니라 온대 기후대에서의 커피 재배 가능성과 소득작물로서 시사하는 바이다. Coffee comprises of numerous bioactive compounds, and has recently been cultivated in temperate regions. We investigated the morphological and phytochemical changes in beans of Coffea arabica cvs. Catuai, Caturra, and Geisha cultivated in the Republic of Korea, at three roasting stages: green bean, 1st crack, and 2nd crack. Morphological changes were estimated by considering the size parameters and weights. Total polyphenols were determined using spectrophotometry, and caffeine and chlorogenic acid were quantified using high-performance liquid chromatography with the appropriate standards. Increased volume and decreased weight were observed in the beans of all three cultivars after roasting. The content of total polyphenols was about 13.74 mg gallic acid equivalent/g dry weight. The analysis of variance revealed that the contents of total polyphenols was insignificant among the cultivars and there was no significant change in the roasting stages. Compared to green bean, decreased contents of caffeine were obtained in the 1st crack and 2nd crack of ‘Catuai’. Chlorogenic acid contents were dramatically decreased in the 1st and 2nd crack of all three cultivars, as compared to green bean. Among the cultivars, ‘Geisha’ showed maximum decrease in chlorogenic acid (about 96%, 1.87 mg/mL) at 2nd crack, compared to the green bean (44.72 mg/mL). These results provide information about the characteristics of various coffee cultivars grown in the Republic of Korea during roasting. KCI Citation Count: 4
AbstractList 지구 온난화로 인해 커피는 기존 재배지인 커피 벨트 이외의 한국, 일본 등의 온대 기후대에서 재배가 시도되고 있다. 국내 환경에서 재배된 커피의 품질을 조사하기 위해 형태학적 변화, 총 폴리페놀, 카페인, 클로로겐산의 함량을 아라비카 커피 3품종(‘Catuai’, ‘Caturra’, ‘Geisha’)에서 로스팅 단계별(green bean, 1st crack, 2nd crack)로 확인하였다. 실험에 사용된 모든 품종에서 로스팅 이후 부피가 커지고 중량은 감소하였다. 모든 시료에서 검출된 총 폴리페놀의 함량은 평균 13.74 mg gallic acid equivalent/g dry weight였다. 그러나 품종, 로스팅 단계, 이 두 요인 간의 상호작용에 의한 함량 변화는 없었다. 카페인 함량은 ‘Catuai’ 원두에서 로스팅 전보다 로스팅 후에 유의하게 감소하였다. 모든 품종의 원두에서 클로로겐산은 로스팅 전보다 로스팅 후에 그 함량이 상당히 감소했다. 본 연구의 결과는 현재 국내에서 생산되는 커피에 대한 자료가 미비한 시점에서 커피의 기초 품질에 관한 정보를 제공할 것으로 생각된다. 또한 국내뿐만 아니라 온대 기후대에서의 커피 재배 가능성과 소득작물로서 시사하는 바이다. Coffee comprises of numerous bioactive compounds, and has recently been cultivated in temperate regions. We investigated the morphological and phytochemical changes in beans of Coffea arabica cvs. Catuai, Caturra, and Geisha cultivated in the Republic of Korea, at three roasting stages: green bean, 1st crack, and 2nd crack. Morphological changes were estimated by considering the size parameters and weights. Total polyphenols were determined using spectrophotometry, and caffeine and chlorogenic acid were quantified using high-performance liquid chromatography with the appropriate standards. Increased volume and decreased weight were observed in the beans of all three cultivars after roasting. The content of total polyphenols was about 13.74 mg gallic acid equivalent/g dry weight. The analysis of variance revealed that the contents of total polyphenols was insignificant among the cultivars and there was no significant change in the roasting stages. Compared to green bean, decreased contents of caffeine were obtained in the 1st crack and 2nd crack of ‘Catuai’. Chlorogenic acid contents were dramatically decreased in the 1st and 2nd crack of all three cultivars, as compared to green bean. Among the cultivars, ‘Geisha’ showed maximum decrease in chlorogenic acid (about 96%, 1.87 mg/mL) at 2nd crack, compared to the green bean (44.72 mg/mL). These results provide information about the characteristics of various coffee cultivars grown in the Republic of Korea during roasting. KCI Citation Count: 4
Author 안현주(Hyun Joo An)
장연진(Yeon Jin Jang)
정선우(Sun Woo Chung)
임찬규(Chan Kyu Lim)
김설아(Seolah Kim)
전미경(Mi Kyoung Jeon)
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DocumentTitleAlternate Changes in Morphology, Total Polyphenols, Caffeine, and Chlorogenic Acid in Beans of Arabica Coffee (Coffea arabica) during Roasting
DocumentTitle_FL Changes in Morphology, Total Polyphenols, Caffeine, and Chlorogenic Acid in Beans of Arabica Coffee (Coffea arabica) during Roasting
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Title 로스팅 단계에 따른 아라비카 커피(Coffea arabica) 원두의 형태 및 총 폴리페놀, 카페인, 클로로겐산의 함량 변화
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