Comparison of the antioxidant activities of roasted and explosive puffed coffees |
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| Authors: | Sung Hee Han Bong Soo Ko So Hyun Ahn Dong Ouk Noh Hyung Joo Suh |
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| Affiliation: | 1. BK21Plus, College of Health Science, Korea University, Seoul, Korea;2. Research and Development Center, Namyang Dairy Products Corporation, Sejong, Korea;3. Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul, Korea;4. Department of Hotel Culinary Arts and Nutrition, Kaya University, Gyeongnam, Korea;5. Department of Public Health Sciences, Graduate School, Korea University, Seoul, Korea |
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| Abstract: | We investigated the explosive process effect on antioxidant activities of coffee bean. The total polyphenol contents of powdered extract of explosive puffing coffee bean at 0.75 MPa (PEP 7.5) and powdered extract of explosive puffing coffee bean at 0.9 MPa (PEP 9.0) were at a significantly higher than that of the powdered extract of roasting coffee bean (PER) (P < 0.05). PEP 7.5 showed the highest levels of 3‐CQA (86.23 μg mg?1), 4‐CQA (43.71 μg mg?1), and 5‐CQA (31.66 μg mg?1), and PEP 9.0 had also similar levels of chlorogenic acids, with 3‐CQA (77.99 μg mg?1), 4‐CQA (43.71 μg mg?1), and 5‐CQA (30.32 μg mg?1). PEP 7.5 and PEP 9.0 showed relatively higher antioxidant capacities in DPPH, ABTS, taurine, FRAP, and β‐carotene/linoleic acid assays. PEPs partly recovered the HepG2 cell damage induced by t‐BOOH. These results suggest that puffed coffee has beneficial health effects, and could be used for the development of novel processed coffee products. |
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| Keywords: | Antioxidant activity caffeine chlorogenic acid coffee explosive puffing |
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