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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 757 - 766 (10page)
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The purpose of this study was to investigate the antioxidant effects of non-fermented (CAC) and Monascus pilosus-fermented Columbia arabica coffee (FCAC), as well as Luwak coffee (LC) beans. The results indicated that total polyphenols content (mg/g of dry basis) was highest in CAC (70.69), followed by LC (62.07), and FCAC (41.38). However, the ratio of total flavonoids/polyphenols in FCAC was the highest. In terms of electron donating ability (%, coffee mg/mL), CAC was significantly higher than LC and FCAC. Regardless of fermentation, ferric reducing antioxidant powers were similar in CAC and FCAC and lowest in LC. LC also had the highest inhibitory activity against xanthine oxidase (XO). However FAAC had the highest inhibitory activity against aldehyde oxidase (AO), with nearly three times the levels found in CAC and LC. According to the above results, FCAC had a higher ratio of flavonoids/polyphenols and iron chelating activity than CAC. FCAC also had the highest AO inhibitory activity among the three experimental coffee beans. The results suggest that further studies are required to evaluate the bioactive components of various coffee beans so as to determine the potential benefits that coffee may have on preventing oxidative stress-related conditions.
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참고문헌 (67)
참고문헌 신청
Atoui AK / 2005 / Tea and herbal infusions : their antioxidant activity and phenolic profile / Food Chem 89(1):27~36
Avallone S / 2002 / Involvement of pectolytic micro-organisms in coffee fermentation / Inter J Food Sci Technol 37(2):191~198
Belitz HD / 1986 / Food Chemistry / Springer-Verlag :688~696
Bekedam EK / 2008 / Electron spin resonance(ESR)studies on the formation of roasting-induced antioxidative structures in coffee brews at different degree of roast / J Agric Food Chem 56(12):4597~4604
Benzie IF / 1996 / The ferric reducing ability of plasma(FRAP)as a measure of antioxidant power : the FRAP assay / Anal Biochem 239(1):70~76
Avallone S / 2002 / Involvement of pectolytic micro-organisms in coffee fermentation / Inter J Food Sci Technol 37(2):191~198
Belitz HD / 1986 / Food Chemistry / Springer-Verlag :688~696
Bekedam EK / 2008 / Electron spin resonance(ESR)studies on the formation of roasting-induced antioxidative structures in coffee brews at different degree of roast / J Agric Food Chem 56(12):4597~4604
Benzie IF / 1996 / The ferric reducing ability of plasma(FRAP)as a measure of antioxidant power : the FRAP assay / Anal Biochem 239(1):70~76
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