지원사업
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
- 2013.3
- 수록면
- 5 - 12 (8page)
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초록· 키워드
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Caffeine is an alkaloid of the methylxanthine family known as a central nervous system stimulant, temporarily warding off drowsiness and restoring alertness in humans. There is a recommended upper limits of caffeine for health because a high dose can cause negative effects. Chlorogenic acid is a natural polyphenol compound known to have an antioxidant activity. In this study, the contents of caffeine and chlorogenic acid in coffee beans from different origins(Costa Rica, Indonesia, Vietnam) were determined by using liquid chromatography-tandem mass spectrometry(LC-MS/MS). The experiment offers more selectivity and sensitivity for those compounds compared with conventional methods such as UV/VIS spectrophotometry. The average concentrations of caffeine and chlorogenic acid in coffee beans origined in Costa Rica were 15.05 mg/g and 5.33 mg/g respectively. In the case of coffee beans origined in Indonesia, the average concentrations were 13.10 mg/g for caffeine and 3.75 mg/g for chlorogenic acid. Vietnamese coffee showed that the average concentrations were 17.79 mg/g for caffeine and 1.12 mg/g for chlorogenic acid. This study can contribute to a better understanding of the contents of caffeine and chlorogenic acid in various coffee beans in order to evaluate dietary intake.
목차
ABSTRACT
I. 서론
II. 연구방법
III. 결과 및 고찰
IV. 요약 및 결론
참고문헌
참고문헌 (28)
참고문헌 신청
Andersen LF / 2006 / Consumption of coffee is associated with reduced risk of death attributed to inflammatory and cardiovascular diseases in the Iowa women's health study / Am J Clin Nutr 83(5):1039~1046
Brown CA / 1993 / Coffee and tea consumption and the prevalence of coronary heart disease in men and women: results from the Scottish heart health study / J Epidemiol Community Health 47(3):171~175
Chu YF / 2009 / Roasted coffees high in lipophilic antioxidants and chlorogenic acid lactones are more neuroprotective than green coffees / J Agric Food Chem 57(20):9801~9808
Farah A / 2008 / Chlorogenic acids from green coffee extract are highly bioavailable in humans / J Nutr 138(12):2309~2315
Fujioka K / 2008 / Chlorogenic acid and caffeine contents in various commercial brewed coffees / Food Chem 106(1):217~221
Brown CA / 1993 / Coffee and tea consumption and the prevalence of coronary heart disease in men and women: results from the Scottish heart health study / J Epidemiol Community Health 47(3):171~175
Chu YF / 2009 / Roasted coffees high in lipophilic antioxidants and chlorogenic acid lactones are more neuroprotective than green coffees / J Agric Food Chem 57(20):9801~9808
Farah A / 2008 / Chlorogenic acids from green coffee extract are highly bioavailable in humans / J Nutr 138(12):2309~2315
Fujioka K / 2008 / Chlorogenic acid and caffeine contents in various commercial brewed coffees / Food Chem 106(1):217~221
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UCI(KEPA) : I410-ECN-0101-2014-420-003095551