인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
ABSTRACT The attractiveness of coffee depends on the post‐harvest processing conditions to which the beans are subjected. These different treatments induce biochemical changes that are responsible for the development of more or less desirable flavors. Therefore, this study aimed to evaluate the influence of post‐harvest coffee treatments on its antioxidant potential and bioactive compound profile. To this end, freshly harvested coffee beans ( Coffea arabica L.) were ground and dried. The dried beans were divided into six batches: the first was ground directly, the second was soaked, the third was soaked and roasting, and the fourth was fermented. The fifth was fermented and then roasted, and finally the sixth was roasted. The samples obtained were used to assess the antioxidant potential and the profile of bioactive compounds using GC‐MS. The analysis showed that the cooking treatments had a significant effect ( p < 0.05) on the antioxidant potential and the content of bioactive compounds in the coffee beans. Phenolic and flavonoid contents varied from 12.82 (untreated) to 94.87 mg GAE/g extract and from 9.89 (raw) to 54.10 mg CE/g extract (fermentation + roasting), respectively. Fermentation + roasting improved these two parameters by 640.02% (phenolic compounds) and 447.02% (flavonoids). The antiradical potential was greater with fermentation‐roasting, with an improvement of almost 43%. Fermentation‐roasting identified the most bioactive compounds (10) and the phenolic class represented the majority of compounds in all samples. The different treatments improved the caffeine content, with fermentation yielding the highest percentage (85.69%). The application of fermentation + roasting to coffee as a post‐harvest treatment would make it possible to supply the world market with a product of good organic quality.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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