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題 名 | 不同製備法製得咖啡之抗氧化性及咖啡因含量=Antioxidative Activity and Caffeine Content of Coffee from Different Preparation Methods |
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作 者 | 林淑瑗; 王聯輝; 林苑暉; 韓伊涵; 王彥翔; 葉佳聖; | 書刊名 | 臺灣農業化學與食品科學 |
卷 期 | 47:5 2009.10[民98.10] |
頁 次 | 頁268-275 |
分類號 | 341.96 |
關鍵詞 | 咖啡; 咖啡製備法; 抗氧化性; 咖啡因; Coffee; Coffee preparation methods; Antioxidative activity; Caffeine; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究採用六種常見之咖啡製備法來製得咖啡,並比較其對DPPH自由基的清除效用,結果顯示在所用劑量範圍內所有咖啡均具有清除能力,依序為美式(American-style)>義式(Espresso)>虹吸式(Syphon)>摩卡壺(Moca)=滴漏式(Drip)>冰滴式(Ice-drip)(67.56、59.29、52.47、46.65、43.79及14.41%)。在清除經自由基之作用上當添加劑量為25μl時依序為義式=美式>虹吸式>摩卡壺>滴漏式=冰滴式(50.56、49.31、43.48、40.30、24.66及23.78%),均較對照組之甘露糖醇(0.5mg/ml)來得高。總酚之含量依序為美式>義式>虹吸式>摩卡壺>滴漏式>冰滴式(4.138、3.181、2.471、2.317、2.034及0.842mg/g沒食子酸當量)。而類黃酮類含量則依序為美式>義式>摩卡壺>虹吸式>滴漏式>冰滴式(0.319、0.250、0.149、0.138、0.060及0.035mg/g槲皮酮當量)。上述結果顯示具有強清除自由基能力之咖啡其總酚或類黃酮含量也高。咖啡因含量分析則依序為美式>義式>摩卡壺>虹吸式>滴漏式>冰滴式(0.947、0.699=0.672、0.592、0410及0.330mg/g),此與咖啡製備時的萃取時間和溫度呈現正相關。最後在總固形物含量之分析上發現,各種製備法製得咖啡之清除自由基能力、色澤深淺、總酚、類黃酮及咖啡因含量均與總固形物含量成正相關趨勢。因此,能萃取較多總固形物之美式或義式咖啡其清除自由基能力、色澤深淺、總酣、類黃酮及咖啡因含量均較高,而滴漏式及冰滴式咖啡則反之。 |
英文摘要 | This research described scavenging capacity of DPPH free radicals among six commercially popular coffee preparation methods. Generally, all of the six coffee samples produced certain DPPH scavenging capacity. The highest DPPH scavenging capacity was found to be resulted from American-style (67.56%). The other five approaches were followed in order as Espresso (59.29%), Syphon (52.47%), Moca (46.65%), Drip (43.79%), and Ice-drip (14.41%). We also investigated the hydroxyl radical scavenging capacity which was listed in order as followed: American-Style (50.56%) > Syphon (49.31%) > Moca (43.48%)> Drip (24.66%) Ice-drip (23.78%) when coffee dosage was 25μl. The above data were all higher than that generated from control when 0.5 mg/mL mannitol was used as free radical scavengen The total phenol was detected in terms of gallic acid equivalent (mg/g) and the results showed American-style (4.138) > Espresso (3.181)> Syphon (2.471) > Moca (2.317)> Drip (2.034)> Ice-drip (0.842). Also, flavonoid presented in quercetin equivalent (mg/g) was detected from the six approaches in the following order: American-style (0.319)> Espresso (0.250)>Maca (0.149)>Syphon (0.138)>Drip (0.060)>Ice-drip (0.035). It was concluded the results showed positive correlation between total phenol and flavonoid and free radical scavenging capacity of coffee. The caffeine concentration (mg/g) ranking from high to low among the six approaches were: American-style (0.947)> Espresso (0.699) a Moca (0.672) > Syphon (0.592) > Drip (0.410) > lee-drip (0.330). Given the results above, we also found a positive correlation between caffeine and extraction time, and between caffeine and extraction temperature. Finally, based on the results of total solid content analysis, positive correlations were found between the free radical scavenging capacity, and coffee color, total phenol, fiavonoid, and caffeine. In contrast to the Drip and Ice-drip approaches, American-style and Espresso approaches, which extracted relatively high solid content, produced relatively high free radical scavenging capacity, dark color, total phenol, flavonoid, and caffeine content. |
本系統中英文摘要資訊取自各篇刊載內容。