In this study, Korean Hallabong produced in Jeju Island and coffee were grafted to prepare coffee containing Hallabong extract and the nutritional components were analyzed. As the amount of Hallabong extract increased, the water content and total polyphenol content increased. However, the crude flour, crude protein, and total flavonoid content decreased significantly. The selenium content per 100 g was 91.28 mg in the 1% Hallabong group, and the iron content was 6.84 mg in the 3% Hallabong group. As the content of Hallabong extract in coffee increased, the L-value (brightness) and b-value (yellowness) increased, but the a-value (redness) showed a tendency to decrease. In the case of DPPH(2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity, the group containing 9% of Hallabong extract showed the highest value at 47.20 μmol/g of TEAC. In particular, the ABTS(2,2’-Azino-bis(3-ethylbenzothiazoline- 6-sulfonate)) and DPPH radical scavenging activity were significantly increased from coffee powder containing 6% or more of Hallabong extract(p<0.05). The caffeine content decreased as the amount of Hallabong extract added to coffee increased. Therefore, when making powder coffee with Hallabong extract added, it is recommended to set the content of Hallabong extract to 6%.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 일반성분 분석
    3. 당도, pH 및 탁도 측정
    4. 무기질 분석
    5. 색도 측정 및 외형 사진
    6. 총 폴리페놀 함량 및 총 플라보노이드 함량 측정
    7. 항산화 활성 측정
    8. 카페인 함량 분석
    9. 통계분석
결과 및 고찰
    1. 일반성분 분석
    2. 당도, pH 및 탁도 분석
    3. 무기질 함량 분석
    4. 색도 분석
    5. 총 폴리페놀 함량 및 총 플라보노이드 함량
    6. 항산화 활성
    7. 카페인 함량
요약 및 결론
References

• 신경옥(삼육대학교 식품영양학과) | Kyung-Ok Shin (Dept. of Food and Nutrition, Sahmyook University) Corresponding author
• 하서영(㈜스마트바이오테크) | Seo-Yeong Ha (Smart Bio Tech Co., Ltd.)
• 신성범(테스커피) | Seong-Beom Shin (Tess Coffee Cafe)
• 김정연(삼육대학교 식품생명산업학과) | Jeong-Yeon Kim (Dept. of Food Science and Biotechnology, Sahmyook University)
• 양명(삼육대학교 식품생명산업학과) | Ming Yang (Dept. of Food Science and Biotechnology, Sahmyook University)