발아 커피 생두의 기능성을 향상할 수 있는지 알기 위하여 인체에 유익한 비피도박테리움 3종(B. animalis, B. bifidum, B. breve)을 이용하여 발효 연구를 한 결과 다음과 같은 내용을 알 수 있었다. 발효는 MRS배지에 설탕과 효모추출물을 첨가하여 37oC에서 4일간 실시하였다. 발효 후에도 발아커피 생두중의 카페인의 함량에 변화가 없었다 . 발효과정은 발아 커피의 클로로겐산 함량을 약간 더 높은 상태로 유지하였으며 이 과정에서 균주별 차이는 없었다. 진한 로스팅(230oC, 30분) 조건으로 생산한 원두의 경우 카페인의 함량이 3 0%(w/ w) 감소하였으나 클로로겐산 함량은 95%이상 감소하였다. B. animalis와 B. breve에 의한 발효과정은 발아커피 원두의 항산화 활성의 감소를 저해(70%) 하였다. 종합하면, 비피도박테리아를 이용한 발효 발아커피 생두와 원두가 커피의 우수한 기능성을 여전히 갖고 있음을 알 수 있었다.

One of the most precise methods of tracking water movement and measuring moisture content during hydration process is the usage of magnetic resonance imaging (MRI). In this study, the target samples were dried “Robusta” green coffee beans, and a series of images was acquired through an MRI system during the entire hydration process. Coffee beans were immersed in a glass bottle and were placed in a 35 mm diameter RF coil throughout the whole experiment. A set of 64 images with a field of view of 26 mm×26 mm was acquired. The hydration process of intact dried green coffee beans lasted for 360 min and image data sets were acquired every 10 min with an optimal GRE pulse sequence developed. The MR images were analyzed in 2D and 3D imaging spaces. The results of 2D analysis showed that the changes in water penetration depth inside coffee beans during the hydration process could be visualized. In addition, the results of 3D analysis presented a clearer understanding of the hydration process of dried coffee beans. This study showed that changes in water distribution and physical dimensions of coffee beans during the hydration process in 2D and 3D imaging spaces were meserable, without disturbing the process, by means of the MRI technique.

Magnetic resonance imaging (MRI) technique has recently been applied in agriculture and food science. It has potential to visualize internal structure of foods in nondestructive way and provides spatial information which could make reconstruct of three-dimension. MRI system also has great advantage for tracking water in beans or seeds. This study intends to analyze the changes of water distribution of coffee beans during water up-taking process. Samples used in the experiment were ‘Robusta’ coffee beans (Vietnam G1, Scr18 polish). A 30mm diameter plastic disposable test tube was used to hold bean during water up-take process. The oil column was placed next to the tube to get and to use as a reference signal. The magnetic resonance imaging system which installed at Institution for Agricultural Machinery & ICT Convergence in Chonbuk National University was used to obtain magnetic resonance (MR) image data sets. 30 images are included in each image data sets with ‘Axial’ image plane direction. In experiment, we used ‘Gradient Echo 3D’ pulse sequence. The water uptake process was performed for 150 minutes and acquired image data sets in every 10 minutes. This study showed some coffee beans which extracted as region of interest (ROI) from each images to study the water uptake process.

Korea is the second largest coffee consuming country in Asia after the Philippines. For modern people, coffee has jumped over a favorite food and grown into a single culture. There are many processing ways to make coffee. In this study, we utilized magnetic resonance imaging(MRI) based on the principles of nuclear magnetic resonance(NMR) and achieved to acquire images with an non-destructive and non-invasive way. The samples we used in the experiment were ‘Robusta’ coffee bean(Congo). Magnetic resonance(MR) image sets were acquired using a MRI system, installed at Institution for Agricultural Machinery & ICT Convergence at Chonbuk National University. From the raw phase(Green Bean stage) to the roasted phase, we obtained MR images from each phase to monitor the internal changes. We divided experiment into 5 stages, starting with ‘Green Bean’ phase to ‘Roasted’ phase. We obtained images every 6 hours during the ‘Fermentation’ phase and every 3 hours during the ‘Dry’ phase. In MRI, we used a gradient echo pulse sequence to scan fast and to take images right after each experiment stage ends. The direction of imaging plane was coronal 30 images with 64 mm x 64 mm field of view(FOV). As MRI uses the magnetic properties of nuclei which especially hydrogen nuclei from water molecules, images could see clearly with sufficient moisture, but in ‘Dry’ phase, images obtained with noise involved. These result suggested that MRI technique was an efficient method to monitor the moisture distribution changes inside the coffee beans.

The effect of roasting intensity and extraction time of coffee bean on the antioxidant activity of roasted ground coffee extract was investigated. Coffee was roasted at 185oC using a rotating fluidized bed roaster for 5.17 (medium roasting) and 6.00 (dark roasting) min, respectively. Both roasted coffees were extracted in 90oC hot water according to the increased extraction time. Until 20 min, an increase in extraction time significantly increased soluble solute, caffeine, brown color, and phenolic compound. The soluble solid and caffeine contents showed no significant difference among medium- and dark-roasted coffee extracts. The brown color intensity and free radical scavenging activity of dark-roasted coffee extract were higher than those of medium-roasted coffee. On the contrary, the total phenolic content of dark-roasted coffee extract was lower than that of medium-roasted coffee. The free radical scavenging activity of coffee extracts showed a positive correlation with brown color intensity, as well as total phenolic content.

This study was designed to develop and to qualify a coffee alternative beverage using a mixture of coffee beans and roasted black beans (Rhynchosia nulubilis). Therefore, the total isoflavone content (TIC), total phenol content (TPC), antioxidant activity, anti-inflammatory activity, NFATc1 (Nuclear factor of activated T-cells c1) expression in RANKL (receptor activator of nuclear factor kappa-B ligand)-stimulated RAW264.7 cells and sensory evaluation were measured for 5 different Cb (coffee bean)-RoS (roasted seomoktae) mixture extracts (Cb100RoS0, Cb75RoS25, Cb50RoS50, Cb25RoS75, and Cb0RoS100). Cb0RoS100 had the highest TIC (516.83±36.61 mg/100 g) and TPC (18.11±1.77 mg TAE/100 g) along with the highest antioxidant activity as measured by DPPH radical scavenging activity (73.55±8.11%) and ABTS radical scavenging activity (63.27±7.27%). Also, Cb0RoS100 showed the highest anti-inflammatory activity as measured by NO production (13.57±2.21 μM) and PGE2 production (3.25±0.21 ng/mL). The more the RoS ratio was increased in the mixtures of Cb-RoS, the more the NFATc1 protein expression was decreased in RANKL-stimulated RAW264.7 cells. In case of sensory evaluation, Cb50RoS50 had the highest scores for flavor, delicate flavor and overall quality, which were similar to those in Cb alone (Cb100RoS0). We suggest that the use of RoS replacement instead of Cb in/as a coffee alternative beverage may help to reduce the risk of caffeine-related bone loss and/or bone disease by effectively blocking NFATc1 expression in RANKLstimulated RAW264.7 cells compared with Cb alone.

To enhance the physiological activities of roasted coffee (RC), 30 kinds of green coffee beans (GCB) with different cultivating areas and varieties were fermented with Monascus ruber mycelium (MR) by solid-state culture. After the dried MR-fermented GCB was subjected medium roasting, each RC was extracted with hot-water. Among the hot-water extracts, the highest yield was the hot-water extract of RC from MR-fermented Indonesia Mandheling GCB (15.5%). However, the hot-water extract of RC from MR-fermented Ethiopia Sidamo GCB showed significantly higher polyphenolic contents (3.08 mg GAE/100 mg) and ABTS free radical scavenging activity (25.41 mg AEAC/100 mg). Meanwhile, the hot-water extract of RC from MR-fermented Vietnam Robusta GCB showed not only the effective inhibition of TNF-α level (73.7% inhibition of LPS-stimulated control) from LPS-stimulated RAW 264.7 cells but also significant inhibition of lipogenesis (63.5% inhibition of lipid differentiation control) in 3T3-L1 pre-adipose cells. In conclusion, these results suggest that roasted coffees from Ethiopia Sidamo and Vietnam Robusta green coffee beans fermented with Monascus ruber mycelium using solid-state culture could have industrial applications as functional coffee beverages.

2014년 서울시에서 유통 되고 있는 볶은 원두커피 50건에 대하여 pH, 총산도, 납,카드뮴, 카페인, 총 폴리페놀 함량을 분석하였다. pH는 4.72~5.25의 범위에서 평균 4.99를 나타내었고, 배전정도에 따른 pH는 약배전 4.85, 중배전 4.98, 강배전 5.07로 나타났다. 총산도는 평균 1.59%였으며 최소 0.72%에서 최대 2.25%였다. 배전정도에 따른 총산도는 약배전 1.75%, 중배전 1.56%, 강배전 1.39%로 나타났다. 납, 카드뮴 평균 함량은 각각 0.0112 mg/Kg, 0.0011 mg/Kg 이었으며 납 함량은 최소 불검출에서 최대 0.0535 mg/Kg 이었고. 카드뮴 함량은 최소 0.0010 mg/Kg 에서 최대 0.0069 mg/Kg 이었다. 배전정도에 따른 납 함량은 약배전에서 0.0690 mg/Kg, 중배전에서 0.0195 mg/Kg, 강배전에서 0.0129 mg/Kg로 나타났다. 카드뮴의 함량은 약배전에서 0.0005 mg/kg, 중배전에서 0.0017 mg/kg, 강배전에서 0.0032 mg/kg로 나타났다. 시료의 평균 카페인 함량은 12.29 mg/mL이었으며, 최소 0.51 mg/mL 최대 20.28 mg/mL의 함량을 나타내었다. 배전 정도에 따른 평균 카페인 함량은 약배전일 때 12.00 mg/mL, 중배전일 때 12.39 mg/mL, 강배전일 때 12.48 mg/mL을 나타내었다. 생산 국가별로 카페인 함량은 이탈리아 커피의 카페인 함량 평균이 15.58 mg/mL로 가장 높게 나타났고, 미국산 커피의 카페인 함량 평균이 11.02 mg/mL로 가장 낮게 나타났다. 시료의 평균 총 폴리페놀 함량은 31.94 mg/mL이었으며, 최소 18.88 mg/mL 최대 43.90 mg/mL의 함량을 나타내었다. 배전 정도에 따른 총 폴리페놀 함량은 약배전 일 때 평균 함량이 34.60 mg/mL로 가장 높게 나타났고, 강배전일 때 평균 함량이 29.72 mg/mL로 가장 낮게 나타났다. 생산 국가별 총폴리페놀 함량 평균이 37.75 mg/mL로 가장 높게 나타났고, 브라질 커피의 총 폴리페놀 함량 평균이 27.84 mg/mL로 가장 낮게 나타났다.

In previous studies, we performed joint animal studies and clinical trials between Yonsei University and Oryza Oil & Fat Chemical Co. Ltd. We have shown that coffee bean extract has potent anti-obesity and hypotriglyceridemic activities as well as beneficial effects on body fat reduction.In this study, the effects of coffee bean extract (100 mg/capsule) on body fat reduction were evaluated in overweight/obese women (body mass index of 25~30 kg/m2 or body fat 〉 30%) not diagnosed with any type of disease. Subjects were randomly assigned to a coffee bean extract group (n=10) or placebo group (n=10). We measured anthropometric parameters, abdominal fat distribution by computed tomography and blood components before and after the 8week intervention period. After supplementation, the coffee bean extract group showed body weight (p=0.08), body mass index (p=0.06), hip circumference (p〈0.05), and upper waist circumference (p〈 0.01). In addition, after 8 weeks, the coffee bean extract group showed a significant decrease in abdominal internal fat area compared to 0 weeks (0 weeks : 155.8cm2; 8 weeks : 145.9cm2, δ change : -9.9cm2, respectively). However, there were no significant differences in lipid profiles or serological measurements between the coffee bean extract group and placebo group. The results of our human study demonstrated that coffee bean extract supplementation for 8 weeks has beneficial effects on reducing abdominal internal fat area as well as hip and waist circumferences.

The coffee has been used as drink in the world and it has been using not only food but also dyeing. It can be used for four seasons in our normal living and it can be taken friendly everywhere. The coffee consists of about 8～10% phenol(chlorogenic acid) that related to antioxidant and antimicrobial activity. However, its exact components and the dyeing property effects has not been well known yet. Therefore, the purpose of this study was to investigate the dyeing property and ultraviolet-cut ability of silk and nylon fabrics that was dyed variously with coffee extracts. Coffee extracts were done by boiling coffee with distilled water at 100℃ for 2 hours. As mordanting agent, we used AlK(SO4)2․12H2O, CuSO4․5H2O, FeCl2․4H2O. As the result of the dyeing properties and ultraviolet-cut ability of fabrics dyed with coffee bean extracts, we can find that the optimum dyeing temperature and dyeing time of the silk and nylon fabrics dyed with coffee bean extracts was 90℃, 60 min. and the colorfastness of washing and dry-cleaning was improved by using mordanting agent(4～5 grade). Ultraviolet-cut ability was showed more 90% in dyed nylon fabrics.