Kang Da-Eun, Lee Haeng-Un, Davaatseren Munkhtugs, Chung Myung-Sub
Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-Si, Gyeonggi-do 17546 Korea.
Food Sci Biotechnol. 2019 Aug 8;29(1):141-148. doi: 10.1007/s10068-019-00644-2. eCollection 2020 Jan.
The aim of this study was to investigate the formation of furan and acrylamide and to compare antioxidant capacities and volatile compounds in cold or hot brewed coffees. Cold brews were prepared at 5 °C and 20 °C for 12 h. using steeping and dripping, and hot brews were prepared at 80 °C and 95 °C for 5 min. using the pour-over method. Furan contents of cold steeping at 5 °C and hot brewed at 80 °C showed the higher levels significantly ( < 0.05), which were 17.0 ± 0.5 and 10.6 ± 0.1 ng/mL, respectively. However, acrylamide contents in cold steeping at 5 °C and hot brew at 80 °C showed lower levels, which were 4.1 ± 0.4 and 3.5 ± 0.1 ng/mL respectively. Cold brews at 20 °C showed the highest levels of antioxidant activities while hot brews showed similar levels with cold brews at 5 °C. This study confirms that levels of different beneficial and hazardous chemical compounds could be manipulated by adjusting the coffee extraction conditions.
本研究的目的是调查呋喃和丙烯酰胺的形成，并比较冷萃或热萃咖啡的抗氧化能力和挥发性化合物。冷萃咖啡分别在5℃和20℃下浸泡12小时，采用浸泡法和滴滤法制备；热萃咖啡在80℃和95℃下冲泡5分钟，采用手冲法制备。5℃冷萃和80℃热萃的咖啡中呋喃含量显著较高（<0.05），分别为17.0±0.5和10.6±0.1纳克/毫升。然而，5℃冷萃和80℃热萃的咖啡中丙烯酰胺含量较低，分别为4.1±0.4和3.5±0.1纳克/毫升。20℃冷萃咖啡的抗氧化活性最高，而热萃咖啡的抗氧化活性与5℃冷萃咖啡相似。本研究证实，通过调整咖啡萃取条件，可以控制不同有益和有害化合物的含量。
