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Fermentation of Green Coffee Bean with Rhizopus oryzae and Its Biochemical Properties
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 김도만 | - |
| dc.contributor.author | 송채리 | - |
| dc.date.accessioned | 2018-05-29T03:45:02Z | - |
| dc.date.available | 2019-04-17 | - |
| dc.date.issued | 2018-02 | - |
| dc.identifier.other | 000000150460 | - |
| dc.identifier.uri | https://hdl.handle.net/10371/141679 | - |
| dc.description | 학위논문 (석사)-- 서울대학교 대학원 : 국제농업기술대학원 국제농업기술학과, 2018. 2. 김도만. | - |
| dc.description.abstract | Coffee is one of the most popular beverages in the world with its health benefits. In this study, Rhizopus oryzae was used for the fermentation of green coffee beans. The L-carnitine content in regular and fermented coffee was determined using LC-MS method. Compared to regular coffee, the fermented coffee extract produced L-carnitine. Based on the L-carnitine content, the optimum period for fermentation by Rhizopus oryzae was determined. The total phenol content in fermented coffee was increased 1.2 times than regular coffee. In an analysis using HPLC, the content of chlorogenic acid, caffeine and trigonelline were almost same in both regular and fermented coffee. The fermented coffee has the potential to be utilized as a functional nutrients fortified beverage. | - |
| dc.description.tableofcontents | Introduction 1
1. Coffee 1 2. Solid-state fermentation using Rhizopus oryzae 2 3. L-carnitine 3 4. Major chemical compounds in a coffee 4 5. Research trends of functional coffee 5 Material and Methods 6 1. Fermentation of green coffee bean 6 2. Preparation of roasted coffee samples 6 3. Determination of pH and moisture content 7 4. Analysis of L-carnitine 7 5. Determination of total phenols and flavonoids content 8 6. Analysis of chlorogenic acid, caffeine and trigonelline 9 7. Antioxidant activities 10 8. Sensory evaluation 12 9. Analyses of co-fermented coffee with herbal extracts 12 10. Statistical analysis 13 Results and Discussions 14 1. pH and moisture content of fermented coffee 14 2. Amount of L-carnitine in fermented coffee with different factors such as fermentation time, extraction temperature and roasting condition 16 3. Total amount of phenol and flavonoid contents in fermented coffee 20 4. Trigonelline, caffeine and chlorogenic acid contents in fermented coffee 22 5. Antioxidant activities of fermented coffee: DPPH and ABTS radical scavenging activities 23 6. Sensory evaluation of co-fermented coffee with dang-qui extract and stevioside 26 7. Functionality of co-fermented coffee with herbal extracts such as dang-qui and huang-qi 28 Conclusion 30 References 31 Abstract in Korean 34 | - |
| dc.format | application/pdf | - |
| dc.format.extent | 677872 bytes | - |
| dc.format.medium | application/pdf | - |
| dc.language.iso | en | - |
| dc.publisher | 서울대학교 대학원 | - |
| dc.subject | Antioxidant activity | - |
| dc.subject | Coffee | - |
| dc.subject | Fermentation | - |
| dc.subject | L-carnitine | - |
| dc.subject | Rhizopus oryzae | - |
| dc.subject.ddc | 631 | - |
| dc.title | Fermentation of Green Coffee Bean with Rhizopus oryzae and Its Biochemical Properties | - |
| dc.type | Thesis | - |
| dc.description.degree | Master | - |
| dc.contributor.affiliation | 국제농업기술대학원 국제농업기술학과 | - |
| dc.date.awarded | 2018-02 | - |
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