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Fermentation of Green Coffee Bean with Rhizopus oryzae and Its Biochemical Properties

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Authors
송채리
Advisor
김도만
Major
국제농업기술대학원 국제농업기술학과
Issue Date
2018-02
Publisher
서울대학교 대학원
Keywords
Antioxidant activityCoffeeFermentationL-carnitineRhizopus oryzae
Description
학위논문 (석사)-- 서울대학교 대학원 : 국제농업기술대학원 국제농업기술학과, 2018. 2. 김도만.
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.
Language
English
URI
https://hdl.handle.net/10371/141679
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Graduate School of International Agricultural Technology (국제농업기술대학원)Dept. of International Agricultural Technology (국제농업기술학과)Theses (Master's Degree_국제농업기술학과)
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