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국내 시판 레귤러 커피와 커피 크리머 첨가커피의 이화학적 특성 및 항산화력 비교
장은호(Eun Ho Jang),남동훈(Donghun Nam),나하균(Ha-Gyoon Na),채희성(Hee-Sung Chae),이동하(Dong-Ha Lee),김민주(Min-Ju Kim),김희훈(Hi-Hun Kim),이제혁(Je-Hyuk Lee),장기효(Ki-Hyo Jang) 동아시아식생활학회 2017 동아시아식생활학회지 Vol.27 No.5
This study examined the physicochemical characteristics and antioxidant activities of 22 commercial coffees, including two americano-type regular coffees, seven instant coffee mix coffees and 13 vending machine coffees. The seven instant coffee mixes and 13 vending machine coffees contained sugar and coffee creamer. Coffee samples with sugar and coffee creamer had higher pH values than regular coffee (p<0.05). Additionally, coffees with sugar and coffee creamer were significantly higher in total phenolics (p<0.05), total flavonoids (p<0.05) and ABTS radical scavenging activity (p<0.05). On-line HPLC-ABTS analyses indicated that antioxidant activities of instant coffees with sugar and coffee creamer were clearly different from those of regular coffee.