감마선 조사가 커피박 추출물의 색도 및 생리활성에 미치는 영향

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 5; pp. 544 - 549
• Main Authors: 송하연(Ha-Yeon Song), 김혜민(Hye-Min Kim), 김우식(Woo Sik Kim), 양미소(Mi-So Yang), 변의홍(Eui-Hong Byun), 장범수(Beom-Su Jang), 최대성(Dae Seong Choi), 변의백(Eui-Baek Byun)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.10.2017; Korean Society of Food Science & Technology
• Subjects: Bioactive compounds; Biological activity; Coffee; Color; Food irradiation; Gamma irradiation; Gamma rays; High performance liquid chromatography; Irradiation; Liquid chromatography; Physiological effects; Quinic acid; Scavenging; 식품과학; color values; physiological properties; high-performance liquid chromatography; spent coffee grounds; gamma irradiation
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2017.49.5.544

The spent coffee grounds (SCG) are considered valuable by-products because they contain various bioactive compounds. The SCG extraction (SCGE) was irradiated at doses ranging between 30 and 50 kGy. The deep dark-brown color of SCGE was changed to a bright yellow color by gamma irradiation. The content of the bioactive compounds of gamma-irradiated SCGE was analyzed by high-performance liquid chromatography. Interestingly, the content of quinic acid was increased by gamma irradiation, whereas other compounds were decreased. Although the contents of bioactive compounds were changed by gamma irradiation, the biological activities (radical scavenging activity and whitening effects) of SCGE were unaffected. Our findings suggest that gamma irradiation can effectively improve the color values of SCGE without the loss of biological activities. Consequently, gamma irradiation can be a useful tool for improving the utilization of SCGE in the cosmetic industry.