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首页> 美国卫生研究院文献>Antioxidants >Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods
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Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods

机译：消化生物加工（大象粪咖啡）和常用加工方法获得的咖啡豆的抗氧化活性和挥发性化合物的比较

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There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffee is produced. The elephant dung coffee is produced using the digestive bioprocessing method. In the present experiment, the antioxidant activity and volatile compounds of coffee that have been processed using different methods were compared. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC) of green coffee beans from all treatments were higher as compared to roasted coffee beans. Regarding the green coffee beans, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of elephant dung coffee beans was higher as compared to that of the DP and WP coffee beans. The green coffee beans had higher DPPH activity and ferric reducing antioxidant power (FRAP) value compared to the roasted coffee beans. The green beans of elephant dung coffee had a high TPC than the beans obtained by WP and DP methods. TFC in elephant dung coffee in both green and roasted condition was improved in contrast to the beans processed using dry and wet methods. The elephant dung coffee had an increased TTC in comparison to the DP and WP coffee (green beans). About 37 volatile compounds of acids, alcohols, aldehydes, amide, esters, ethers, furans, furanones, ketones, phenols, pyrazines, pyridines, Heterocyclic N, and pyrroles functional classes have been found. Some of the most abundant volatile compounds detected in all treatments of coffee were 2-furanmethanol, acetic acid, 2-methylpyrazine, 2,6-dimethylpyrazine, pyridine, and 5-methylfurfural. Few volatile compounds have been detected only in elephant dung coffee. The principal component analysis (PCAs) was performed using the percentage of relative peak areas of the volatile compound classes and individual volatile compounds. This study will provide a better understanding of the impacts of processing methods on the antioxidants and volatile compounds of coffee.
机译：有不同类型的咖啡加工方法。湿法（WP）和干法（DP）方法已在咖啡种植国家的不同地区广泛采用。还有一种消化生物加工方法，其中生产最昂贵的咖啡。大象粪咖啡是使用消化生物加工方法生产的。在本实验中，比较了使用不同方法处理过的咖啡的抗氧化活性和挥发性化合物。与烘焙咖啡豆相比，所有处理的生咖啡豆的抗氧化活性，总酚含量（TPC），总黄酮含量（TFC）和单宁含量（TTC）均较高。关于生咖啡豆，象粪咖啡豆的2，2-二苯基-1-吡啶并肼基（DPPH）清除自由基活性高于DP和WP咖啡豆。与烘焙咖啡豆相比，生咖啡豆具有更高的DPPH活性和三价铁还原抗氧化能力（FRAP）值。象粪咖啡的生豆的TPC高于通过WP和DP方法获得的豆。与使用干法和湿法加工的豆类相比，在绿色和烘焙状态下的象粪咖啡中的TFC均得到了改善。与DP和WP咖啡（绿豆）相比，大象粪咖啡的TTC有所增加。已发现约37种挥发性化合物，包括酸，醇，醛，酰胺，酯，醚，呋喃，呋喃酮，酮，酚，吡嗪，吡啶，杂环N和吡咯官能团。在所有咖啡处理中检测到的一些最丰富的挥发性化合物是2-呋喃甲醇，乙酸，2-甲基吡嗪，2,6-二甲基吡嗪，吡啶和5-甲基糠醛。仅在象粪咖啡中几乎没有检测到挥发性化合物。主成分分析（PCA）是使用挥发性化合物类别和各个挥发性化合物的相对峰面积的百分比进行的。这项研究将更好地理解加工方法对咖啡中抗氧化剂和挥发性化合物的影响。

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