작두콩 첨가 커피의 항산화능 평가 = Antioxidant activity of coffee added with sword bean

다국어 초록 (Multilingual Abstract)

Coffee is one of the most popular non-alcoholic beverages worldwide and is known to exhibit various beneficial therapeutic effects. Recently, studies on blending coffee, which contains added natural sources of biologically active compounds, have been published, with the aim of enhancing the health benefits of coffee-based beverages. For example, sword bean (SB) has been reported to exert various physiological activities and roasted SB is consumed as a coffee-like drink. Thus, we herein selected SB as a blending material to enhance the health function of coffee. SB-added coffee samples were prepared by mixing SB extract with coffee extract, and the antioxidant activities of the resulting mixtures were evaluated. The total phenolics content, DPPH radical-scavenging activity, reducing power, ABTS+ radical-scavenging activity, and hydroxyl radical-scavenging activity found to be directly proportional to the quantity of added SD extract. Moreover, inhibitory effects on the formation of cholesteryl ester hydroperoxides in copper ion-induced rat blood plasma oxidation were observed even upon the oral administration of only a small quantity of SD-blended coffee. It was therefore suggested that SB exhibits potential for use as a blending material for coffee beverages, whereby the intake of SB-added coffee may have more beneficial health properties in vivo compared to the intake of coffee beverages alone.

참고문헌 (Reference)

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