Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat

dc.contributor.author Kim, Jihee
dc.contributor.author Moon, Sun Hee
dc.contributor.author Ahn, Dong
dc.date 2018-08-25T18:54:51.000
dc.date.accessioned 2020-06-29T23:37:41Z
dc.date.available 2020-06-29T23:37:41Z
dc.date.copyright Mon Jan 01 00:00:00 UTC 2018
dc.date.issued 2018-01-01
dc.description.abstract <p>This study evaluated the antioxidant activity of ethanol or hot water extracts from the residues of coffee after brewing. The extraction experiment was carried out using conventional solid–liquid methods, including ethanol and water as the extraction media at different temperatures and liquid/solid ratios. The antioxidant activity of extracts was tested for total phenolic compounds (TPC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), and 2-thiobariburic acid reactive substances (TBARS) using oil emulsion and raw/cooked meat systems. The DPPH radical scavenging activity of the ethanol extracts with heating (HEE) and without heating (CEE) were higher than that of the hot water extracts (WE). The highest DPPH value of HEE and CEE at 1000 ppm was 91.22% and 90.21%, respectively. In oil emulsion and raw/cooked meat systems, both of water and ethanol extracts had similar antioxidant effects to the positive control (BHA), but HEE and CEE extracts showed stronger antioxidant activities than WE extract. The ethanol extracts of coffee residue had a strong antioxidant activity, and thus have potential to be used as a natural antioxidant in meat.</p>
dc.identifier archive/lib.dr.iastate.edu/ans_air/vol664/iss1/5/
dc.identifier.articleid 2320
dc.identifier.contextkey 11706035
dc.identifier.doi https://doi.org/10.31274/ans_air-180814-360
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_air/vol664/iss1/5
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/9425
dc.language.iso en
dc.relation.ispartofseries Animal Science Research Reports
dc.relation.ispartofseries ASL R3207
dc.source.bitstream archive/lib.dr.iastate.edu/ans_air/vol664/iss1/5/R3207.pdf|||Sat Jan 15 00:37:57 UTC 2022
dc.subject.disciplines Animal Sciences
dc.title Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat
dc.type report
dc.type.genre report
dspace.entity.type Publication
relation.isAuthorOfPublication d3386101-2f0d-4375-ab44-ac1addb6a9ad
relation.isJournalIssueOfPublication 296e1300-1e03-4007-b87f-b55a83478559
relation.isSeriesOfPublication 7f3839b7-b833-4418-a6fa-adda2b23950a
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