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Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts

Department of Horticulture and Bio-system Engineering, Kangwon National University, Chuncheon 24341, Korea
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Fermentation 2019, 5(1), 29; https://doi.org/10.3390/fermentation5010029
Received: 24 February 2019 / Revised: 15 March 2019 / Accepted: 20 March 2019 / Published: 22 March 2019
We examined the antioxidant activity, total polyphenol content (TPC), total flavonoid content (TFC), total tannin content (TTC) and physical characteristics of green coffee beans fermented with selected yeasts. There was no significant (p > 0.05) interaction effect between yeast-fermented coffee extracts and duration of fermentation on antioxidant activity (oxygen radical absorbance capacity [ORAC] and superoxide dismutase-like [SOD-like] activity). However, the mean of the antioxidant activity (ORAC and SOD-like activity) significantly (p < 0.05) increased in the fermented coffee extracts compared to unfermented coffee. There were significant (p < 0.05) interaction effects between yeast-fermented coffee extracts and duration of fermentation (24 h and 48 h) on the TPC, TFC, TTC and pH of the fermented solution and on the colors of the ground-roasted coffee. The TPC showed a pattern of increase in samples Ferm-1 and Ferm-3 as fermentation time increased from 24 h to 48 h. However, a decreasing TPC trend was observed in Ferm-2 as the number of fermentation hours increased from 24 to 48. The fermented coffee beans had a significantly higher flavonoid content than the unfermented coffee beans, while fermentation significantly decreased the tannin content compared to that in unfermented coffee. View Full-Text
Keywords: antioxidant; coffee; fermentation; yeast antioxidant; coffee; fermentation; yeast
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MDPI and ACS Style

Haile, M.; Kang, W.H. Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts. Fermentation 2019, 5, 29.

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