講演情報
[P153]Effects of Microwave Roasting Power on the Volatile Compounds and Antioxidant Activity of Mandheling Lintong Coffee
*Hayati Nisa Vinka Nurul1、今泉 鉄平2、西津 貴久2 (1. 岐阜大学大学院自然科学技術研究科、2. 岐阜大学応用生物科学部)
キーワード：
コーヒー焙煎、マイクロ波出力、抗酸化活性、揮発性化合物、GC-MS/MS
Purpose
Coffee aroma and antioxidant properties are significantly influenced by roasting conditions. While microwave roasting offers potential advantages such as shorter processing times and energy efficiency, its impact on coffee quality remains less explored. This study aimed to evaluate the effects of microwave power on the antioxidant activity and volatile compound profiles of Mandheling Lintong (Coffea arabica) coffee, in comparison with conventional roasting.
Methods
Roasting was performed using a conventional oven (220 °C) and microwave treatments at 300, 600, and 900 W. TPC was determined by the Folin–Ciocalteu method, and antioxidant activity was evaluated using FRAP, DPPH, and ABTS radical scavenging assays. Volatile compounds were profiled using HS-SPME/GC-MS/MS, and multivariate analysis including PCA was conducted to evaluate changes in aroma characteristics.
Results
Microwave-roasted beans showed the highest antioxidant activity, followed by oven-roasted and green beans. Roasting increased TPC, with roasted beans exceeding 50 mg GAE/g DW, compared to 28.95 mg GAE/g DW in green beans—possibly due to Maillard reaction products. Volatile compound profiling revealed that roasting significantly altered aroma composition (p < 0.001). PCA distinguished samples by aroma quality and compound volatility. Notably, the aroma profiles of beans roasted at 600 W and 900 W were similar to those of oven-roasted beans, suggesting that microwave roasting can replicate conventional aroma characteristics.
Coffee aroma and antioxidant properties are significantly influenced by roasting conditions. While microwave roasting offers potential advantages such as shorter processing times and energy efficiency, its impact on coffee quality remains less explored. This study aimed to evaluate the effects of microwave power on the antioxidant activity and volatile compound profiles of Mandheling Lintong (Coffea arabica) coffee, in comparison with conventional roasting.
Methods
Roasting was performed using a conventional oven (220 °C) and microwave treatments at 300, 600, and 900 W. TPC was determined by the Folin–Ciocalteu method, and antioxidant activity was evaluated using FRAP, DPPH, and ABTS radical scavenging assays. Volatile compounds were profiled using HS-SPME/GC-MS/MS, and multivariate analysis including PCA was conducted to evaluate changes in aroma characteristics.
Results
Microwave-roasted beans showed the highest antioxidant activity, followed by oven-roasted and green beans. Roasting increased TPC, with roasted beans exceeding 50 mg GAE/g DW, compared to 28.95 mg GAE/g DW in green beans—possibly due to Maillard reaction products. Volatile compound profiling revealed that roasting significantly altered aroma composition (p < 0.001). PCA distinguished samples by aroma quality and compound volatility. Notably, the aroma profiles of beans roasted at 600 W and 900 W were similar to those of oven-roasted beans, suggesting that microwave roasting can replicate conventional aroma characteristics.
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