Antioxidant Activity and Physicochemical of Coffee prepared by Addition of Yulmu

This study was conducted to increase the added value of domestic yulmu and to present basic data for the development of health-oriented functional beverages. The physicochemical properties and antioxidant activity of coffee prepared by varying the amount of roasted yulmu powder was analyzed. The results are as follows. As the amount of yulmu added increased, the pH of coffee significantly increased, and the RY8 sample group was the highest at 5.81±0.01, which was confirmed to neutralize the unique acidity of coffee. The soluble solid content was the highest in the control group (1.80±0.26 °Brix), but tended to decrease in proportion to the amount of yulmu added. In the chromaticity analysis, the brightness (L) value was the highest in RY8 (19.57±0.06), and the brownness was the highest in the control group (0.72±0.01). The total polyphenol content was the highest in the control group at 27.51±1.36 mgTAE/L and decreased as the amount of yulmu added increased. However, as a result of measuring the antioxidant activity, the DPPH and ABTS radical scavenging ability were 57.92±0.39% and 82.93±0.69% in the RY8 group, respectively, showing higher or equal activity than the control group, and was confirmed to be the best in quality characteristics and functionality. The above results suggest that even if the polyphenol content of coffee is partially reduced, the components generated in the roasting process of yulmu can complement the antioxidant ability. This study suggests that domestic yulmu can contribute to the creation of a functional coffee market as an excellent substitute and supplement for coffee beans.