Antioxidant Activity of Coffee Prepared by Addition of Sprout Barley

The purpose of this study was to present basic data for commercialization of functional coffee drinks by preparing coffee by varying the amount of sprout barley powder added and measuring moisture, pH, soluble solid content, chromaticity, brownness, total polyphenol, DPPH, and ABTS. The results are as follows. In terms of water content, CON was the highest at 99.60±0.61% and the pH was highest in the order of SB11SB22SB33SB44CON. As for the soluble solid content, SB22 was the highest at 2.47±0.06 °Brix. For the L value, SB44 was the highest, and CON was the lowest. For the a and b values, SB33 and SB44 were the highest. For the degree of brownness, SB44 was the highest. CON was the highest at 2360.36±336.40 mg TAE/L, followed by a decrease in the total polyphenol content as the amount of addition increased. DPPH radial scavenging activity appeared in the order of SB44 SB33 SB22SB11CON. In terms of ABTS radial scavenging activity, all of the sample groups showed antioxidant properties of more than 80%. SB44 was the highest at 84.66±0.14%. As a result of the above studies, SB44 coffee is considered to be excellent and suitable for future functional coffee commercialization.