Cordyceps coffee, which contains cordycepin and β-glucan can be used to increase the quality and functionality of coffee. This study evaluated biological activities and quality characteristics. Green coffee beans were treated with mixed extracts of three medicinal mushrooms, the Cordyceps mushroom (Cordyceps militaris), the Phellinus mushroom (Phellinus linteus) and the Chaga mushroom (Inonotus obliquus). Both controls had higher polyphenol contents than the raw materials of the Cordyceps mushroom. The interception activity of both the control and the Cordyceps coffee about 20% higher than the Cordyceps mushrooms. The β-glucan content of the mushrooms was determined using the enzyme method. However, the β-glucan and total glucan content in the Cordyceps coffee was much lower than in the raw mushrooms. The amount of cordycepin determined using a high-performance liquid chromatograph was 2,274.70 mg/kg in the Cordyceps coffee and 11,533.22 mg/kg in the Cordyceps mushrooms. Flavour pattern analysis using the electronic nose system showed that the Cordyceps coffee retained the original coffee flavour and that this was not affected by the flavour of the Cordyceps mushrooms.
In conclusion, this study suggests that Cordyceps coffee may be a novel functional coffee containing the functional components cordycepin and β-glucan.
Author: The Korean Society of Food Science and Nutrition Study: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7333010/