Abstract
The antioxidant properties of coffee were studied in relation to roasting degree. In particular, the extent of the chain-breaking activity and oxygen scavenging properties of Maillard reaction products contained in coffee brews were evaluated. Samples showed very high chain-breaking and oxygen consumption activities, which did not increase linearly with increasing roasting degree. In our experimental conditions, the highest antioxidant properties were found for the medium-dark roasted coffee brews.
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