Abstract
Coffee brew presents a rich source of bioactive compounds known to be powerful antioxidants. The present paper gives an overview of these antioxidants. Coffee provides a high content of chlorogenic acids and caffeine, as well as a significant content of nicotinic acid, trigonelline, tocopherols, cafestol, kahweol, and heterocyclic compounds. The quality of coffee used for the preparation of a beverage is related to the chemical composition of the roasted beans, which is affected by the chemical composition of the green beans and post-harvest processing conditions (drying, storage, roasting, and grinding). Although phenolic antioxidants, naturally occurring in coffee, are degraded during the roasting process, the antioxidant properties of roasted coffee can be maintained, or even enhanced, by the formation of compounds with antioxidant activity, such as Maillard reaction products.
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