Abstract
Coffee roasting is the process of applying heat to green coffee beans to bring out flavors through chemical changes. This study aimed to investigate the effect of roasting degree on the antioxidant capacities of espresso and drip coffee extracted from Coffea arabica cv. Java in Laos. Green coffee beans were roasted under four conditions (Light-medium, Medium, Moderately dark, and Very dark), and espresso and drip coffee were extracted. The contents of total phenolics (TP), total flavonoids (TF), and chlorogenic acids (CGA) decreased as the roasting degree increased, whereas the caffeine content increased. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was lower in the Medium, Moderately dark, and Very dark compared to the Light-medium. The ferric reducing antioxidant power (FRAP) was lower in the Very dark than the Light-medium, Medium, and Moderately dark. Principal component analysis showed that TP, TF, CGA, caffeine, DPPH radical scavenging activity, and FRAP distinguish coffee extracts with various roasting degrees. Therefore, it is concluded that roasting degree is a modifiable factor for the use of coffee as an antioxidant material in the food industry, and TF, TP, CGA, and caffeine contents, DPPH radical scavenging activity and FRAP are good indicators for determining the antioxidant capacity of coffee.
Highlights
Coffee is one of the most favored beverages in the world
This study investigated the influence of roasting degree on the antioxidant capacities of Coffea arabica cv
Java coffee extracted by espresso and drip methods
Summary
Coffee is one of the most favored beverages in the world. The production of coffee beans in 2018/19 reached 170.22 million bags, 4.6% higher than in 2017/2018 [1]. Coffee consumption has beneficial effects on lowering the risk of Parkinson’s disease, Alzheimer’s disease, cardiovascular disease, type 2 diabetes mellitus, and liver cirrhosis [3]. Studies have reported that the antioxidant activity of coffee is attributed to phenolic compounds, mainly chlorogenic acids, and other compounds such as caffeine, tocopherols, or Maillard reaction products [5,6]. This bioactive concentration in coffee depends on many factors, such as origin, roasting, and brewing methods
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