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Antioxidative activity of green and roasted coffee beans as influenced by convection and microwave roasting methods and content of certain compounds

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Abstract

Antioxidative activity of green and roasted coffee beans and its correlation with the concentrations of certain substances (polyphenols, caffeine, 5-hydroxymethylfurfural) and the roasting method (convection and microwave) was determined. Antioxidative capacity was estimated based on the capability of synthetic free radical (1,1-diphenyl-2-picryl hydrazyl, DPPH˙) scavenging and counteracting an oxidation of the model system composed of β-carotene and linoleic acid. Green coffee appeared to display the highest effectiveness. In the case of roasted coffee samples, the results of neither test showed distinct correlation; however they indicated that an application of microwave heating for coffee roasting better protected its antioxidative properties. This relationship corresponded to the polyphenol content in roasted beans.

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Authors and Affiliations

  1. Institute of Chemical Technology of Food, Technical University of Lodz, Stefanowskiego 4/10, 90-924, Lodz, Poland

    E. Nebesny & G. Budryn

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  1. E. Nebesny
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  2. G. Budryn
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Correspondence to G. Budryn.

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Nebesny, E., Budryn, G. Antioxidative activity of green and roasted coffee beans as influenced by convection and microwave roasting methods and content of certain compounds. Eur Food Res Technol 217, 157–163 (2003). https://doi.org/10.1007/s00217-003-0705-4

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  • DOI: https://doi.org/10.1007/s00217-003-0705-4

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