One of the most important bioactive components in food and beverage is antioxidants, which are known to prevent various diseases caused by oxidative damage. In this study, the inhibitory effect of samples from nine commercial brewed coffees toward malonaldehyde formation from an oxidized lipid ranged from 63% to 97%. Among possible antioxidant principles, chlorogenic acids contained the highest level, followed by quinic acid, and caffeic acid. When chlorogenic acid, quinic acid, and caffeic acid were heated under various coffee roasting conditions, phenol and its derivatives were identified in the largest quantities in the heated samples. These phenols�in particular, catechol (76%) and 4-ethylcatechol (75%)�exhibited potent antioxidant activities. Degradation of chlorogenic acid, quinic acid and caffeic acid upon heat treatment produced additional antioxidants in roasted coffees. The results suggest that continuous ingestion of antioxidants by habitual coffee drinkers has the beneficial effect of offering protection from in vivo oxidative damage.

Antioxidant activity and chemical composition of coffees roasted under various conditions

246th National Meeting (2013)

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