<br/>Coffee has been one of the most popular and consumed beverages in the world. Recently coffee has received much attention as the beverage which contains various kinds of beneficial bioactive chemicals, such as antioxidants. Antioxidant activities of brewed coffees prepared from 12 commercial brands ranged from 63.13 ± 1.01% to 96.80 ± 1.68% at the highest levels tested (500 µg/mL). Generally, the degree of antioxidant activity of the brewed coffee was inversely proportional to the total chlorogenic acid concentration. Total chlorogenic acids in green coffee beans and roasted coffee beans from seven commercial brands ranged from 34.43 ± 1.50 to 41.64 ± 3.28 mg/g and from 2.05 ± 0.07 to 7.07 ± 0.16 mg/g, respectively, indicating that chlorogenic acids degrade into other chemicals by roasting. When green coffee beans were roasted under various conditions, the degree of chlorogenic acid degradations was strongly associated with roasting condition. Moreover, strong antioxidants, such as catechols, were formed from chlorogenic acids by heat degradation, suggesting that chlorogenic acids degrade into some potent antioxidants by roasting.

Role of roasting conditions in the formation of bioactive chemicals in coffee

253rd National Meeting (2017)

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