<abstract xmlns="http://www.w3.org/1999/xhtml">Coffee is a rich source of dietary antioxidants which protects the human body against the effects of dangerous free radicals. The aim of this study was to determine and compare the antioxidant activity, content of total phenols and flavonoids in selected types of coffee with respect to the way of their processing. The individual coffees were investigated with regard to their origin and composition. The antioxidant effects were determined by the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging assay. The content of total phenols was analysed by the Folin-Ciocalteu method and the content of flavonoids in the coffee extracts was determined by a colorimetric method. The highest antioxidant activity was exhibited by the extract of unroasted ground 100 % green coffee <italic>Arabica</italic> (89.55 %), and the high scavenging of free radicals was achieved also by the extracts of roasted ground 100 % coffees <italic>Arabica</italic> and <italic>Robusta</italic>. The highest levels of total phenols (77.54 µg.ml−1) and flavonoids (1.74 µg.ml−1) were measured in the extract of unroasted ground 100 % green coffee <italic>Arabica</italic>. High levels of these substances were found also in extracts of roasted ground 100 % coffees <italic>Arabica</italic> and <italic>Robusta</italic>. The lowest levels of total phenols (31.24 µg.ml−1) and flavonoids (0.91 µg.ml−1) were detected in the extract of instant coffee <italic>Arabica</italic>. The processing of coffee by roasting decreased the level of the investigated antioxidant components but considerably improved the taste and aroma, the properties that make coffee one of the most popular drinks in the world.</abstract>

Coffee is a rich source of dietary antioxidants which protects the human body against the effects of dangerous free radicals. The aim of this study was to determine and compare the antioxidant activity, content of total phenols and flavonoids in selected types of coffee with respect to the way of their processing. The individual coffees were investigated with regard to their origin and composition. The antioxidant effects were determined by the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging assay. The content of total phenols was analysed by the Folin-Ciocalteu method and the content of flavonoids in the coffee extracts was determined by a colorimetric method. The highest antioxidant activity was exhibited by the extract of unroasted ground 100 % green coffee Arabica (89.55 %), and the high scavenging of free radicals was achieved also by the extracts of roasted ground 100 % coffees Arabica and Robusta. The highest levels of total phenols (77.54 µg.ml−1) and flavonoids (1.74 µg.ml−1) were measured in the extract of unroasted ground 100 % green coffee Arabica. High levels of these substances were found also in extracts of roasted ground 100 % coffees Arabica and Robusta. The lowest levels of total phenols (31.24 µg.ml−1) and flavonoids (0.91 µg.ml−1) were detected in the extract of instant coffee Arabica. The processing of coffee by roasting decreased the level of the investigated antioxidant components but considerably improved the taste and aroma, the properties that make coffee one of the most popular drinks in the world.

Study of Antioxidant Effects of Selected Types of Coffee

Folia Veterinaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Study of Antioxidant Effects of Selected Types of Coffee"}

Coffee is a rich source of dietary antioxidants which protects the human body against the effects of dangerous free radicals. The aim of this study was to...

Study of Antioxidant Effects of Selected Types of Coffee

Publicado en línea: 17 oct 2016

Páginas: 34 - 38

DOI: https://doi.org/10.1515/fv-2016-0026

Palabras clave
antioxidant effect, (L.), free radicals

© 2016 Hudáková, J. et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Study of Antioxidant Effects of Selected Types of Coffee

Publicado en línea: 17 oct 2016

Páginas: 34 - 38

DOI: https://doi.org/10.1515/fv-2016-0026

Palabras claveantioxidant effect, (L.), free radicals

© 2016 Hudáková, J. et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Palabras clave
antioxidant effect, (L.), free radicals