Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree
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As roasting temperature increases, caffeoylquinic acid concentrations in the solid bean matrix decrease due to compound degradation.
“It is well established that, as roasting temperature increases, CQA concentrations in the solid bean matrix decrease due to compound degradation [6,25,42,43].”
From Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction (2020) · cites this paper as [43]
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Effect of Roasting on the Antioxidant Activity of Coffee Brews
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“It is well established that, as roasting temperature increases, CQA concentrations in the solid bean matrix decrease due to compound degradation [6,25,42,43].”
BackgroundRole of Hydroxycinnamates in Coffee Melanoidin Formation
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- Authors
- Nicoli, M. C., Anese, M., Manzocco, L., & Lerici, C. R.
- Affiliations
- University of Udine (IT)
- University of Bari Aldo Moro (IT)
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 1997-05
- Volume
- 30
- Issue
- 3
- Pages
- 292-297
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W1976056246
- Cited by
- 299
- References
- 36
- Citations by year
- 2026: 2 · 2025: 1 · 2024: 5 · 2023: 12 · 2022: 13 · 2021: 6 · 2020: 10 · 2019: 8 · 2018: 8 · 2017: 9 · 2016: 15 · 2015: 16 · 2014: 19 · 2013: 14 · 2012: 17
- FWCI
- 3.63
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- LWT (publishedVersion)
- Institutional Research Information System (University of Udine) (submittedVersion)
- Topics
- Health Sciences › Medicine › Pharmacology › Coffee research and impacts
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Keywords
- coffee, antioxidant activity, coffee roasting degree, Maillard reaction products, oxygen scavenging, coffee brews
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