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Cited by 33Coffee research and impactsEdible Oils Quality and AnalysisPhytochemicals and Antioxidant Activities

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Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

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Saeed Alkaltham, Mohammed, Musa Özcan, Mehmet, Uslu, Nurhan, Salamatullah, Ahmad Mohammed, Hayat, Khizar·2020·Journal of Food Processing and Preservation
DOI 10.1111/jfpp.14874
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Abstract

Roasting is an important step of coffee processing which affects its quality characteristics. We investigated the effect of microwave and oven roasting on its physicochemical and antioxidant properties, and the fatty acids content. The oil contents of green and roasted coffee beans were determined as 5.75% (green), 9.65% (oven), and 2.70% (microwave). The total phenol content of green coffee beans was decreased by 13.59% and 16.66% on microwave and oven roasting, respectively. Microwave and oven roasting caused a decrease of 34.76% and 37.63%, respectively, in the antioxidant potential of green coffee beans. With few exceptions, the contents of most of the phenolic compounds were increased during roasting of coffee beans. The palmitic acid content decreased, while the oleic, linoleic, linolenic, and arachidonic acid contents of roasted coffee bean oils were increased during roasting. This information could be helpful for securing the maximal health benefits of coffee. Practical applications Coffea arabica is one of the species of coffee which is highly consumed comparing with other species. The antioxidant compounds such as caffeine and chlorogenic acid in coffee beverage play an important role in reducing the prevalence of chronic diseases. Roasting is a vital step for the processing of coffee beans to be used as a beverage. It affects the main constituents of the coffee beans. This study provides the useful information of roasting process on antioxidant activity, phenolic compounds, and fatty acids of coffee beans which can be helpful for reaping the maximum health benefits of coffee.

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Metadata

Authors
Saeed Alkaltham, M., Musa Özcan, M., Uslu, N., Salamatullah, A. M., & Hayat, K.
Affiliations
  • Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
  • Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
  • Selçuk University (TR)
  • King Saud University (SA)
ORCID
Venue
Journal of Food Processing and Preservation
Publisher
Wiley
Published
2020-09-10
Volume
44
Issue
11
ISSN
  • 0145-8892 (ISSN-L)
  • 1745-4549
DOI
10.1111/jfpp.14874
OpenAlex
W3049704411
Cited by
33
References
2
Citations by year
2025: 7 · 2024: 6 · 2023: 8 · 2022: 10 · 2021: 2
FWCI
3.00
Type
journal article
Language
en
Open access
Licence
Locations
Journal of Food Processing and Preservation (publishedVersion)
Funders
King Saud University
Topics
  • Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
  • Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
  • Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Keywords
coffee roasting, microwave roasting, oven roasting, coffee beans, total phenolic content, antioxidant activity, phenolic compounds, fatty acid composition, Coffea arabica, chlorogenic acid, caffeine, health benefits of coffee

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CoChat. (2026). Citation check: Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans. https://app.cochat.ai/papers/10.1111/jfpp.14874
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Saeed Alkaltham, M., Musa Özcan, M., Uslu, N., Salamatullah, A. M., & Hayat, K. (2020). Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.14874