Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays
Open accessAbstract
Coffee is a major source of dietary antioxidants; some are present in the green bean, whereas others are generated during roasting. However, there is no single accepted analytical method for their routine determination. This paper describes the adaption of three complementary assays (Folin-Ciocalteu (FC), ABTS and ORAC) for the routine assessment of antioxidant capacity of beverages, their validation, and use for determining the antioxidant capacities of extracts from coffee beans at different stages in the roasting process. All assays showed a progressive increase in antioxidant capacity during roasting to a light roast state, consistent with the production of melanoidins having a higher antioxidant effect than the degradation of CGAs. However, the three assays gave different numbers for the total antioxidant capacity of green beans relative to gallic acid (GA), although the range of values was much smaller when chlorogenic acid (CGA) was used as reference. Therefore, although all three assays indicated that there was an increase in antioxidant activity during coffee roasting, and the large differences in responses to GA and CGA illustrate their different sensitivities to different types of antioxidant molecule.
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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 [42]
The Introduction states that chlorogenic acids (CGAs) are partially degraded during roasting, and Results and Discussion §3.2 links higher temperatures to greater CGA degradation. The paper does not directly measure caffeoylquinic acid concentrations in the solid bean matrix; it infers CGA degradation from antioxidant-assay results, so the claim is more specific than the evidence. (LLM, conf=0.86)
Experimental — accuracy not yet measuredPrevious studies have found that the increase in melanoidins serves to maintain the level of total antioxidant capacity in coffees as degree of roast increases.
“Previous studies have found that the increase in melanoidins serves to maintain the level of TAC in coffees as degree of roast increases [6,42,51].”
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 [42]
Results and Discussion (§3.3; page not provided) reports that melanoidins contribute more to antioxidant capacity during early roasting, while their contribution increases only slightly at higher roast degrees. The Conclusions (§4; page not provided) say overall antioxidant activity decreases after an optimum around 200 °C, so the paper does not support maintaining total antioxidant capacity as roasting continues. (LLM, conf=0.86)
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- Authors
- Opitz, S., Smrke, S., Goodman, B., Keller, M., Schenker, S., & Yeretzian, C.
- Affiliations
- ZHAW Zurich University of Applied Sciences (CH)
- Guangxi University (CN)
- Laboratoire Lumière, Matière et Interfaces (FR)
- Corresponding author
- Goodman, Bernard
- Yeretzian, Chahan
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2014-11-12
- Volume
- 3
- Issue
- 4
- Pages
- 586-604
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC5302239
- OpenAlex
- W2081611223
- Cited by
- 39
- References
- 53
- Citations by year
- 2026: 3 · 2025: 3 · 2024: 4 · 2023: 6 · 2022: 4 · 2021: 3 · 2020: 6 · 2019: 2 · 2018: 3 · 2017: 2 · 2016: 1 · 2015: 2
- FWCI
- 1.21
- Type
- journal article
- Language
- en
- Open access
- gold
- dx.doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Zürcher Hochschule für Angewandte Wissenschaften digital collection (Zurich University of Applied Sciences) (submittedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- ZHAW Digital Collection
- 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 roasting, antioxidant capacity, melanoidins, chlorogenic acid, green coffee beans, Folin-Ciocalteu assay, ABTS radical scavenging, ORAC, assay validation, dietary antioxidants
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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