Influence of coffee blends and roasting process on the antioxidant activity of coffee

Abstract

The aim of this paper is to develop specification for the production of roasted coffeewith improved nutritional quality. In this respect, the influence of different coffeeblends and temperatures of roasting on the antioxidant activity of coffee was examined.Also, the composition of some bioactive components in the analyzed sampleswas determined. Two Arabica coffees of different quality and Robusta coffee wereused for the preparation of coffee blends. Experimentally determined green coffeeblends B1, B2 and B3 were roasted at 167◦C, 171◦C and 175◦C for 25 minutes inorder to establish the effect of roasting temperature on the antioxidant activity andthe content of bioactive components in blends. Based on the results of DPPH andABTS test, coffee blends B3 and B2, roasted at 171◦C, had the highest (P<0.05)antioxidant activity. Those coffee blends had higher content of Robusta coffee thancoffee blend B1. Results of this research can provide opportunities for the developmentof roasted ground coffee with improved nutritive quality, which could ensurecompetitiveness of producers in the target market.