In this study, we aimed to examine the physicochemical characteristics and antioxidant activities of water (hot water extracts from Coffea canephora (HR), hot water extracts from Coffea arabica (HA)), 80% ethanol (80% ethanol extracts from Coffea canephora (ER), 80% ethanol extracts from Coffea arabica (EA)) and 80% methanol (80% methanol extracts from Coffea canephora (MR), 80% methanol extracts from Coffea arabica (MA)) of green coffee bean. The yield of green coffee bean extracts (HR, ER, MR, HA, EA, MA) was 15.53-23%. The total sugar and protein contents of HA were 58.45 g/100 g and 23.04 g/100 g, respectively. The total polyphenol and flavonoid contents of ER were 35.03 g/100 g and 12.14 g/100 g, respectively. The main component in chlorogenic acid of green coffee bean extracts was 5-caffeoylquinic acid (5-CQA) (1.04-3.18 g/100 g). The DPPH and ABTS radical scavenging activities of ER at 1,000 µg/mL were 99.17% and 92.61%, respectively. The superoxide radical scavenging and FRAP activities of ER at 1,000 µg/mL were 96.47% and 1572.23 µM, respectively. The protective effect of ER extract against oxidative stress was better than those of other extracts in L-132 cells (85.82%). In conclusion, our study provides experimental evidence that green coffee bean extracts can be used as potential functional materials.