Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
September 28, 2025International Journal of Food Science & TechnologyOpen Access

Modulating Bioactive Compounds and Antioxidant Potential in Coffee Beans: Impact of Roasting on Amino Acids, Phenolics, Proteins, and Caffeine

View Full Paper
Ask AI
Bookmark
Share

Authors

MAMostafa AliMYMohamed YousefMKMahmoud Khalil

Discussion

Loading...

Member takes

Overview

This analysis reveals the effects of roasting on phenolic compounds and antioxidant activity in coffee beans, suggesting optimal roasting may preserve beneficial properties.

Key Points

  • The antioxidant capacity declines significantly in darker roasts, especially French and Italian, impacting health benefits.
  • Total chlorogenic acids decreased over 90% in the darkest Italian roasts, while caffeine levels remained stable.
  • Using HPLC and TEAC assays, this analysis assessed five roast levels of Colombian coffee beans for their chemical properties.
  • These findings highlight the importance of moderate roasting to maintain bioactive compounds and enhance flavor in coffee.

Cite This Study

Ali et al. (2025) studied this question.

synapsesocial.com/papers/68d913a34ddcf71ba560b9ddhttps://doi.org/10.1093/ijfood/vvaf189
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The Effect of Roasting on the Bioactive Properties and Colour of Infusions from Coffea Arabica Beans Originating from Central and South America2025
  2. 2Investigation of Chemical Composition, Antioxidant Properties, and Molecular Docking in Different Roasting Stages of Coffee Beans2024 · 27 citations
  3. 3Effects of roasting and brewing on functional properties of coffee2025
  4. 4Exploring the phytochemical profile and sensory properties of green and roasted Coffea arabica L. beans from diverse geographic regions2025
  5. 5The Effect of Brewing Method and Different Roasting Degree on Physicochemical Characteristics, Total Phenolic Content and Antioxidant Activity of Amazonian Robusta Coffee (Coffea canephora)2024 · 2 citations