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March 15, 2026Engineering Sciences And TechnologiesOpen Access

The Effect of Roasting on the Bioactive Properties and Colour of Infusions from Coffea Arabica Beans Originating from Central and South America

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Authors

KTKarolina Toczek

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Overview

Analysis shows roasting enhances phenolic compounds and antioxidant activity in coffee beans, suggesting methods for sustainable development.

Key Points

  • The study aims to assess how roasting affects bioactive properties, phenolic content, and color of coffee infusions.
  • Used green and roasted coffee samples from Brazil, Nicaragua, and Peru.
  • Determined total polyphenol content using the Folin-Ciocalteu method.
  • Measured antioxidant activity with ABTS and FRAP methods.
  • Analyzed color parameters using a colorimeter.
  • Statistical analysis performed using ANOVA and Duncan's test.
  • Roasting significantly impacted polyphenol content and antioxidant activity.
  • Medium and dark roasted coffees showed highest values, especially from Peru and Nicaragua.
  • Positive correlation found between polyphenol content and antioxidant activity.
  • Coffee grounds retained bioactive compounds, highlighting potential for reuse.

Cite This Study

Karolina Toczek (2025) studied this question.

synapsesocial.com/papers/69b5ff8d83145bc643d1c43fhttps://doi.org/10.15611/nit.2025.41.07
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