Journal article

Stable Radical Content and Anti-Radical Activity of Roasted Arabica Coffee: From In-Tact Bean to Coffee Brew

Gordon J Troup, Luciano Navarini, Furio Suggi Liverani, Simon C Drew

PLOS ONE | PUBLIC LIBRARY SCIENCE | Published : 2015

Abstract

The roasting of coffee beans generates stable radicals within melanoidins produced by non-enzymatic browning. Roasting coffee beans has further been suggested to increase the antioxidant (AO) capacity of coffee brews. Herein, we have characterized the radical content and AO capacity of brews prepared from Coffea arabica beans sourced directly from an industrial roasting plant. In-tact beans exhibited electron paramagnetic resonance signals arising from Fe3+, Mn2+ and at least three distinct stable radicals as a function of roasting time, whose intensity changed upon grinding and ageing. In coffee brews, the roasting-induced radicals were harboured within the high molecular weight (> 3 kD) me..

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Grants

Awarded by Future Fellowship


Funding Acknowledgements

SCD was supported by a Future Fellowship (FT110100199) administered by the Australian Research Council (www.arc.gov.au). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript. illycaffe Spa provided support in the form of salaries for authors (LN and FSL), but did not have any additional role in the study design, data collection and analysis, decision to publish, or preparation of the manuscript. The specific roles of these authors are articulated in the author contributions section.