Antioxidant and Antiradical Activity of Coffee

Overview

Journal Antioxidants (Basel)

Date 2016 Jan 20

PMID 26784461

Citations 47

Authors

Alexander Yashin

Yakov Yashin

Jing Yuan Wang

Boris Nemzer

Affiliations

Soon will be listed here.

Abstract

This review summarizes published information concerning the determination of antioxidant activity (AA) in coffee samples by various methods (ORAC, FRAP, TRAP, TEAC, etc.) in vitro and limited data of antiradical activity of coffee products in vitro and in vivo. Comparison is carried out of the AA of coffee Arabica and coffee Robusta roasted at different temperatures as well as by different roasting methods (microwave, convection, etc.). Data on the antiradical activity of coffee is provided. The antioxidant activity of coffee, tea, cocoa, and red wine is compared. At the end of this review, the total antioxidant content (TAC) of coffee samples from 21 coffee-producing countries as measured by an amperometric method is provided. The TAC of green and roasted coffee beans is also compared.

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