Potential antioxidant of brazilian coffee from the region of Cerrado

• Main Authors: Richtier Gonçalves da CRUZ, Thais Maria Ferreira de Souza VIEIRA, Simone Possedente de LIRA
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017-12-01
• Series: Food Science and Technology
• Subjects: decoction; infusion; roasting degree; phenolic compounds; caffeine
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005029101&lng=en&tlng=en

Abstract Coffee is one of the most consumed beverages in the world. Its chemical composition may have varied according to the planting site, degree of roasting, and method of preparation. This work aimed to evaluate the antioxidant activity of coffee from the region of Cerrado in the State of Minas Gerais, Brazil. The evaluation was performed with samples roasted at two different levels (traditional and extra dark) and using two different preparation methods (decoction and infusion) that reflect the conditions of preparing coffee. In vitro antioxidant activity by ABTS and DPPH radical methods and the concentration of total phenolic compounds and caffeine were determined. Samples made by decoction showed a higher content of phenolic compounds and no significant difference was observed between the degrees of roasting. However, the antioxidant activity and caffeine concentration of the extra dark samples were higher than those of the traditional samples for both preparation methods. The decoction preparation method was better for extracting phenolic compounds and the extra dark roast showed a higher concentration of caffeine and antioxidant activity. The samples showed a high antioxidant activity, indicating the coffee from Cerrado is an important source of antioxidants.