The effect of Processing and Roasting on the Antioxidant Activity of extracts from instant and ground Coffee

Ayat Badr Al-Ghafari  and Ghrob Hussein Althaqafi

Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Kingdom of Saudi Arabia.

Corresponding Author E-mail: abalghafari@kau.edu.sa

DOI : http://dx.doi.org/10.13005/bbra/2418

ABSTRACT: Coffee is considered as one of the most consumed beverages worldwide and a major source for antioxidants. This study examines the antioxidant activity of water extracts from two coffee types (ground and instant), which were prepared according to the basis of their serving size. Using several colorimetric assays, the hydrogen peroxide and DPPH scavenging, as well as metal ion chelating activity and reducing power for the two coffee types were assessed. Results showed that ground coffee had more total phenolic content than instant coffee. However, extract from instant coffee showed a higher antioxidant activity especially as a scavenging and reducing agent than ground coffee. On the other hand, metal chelating activity of ground coffee extract was higher than the instant coffee extract. The differences in antioxidant activities between the two coffee brews extracts might be due to processing conditions especially roasting degrees and geographical sources.

KEYWORDS:

DPPH antioxidant activity; ground coffee; instant coffee; metal chelating reducing power; scavenging activity;

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