Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra Bioactive compounds and antioxidant activity of conilon coffee submitted to different degrees of roasting

• Main Authors: Sérgio Antônio Lemos de Morais, Francisco José Tôrres de Aquino, Priscilla Mendes do Nascimento, Evandro Afonso do Nascimento, Roberto Chang
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Química 2009-01-01
• Series: Química Nova
• Subjects: Coffea canephora; bioactive compounds; antioxidant activity
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000200011
• ISSN: 0100-4042; 1678-7064

<abstract language="eng">The bioactive compounds and antioxidant activity presented by Conilon coffee (C. Canephora) variety, produced in the Espírito Santo State, Brazil, were quantified. The light roast coffee showed the highest level of total phenols, trigonelline, caffeic and chlorogenic acids. The proanthocyanidin level was the highest for dark roast coffee, while caffeine level didn't show significative changes for the light and middle roast coffees. All the Conilon coffee extracts showed antioxidant activity depending on bioactive compounds concentration and roasting degree. The coffee samples submitted to a light roasting degree showed the highest antioxidant activity.