Acrylamide formation and antioxidant activity in coffee during roasting - A systematic study

Area of Science:

• Food Chemistry
• Analytical Chemistry
• Nutritional Science

Background:

• Coffee roasting significantly alters chemical composition.
• Understanding changes in both beneficial and toxic compounds is crucial for consumer health and product quality.

Purpose of the Study:

• To systematically investigate the impact of coffee roasting on acrylamide (AA) and key antioxidant compounds.
• To evaluate the evolution of antioxidant activity during different roasting degrees.

Main Methods:

• Arabica and Robusta beans were roasted to five degrees (light to dark).
• Acrylamide, trigonelline, nicotinic acid, and caffeoylquinic acids were quantified using High-Performance Liquid Chromatography (HPLC).
• Antioxidant activity was assessed via Folin-Ciocalteu, FRAP, DPPH, and ABTS assays.

Main Results:

• Acrylamide levels and antioxidant activity initially increased with roasting, then decreased with prolonged heating.
• The reduction in acrylamide was more pronounced than that of antioxidant activity.
• A balance between degradation and neoformation of antioxidant compounds influenced their final levels.

Conclusions:

• Coffee roasting influences the concentration of both toxic and beneficial compounds.
• Optimal roasting times may balance desirable flavor profiles with minimized acrylamide formation and preserved antioxidant capacity.