DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-100-6-0041

ZMENA ANTIOXIDAČNÝCH VLASTNOSTÍ KÁVY C. ARABICA PROCESOM PRAŽENIA

CHANGE IN ANTIOXIDANT PROPERTIES OF C. ARABICA COFFEE DURING THE ROASTING PROCESS

Alžbeta Demianová1, Lukáš Jurčaga1, Alica Bobková1, Natália Čéryová1, Marek Bobko1, Terézia Švecová1
1 Ústav potravinárstva, Fakulta biotechnológie a potravinárstva, Slovenská poľnohospodárska univerzita v Nitre, Tr. A. Hlinku 2, 949 76 Nitra, Slovensko


Roasting is a key process that affects the chemical composition, sensory properties, and biological activity of coffee. This study focuses on changes in the antioxidant capacity of  Coffea arabica coffee at different roasting levels. The results showed that roasting leads to a significant degradation of antioxidants, while new antioxidant-active compounds, such as Maillard reaction products, are formed. In the initial stages of roasting, the antioxidant capacity decreases only slightly due to the formation of melanoidins. However, with more intense roasting, a significant decline occurs due to the thermal degradation of bioactive compounds. The findings highlight the importance of optimizing roasting conditions to preserve the beneficial health effects of coffee.

Keywords: specialty coffee, Coffea arabica, antioxidant properties, quality

pages: 41-46, online: 2026



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