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

The aim of this study was to investigate the effect of the coffee roasting process on both toxic and some beneficial antioxidant compounds, applying a systematic and broad approach. Arabica and Robusta green coffee beans were roasted in a lab-scale roaster for different times in order to achieve five roasting degrees (from light to dark) and to assess the evolution of acrylamide (AA), trigonelline, nicotinic acid and caffeoylquinic acids contents (determined by HPLC) as well as antioxidant activity (evaluated by Folin-Ciocalteu, FRAP, DPPH, ABTS assays). The results confirmed that the AA levels and antioxidant activity reached a maximum in the first coffee roasting degrees and then decreased prolonging the heating process, both in Arabica and Robusta samples. Nevertheless, the thermal reduction observed was greater for AA compared to antioxidant activity, which was only slightly reduced due to the balance between the degradation and the neoformation of antioxidant compounds.

Automated summary

The study found that during the coffee roasting process, acrylamide levels and antioxidant activity reached a peak at lower roasting degrees, then decreased as heating time increased. The thermal reduction had a greater impact on acrylamide compared to antioxidant activity, as there was a balance between the degradation and formation of antioxidant compounds.