Antioxidant Properties Research of Various Types of Coffee


Dinara F. Ignatova, Nadezhda V. Makarova


The article presents results of antioxidant compounds determination (total amount of
phenolic compounds, total amount of flavonoids) and parameters of the antiradical activity
(by the DPPH method) and reducing power (by the FRAP method) in different types of
coffee beans depending on roasting degree (weak, medium, strong), coffee variety (Robusta
and Arabica) and the importing country. The researchers used the products presented
in the retail chains of Samara. The study purpose was to reveal a universal and most
common source of functional substances with an antioxidant effect for the human body
and use it both in its pure form and in combination with other products (BAS). According
to the research results, Robusta coffee (Coffea Canephora) of medium roasting from Brazil
has high indicators for all the conducted analyses and can be used as an additional source
of antioxidant substances, and as a raw material for obtaining BAS. Coffee Arabica (Coffea
Arabica) of medium roasting of Indonesian origin has the highest restoring power, and the highest content of phenols and flavonoids. Coffee Arabica (Coffea Arabica) of a strong degree of roasting from India has the lowest rates. All other types of coffee have average, slightly different results.


Arabica coffee (Coffea Arabica); Robusta coffee (Coffea Canephora); green coffee; antioxidant substances; anti-radical activity; restoring ability; phenols; flavonoids

For citation: 

Dinara F. Ignatova, Nadezhda V. Makarova. Antioxidant Properties Research of Various Types of Coffee. Индустрия питания|- Food Industry. 2020. Vol. 5, No. 4. Pp. 74–81. DOI: 10.29141/2500-1922-2020-5-4-11