Antioxidant Activity of Coffee Components Influenced by Roast Degree and Preparation Method

Coffee is of interest to consumers and researchers, mainly due its stimulating properties positive effects on the human body. Properties coffee infusions depend many factors most important ones include roasting process brew preparation method. In this paper, we analyzed prepared with use pressure methods (professional: espresso consumer: moka pot brew), obtained from beans roasted medium dark degree, aim determining share individual groups ingredients in antioxidative coffee. Tested showed various characteristics that were partly related different parameters their preparation. general, a greater amount phenolic compounds was extracted brews. Espresso, other hand, exhibited antioxidant activity per portion ability quench free radicals. The degree had an uneven effect brews, depending method mechanism action. particular antioxidants overall varied between all methods; pronounced changes observed results indicate, however, phenols melanoidins based mixed action, but case latter, hydrogen atom transfer may have advantage.