Antioxidants 2013, 2(4), 230-245; doi:10.3390/antiox2040230
Review

Antioxidant and Antiradical Activity of Coffee

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Received: 9 August 2013; in revised form: 27 September 2013 / Accepted: 29 September 2013 / Published: 15 October 2013
(This article belongs to the Special Issue Dietary Antioxidants)
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Abstract: This review summarizes published information concerning the determination of antioxidant activity (AA) in coffee samples by various methods (ORAC, FRAP, TRAP, TEAC, etc.) in vitro and limited data of antiradical activity of coffee products in vitro and in vivo. Comparison is carried out of the AA of coffee Arabica and coffee Robusta roasted at different temperatures as well as by different roasting methods (microwave, convection, etc.). Data on the antiradical activity of coffee is provided. The antioxidant activity of coffee, tea, cocoa, and red wine is compared. At the end of this review, the total antioxidant content (TAC) of coffee samples from 21 coffee-producing countries as measured by an amperometric method is provided. The TAC of green and roasted coffee beans is also compared.
Keywords: antioxidants; antioxidant activity; ORAC; amperometry; coffee
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Yashin, A.; Yashin, Y.; Wang, J.Y.; Nemzer, B. Antioxidant and Antiradical Activity of Coffee. Antioxidants 2013, 2, 230-245.

AMA Style

Yashin A, Yashin Y, Wang JY, Nemzer B. Antioxidant and Antiradical Activity of Coffee. Antioxidants. 2013; 2(4):230-245.

Chicago/Turabian Style

Yashin, Alexander; Yashin, Yakov; Wang, Jing Y.; Nemzer, Boris. 2013. "Antioxidant and Antiradical Activity of Coffee." Antioxidants 2, no. 4: 230-245.

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