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Antioxidant and Antiradical Activity of Coffee
InterLab, Inc., Selskohozyaistvennaya 12a, Moscow 129226, Russia
VDF FutureCeuticals, Inc., 2692 N. State Rt. 1-17, Momence, IL 60954, USA
* Author to whom correspondence should be addressed.
Received: 9 August 2013; in revised form: 27 September 2013 / Accepted: 29 September 2013 / Published: 15 October 2013
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
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Cite This Article
MDPI and ACS Style
Yashin, A.; Yashin, Y.; Wang, J.Y.; Nemzer, B. Antioxidant and Antiradical Activity of Coffee. Antioxidants 2013, 2, 230-245.
Yashin A, Yashin Y, Wang JY, Nemzer B. Antioxidant and Antiradical Activity of Coffee. Antioxidants. 2013; 2(4):230-245.
Yashin, Alexander; Yashin, Yakov; Wang, Jing Y.; Nemzer, Boris. 2013. "Antioxidant and Antiradical Activity of Coffee." Antioxidants 2, no. 4: 230-245.