Poster Session
The Effect of Temperature on Total Antioxidant Capacity of Coffea arabica and Coffea robusta
Location
Memorial Ballroom, Hall Campus Center
Access Type
Campus Access Only
Entry Number
29
Start Date
4-10-2019 12:00 PM
End Date
4-10-2019 1:15 PM
College
Lynchburg College of Arts and Sciences
Department
Biomedical Science
Abstract
Antioxidants are obtained from a variety of natural sources and have the ability to scavenge reactive oxygen species. A less-well known source of antioxidants are roasted coffee beans. The most common antioxidants present in coffee beans are phenolic acids, caffeine, and melanoidins. Phenolic acids are present in higher concentrations in green and light roasted coffee beans. Dark roasted coffee beans contain higher concentrations of Maillard reaction products (melanoidins), which contributes to overall antioxidant capacity. Total antioxidant capacity is affected by multiple of factors such as, roasting conditions, temperature, and brewing methods. In this experiment, Arabica and Robusta coffee beans were roasted to produce light, medium, and dark roasts. Using the ferric reducing antioxidant power assay, total antioxidant capacity was measured. Caffeine content was measured in each coffee brew by high performance liquid chromatography. As the degree of roasting increased, total antioxidant capacity progressively decreased as a result. The purpose of this experiment was to measured total antioxidant capacity and caffeine content in green, light, medium, and dark roasted Arabica and Robusta coffee beans.
Faculty Mentor(s)
Dr. Priscilla Gannicott
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The Effect of Temperature on Total Antioxidant Capacity of Coffea arabica and Coffea robusta
Memorial Ballroom, Hall Campus Center
Antioxidants are obtained from a variety of natural sources and have the ability to scavenge reactive oxygen species. A less-well known source of antioxidants are roasted coffee beans. The most common antioxidants present in coffee beans are phenolic acids, caffeine, and melanoidins. Phenolic acids are present in higher concentrations in green and light roasted coffee beans. Dark roasted coffee beans contain higher concentrations of Maillard reaction products (melanoidins), which contributes to overall antioxidant capacity. Total antioxidant capacity is affected by multiple of factors such as, roasting conditions, temperature, and brewing methods. In this experiment, Arabica and Robusta coffee beans were roasted to produce light, medium, and dark roasts. Using the ferric reducing antioxidant power assay, total antioxidant capacity was measured. Caffeine content was measured in each coffee brew by high performance liquid chromatography. As the degree of roasting increased, total antioxidant capacity progressively decreased as a result. The purpose of this experiment was to measured total antioxidant capacity and caffeine content in green, light, medium, and dark roasted Arabica and Robusta coffee beans.