Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study

The aim of this study was to investigate the effect coffee roasting process on both toxic and some beneficial antioxidant compounds, applying a systematic broad approach. Arabica Robusta green beans were roasted in lab-scale roaster for different times order achieve five degrees (from light dark) assess evolution acrylamide (AA), trigonelline, nicotinic acid caffeoylquinic acids contents (determined by HPLC) as well activity (evaluated Folin-Ciocalteu, FRAP, DPPH, ABTS assays). results confirmed that AA levels reached maximum first then decreased prolonging heating process, samples. Nevertheless, thermal reduction observed greater compared activity, which only slightly reduced due balance between degradation neoformation compounds.