ABSTRACT
The antioxidant activity of coffee brews, using different methods of preparation was studied by Sanchez-gonaza. I, et al [35]. They observed that the antioxidant activity of coffee brews increased significantly when the brews were kept hot (80°C). The cause of this increase may be the formation of Maillard reaction in products during the heat process. These antioxidant properties are due to scavenging action of molecule for the free radical (Figure 2.1). The common antioxidant compounds in coffee are caffeine, chlorogenic acids etc. Higher antioxidant capacity was observed in Colombian conventional roasted coffee blends due to the presence of more Robusta coffee beans that contained more chlorogenic acids [36].
