ABSTRACT
Coffee owns a refreshing and stimulating taste due to numerous chemical compounds generated during the roasting process. Green coffee beans (GCB), as such, do not possess any characteristic taste or aroma which appeals palate, but these are gaining attention due to its various health benefits. The present study aimed to explore the anti-oxidant activity of GCB in different extracts at a different roasting temperature (170°C, 190°C, 210°C) for 5 minutes. The result showed that Total Polyphenolic Content (TPC) and Total Flavonoid Content (TFC) content was highest in ethanolic extract and increased with increasing temperature. Ferric reducing anti-oxidant potential was maximum in the ethanolic extract at 170°C. Anti-radical activity and reducing capacity remained unaffected by roasting temperature and solvent.
