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Application of multivariate analysis to investigate potential antioxidants in conventional and torrefacto roasted coffee

, : Application of multivariate analysis to investigate potential antioxidants in conventional and torrefacto roasted coffee. European Food Research And Technology7: 1, 141-149

In the present work multivariate statistical techniques were applied to the coffee compounds and the overall antioxidant capacity of commercial conventional and torrefacto roasted coffees in order to investigate the main antioxidant compounds in coffee. Statistical analyses showed significant correlations between browned compounds, trigonelline, 5-caffeoylquinic acid and cafeic acid contents with the antioxidant activity measured by both DPPH<sup>-</sup> and redox potential methods.


DOI: 10.1007/s00217-007-0703-z

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