Effect
of roasting on the antioxidant activity
of coffee brews. del Castillo MD, Ames JM, Gordon MH. J Agric Food Chem. 2002 Jun 19;50(13):3698-703.
School of Food Biosciences, The University of Reading, Whiteknights, Reading, UK
Colombian Arabica coffee beans were roasted to give light, medium, and dark samples. Their aqueous extracts were analyzed by gel filtration chromatography, UV-visible spectrophotometry, capillary electrophoresis, and the ABTS(*)(+) assay.