Washington, Mar 7 : A University of Navarra biologist has cited that Torrefacto-roasted coffee, where coffee beans are roasted with sugar, has higher antioxidant properties than natural roast.
Isabel Lopez Galilea, the researcher of Department of Food Sciences, Physiology and Toxicology of the University of Navarra, has underlined in her study that the addition of sugar during the roasting process increases the development of compounds with high antioxidant activity.
Her study titled "The Influence of Torrefacto Roasting on the Principal Components of Coffee and its Antioxidant and Pro-oxidant Capacity," involved the analysis of 11 varieties of commercial coffee.
She pointed out that a number of previous studies have shown the benefits of this drink. It is specifically considered to be one of the best sources for antioxidants in the diet that help defend us against free radicals, which are a cause of premature aging and certain diseases.
In fact, coffee has a ten times higher antioxidant capacity than other drinks, like red wine and tea. And this antioxidant capacity varies on depending on the preparation method used.
For the research, Lopez conducted 300 surveys for assessing the coffee consumption habits of the Navarra inhabitants and it was found that, on an average, they consumed 125 ml of coffee per day, and the consumption was found to be a little higher among women.
Besides, the results also showed that the Navarrans largely consume ground coffee made from a mixture of natural roast and torrefacto-roast coffees. Usually, this coffee is prepared by using Italian or mocha coffee makers, followed by the filter, espresso and pump methods.
When she confirmed the increased antioxidant capacity of ground coffees roasted using the torrefacto process, she also showed that these properties were present in the brewed coffee, which is the typical form of coffee consumption.
Keeping in mind different preparation methods, it was found that that espresso machines produce a drink with the highest antioxidant capacity, more than coffee produced by the Italian, filter and pump methods.
It is believed that these properties may be due to the increased content of 'brown compounds' [compuestos pardos] developed during the roasting process, as well as to polyphenic compounds and caffeine.
She also showed that both the compounds present in coffee as well as its aroma are influenced by the type of roast and the system of extraction. Besides, she also identified 34 volatile compounds with high aromatic impact on coffee drinks, and new aromatic compounds, such as octanol, were detected, which produces an intense orange aroma.