Abstrakt:
In this study, the effect of coffee beans processing (decaffeination and roasting) on their antioxidant capacity and total phenolic content was investigated. In a total of 64 regular as well as decaffeinated (un)roasted coffee samples, these characteristic parameters were determined spectrophotometrically using the DPPH free radical method and the Folin-Ciocalteu assay. While the total phenolic content remained unchanged regardless of the processing method used, the antioxidant capacity of the samples varied depending on their treatment and was mainly affected by the decaffeination procedure.