Lightly roasted coffee beans have more antioxidants, says Cavite researcher

By Anna Valmero

INDANG, CAVITE—A Filipino researcher based in Cavite has “discovered” that lightly roasted coffee beans have more antioxidants.

Dr. Ruel Mojica, assistant professor at the Cavite State University, in his research entitled “Influence of Roasting on the Phenolic Content and Antioxidant Activity of the Philippine Coffee,” found that the degree of roasting significantly affects the antioxidant activity of both Coffea robusta and Coffea liberica, two of the most common varieties in the Philippines.

“Lightly roasted coffee gives the highest phenolic content and antioxidant among coffee samples roasted to varying degrees,” he said.

Polyphenols or phenolic content is a type of antioxidant that removes free radicals that damage skin cells or cause cancer. Other studies point to its function in lowering bad cholesterol.

Generally, roasted beans contain less polyphenols than green beans because over 60 percent of a substance called chlorogenic acid that is present in green coffee is degraded upon roasting.

Upon light roasting, however, phenolic content increased, as shown in the study results.

It is believed that other polyphenolic substances in coffee are produced upon application of a “sufficient amount of heat” but too much heat will decrease antioxidants in the coffee beans.

Mojica stressed that this is the first or baseline study on antioxidant content and chemical properties of four Philippine coffee varieties.

Through the study, Mojica aims to help local coffee processors and producers to produce better blends of delicious coffee brews with high antioxidant levels.

The Philippine Coffee Board said the Philippines is one of few producers of four coffee varieties that are commercially-viable coffee including C. arabica, liberica (barako), excelsa and robusta.

“More antioxidants in coffee means more benefits to the health of consumers,” he added.

For more information, email Dr. Ruel Mojica at ruelmojica@yahoo.com

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