Anti-Oxidants in Your Coffee Cup
A recent study coming out of the University of British Columbia is telling us about the level of anti-oxidants in our coffee if generated by the roasting process. While there are a class of anti-oxidants in green coffee, those are generally destroyed by the heat of the roast, while a different class of anti-oxidants develops as a result of the browning during the roast. The naturally occurring anti-oxidants in Green Coffee, called chlorogenic acids, decline about 90% in that roasting process, while Maillard Reaction Products are the new generation anti-oxidants that develop in the roast. Maillard reactions take place in all kinds of browning processes, bringing about flavor changes and color changes as a result.
Darker Roast is Better?
So, no, darker isn't better, because at some point the coffee darkens too much and even the new class of anti-oxidants starts to decline. So that Italian Roast might not be as packed with anti-oxidants as that Full City Roast.....
More on Anti-Oxidants in Coffee at the Vancouver Sun
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Posted by Scott Martin at February 3, 2011 7:56 AM