THE EFFECT OF BREWING METHOD AND DIFFERENT ROASTING DEGREE ON PHYSICOCHEMICAL CHARACTERISTICS, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF AMAZONIAN ROBUSTA COFFEE (COFFEA CANEPHORA)

Abstract

Purpose: This work aimed to conduct chemical characterization, assess antioxidant activity, and quantify phenolic compounds in Amazonian Robusta Coffee beverages prepared using diverse roasting degrees and extraction methods. Theoretical Framework: Coffee is globally consumed and holds substantial importance as a commodity. Its chemical composition and biological activity of coffee are influenced by several factors, such as cultivar, roasting degree and brewing method. Methods: Amazonian Robusta Coffee beverages were prepared using diverse roasting degrees and extraction methods (Hario V60, French press and Cold Brew). Characterization was conducted to physicochemical analysis (color parameters, browning index, pH, Brix and total dissolved solids), total phenolic compounds (Folin-Ciocalteu method) and antioxidant activity (FRAP, DPPH, ABTS+ and ORAC assays). Results and Conclusions: Hario V60 beverage demonstrated the highest levels of total phenolic compounds (+50%) and antioxidant activity (+40%) across all roast levels (p<0.01), with significantly increased concentrations of total dissolved solids and phenolic compounds compared to French Press and Cold Brew. This enhanced extraction efficiency is likely due to greater surface area exposure and the percolation method. In contrast, Cold Brew exhibited higher a*, b* and Browning Index values (p<0.05), indicating more intense colors from prolonged extraction and greater melanoidin solubilization. Research Implications: This work showed the chemical composition and antioxidant activity of Amazonian Robusta coffee beverages and their potential application for sustainable production. Originality/Value: No previous study has assessed the antioxidant potential, phenolic content and physicochemical characterization of Amazonian Robusta coffee beverages.