Effect of coffee species and roasting levels on biochemical composition and antioxidant properties

Abstract

Coffee species and roasting levels are major determinants of the biochemical composition and bioactive potential of coffee. This study investigated the effects of three coffee species-Arabica (Coffea arabica), Robusta (Coffea canephora) and Liberica (Coffea liberica) across light, medium and dark roasting levels on caffeine, chlorogenic acid, antioxidant activity and flavonoid content. Significant differences were observed among species and roasting treatments. Robusta exhibited the highest caffeine and antioxidant activity, Arabica showed intermediate levels and Liberica recorded lower caffeine content with appreciable antioxidant potential, particularly under light and medium roasting. Roasting progressively reduced chlorogenic acid and flavonoid content, with dark roasting causing the greatest losses. Significant species × roasting interactions indicated that intrinsic biochemical profiles and roast intensity jointly influence bioactive compound retention. These findings highlight the potential of Liberica, alongside Arabica and Robusta, for producing coffee with reduced caffeine content and enhanced antioxidant properties, providing valuable insights for specialty coffee development and health-focused consumption.