Roasting optimization of robusta coffee beans and their effect on the antioxidant related compound

¹ Department of Agricultural Technology, Jember State Polytechnic, Jember, 68101, Indonesia
² Department of Agroindustrial Technology, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, 55281, Indonesia

^* Corresponding author: jumerimw@ugm.ac.id

Abstract

Coffee is known for its flavor and antioxidant effects. Roasting may change the characteristics of caffeic, chlorogenic, ferulic, and sinapic acids. While temperature and time are key factors affecting coffee’s aroma, flavor, and taste, airflow during roasting also significantly impacts bean quality and antioxidant content. This study examined the effects of roasting parameters like temperature, time, and airflow on Robusta coffee beans’ physicochemical qualities (phenols, tannins, flavonoids, and chlorogenic acid) and antioxidant activity. The best roasting parameters refer to the combination of temperature, time, and airflow that produces the most favorable qualities in the coffee beans, such as optimal flavor, aroma, and antioxidant content. Beans were roasted at 190°C, 210°C, and 230°C for 11, 14, and 17 minutes, with airflow settings of 1/4, 2/4, and 3/4. Response Surface Methodology (RSM) and Design Expert software optimized roasting conditions for optimal antioxidant content. The best roasting settings for antioxidant activity and physicochemical content were 190°C, 11 minutes, and 3/4 damper opening. These findings emphasize the importance of correctly managing temperature, time, and air movement during coffee roasting to maximize its health benefits. This approach helps produce functional beverages with better antioxidant capabilities for sensory pleasure and health advantages.