Antioxidant and pro-oxidant properties of coffee can be affected by several factors such as coffee variety, roasting process, storage, etc. The aim of this study was to compare the antioxidant and pro-oxidant properties of coffee beverages obtained with conventional and torrefacto roasted coffee. Coffee variety influences on the antioxidant capacity of ground coffee. A100 roasted samples presented lower antioxidant capacity than Robusta varieties. This could be due to the higher percentage of chlorogenic acids in Robusta ground coffee than in Arabica. Beside, A100 samples presented the highest value of pro-oxidant activity because these samples presented less efficient antioxidants. In Torrefacto roast, the antioxidant capacity increased and redox potential decreased due to the formation of MRPs, which have reducing properties.
