Coffee
& Wellness
Soluble coffee contains more antioxidants
- Swiss Academy
June 13 2006 • Manila Bulletin
Soluble coffee contains the most number of antioxidants as
compared to other commonly consumed beverages like cocoa and
tea. This was revealed in a study done by Nestlé Research
Center in Swizerland and presented recently at the Asian Congress
of Dietitics held at the Philippine International Convention
Center (PICC).
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Aleli Elizabeth Gana, MS,
RND, Nestle Philippines, Inc. corporate nutritionist
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Antioxidants acts as a defense against the unhealthy products
of oxidation. "More antioxidants we take from food and
beverages mean more protection," Nestlé Philippines
Inc' corporate nutritionist Aleli Elizabeth Gana said.
Gana, MS RND, presented the study, "Comparison of the
Antioxidant Activity of the Commonly Consumed Beverages (Coffee,
Cocoa, Tea) Prepared per cup per Serving" that further
reinforced previous researches done on the antioxidant activity
in one of the world's most consumed beverages.
Antioxidants are tiny molecules that help address oxidative
stress caused by free radicals that damage the cells causing
a wide array of diseases.
In the Nestlé study, the in vitro low-density lipoprotein
oxidation model was used to assess the relative antioxidant
of tea, coffee and cocoa on a cup serving basis. The beverages
were prepared as 0.7-2.5 percent soluble coffee, 1.5-3.5 percent
cocoa, and one tea bag each of green, black and herbal teas
infused over five minutes of 220ml of hot water.
Under these conditions, the study showed that while coffee,
cocoa and tea all exhibited significant antioxidant activities,
coffee displayed the highest amount of antioxidants among
the three, even against herbal and green teas.
Taking note of the differences in the way people prepare
their beverages, the Nestle research made varied preparations
and found that the more concentrated the brew, the better
protection if offered in the solution.
"Higher concentration means higher antioxidant activity",
Gana said citing the results of the study.
Roasting was likewise shown to affect the antioxidant activity
in coffee. The higher the temperature you use for coffee,
the lower the antioxidant activity. While it was found that
Robusta coffee beans exhibited a higher antioxidant activity
than Arabica coffee beans, the difference was no longer significant
after both underwent roasting.
Meanwhile, caffeinated and decaffeinated coffee varieties
were shown to both exhibit antioxidant activity.
"Of course the antioxidant content varies from cup to
cup, depending on the solubles amd the concentration,"
Gana pointed out. She also clarified that the addition of
milk does not alter the beverage's antioxidant activity.
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