Torrefacto-roasted coffee found to be higher in antioxidants

30th March 2008

The traditional torrefacto method of roasting, preferred in Spain and some Latin American countries, increases the development of compounds with high antioxidant activity, according to a study by a Spanish biologist.

Dr Isabel Lopez Galilea, a researcher at the University of Navarra’s Department of Food Sciences, Physiology and Toxicology, analysed 11 different commercial coffee varieties, including several roasted with the addition of sugar, in the traditional torrefacto method.

Dr Lopez discovered that there was increased antioxidant capacity in ground coffees roasted using the torrefacto process, and that the use of an espresso machine to brew the final beverage resulted in a drink containing the highest antioxidant capacity, local reports said.

She also confirmed that coffee has significant benefits as one of the best sources of antioxidants in the diet.