Morais, Sérgio Antônio Lemos deAquino, Francisco José Tôrres deNascimento, Priscilla Mendes doNascimento, Evandro Afonso doChang, Roberto2022-04-112022-04-112009MORAIS, S. A. L. et al. Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra. Química Nova, São Paulo, v. 32, n. 2, p. 327-331, 2009.1678-7064https://doi.org/10.1590/S0100-40422009000200011http://www.sbicafe.ufv.br/handle/123456789/13448The bioactive compounds and antioxidant activity presented by Conilon coffee (C. Canephora) variety, produced in the Espírito Santo State, Brazil, were quantified. The light roast coffee showed the highest level of total phenols, trigonelline, caffeic and chlorogenic acids. The proanthocyanidin level was the highest for dark roast coffee, while caffeine level didn't show significative changes for the light and middle roast coffees. All the Conilon coffee extracts showed antioxidant activity depending on bioactive compounds concentration and roasting degree. The coffee samples submitted to a light roasting degree showed the highest antioxidant activity.pdfpt-BROpen AccessCoffea canephoraBioactive compoundsAntioxidant activityCafeicultura::Colheita, pós-colheita e armazenamentoArtigo