Soluble coffee contains more antioxidants than cocoa, tea, study shows

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 the Nestle Research Center in Switzerland and presented recently at the Asian Congress of Dietetics held at the Philippine International Convention Center. 

Nestle Phils. Inc. corporate nutritionist Aleli Elizabeth Gana, MS, RND, presented the study "Comparison of the Antioxidant Activity of Commonly Consumed Polyphenolic Beverages (Coffee, Cocoa and Tea) Prepared per Cup 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 Nestle study, the in vitro low-density lipoprotein oxidation model was used to assess the relative antioxidant activity 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 220 ml 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 tea.

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 it afforded 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 and the concentration," Gana said.

She also clarified that the addition of milk does not alter the beverage’s antioxidant activity.

Antioxidants act as a defense against the unhealthy products of oxidation. "More antioxidants we take in from food and beverages mean more protection," Gana said.