Acrylamide levels peak early in the roasting/Maillard process, but then begin to decline with continued application of heat. For this reason, dark roasted coffee may paradoxically have less acrylamide than lighter roasts.
Antioxidant levels.
Light roasted coffee has been found to contain higher levels of the antioxidants polyphenol and chlorogenic acid than darker roasts. These compounds may be damaged during the longer, hotter roasting process for dark coffees.
Roasted coffee emits carbon monoxide (CO), carbon dioxide (CO2), and a wide range of VOCs (5–10). Emitted VOCs include alpha-diketones such as 2,3-butanedione (diacetyl), 2,3-pentanedione (acetyl propionyl), and 2,3-hexanedione.
Medium roasts are most potent in the polyphenol chlorogenic acid (CGA), a powerful antioxidant that gives coffee its health-boosting benefits. CGA helps with everything from reducing inflammation to repairing cell damage, lowering cholesterol and improving your complexion.
The researchers found that the lighter the roast, the higher the chlorogenic acid content—and the better the coffee extract protects human cells against cell damage. Other research has found that antioxidant activity reaches a maximum level with light roasts.
The only type of coffee that does not contain acrylamide is that which contains unroasted, or green, coffee beans. However, these coffees can taste very different to roasted varieties. A range of unroasted coffees are available to purchase online.
French Press coffee makers are quite popular, and they're a great option for non-toxic coffee brewing! The French Press is made up of a glass carafe and a filter-plunger, with no need for a filter.
Firstly, dark roast coffee loses complexity in flavour and aroma, and has a poor balance between bitter, sweet and acidic notes. Secondly, roasters often use dark roast to disguise defects in coffee beans. Both these factors make dark roast coffee an inferior choice for anyone who hopes to avoid bitter coffee.
PRO: Dark roast still contains chlorogenic acid lactones and melanoidins, which have antioxidant properties. CON: All research indicates that total free chlorogenic acid content decreases as the coffee is roasted to a darker level. This in turn impacts antioxidant activity of those particular polyphenols.
Dark roasts are often bold and rich, full of body and texture. Dark roasted beans are oilier, which sometimes leads to a bittersweet or toasty taste, as well as decadent chocolaty flavor.
Lower Risk of Cancer
One of the best sources of antioxidants is dark roast coffee. The rich brown color of coffee results from these antioxidants, which can help fight free radicals that cause cellular damage and have been linked to cancer.
How can acrylamide affect my health? The main targets of acrylamide toxicity are the nervous system and reproductive system. Nervous system effects such as muscle weakness, numbness in hands and feet, sweating, unsteadiness, and clumsiness were reported in some acrylamide workers.
The US National Toxicology Program (NTP) has classified acrylamide as “reasonably anticipated to be a human carcinogen.” The US Environmental Protection Agency (EPA) classifies acrylamide as “likely to be carcinogenic to humans.”
High acrylamide exposure was associated with a linearly increased risk of endometrial cancer, particularly in never-smokers. A statistically significant association was found between dietary acrylamide exposure and ovarian cancer (especially in non-smokers).
The results revealed that the slices fried in extra virgin olive oil had the lowest concentration of acrylamide, thanks to the ortho-diphenolic compounds present in the oil. Not everyone is convinced of the danger being presented by acrylamide, however.
Among the analyzed samples, the green tea contained low amounts of acrylamide ranged from 10 to 18 μg kg−1, and thus the green tea could be considered as a healthier hot drink.
The major food sources of acrylamide are French fries and potato chips; crackers, bread, and cookies; breakfast cereals; canned black olives; prune juice; and coffee.
Dark roast beans are roasted longer than medium roast beans. They have a stronger taste with less acidity. The dark roasting process also removes the flavor of the coffee bean, but people like it better because it tastes stronger.
While lighter roasts have a higher concentration of antioxidants than darker roasts, dark roasts are not entirely without merit when it comes to health benefits. Dark roasts contain higher levels of the amino acid N-methylpyridinium, which reduces the amount of excess acid produced in the stomach.
SAN FRANCISCO — Roasting coffee beans doesn't just impart bold, rich flavor. It also creates a compound that helps dial down production of stomach acid, according to research presented on March 21 at the spring meeting of the American Chemical Society.