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Four different kinds of coffee beans (CS, Colombia supremo; EY, Ethiopia yirgacheffee; IM, Indonesia mandheling; and IMM, India monsooned malabar) were roasted at 200 and for 10, 15, and 20 min. To determine the optimum roasting conditions, various components of the coffee beans such as pyrazines produced during the roasting, and their antioxidant and antidiabetic effects were analyzed. The different roasting condition did not affect on the concentration of caffeine. However, the amount of 5-caffeoylquinic acid and the total phenolics decreased significantly, at a greater temperature and a longer roasting time. The greatest amount of pyrazines was produced from the IMM however, the amount of pyrazines decreased rapidly at according to increasing in roasting time. The DPPH free radical scavenging activity was mostly 80% more effective than that of BHT and -tocopherol activities at the same concentration. In the case of the FRAP assay, the reducing power of the coffee slightly decreased at a greater temperature pand longer time. While the inhibitory effect on -glucosidase was negligible, the activity decreased by more than 80% when the coffee beans were roasted at for 20 min. The inhibitory effect on -amylase showed similar results. Taken together, the optimum roasting conditions were determined to be and 15 min, which provided the best physiological activity and nutty and chocolatey aromas from the pyrazine of coffee.

Changes of biochemical components and physiological activities of coffee beans according to different roasting conditions