Antioxidační vlastnosti kávy

This thesis deals with antioxidant properties of the coffee. It is focused on the influence of the roasting degree and different kinds of brewing methods on the antioxidant capacity of the coffee. A general overview is about the coffee itself, the history and coffee processing. Main part describes the roasting and chemical substances in the coffee. The whole roasting proces and chemical changes are described here as well. In practical part the antioxidant capacity is measured. The influence of individual factors is determineted by statistic methods. Brewing changes are evalueted by sensory analysis