Effect of the roasting levels of L. extracts on their potential antioxidant capacity and antiproliferative activity in human prostate cancer cells.

Coffee, besides being one of the most consumed stimulating beverages in the world, has important bioactive activities, which have been attracting increasing attention from researchers. However, the standard process of roasting causes changes in its chemical composition. In the present study, extracts obtained from green and roasted beans (light, medium and dark) of Linnaeus were submitted to high-power ultrasonic extraction and atomization by spray drying.