All the chemicals used were of analytical grade and were purchased from Sigma-Aldrich (St. Louis, MO, USA) and CentralChem (Slovakia). The aim of the study was to evaluate the quality indicators (moisture content, fat, ash, polyphenols and antioxidant activity) of seven samples of green coffee. The coffee samples were subsequently roasted, using the cinnamon roasting style. In the prepared roasted coffee, the same measurements were made as in the green coffees, in order to compare the samples and point out the changes taking place during roasting. In addition, oxidative stability was determined after the roasting process. The moisture content of the green coffee ranged from 7.4 % to 9.08 %, the ash content ranging from 2.53 % to 2.97 %, the fat content from 2.19 % to 6.33 %. The DPPH antioxidant activity ranged from 45.36 to 55.81 mg TEAC.l-1 (TEAC-Trolox equivalent antioxidant capacity) and total polyphenols from 511.44 to 618.11 mg GAE.l-1 (GAEgallic acid equivalent). After the roasting process, the amount of dry matter (97.88-98.54 %) and fat (3.38-12.76 %) increased, the ash content did not change significantly. The most pronounced was the decrease in polyphenols, which is not surprising due to thermolabile substances. Overall, their values decreased of about 80 % compared to green coffee samples. Despite these losses, the samples showed a high antioxidant activity after the roasting process-42.56 to 55.63 mg TEAC.l-1 , which can be explained by the fact that during the roasting the Maillard reaction takes place, whereby new bioactive substances with antioxidant effect arise, on activity it also participates in vitamin B3, which is produced by thermal breakdown of trigonelline. The oxidative stability evaluated by the Rancimat method ranged from 1.2 to 10 minutes, suggesting that roasted coffee is susceptible to oxidation, therefore it should be milled just before preparation and serving. ARTICLE INFO

Data of vitamin E intake and status are controversial. Vitamin E is an essential micronutrient for humans and achieving an optimal status is assumed to produce beneficial health outcomes. Dietary intake recommendations for vitamin E vary considerably by different countries and organizations. It appears to be still a challenge to define these despite the wealth of data published. Vitamin E requirements have been proposed to depend on other nutritional factors, such as the intake of polyunsaturated fatty acids (PUFA). Although several foods contain naturally occurring sources of vitamin E, it is frequently the case that the intake recommendations are not achieved. Several other dietary factors affect the need for vitamin E. In this regard, significant challenges to be considered include the efficiency of other tocopherol variants and their properties that could affect the revision of the nutritional recommendations for vitamin E. Particularly, an ever-increasing evidence indicates that other vitamin E homologs may potentially present with a higher biological activity. Low dietary consumption of vitamin E, coupled with compelling evidence that increased intake of vitamin E above current recommendations for the general population may benefit older individuals.