eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2017-03-25 14 1 177 184 10.13005/bbra/2433 22139 article Ayat B. Al-Ghafari 1 Rahaf H. Alharbi 1 Manal M. Al-Jehani 1 Shoroq A. Bujeir 1 Huda A. Al Doghaither 1 Ulfat M. Omar 1 Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, Kingdom of Saudi Arabia. Polyphenols have been widely studied and considered as a health promoting and disease preventive agents in humans. Several studies investigated the antioxidant properties of polyphenols and their abilities to eliminate free radicals. In this study, the antioxidant activity of coffee in the presence of different types of cows’ milk at different concentrations, 10% or 20%, was investigated. Our results showed that milk could either enhance the scavenging of DPPH or decrease the metal chelating and metal reducing activity of polyphenol. However, more investigations are required to evaluate the mechanisms by which fats in milk can alter the antioxidant activity of coffee. https://www.biotech-asia.org/vol14no1/the-effect-of-adding-different-concentrations-of-cows-milk-on-the-antioxidant-properties-of-coffee/ metal chelating reducing power; semi-skimmed milk; skimmed milk; scavenging activity;Whole milk;