Coffee is one of the most consumed drinks in the world, and due to this large audience, many studies have been developed to analyze the health benefits of coffee about its bioactive compounds. Both roasted coffee and green coffee or green beans contain more than a thousand compounds, the main ones being alkaloids, flavonoids, terpenoids, amino acids, sucrose, tannins, xanthonoids, phenolic acids, and catechins. Therefore, the objective of this work is to use ionizing radiation as a process efficiency technology, with the aim of improving the antioxidant capacity present in green coffee. Samples of green coffee beans were dried, crushed, and irradiated in electron beams, with doses of 5 kGy. After irradiation, all samples underwent sonication, shaking, centrifugation, filtration, roto-evaporation and freeze-drying, until the samples were transformed into powder. The extracts were used to identify the content of total phenolic compounds (TPC), ferric reducing antioxidant power (FRAP), DPPH free radical scavenging activity, the ABTS free radical scavenging capacity and the oxygen radical absorption capacity (ORAC). An increase of 11.0, 5.6, 7.6, 23.4 and 13.3% was observed for TPC, FRAP, DPPH, ABTS and ORAC, respectively, for samples irradiated with 5 kGy, when compared to the control (0 kGy). These results can be justified due to the depolymerization process, which refers to the radiolytic degradation of larger compounds into smaller compounds, promoting an increase in the concentration of compounds. The results for antioxidant capacity were promising, indicating that irradiation on green coffee improved the concentration of compounds, a promising technique that needs to be encouraged for further studies.