Cuantificación de minerales en residuos de café (Coffea arabica L. variedad typica.)

Abstract

In Ecuador, generates about 60,000 ton of coffee residues [1] and this figure increases annually, leading to environmental pollution [12]. This thesis focused on determining the possibility of using these residues as a source of minerals, in order to be used in food fortification. We analyzed potassium (K), calcium (Ca) and magnesium (Mg) by atomic absorption spectrophotometry and phosphorus (P) by visible spectrophotometry, using in all cases the acid digestion for sample preparation. These minerals were selected for their nutritional importance and majority concentration in coffee [14]. We worked with samples of coffee “Coffea arabica L. variety typica” of three places: Palanda, Vilcabamba and the Pangui, selected for their availability and geographical conditions. In order to maintain the traceability of waste was made the processing of the cherry coffee. The results for the pulp expressed on a dry basis were: K 2,8 ± 0,43%; Ca 0,41 ± 0,06%; Mg 0,13 ± 0,01% and P 0,12 ± 0,01 %. To parchment: K 0,15 ± 0,02%; Ca 0,13 ± 0,05%; Mg 0,07 ± 0,01% and P 0,02 ± 0,01%. Moreover, in addition, we examined the coffee bean obtained K 1,5 ± 0,09%; Ca 0,12 ± 0,02%; Mg 0,21 ± 0,02% and P 0,34 ± 0,06%. Comparing these results with the concentration in shell woolly; font used to enrich a peach nectar [39], we mention that the coffee pulp is a good source of potassium (especially), magnesium and phosphorus. The scroll is considered as a source of phosphorus.