Cuantificación de capacidad antioxidante y fenoles en residuos de café (Coffea arabica L. variedad typica)

Abstract

Abstract: This research was determined by the antioxidant capacity and total phenols in residues of coffee "Coffea arabica L. variety typica" it comes of Palanda, Vilcabamba and El Pangui. 10 samples of coffee was taking in measuring of color with letter color measuring (N34-A "Orange Red Groups"), we show in following process of a humid benefit for separating the different rests (pulp, pergamine and seed), each rest was dried in oven at 60°C until to obtain average humid of 10% for proceeding to mill and sifted a particle size <600 µm. The antioxidant capacity of the methanol-acetone extract was evaluated by the half of essay 1,1-difenil-2-picrilhidracil (DPPH) and the content of total phenols was determined by the Folin-Ciocalteu method. The result of antioxidant capacity of pulp varies between 4.1 to 13.9 g b.s/g DPPH, and between 0.9 to 3.2 g equivalent of ascorbic acid/100 g b.s. The content of total phenols for pulp varies between 1.7 to 4.6 g equivalent of galic acid/100 g b.s, we consider together in the both properties of the coffee pulp come on Vilcabamba like the high superior capacity. In the results of pergamine for antioxidant capacity the values varies in 69.9 to 75.9 g b.s/g DPPH and the 0.1 to 0.2 g equivalent of ascorbic acid/100 g b.s. In total phenols of 0.3 to 0.5 g equivalent of galic acid/100 g b.s, it is considerate of pergamine, as a low antioxidant capacity.