Efecto del tratamiento de beneficio seco en café sobre el contenido de cafeína y acido clorogénico

Abstract

Abstract:The chemical composition of coffee depends on several factors, one of them being postharvest processing, which is why five methods were evaluated in this study: wet, dry, honey, anaerobic, and without fermentation (blank) as a reference. Depending on the variety of coffee that was used, different amounts of chlorogenic acids (CGA) were obtained by highperformance liquid chromatography, with the honey, dry and anaerobic methods representing the best methods, presenting higher amounts of CGA for varieties such as catuaí, sidra, and típica respectively. For its part, caffeine presented the highest values for the catuaí variety with the honey method, the sidra variety with the dry method, and the typical variety with white. The chemical composition of the coffee is in turn associated with the final quality of the coffee and this in turn with better profits, which is why this study contributes significantly to the coffee growing population of the country and the world.