Evaluación de la concentración de ácidos orgánicos en café con diferentes estados de madurez

Abstract

Abstract: The elements of the final quality of the coffee come from the chemical composition of the beans greens, which are precursors of flavor, acidity and body. The objective of this research was to identify and quantify the organic acids present in the mucilage of the coffee in different stages of maturity. The Caturra and Sarchimor varieties were evaluated. The Samples were collected in the canton of Gonzanamá, province of Loja. The removal of organic acids, it was carried out using the assisted extraction technique. The Identification and quantification were carried out by high-performance liquid chromatography. The The results obtained indicate the presence of the following organic acids of greater than lower concentration: quinic, lactic, succinic, citric and malic, which are participants in the acidity of the fruit. Knowledge about the presence of organic acids in cherry trees coffee according to its maturity is limited, which is why the information expressed may be used for future research, with the aim of identifying more compounds organic coffee.