Evaluación química de los métodos de extracción en frio de (Coffea arábica) de la provincia de Loja

Abstract

Abstract: Coffee is one of the delicacies that stands out in the city of Loja, Ecuador, where (Coffea arabica) is appreciated for its subtlety and balance between flavor and body. In this research, They took advantage of the Geisha, Typica and Caturra varieties from the province of Loja to evaluate the effects of different extraction profiles and preparation methods on the chemical characteristics of coffee. Three cold extraction methods were used: Cold Brew, Mizudashi and Toddy, comparing them to the Chemex method. The results showed that in Cold Brew, Geisha T2 had the highest amount of total phenols (26.14 mg GAE/g) and the highest antioxidant capacity in DPPH (31225.9 µmol ET/g), while Typica T1 stood out in FRAP (6806 µmol ET/g) and Caturra T2 in ABTS (1442 µmol ET/g). In Mizudashi, Typica T1 presented the highest content of total phenols (22,543 mg EAG/g) and Geisha T2 was the most high in FRAP (13019.3 µmol ET/g) and ABTS (5809.17 µmol ET/g). In Toddy, Geisha T2 had the highest content of total phenols (17.177 mg EAG/g) and Caturra T2 showed the highest antioxidant capacity in DPPH (31218.7 µmol ET/g). The Chemex method stood out for accelerate the extraction of hot compounds, resulting in a balanced drink with little acidity.