Efecto del beneficio seco, húmedo, semi seco y honey sobre la concentración de compuestos bioactivos del café (Coffea arabica L.) mediante espectrofotometría UV-visible.

Abstract

Abstract:In the present investigation, the effect of four post-harvest treatments or coffee benefit (dry, humid, semi dry and honey) on antioxidant activity, total phenols concentration and sensory profile was evaluated. The antioxidant compounds extraction was carried out by sequential dynamic maceration with a mixture of solvents: methanol / water (50:50, v / v) and acetone / water (70:30, v / v). The total phenols content was measured by the Folin-Ciocalteu method however, the antioxidant activity was evaluated by the ABTS and FRAP methods. The sensory evaluation was subcontracted to a certified external organization. It was found that the benefit method has an effect on the parameters assessed. In roasted coffee the highest total phenols content and antioxidant activity was reached with the dry post-harvest treatment, getting 6225 mg EAG / 100 g and 397 μmol E.T/g as a result, respectively. On the other hand, the greatest antioxidant power measured by the FRAP method was obtained with the semi-dry method with a 356 μmol E.T/g concentration. Regarding the sensory assessment, the coffee obtained through the dry benefit showed the highest sensory rating.