Evaluación de la actividad antioxidante del café sometido a distintos métodos de postcosecha

Abstract

Abstract: The antioxidant activity in coffee is a sample of quality, in the present study it will be determined if the postharvest methods that are applied to coffee affect the antioxidant activity. We will work with 3 varieties of coffee Caturra, Catuaí and Typica where 5 different post- harvest methods were applied (honey, dry, humid, anaerobic and unfermented). Through extraction assisted by dynamic maceration with solvents such as methanol and acetone, the extract was obtained, which quantified the concentration of antioxidant activity through the use of spectrophotometer equipment. Using standards such as Trolox to calculate the concentrations in μmol/g, the application of a statistical analysis by the Tukey method provided us with the information with which it was determined that the method with the highest antioxidant activity is honey, due to the presence of mucilage. On the contrary, it was determined that the method with the lowest antioxidant activity is the unfermented method. Among the varieties, Caturra stands out, showing antioxidant activity with a significantly greater difference than the other varieties.