Evaluación fisicoquímica de tres variedades de Coffea arábica (café) procesadas en tres niveles de tueste (claro, medio y oscuro)

Abstract

Coffee is one of the most consumed products at both the national and global levels, due to its unique and exquisite sensorial characteristics, but coffee goes far beyond that, since its chemical composition contains bioactive compounds that require further analysis to determine their presence in coffee beans both in their green composition, and after processes that allow their direct consumption. That is why in this research we have set ourselves the objective of determining and identifying the compounds that are formed in three degrees of coffee roasting, light, medium and dark, in three little studied and analyzed varieties such as Red Sarchirmor, Yellow Catuai, and Awaca, varieties that have adapted to the climatic conditions they present and to the diseases that can affect them. The roasting process was carried out at different times 20, 30 and 45 minutes and at temperatures between 200 and 300 °C. Antioxidant capacity analysis (DPPH and FRAP), phenolic content (folin-ciolcateu), caffeine (UV-Visible spectrophotometer), color (CIELab) and fat (Soxthel method) were carried out. For this, hydroalcoholic samples (80:20) were prepared, to have a sample with greater confidence. Where we were able to show that Luminosity tends to reduce and tends to dark colors referring to the degrees of roasting studied, to the Aw it is seen that the coffee presents values (0.16 to 0.32), which allows it to remain stable against microbiological attacks and can maintain its useful life for longer, the antioxidant capacity Phenols are affected by decreasing as the degree of roasting increases, that is, roasting does tend to influence these compounds, caffeine on the other hand did not present significant differences, and could be compared with studies that report that this alkaloid is thermostable, finally, an increase in fat content is observed as roasting progresses. With this we can conclude that there are variations in its chemical composition of the grams and the heat treatment applied