COMPUESTOS FENÓLICOS, MELANOIDINAS Y ACTIVIDAD ANTIOXIDANTE DE CAFE VERDE Y PROCESADO DE LAS ESPECIES Coffea arabica Y Coffea canephora

Autores/as

  • Lucía Margarita Pérez-Hernández Posgrado en Biociencias de la Universidad de Sonora
  • Karla Chávez-Quiroz Café del Pacífico S.A. de C.V. Investigación y Desarrollo. Hermosillo
  • Luis Ángel Medina-Juárez Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de Sonora.
  • Nohemí Gámez Meza Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de Sonora.

DOI:

https://doi.org/10.18633/bt.v15i1.136

Palabras clave:

Actividad antioxidante, fenoles, melanoidinas, Coffea arabica, Coffea canephora

Resumen

El tostado del café podría ocasionar la disminución de actividad antioxidante, ya que pueden degradarse compuestos con esta actividad, como los fenoles. Sin embargo, las temperaturas altas pueden promover la formación de compuestos con actividad antioxidante como los productos de la reacción de Maillard (melanoidinas). En este estudio se identificaron y cuantificaron compuestos fenólicos y se determinó el contenido de melanoidinas en dos cafés verdes y sus procesados: café caracolillo de grano Arábica caracol (Coffea arabica) y café soluble de grano Robusta (Coffea canephora, sin. Coffea robusta). La actividad antioxidante de los diferentes cafés se determinó por dos métodos. Los cafés procesados presentaron una actividad antioxidante mayor que sus respectivos granos verdes de origen. En el caso del café caracolillo, se observó una disminución de los compuestos fenólicos determinados por HPLC. Sin embargo, esto no afectó la actividad antioxidante total, probablemente al contenido alto de melanoidinas.

Citas

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Publicado

2013-04-30

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