Influencia de la variedad y del método de conservación en los compuestos bioactivos de la pulpa y cáscara de cereza de café (Coffea arabica)

Melquiades  Barragán-Condori; Hilka Mariela  Carrión-Sánchez; Eliseo Pumacallahui-Salcedo; Rubén  Casafranca-Vásquez; Fanny Rosario  Márquez-Romero; Ulises Sandro Quispe-Gutiérrez; Víctor Justiniano Huamaní-Meléndez

doi:10.18004/investig.agrar.2023.diciembre.2502735

Autores/as

Melquiades Barragán-Condori Universidad Nacional Intercultural de Quillabamba, Departamento Académico de Ingeniería Civil y Ciencias Básicas. Cusco, Perú.
Hilka Mariela Carrión-Sánchez Universidad Nacional Intercultural de Quillabamba, Departamento Académico de Ingeniería Civil y Ciencias Básicas. Cusco, Perú.
Eliseo Pumacallahui-Salcedo Universidad Nacional Intercultural de Quillabamba, Departamento Académico de Ingeniería Civil y Ciencias Básicas. Cusco, Perú.
Rubén Casafranca-Vásquez Universidad Nacional Intercultural de Quillabamba, Departamento Académico de Ingeniería Civil y Ciencias Básicas. Cusco, Perú.
Fanny Rosario Márquez-Romero Universidad Nacional Intercultural de Quillabamba, Departamento Académico de Ingeniería Civil y Ciencias Básicas. Cusco, Perú.
Ulises Sandro Quispe-Gutiérrez Universidad Nacional Micaela Bastidas de Apurímac, Departamento Académi-co de Medicina Veterinaria y Zootecnia. Apurímac, Perú.
Víctor Justiniano Huamaní-Meléndez São Paulo State University–UNESP, Department of Food Engineering and Technology, Campus of São José do Rio Preto. São Paulo, Brasil.

DOI:

https://doi.org/10.18004/investig.agrar.2023.diciembre.2502735

Palabras clave:

antioxidantes, antocianinas, bioactivos, polifenoles, residuos agroindustriales

Resumen

En el procesamiento del café se generan residuos orgánicos, como la cáscara y pulpa de cereza de café, que no son aprovechados y, consecuentemente, impactan en el medio ambiente. Considerando el aprovechamiento de estos residuos, el objetivo de este trabajo fue evaluar la presencia de componentes bioactivos en pigmentos extraídos de la pulpa y cáscara de cerezas de café, de las variedades Catimor y Typica, así también, comparar el impacto de métodos de conservación de estos residuos (in natura, seco y congelado), sobre el contenido de antocianinas totales (CAT), polifenoles totales (PFT) y la capacidad antioxidante. Los pigmentos de la cáscara y pulpa de café fueron extraídos con metanol acidificado, y posteriormente, fueron determinados los espectros que corresponden a compuestos antociânicos, por espectroscopia UV-Visible y FTIR-ATR. Valores de CAT fueron determinados mediante el método pH diferencial, los PFT a través del método Folin-Ciocalteu, y la capacidad antioxidante con el método 2,2-Difenil-1-Picrilhidrazilo (DPPH). Los resultados obtenidos para cáscara y pulpa: in natura, seca y congelada, de las variedades Catimor y Typica, revelan que el CAT muestra un rango de 35,16-10,16 mg cianidina 3-G/100g, el contenido de PFT de 1971,10-247,12 mg ácido gálico/100 g y la capacidad antioxidante por DPPH de 33,73-16,07 µmol trolox/g respectivamente. Los residuos secos de la variedad Catimor presentaron mayor actividad antioxidante, seguido de residuos in natura y congelados sin diferencia significativa entre ambos. De esta manera, los residuos del procesamiento del café poseen alto potencial agroindustrial como fuente de colorante natural.

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