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

Authors

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

Keywords:

antioxidants, anthocyanins, bioactive, polyphenols, agroindustrial residues

Abstract

In the processing of coffee, organic residues are generated, such as the peel and pulp of coffee cherries, which are not used and, consequently, impact the environment. Considering that these residues contain antioxidants, the objective of this research was to obtain natural colorants from the remains of peel and pulp of Arabica coffee Catimor and Typica varieties, as well as to assess the impact of conservation methods (in natura, dry and frozen) on the content of total anthocyanins (AT), total polyphenols (PFT) and antioxidant capacity. The colorants of the coffee peel and pulp were extracted with acidified methanol, subsequently, the spectra corresponding to anthocyanin compounds were determined by UV-Visible spectroscopy and FTIR-ATR. The AT were determined by the pH-differential method, the PFT by the Folin-Ciocalteu method, and the antioxidant capacity by the DPPH method. The results obtained for peel and pulp: in natura, dry and frozen, of the Catimor and Typica varieties, reveal that the content of AT shows a range of 35.16-10.16 mg cyanidin 3-G/100g, the content of PFT of 1971.10-247.12 mg gallic acid/100 g and the antioxidant capacity by DPPH of 33.73-16.07 µmol trolox/g, respectively. In this way, coffee processing residues have high agro-industrial potential as a source of natural colorant, showing that residues from the Catimor variety have higher antioxidant activity with no significant difference between fresh and frozen residues.

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