Capacidad antioxidante y contenido de fenoles totales en café y subproductos del café producido y comercializado en Norte de Santander (Colombia)
DOI:
https://doi.org/10.17533/udea.vitae.17258Keywords:
Café, fenoles, antioxidantes, subproductos del café, Norte de SantanderAbstract
Antecedentes: El café, una de las bebidas más consumidas en el mundo, contiene varios compuestos bioactivos como los antioxidantes, que han demostrado eficacia en reducir la incidencia de enfermedades crónicas y neurodegenerativas. Como Norte de Santander es la cuna del café en Colombia, resulta relevante estudiar las propiedades antioxidantes de su café y de la industria del café, que ofrece varios productos que se pueden usar como fuente de sustancias funcionales. Objetivo: Evaluar la capacidad antioxidante y determinar el contenido de fenoles totales en el café producido y comercializado en Norte de Santander (Colombia) y en sus residuos o subproductos. Métodos: Las muestras comerciales se seleccionaron mediante una encuesta aplicada en 12 municipios de Norte de Santander. Las almendras y los residuos de café provinieron de los municipios de Toledo y Lourdes. La capacidad antioxidante se evaluó por los métodos FRAP y ABTS y el contenido de fenoles totales se determinó por Folin Ciocalteu (FC). Resultados: El contenido de fenoles totales se encontró entre 1129 ± 0,000 y 2582 ± 0,000 mg EAG/g café, y entre 52,57 ± 4,767 y 1904 ± 8,288 mg EAG/ g café, para las muestras comerciales y sin tostar, respectivamente. La capacidad antioxidante en las muestras comerciales varió entre 3095 ± 0,000 y 6857 ± 8,115 para FRAP, y entre 224,0 ± 0,245 y 245,0 ± 0,000 µmol Etrolox/ g café para ABTS. En el caso de las almendras y los residuos, la capacidad antioxidante varió entre 2,265 ± 0,000 y 1894 ± 1,627 por FRAP, y entre 71,78 ± 0,000 y 233,0 ± 0,000 µmol Etrolox/ g café por ABTS. Conclusiones: Todas las muestras presentaron capacidad antioxidante y fenoles totales, incluidos los residuos del procesamiento del café tales como el pergamino, la cáscara y la pulpa de la cereza. Por lo tanto, se confirma el potencial de los residuos de café como fuentes naturales de antioxidantes. Esta investigación reporta por primera vez propiedades antioxidantes en el pergamino y en cafés especiales.
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