Resumo

BARRAGAN-CONDORI, Melquiades et al. Influence of variety and preservation method on bioactive compounds in coffee (Coffea arabica) cherry pulp and husk. Investig. Agrar. [online]. 2023, vol.25, n.2, pp.57-63. ISSN 2305-0683.  https://doi.org/10.18004/investig.agrar.2023.diciembre.2502735.

In the processing of coffee, organic residues are generated, such as coffee peel and cherry pulp, which are not used and, consequently, have an impact on the environment. Considering that these residues contain antioxidants, the objective of this research was to obtain natural colorants from Arabica coffee peels and pulp of the Catimor and Typica varieties, as well as to evaluate the impact of the conservation methods of these residues (in natura, dry and frozen) on the total anthocyanin content (CAT), total polyphenols (PFT) and antioxidant capacity. The colorants of the coffee peel and pulp were extracted with acidified methanol and the spectra corresponding to anthocyanin compounds were determined by UV-Visible and FTIR-ATR spectroscopy. The CAT was determined by the differential pH method, the PFT by the Folin-Ciocalteu method, and the antioxidant capacity by the 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) method. The results obtained for peel and pulp: in natura, dry and frozen, of Catimor and Typica varieties, reveal that the CAT content shows a range of 35.16-10.16 mg cyanidin 3-G/100g, the PFT content of 1971.10-247.12 mg gallic acid/100 g and th6e antioxidant capacity by DPPH of 33.73-16.07 µmol trolox/g respectively. Thus, coffee processing residues have a high agroindustrial potential as a source of natural colorant, resulting that the dried residues of the Catimor variety have a higher antioxidant activity, followed by in natura and frozen residues, with no significant difference between the two.

Palavras-chave : antioxidants; anthocyanins; bioactive; polyphenols; agroindustrial residues.

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