<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2305-0683</journal-id>
<journal-title><![CDATA[Investigación Agraria]]></journal-title>
<abbrev-journal-title><![CDATA[Investig. Agrar.]]></abbrev-journal-title>
<issn>2305-0683</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Agrarias, UNA.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2305-06832023000200057</article-id>
<article-id pub-id-type="doi">10.18004/investig.agrar.2023.diciembre.2502735</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Influencia de la variedad y del método de conservación en los compuestos bioactivos de la pulpa y cáscara de cereza de café (Coffea arabica)]]></article-title>
<article-title xml:lang="en"><![CDATA[Influence of variety and preservation method on bioactive compounds in coffee (Coffea arabica) cherry pulp and husk]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barragán-Condori]]></surname>
<given-names><![CDATA[Melquiades]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carrión-Sánchez]]></surname>
<given-names><![CDATA[Hilka Mariela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pumacallahui-Salcedo]]></surname>
<given-names><![CDATA[Eliseo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Casafranca-Vásquez]]></surname>
<given-names><![CDATA[Rubén]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Márquez-Romero]]></surname>
<given-names><![CDATA[Fanny Rosario]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quispe-Gutiérrez]]></surname>
<given-names><![CDATA[Ulises Sandro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Huamaní-Meléndez]]></surname>
<given-names><![CDATA[Víctor Justiniano]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Intercultural de Quillabamba Departamento Académico de Ingeniería Civil y Ciencias Básicas ]]></institution>
<addr-line><![CDATA[Cusco ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Micaela Bastidas de Apurímac Departamento Académico de Medicina Veterinaria y Zootecnia ]]></institution>
<addr-line><![CDATA[Apurímac ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,São Paulo State University Department of Food Engineering and Technology Campus of São José do Rio Preto]]></institution>
<addr-line><![CDATA[São Paulo ]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<volume>25</volume>
<numero>2</numero>
<fpage>57</fpage>
<lpage>63</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_arttext&amp;pid=S2305-06832023000200057&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_abstract&amp;pid=S2305-06832023000200057&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_pdf&amp;pid=S2305-06832023000200057&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT 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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[antocianinas]]></kwd>
<kwd lng="es"><![CDATA[bioactivos]]></kwd>
<kwd lng="es"><![CDATA[polifenoles]]></kwd>
<kwd lng="es"><![CDATA[residuos agroindustriales]]></kwd>
<kwd lng="en"><![CDATA[antioxidants]]></kwd>
<kwd lng="en"><![CDATA[anthocyanins]]></kwd>
<kwd lng="en"><![CDATA[bioactive]]></kwd>
<kwd lng="en"><![CDATA[polyphenols]]></kwd>
<kwd lng="en"><![CDATA[agroindustrial residues]]></kwd>
</kwd-group>
</article-meta>
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