Variación de la actividad antioxidante por efecto del tostado en granos de café (Coffea arabica), estado Miranda, Venezuela
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phenols
flavonoids
FRAP
DPPH
antioxidant
fenoles
flavonoides
FRAP
DPPH
antioxidante
flavonoids
FRAP
DPPH
antioxidant
fenoles
flavonoides
FRAP
DPPH
antioxidante
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Volume Title
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Instituto Tecnológico de Santo Domingo (INTEC)
Los compuestos fenólicos son metabolitos secundarios presentes en una diversidad de material vegetal cuya concentración, en el caso del café se ve afectada durante el proceso de tostado. La investigación tuvo como objetivo determinar el efecto que tiene la temperatura de tostado en la contracción de los compuestos fenólicos totales y actividad antioxidante del café. Se contó con 300 gramos de café verde del cual 150 gramos sufrieron un proceso de tostado medio (195 0C aproximadamente). Se emplearon tres métodos colorimétricos para determinación de fenoles totales, flavonoides. La actividad antioxidante se evaluó por el método del radical libre 2,2-difenil-1-picrilhidrazil (DPPH) y poder reductor férrico (FRAP). Se observó una mayor concentración de fenoles totales y flavonoides en el café verde con diferencia significativa respecto al tostado (p<0,263). En relación a las antocianinas la contracción fue superior en el café tostado (p<0,324). Se observó una actividad antioxidante por el método de DPPH fue de 92,2 % (IC50=298,4 para el extracto de café verde y de 79,3 % para café tostado. Del estudio se concluye que la temperatura repercute en la contracción de los compuestos fenólicos presentes en el café, influyendo en la actividad antioxidante de una de las bebidas más consumidas a nivel mundial.
Phenolic compounds are secondary metabolites present in a variety of plant material whose concentration, in the case of coffee, is affected during the roasting process. The research aimed to determine the effect that the roasting temperature has on the contraction of total phenolic compounds and antioxidant activity of coffee. There were 300 grams of green coffee of which 150 grams suffered an average roasting process (195 0C approximately). Three colorimetric methods were used for the determination of total phenols, flavonoids. The antioxidant activity was evaluated by the method of the free radical 2,2-diphenyl-1-picrylhydrazil (DPPH) and ferric reducing power (FRAP). A higher concentration of total phenols and flavonoids was observed in green coffee with significant difference from roasting (p<0.263). In relation to anthocyanins the contraction was higher in roasted coffee (p<0.324). The antioxidant activity by DPPH method was 92.2 % (IC50=298.4 for green coffee extract and 79.3 % for roasted coffee. From the study it is concluded that temperature has an impact on the contraction of phenolic compounds present in coffee, influencing the antioxidant activity of one of the most consumed beverages worldwide.
Phenolic compounds are secondary metabolites present in a variety of plant material whose concentration, in the case of coffee, is affected during the roasting process. The research aimed to determine the effect that the roasting temperature has on the contraction of total phenolic compounds and antioxidant activity of coffee. There were 300 grams of green coffee of which 150 grams suffered an average roasting process (195 0C approximately). Three colorimetric methods were used for the determination of total phenols, flavonoids. The antioxidant activity was evaluated by the method of the free radical 2,2-diphenyl-1-picrylhydrazil (DPPH) and ferric reducing power (FRAP). A higher concentration of total phenols and flavonoids was observed in green coffee with significant difference from roasting (p<0.263). In relation to anthocyanins the contraction was higher in roasted coffee (p<0.324). The antioxidant activity by DPPH method was 92.2 % (IC50=298.4 for green coffee extract and 79.3 % for roasted coffee. From the study it is concluded that temperature has an impact on the contraction of phenolic compounds present in coffee, influencing the antioxidant activity of one of the most consumed beverages worldwide.
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info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Artículos
info:eu-repo/semantics/publishedVersion
Artículos
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Science, Environment and Climate; Vol. 3 No. 2 (2020): Science, Environment and Climate; 49-56
Ciencia, Ambiente y Clima; Vol. 3 Núm. 2 (2020): Ciencia, Ambiente y Clima; 49-56
2636-2333
2636-2317
10.22206/cac.2020.v3i2
Ciencia, Ambiente y Clima; Vol. 3 Núm. 2 (2020): Ciencia, Ambiente y Clima; 49-56
2636-2333
2636-2317
10.22206/cac.2020.v3i2