Naranjo M, Vélez LT, Rojano BA

Idioma: Español
Referencias bibliográficas: 29
Paginas: 164-173
Archivo PDF: 161.41 Kb.

RESUMEN

Introducción: el café colombiano estudiado por diferentes investigadores, corresponde a un café verde con calidad de exportación. Sin embargo, el café procesado en Colombia, se elabora con diferentes materias primas, no reportadas en ningún trabajo de investigación. La calidad del café depende de: tipo de café verde, proceso de tostado y molienda. Estas variables determinan la concentración de los compuestos fenólicos, importantes en la capacidad antioxidante, parámetro de calidad de un alimento nutracéutico.
Objetivos: determinar la capacidad antioxidante de infusiones acuosas de 5 calidades de café colombiano.
Métodos: se evaluaron las propiedades antioxidantes y algunos componentes de los extractos acuosos de muestras de café verde de 5 calidades que se comercializan en Colombia (Excelso UGQ, excelso D3, chorreado de pergamino, consumo y pasilla de máquinas), todas provenientes de la región de Antioquia, Colombia. Los contenidos de fenoles totales se determinaron por el método Follin Ciocalteu, los ácidos fenólicos por cromatografía líquida de alta resolución y las capacidades antioxidantes por los métodos DPPH (1,1-difenil-2-picrilhidracil) y ORAC (oxygen radical absorbance capacity).
Resultados: los contenidos de fenoles totales de las bebidas fueron muy similares en las 5 calidades de café, mientras que los valores TEAC (trolox equivalent antioxidat capacity) por la metodología DPPH y los valores ORAC para el café excelso UGQ resultaron superiores a las otras muestras, debido a su alto contenido de ácidos fenólicos: elágico, cafeico y clorogénico.
Conclusiones: el café Excelso UGQ tiene altas concentraciones de ácidos fenólicos responsables de su mayor actividad antioxidante, comparado con las cuatro calidades de café consumidos en Colombia.

REFERENCIAS (EN ESTE ARTÍCULO)

1. Alonso-Salces RM, Serra F, Reniero F, Herberger K. Botanical and geographical characterization of green coffee (Coffea arabica and Coffea canephora): Chemometric evaluation of phenolic and methylxanthine contents. J Agric Food Chem. 2009;57:4224-35.

2. Meinhart A, Bizzotto C, Ballus CA, Prado MA, Bruns RE, Filho JT, et al. Optimization of a method for caffeine analysis in decaffeinated coffee. Food Chemistry. 2010;120(4):1155-61.

3. Parras P, Martínez-Tomé M, Jiménez AM, Murcia MA. Antioxidant capacity of coffees of several origins brewed following three different procedures. Food Chemistry. 2007;102:582-92.

4. Naidu MM, Sulochanamma G, Sampathu SR, Srinivas P. Studies on extraction and antioxidant potential of green coffee. Food Chemistry. 2008;107:377-84.

5. Calixto FS, Gonzalez IS, Escrig AJ. In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter). Food Chemistry. 2004;90:133-9.

6. Ramalakshmi K, Rahath Kubra I, Jagan Mohan Rao L. Antioxidant potential of low-grade coffee beans. Food Research International. 2008;41(1):96-103.

7. Belay A, Ture K, Redi M, Asfaw A. Measurement of caffeine in coffee beans with UV/vis spectrometer. Food Chemistry. 2008;108:310-5.

8. Chu Q, Lin M, Yu X, Ye J. Study on extraction efficiency of natural antioxidant in coffee by capilary electrophoresis with amperometric detection. European Food Research Technology. 2007;226(6):1373-8.

9. Stalmach A, Mullen W, Nagai C, Crozier A. On-line HPLC analysis of the antioxidant activity of phenolic compounds in brewed, paper-filtered coffee. Brazilian J Plant Physiology. 2006;18:253-62.

10. Brezova V, Šlebodova A, Staško A. Coffee as a source of antioxidants: An EPR study. Food Chemistry. 2009;114:859-68.

11. Nicoli MC, Anese M, Manzocco L, Lerici CR. Antioxidant properties of coffee brews in relation to the roasting degree. Lebensm.-Wiss U Technol. 1997;30:292-7.

12. Del Castillo MD, Ames JM, Gordon MH. Effect of roasting on the antioxidant activity of coffee brews. J Agricultural Food Chemistry. 2002;50:3698-3703.

13. Sacchetti G, DI Mattia C, Pittia P, Mastrocola D. Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction. J Food Engineering. 2008;90:74-80.

14. Cid C, Andueza S, Nicoli MC. Comparison of antioxidant and pro-oxidant activity in coffee beverages prepared with conventional and ``Torrefacto'' coffee. Lebensm.-Wiss U Technol. 2004;37:893-7.

15. Del Castillo MD, Gordon MH, Ames JM. Peroxyl radical-scavenging activity of coffee brews. European Food Research Technology. 2005;221:471-7.

16. Olthof MR, Hollman PC, Katan MB. Chlorogenic acid and caffeic acid are absorbed in humans. J Nutrition. 2001;131(1):66-7.

17. 17. Paynter NP, Yeh HC, Voutilainen S, Schmidt MI, Heiss G, Folsom AR, et al. Coffee and sweetened beverage consumption and the risk of type 2 diabetes mellitus. Am J Epidemiology. 2006;164(11):1075-84.

18. Morton LW, Caccettah RAA, Puddey IB, Croft KD. Chemistry and biological effects of dietary phenolic compounds: Relevance to cardiovascular disease. Clinical Experimental Pharmacology Physiology. 2000;27(3):152-9.

19. Vattem DA, Shetty K. Biological function of ellagic acid: A review. J Food Biochemistry. 2005;29:234-66.

20. Temple NJ. Antioxidants and disease: more questions than answers. Nutrition Research. 2000;20:449-59.

21. Ou B, Hampsch-Woodill M, Prior R.L. Development and validation of an improved oxygen radical absorbance capacity assay uring fluorescein as the fluorescent probe. J Agric Food Chem. 2001;49:4619-26.

22. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. Lebensm.-Wiss U Technol 1995;28:25-30.

23. Rojano B, Gaviria C, Gil M, Sáez J, Shinella G, Trounier H. Actividad antioxidante del isoespintanol en diferentes medios. Vitae. 2008;15(1):173-81.

24. Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic. 1965;16:144-58.

25. Kelebek H, Serkan S, Ahmet C, Turgut C. HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kosan. Microchemical J. 2009;91:187-92.

26. Atala E, Vásquez L, Speisky H, Lissi E, López-Alarcón C. Ascorbic acid contribution to ORAC values in berry extracts: An evaluation by the ORAC-pyrogallol red methodology. Food Chemistry. 2009;113(1):331-5.

27. Al-Duais M, Muller L, Bohm V, Jetschke G. Antioxidant capacity and total phenolics of Cyphostemma digitatum before and after processing: use of different assays. Eur Food Res Technol. 2009;228:813-2.

28. Feeney MJ. Fruits and the prevention of lifestyle-related diseases. Clin Exp Pharmacol Physiol. 2004;31:S11-S12.

29. Madal S, Shivappurkar N, Galati A, Stoner GD. Inhibition of N-nitrosobenzymethylamine metabolism and DNA binding in cultured rat esophagus by ellagic acid. Carcinogenesis. 1988;9:1313-6.