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ISSN 1028-4796 (Print)

2011, Number 2

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Rev Cubana Plant Med 2011; 16 (2)

Antioxidant activity of different grades of Colombian coffee

Naranjo M, Vélez LT, Rojano BA

Language: Spanish
References: 29
Page: 164-173
PDF size: 161.41 Kb.


ABSTRACT

Introduction: the Colombian coffee studied by different researchers, represents a export quality green coffee. However, processed coffee in Colombia is prepared from different raw materials that are not reported in any research work. The quality of coffee depends on the type of green coffee, the roasting and the grinding processes. These variables determine the concentration of phenolic compounds that are so important for the antioxidant capacity and a quality parameter of one nutraceutical food.
Objectives: to determine the antioxidant capacity of aqueous infusions prepared from 5 grades of Colombian coffee.
Methods: the antioxidant properties and some components of the aqueous extracts from green coffee samples of the five grades sold in Colombia (Excelso UGQ, Excelso D3, chorreado de pergamino, consumo y pasilla de máquinas) were evaluated, all from the region of Antioquia, Colombia. The total phenolic content was determined by the Follin Ciocalteu method, phenolic acids were identified by high performance liquid chromatography (HPLC) and antioxidant capacity was detected by DPPH (1,1-diphenyl-2-picrylhydrazyl) and ORAC (oxygen radical absorbance capacity) methods.
Results: the total phenol contents in drinks were very similar in the 5 grades of coffee, whereas TEAC (trolox equivalent antioxidat capacity) using DPPH methodology and ORAC values for the Excelso UGQ coffee were higher than those of other samples due to the high acid phenol content of this type of coffe including ellagic, caffeic and chlorogenic acids.
Conclusions: Excelso UGQ coffee presents high phenolic acid concentrations that account for higher antioxidant activity compared with the other 4 grades of coffee consumed in Colombia.


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