Chemical composition and antioxidant capacity of three varieties of coffee (Coffea arabica) husk

被引：0

作者：

Fernandez, Mercedes Campo ^{[1
]}

Marin, Maria Cristina Palacios ^{[1
]}

Cuenca, Andreina Priscilla Panta ^{[1
]}

Castro, Nubia Lisbeth Matute ^{[1
]}

Rubio, Osmany Cuesta ^{[1
]}

Hernandez, Ingrid Marquez ^{[1
]}

Jaramillo, Carmita Gladys Jaramillo ^{[1
]}

机构：

[1] Univ Tecn Machala UTMACH, Machala, Ecuador

来源：

REVISTA COLOMBIANA DE QUIMICA | 2024年 / 53卷 / 02期

关键词：

Coffee husks; agroindustrial residue; Coffea arabica; antioxidant; caffeine; phenolic compounds; TOTAL PHENOLIC CONTENT; PULP COFFEA-ARABICA; CHLOROGENIC ACID; POWER; IDENTIFICATION; FRAP;

D O I：

10.15446/rev.colomb.quim.v53n2.117439

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Coffee husk is an agricultural residue generated during the processing of coffee beans, which, although it can affect environmental pollution, contains metabolites with antioxidant activity. This research aimed to evaluate the chemical composition and antioxidant capacity of the husk of three varieties of coffee (Co-ffea arabica): Catuca & iacute; rojo (CR), Catuca & iacute; amarillo (CA), and San Salvador (SS), harvested in the province of El Oro, Ecuador. The content of total phenols equivalent to gallic acid and tannins in the hydroalcoholic extracts obtained by sonication was quantified spectrophotometrically. The results showed that the CR and SS varieties had significantly higher levels of phenols and the CR variety also showed a greater amount of caffeine. High-performance liquid chromatography coupled to mass spectrometry (HPLC-MS) facilitated the identification of xanthine, chlorogenic acids, and flavonoids, all referred to the species. The Trolox equivalent antioxidant capacity, evaluated by FRAP and DPPH methods, demonstrated that all samples can be used for their antioxidant capacity, showing a strong and positive correlation with the determined contents of phenolic compounds. These findings suggest that coffee husks may be a valuable source of antioxidants with potential applications in the pharmaceutical and food industries.

引用

页码：3 / 12

页数：10

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