Efecto de métodos de extracción y tipos de residuos en la composición bioactiva y capacidad antioxidante del café (Coffea arábica)

The objective of this research was to evaluate the effect of extraction methods and types of residues (husk, silver skin, and coffee grounds) derived from the post-harvest and production processes of coffee (Coffea arabica) on the phenolic content and antioxidant capacity of the coffee by-products. Extractions were carried out using three methods: maceration, Soxhlet, and ultrasound, with 70% ethanol used as the solvent in all cases. Phenolic compounds were quantified using the Folin-Ciocalteu method, and antioxidant capacity was assessed using the ABTS assay. A 3k factorial design with three replicates was used, resulting in a total of nine treatments and 27 experimental samples. Coffee grounds showed the highest phenolic content (777.57 mg GAE/g DM) and antioxidant capacity (1404.43 μmol TE/g DM) among the residues analyzed, significantly outperforming the silver skin and husk. The Soxhlet extraction method was the most effective for total phenols (987.77 mg GAE/g DM), while maceration yielded the highest antioxidant capacity (1672.39 μmol TE/g DM). The interaction of factors in T9 (Soxhlet method * coffee grounds) and T3 (maceration method * coffee grounds) presented the best values for phenolic content (1622.34 mg GAE/g DM) and antioxidant activity (1672.39 μmol TE/g DM), respectively, suggesting their high potential for valorization in food and pharmaceutical industry applications.

• Autor Principal: Avellán Avellán, Patricia Emileth (author)
• Outros autores: Loor Valencia, Heidy Lisbeth (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado: 2025
• Subjects: Residuos de café; Fenoles; Folin-Ciocalteu; Extracción
• Acceso en liña: http://repositorio.espam.edu.ec/handle/42000/2772