Caracterización de compuestos bioactivos, físicos y químicos del café (Coffea arabica) en el noroccidente del Ecuador para uso agroindustrial
The main objectives of the present titration project were the characterization of the bioactive, physical-chemical compounds of coffee (Coffe arabica) from farms in northwestern Ecuador (Perla Negra and Cartagena), at different heights 1320 and 1709 respectively. The research process was carried out...
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| Формат: | bachelorThesis |
| Язык: | spa |
| Опубликовано: |
2019
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| Предметы: | |
| Online-ссылка: | http://dspace.udla.edu.ec/handle/33000/11805 |
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Добавить метку | Итог: | The main objectives of the present titration project were the characterization of the bioactive, physical-chemical compounds of coffee (Coffe arabica) from farms in northwestern Ecuador (Perla Negra and Cartagena), at different heights 1320 and 1709 respectively. The research process was carried out in the Department of Nutrition and Quality of the National Institute of Agricultural Research (INIAP). To carry out the analyzes, green coffee was used, that is, unroasted fermented coffee. The analyzes carried out were the determination of the antioxidant capacity by the ABTS radical cation discoloration method, the determination of total polyphenols, the determination of caffeine, the determination of the profile of polyphenols, the analysis of Ochratoxin A in green coffee. Additionally, the humidity of the samples was analyzed. The results of the analysis revealed that the antioxidant capacity of green coffee is 1589.63 nm-1 to 1445.02 nm-1, furthermore it revealed that the total polyphenols of green coffee is 37.25 mg gallic acid / g at 33.55 mg gallic acid / g, for the profile of polyphenols were revealed the most outstanding as they are the amount of chlorogenic acid 405.89 mg / 100g at 375.71 mg / 100g, caffeic acid 1120.75mg / 100g at 1011.53 mg / 100g, syringic acid 37.25 mg / 100g at 33.55mg / 100g , accompanied by eight significant polyphenols detected in the reading of the high resolution chromatograph (HPLC) without standards for reading, caffeine present in this green coffee is 0.663 mg / g of coffee 0.66 mg / g of coffee, revealed that the presence of Ochratoxin A in this green coffee is lower than the limits detectable in the high resolution chromatograph (HPLC) whereby absence of the mycotoxin is recorded. The biochemical profile of coffee from the north-western locations of Ecuador due to its privileged geographic location makes this a coffee with high nutritional and organoleptic qualities that offer a high potential for agro-industrial applications and benefits for human consumption. |
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