Effect of roasting on the total polyphenols content, antioxidant activity, and sensorial properties in coffee produced in Peru

Huaccha-Herrera C.; Ordoñez E.S.; Villanueva-Tiburcio J.E. · Ciencia Tecnologia Agropecuaria (2024) · DOI: 10.21930/rcta.vol25_num3_art:3508

Resumen

Coffee is one of the products in the world market that is traded based on the quality of the bean, and its physical and organoleptic characteristics. In Peru, one of the production areas is in the Leoncio Prado province of the Huánuco region. There is little information on the cup quality and antioxidant properties of Typica and Bourbon coffee subjected to different degrees of roasting. The objectives were to evaluate the effect of different degrees of roasting on the Typica and Bourbon coffee varieties, to determine the total polyphenol content, antioxidant capacity (DPPH and ABTS+), and to evaluate the quality of the coffee cup using the method reported by the Coffee Quality Institute. The green gold coffee samples were subjected to light, medium, and dark roasting. The statistical design was a 2^3 factorial, as well as quantitative descriptive analysis (QDA), and principal component analysis (PCA). The results showed that the light roast in Typica and Bourbon coffees offered the highest total polyphenol content with 4.13±0.03 and 4.13±0.01 g AGE/100g and antioxidant activity against the DPPH radical (IC50 155.66±3.4 μg/mL and 170.41±1.06 μg/mL) and ABTS+ with 53.19±0.16 μg/mL and 43.17±0.57 μg/mL, while the Typica variety with light roast and the Bourbon variety with light and medium roasts offered the best sensory characteristics. The different degrees of roasting in coffee caused sensory changes, as well as variations in the content of active compounds. The light degree of roasting offers a greater quantity of active ingredients in the coffee that could be used by consumers.

Instituciones: Universidad Nacional Hermilio Valdizán; Universidad Nacional Agraria de la Selva