Elaboration of infusion from the peel of the coffee fruit

Leiva-Piedra J.L.; Muro-Neyra D.O.; Zapata-Lopez C.O.; Hoyos-Alayo W.M. · Revista Interdisciplinar de Ciencia Aplicada (2026) · DOI: 10.18226/25253824.v10.n15.11

Resumen

Coffee is a major global agricultural commodity with sustained market growth each year. Its processing generates large amounts of residues that usually lack proper management, which creates environmental impact. This study aimed to prepare an infusion using the peel of the coffee fruit. An infusion was prepared with 10 g of peel dried at 70 °C for 7 hours, 35 °C for 3 days, and in a solar dryer. A hedonic test was applied to all treatments. The three treatments with the highest acceptability were subjected to physicochemical and microbiological analyses. The results were examined using analysis of variance (ANOVA), Tukey tests, and linear regression between physicochemical parameters. The findings indicated that the treatment labelled Tto achieved the highest acceptability, with scores for aroma, flavour, and appearance between 4.4 and 4.3, and a light brown colour. In the physicochemical analysis, it showed the highest phenolic content at 3544 mg gallic acid equivalent (GAE) per 100 g. Antioxidant capacity and anthocyanins were higher in Tto2 by 3.36 % and 38.8 %, respectively. The colour of the infusion was closely associated with phenolic compounds (r = 0.94 L*, r = -0.74 a*, r = 0.99 b*) and anthocyanins (r = -0.92 L*, r = -0.74 a*, r = -0.99 b*). The pH and acidity were related to anthocyanins (r = -0.98 and r = -0.82) and phenolic compounds (r = 0.98 and r = 0.81). All treatments showed microbial counts below the permissible limits. The results indicate that coffee peel is a suitable raw material for infusion production.

Instituciones: Universidad Tecnológica del Perú