Mycotoxins, antioxidant capacity, physicochemical and sensory quality of specialty coffees from Cajamarca, Peru

Sarasara L.; Bobadilla F.; Fernández-Jibaja J.; Álvarez-Robledo Y.A.; Garcia-Frias L.D.; Cabrejos-Barriga J.B.; Taboada-Mitma V.H.; Rojas-Briceño N.B.; Huamán-Castilla N.L.; Mamani-Pari S.; Cruz-Luis J.; Goñas M.; Tineo D. · Food Chemistry Advances (2026) · DOI: 10.1016/j.focha.2026.101310

Resumen

Coffee is a globally important crop with significant economic and social relevance, particularly in the Cajamarca region of Peru, which is recognized for the production of high-quality beans. This study aimed to evaluate the occurrence of mycotoxins in three specialty coffee varieties while simultaneously assessing their physical, sensory, and compositional characteristics. A total of 36 parchment coffee samples were randomly collected from two storage facilities located in the provinces of Jaén and San Ignacio. The results revealed the exclusive presence of aflatoxin G₂, with concentrations varying between storage conditions. The Catimor variety exhibited the highest antioxidant activity and total polyphenol content; however, it showed lower physical yield and reduced sensory scores. In contrast, the Bourbon variety displayed a more balanced profile between bean composition and cup quality, producing a beverage with superior physical and sensory attributes and enriched with bioactive compounds associated with potential health benefits. These findings highlight the relevance of varietal selection, post-harvest management, and storage conditions for maintaining coffee quality. Nevertheless, the detection of aflatoxin G₂ indicates persistent food safety concerns, emphasizing the need for stricter monitoring and control measures during harvesting, drying, storage, and handling to mitigate potential health risks.

Instituciones: Universidad Nacional de Moquegua; Universidad Nacional de Jaén