Varietal Influence on Physicochemical Properties, Antioxidant Capacity, and Sensory Acceptability of Coffea arabica L. Pulp Infusions

Oblitas-Delgado R.; Inga B.M.F.; Huaman E.; Vargas R.; Carrion J.V.; Valle-Lopez A.; Lopez-Merino J.E.; Acuña-Ramírez E.; Oliva-Cruz M. · Beverages (2026) · DOI: 10.3390/beverages12040047

Resumen

Coffee pulp, a by-product of coffee processing and a rich source of bioactive compounds, is a promising raw material for functional beverages. However, the influence of genetic variability among coffee varieties on the functional and sensory properties of pulp infusions remains poorly understood. This study evaluated physicochemical, antioxidant, and sensory properties of infusions from nine Coffea arabica L. varieties. Significant differences among varieties were observed (p < 0.05). The pH ranged from 5.36 to 6.42, and titratable acidity from 0.06 to 0.08 g/100 mL, indicating a mild acidic profile. Antioxidant activity (DPPH) ranged from 460.52 to 1006.03 µmol TE/L, and total phenolic content from 29.47 to 59.27 mg GAE/L. Geisha showed the highest antioxidant activity and phenolic content, while Casiopea exhibited the highest reducing capacity. In contrast, Oro Azteca, Excelencia, and H1 achieved the highest sensory acceptance. Multivariate analysis confirmed clear differentiation among varieties and a separation between bioactive and sensory-related attributes. These findings highlight the role of varietal selection in balancing functional potential and consumer acceptance, supporting the development of functional beverages within a circular economy framework.

Instituciones: Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas