Resumen

FONSECA-GARCIA, Libia; CALDERON-JAIMES, Lilia S  y  RIVERA, María E. ANTIOXIDANT CAPACITY AND TOTAL PHENOL CONTENT IN COFFEE AND COFFEE BY-PRODUCTS PRODUCED AND MARKETED IN NORTE DE SANTANDER (COLOMBIA). Vitae [online]. 2014, vol.21, n.3, pp.228-236. ISSN 0121-4004.

Background: Coffee, one of the most consumed beverages in the world, contains several bioactive compounds such as antioxidants, which have shown effectiveness in reducing the incidence of chronic and neurodegenerative diseases. As Norte de Santander is the birthplace of coffee in Colombia, it is important to study the antioxidant properties of its coffee and of this coffee industry, which delivers several products that may be used as a source of functional substances. Objective: To evaluate the antioxidant capacity and to determine the total phenol content in the coffee produced and marketed in Norte de Santander (Colombia) and in its waste or by-products. Methods: Commercial samples were selected by a survey conducted in 12 municipalities of Norte de Santander. Almonds and coffee waste came from the towns of Toledo and Lourdes. The antioxidant capacity was evaluated by FRAP and ABTS methods and the total phenol content was determined by Folin Ciocalteu (FC). Results: total phenol content was found between 1129 ± 0.000 and 2582 ± 0.000 mg EAG / g coffee and between 52.57 ± 4.767 and 1904 ± 8.288 mg EAG / g coffee, for commercial and unroasted samples, respectively. The antioxidant capacity in commercial samples varied between 3095 ± 0.000 and 6857 ± 8.115 for FRAP and between 224.0 ± 0.245 and 245.0 ± 0.000 μmol Etrolox/g coffee for ABTS. In the case of almonds and waste, the antioxidant capacity varied between 2.265 ± 0.000 and 1894 ± 1.627 by FRAP and between 71.78 ± 0.000 and 233.0 ± 0.000 μmol Etrolox / g coffee by ABTS. Conclusions: All samples showed antioxidant capacity and total phenols, including coffee processing wastes such as parchment, peel and pulp of the cherry.Therefore, the potencial of coffee wastes as natural sources of antioxidants is confirmed. This study reports for the first time antioxidant properties of parchment and specialty coffees.

Palabras clave : Coffee; phenols; antioxidants; coffee by-products; Norte de Santander.

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