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Antioxidant and sensory profiles of Coffea arabica var. Caturra under Washed, Natural, and Honey processing
Perfiles antioxidantes y sensoriales de Coffea arabica var. Caturra con procesamiento Lavado, Natural y Honey
DOI:
https://doi.org/10.15446/rfnam.v79.125376Keywords:
Chlorogenic acid, Fermentation, Flavonoids, Organoleptic analysis, Phenolic acids, Tannins (en)Ácido clorogénico, Fermentación, Flavonoides, Análisis organoléptico, Ácidos fenólicos, Taninos (es)
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Postharvest processing modifies the composition and sensory characteristics of coffee, although global antioxidant assays may not reflect changes in individual metabolites. This study compared Washed, Natural, and Honey processes in Caturra coffee obtained from the same farm, lot, and harvest. The lot was divided into nine independent experimental units, with three replicates assigned to each process. Analytical determinations were subsequently performed in triplicate. Polyphenols, flavonoids, condensed tannins, four phenolic acids, and antioxidant responses determined using DPPH, ABTS, and ORAC assays were evaluated. Sensory profiles were established by consensus among three expert assessors. Honey coffee showed the highest total polyphenol content (3,136.35 mg GAE 100 g-1 d.s.) but lower concentrations of individual phenolic acids. Chlorogenic acid reached 46.9 mg 100 g-1 d.s. in Honey coffee and 316.5 mg 100 g-1 d.s. in Washed coffee; caffeic acid was not detected in Honey coffee but reached 388.2 mg 100 g-1 d.s. in Washed coffee. ORAC differed among the three processes, whereas ABTS was lower in Honey coffee than in Washed and Natural coffees. Washed coffee was balanced and pleasant; Natural coffee exhibited greater fragrance and wine-like notes; and Honey coffee showed higher acidity and sweet and citrus descriptors. Differences between global antioxidant assays and individual phenolic acids support the use of complementary analytical approaches. Under standardized fermentation and drying conditions, postharvest processing can alter the chemical and sensory profile of specialty coffees.
El procesamiento poscosecha modifica la composición y las características sensoriales del café, aunque los ensayos antioxidantes globales pueden no reflejar los metabolitos individuales. Este estudio comparó los procesos de Lavado, Natural y Honey en café Caturra procedente de una misma finca, lote y cosecha. El lote se dividió en nueve unidades experimentales independientes, con tres réplicas asignadas a cada proceso; posteriormente, las determinaciones analíticas se realizaron por triplicado. Se determinaron polifenoles, flavonoides, taninos condensados, cuatro ácidos fenólicos y respuestas antioxidantes mediante DPPH, ABTS y ORAC. Los perfiles sensoriales se establecieron por consenso de tres evaluadores expertos. El café Honey presentó el mayor contenido de polifenoles totales (3.136,35 mg EAG 100 g-1 b.s.), pero menores concentraciones de ácidos fenólicos individuales. El ácido clorogénico alcanzó 46,9 mg 100 g-1 b.s. en Honey y 316,5 mg 100 g-1 b.s. en Lavado; el ácido cafeico no se detectó en Honey, pero alcanzó 388,2 mg 100 g-1 b.s. en Lavado. ORAC presentó diferencias entre los tres procesos, mientras que ABTS fue menor en el café Honey que en los cafés Lavado y Natural. El Lavado fue balanceado y agradable; el Natural presentó mayor fragancia y notas vinosas; y el Honey mostró mayor acidez y descriptores dulces y cítricos. Las diferencias entre los ensayos antioxidantes globales y los ácidos fenólicos individuales respaldan el uso de enfoques analíticos complementarios. Bajo condiciones estandarizadas de fermentación y secado, el procesamiento poscosecha puede diferenciar cafés especiales mediante sus perfiles químicos y sensoriales.
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