Keywords
Coffea arabica L
Oaxaca
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Abstract
Among the chemical components present in coffee beans are polyphenols, which are micronutrients found in some foods. It has also been described that they are related to the prevention of cardiovascular degeneration, depending on the amount consumed, as well as its bioavailability. For this reason, in this research project, the content of total polyphenols was determined by the Folin-Ciocalteu method in samples of medium roasted Coffea arabica L. with a specialty category and also with the designation of origin “Pluma” from San Mateo. Piñas, San Agustín Loxicha, Teojomulco, Pluma Hidalgo, San Miguel del Puerto and Huatulco, whose altitudes range from 1000-1820a.m.s.l. A Tukey analysis was performed on the data obtained (p<0.05). The content of total polyphenols was 48.88±0.21-56.72±0.17 (mg EAG g-1 db), for the grain samples from the Loxicha farms with the highest content, in addition to being the one with the highest crop altitude. The above can be considered a reference for the content of total polyphenols in Coffea arabicaL. coffee beans with similar characteristics with a medium roast degree, which is the most consumed in the state of Oaxaca, Mexico.
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Copyright (c) 2024 Jesica Ariadna Jiménez-Mendoza, Alma Dolores Pérez-Santiago, Marco Antonio Sánchez-Medina, Iván Antonio García-Montalvo (Autor/a)