Antioxidant capacity and caffeine content in specialty coffees from El Salvador
DOI:
https://doi.org/10.5377/revminerva.v4i2.12397Keywords:
Coffee, El Salvador, Coffea arabica, HPLC-PDA, caffeine, antioxidant capacityAbstract
Coffee is one of the most popular beverages worldwide, and in El Salvador it has been one of the most important crops for years, producing a great variety of specialty coffees. In this study, it was carried out the antioxidant activity by the DPPH radical capture method and the quantification of caffeine in cups by HPLC-PDA, of 12 Salvadoran specialty coffees that participated in the cupping contest "La Taza de la Excelencia 2019”. It was determined that the samples contain an antioxidant capacity in a range of 0.121-0.281 mmol Trolox equivalents (ET)/g. Regarding caffeine content, it presented values between 0.617-1.163%, typical of the Coffea arabica species.
Abstract
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Published
2022-10-20
Issue
Section
Artículos Científicos