Caracterizacion fisicoquimica y actividad antioxidante de matrices de cafés especiales (coffea arabica) producidos en el corregimiento cay- Ibagué, Tolima -Colombia

Diego Alberto  Marín Idárraga; Guillermo  Salamanca Grosso; July Alexandra  Hernández López

doi:10.22490/25394088.10540

Vol. 19 No. 3 (2025): Edición especial Expotech

Published 2025-11-25

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Original article

Physicochemical characterization and antioxidant activity of specialty coffee matrices (coffea arabica) produced in the cay-Ibagué district, Tolima – Colombia

DOI: https://doi.org/10.22490/25394088.10540

Diego Alberto Marín Idárraga Universidad Nacional Abierta y a Distancia

Guillermo Salamanca Grosso University of Tolima

July Alexandra Hernández López Universidad Nacional Abierta y a Distancia

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Abstract
References

The objective of this work was to physicochemically characterize and quantify the content of phenols, caffeine and antioxidant activity in roasted and ground coffee grain samples, associated with productive systems of the Cay district in IBAGUÉ. Five (5) samples of roasted and ground coffee were collected, which were related as specialty coffees types Blend (2), Castillo (2) and Tabi (1), related to the Laboratory of physicochemical properties of foods LIPFA of the University of Tolima. The parameters of color (CIELab), electrical conductivity (CE), total solids (ST), fixed (% Ash) and volatile, total conductors (TCD), and soluble (Brix), hydrogen potential (pH), humidity (% H), water activity (aw), total acidity and equivalent acidity (3-caffeoliquinic), reducing sugars (% AR) and non-reducing sugars (% ANR), ether extract (% Fat), phenol equivalents (Total Phenols), flavonoid equivalents (Total Flavonoids) and antioxidant and reducing power (FRAP) were evaluated. The CIELab color values ranged from 20.8 ± 0.50 to 22.3 ± 0.20 in (L), chromaticity (a*) from 3.15 ± 0.35 to 4.65 ± 0.91 (b*) from 9.40 ± 0.28 to 9.40 ± 0.28, and chroma (C) averaged 13.4 ± 0.86. Total solids ranged from 97.9 to 99.3%, and moisture content ranged from 0.73 to 2.14%, with low levels in (aw). Solids ranged from 3.62 to 5.91%.

A multivariate analysis and correlation between parameters are presented. The work carried out is presented as an analytical model for the characterization of coffee matrices, and the quality and variability of samples associated with the regions are demonstrated.

keywords: Coffee, Physicochemical analysis, Multivariate analysis, Principal components

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Marín Idárraga, D. A. ., Salamanca Grosso , G. ., & Hernández López , J. A. . (2025). Physicochemical characterization and antioxidant activity of specialty coffee matrices (coffea arabica) produced in the cay-Ibagué district, Tolima – Colombia. Publicaciones E Investigación, 19(3). https://doi.org/10.22490/25394088.10540

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