Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta

• Autor(a) principal: Alves, André Luíz
• Data de Publicação: 2021
• Outros Autores: Leitão, António Eduardo Batista, Souza, Paulo Eduardo Narcizo de, Santos, Maria de Fátima Pereira dos, Moscon, Paulo Sérgio, Pessoa, Marcio Solino, Pinheiro, Carlos Alexandre, Morais, Paulo César, Partelli, Fábio Luiz
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Veras
• DOI: 10.34117/bjdv7n4-275
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/28037
• topic: Coffee genotypes; phenolic compounds; EPR; stable free radicals; antioxidant activity.

This study reports on physicochemical properties (total soluble solids, titratable acidity plus caffeine, trigonelline, 5-CQA, and total phenols contents) of five genotypes of Robusta coffee beans; Bamburral, Beira Rio, Clementino, Coringa, and Pirata. Green bean of Clementino presents the highest concentration of total soluble solids in dry basis (18.0%) and the lowest titratable acidity (154.0 mL-NaOH). Moreover, green beans of Clementino and Pirata show intermediate values of caffeine and trigonelline contents while presenting the highest yield index ofstable free radical formation after roasting, respectively equal to 26 and 23 (electron paramagnetic resonance-EPR data), and the highest content of 5-CQA (around 42 mg/g). Green beans of Bamburral, Beira Rio and Coringa show the highest concentration of total phenols (53 - 56 mg/g), meaning the highest antioxidant activities (IC50 test) but reduced yield index of formation of stable free radicals after roasting, respectively equal to 13.0, 5.9, and 13.0 (EPR data).