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Caracterização da fração lipídica do café verde em variedades melhoradas de Coffea Arabica L.

Como Citar
Echeverri-Giraldo, L. F., Ortiz, A., Gallego, C. P., & Imbachí, L. C. (2020). Caracterização da fração lipídica do café verde em variedades melhoradas de Coffea Arabica L. Cenicafé Journal, 71(2), 39–52. https://doi.org/10.38141/10778/71203
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Publicado: 29 Dezembro 2020

https://doi.org/10.38141/10778/71203
Palavras chave
Variedades de café

ácidos grasos

tocoferoles

lípidos

calidad sensorial

Coffee varieties

fatty acids

tocopherols

lipids

sensory quality

Variedades de café

ácidos graxos

tocoferóis

lipídios

sensory quality

##articleSummary.lastnum##
v. 71 n. 2 (2020): Cenicafe Journal
seção
Artigos
Termos de licença (See)
Creative Commons License

Este trabalho está licenciado sob uma licença Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Luz Fanny Echeverri-Giraldo
National Coffee Research Center-Cenicafé
https://orcid.org/0000-0002-9866-6147

Aristófeles Ortiz
National Coffee Research Center-Cenicafé
https://orcid.org/0000-0002-3242-1948

Claudia Patricia Gallego
National Coffee Research Center-Cenicafé
https://orcid.org/0000-0002-1532-8055

Luis Carlos Imbachí
National Coffee Research Center-Cenicafé
https://orcid.org/0000-0002-4356-694X

Resumo

A fração lipídica do grão de café, assim como os compostos que a compõem, desempenham um papel importante na qualidade sensorial do café. Esta pesquisa teve como objetivo caracterizar quimicamente a fração lipídica do café verde nas variedades Tabi, Cenicafé 1 e Castillo® Naranjal, Castillo® El Tambo e Castillo® Pueblo Bello, provenientes de lotes cultivados em diferentes localidades da Colômbia durante dois anos de colheita. . Foram determinados os teores de lipídios totais, a composição dos ácidos graxos (palmítico, esteárico, oleico, linoléico, araquídico) e os isômeros ?-, ?-, ?- e ?-tocoferol. As amostras foram avaliadas sensorialmente, segundo método utilizado pela Almacafé, de acordo com a norma NTC 4883. O teor médio de lipídios totais variou entre 10,7-12,3% em base seca (bs), apresentando diferenças significativas para a variedade. Tabi em relação às outras variedades. Os teores médios de tocoferóis (vitamina E) ficaram na faixa entre 40,6-60,2 mg de vitamina E / 100 g de óleo de café, o isômero ?-tocoferol se destaca por seus teores superiores aos relatados. Quanto à composição dos ácidos graxos, o ácido palmítico com teor entre 38,7-40,5% foi identificado como os principais ácidos, seguido do ácido linoléico com teor médio entre 34,1% -37,9%. Em relação à avaliação sensorial, o atributo impressão global classificou em média a qualidade da xícara das variedades como amostras padrão, com valores de faixas de qualificação inferiores a 4,5, possivelmente devido a um mau processo de pós-colheita, que tem impacto sobre o qualidade da bebida.

Biografia do autor (See)

Luz Fanny Echeverri-Giraldo, National Coffee Research Center-Cenicafé

Asistente de Investigación. Disciplina Calidad, Centro Nacional de Investigaciones de Café, Cenicafé.
https://orcid.org/0000-0002-9866-6147 

Aristófeles Ortiz, National Coffee Research Center-Cenicafé

Investigador Científico I. Disciplina de Fisiología Vegetal, Centro Nacional de Investigaciones de Café, Cenicafé. https://orcid.org/0000-0002-3242-1948

Claudia Patricia Gallego, National Coffee Research Center-Cenicafé

Asistente de Investigación. Disciplina Calidad, Centro Nacional de Investigaciones de Café, Cenicafé.
https://orcid.org/0000-0002-1532-8055

Luis Carlos Imbachí, National Coffee Research Center-Cenicafé

Asistente de Investigación. Disciplina de Biometría, Centro Nacional de Investigaciones de Café, Cenicafé. https://orcid.org/0000-0002-4356-694X

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