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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

DOI
https://doi.org/10.38141/10778/71203
Dimensions
PlumX
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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