Café (Coffea arabica, L.) submetido a diferentes condições de torrefação: caracterização química e avaliação da atividade antioxidante e sensorial / Coffee (Coffea arabica, L.) submitted to different roasting conditions: chemical characterization and evaluation of sensorial and antioxidant activity

Fabiana Amaral Araujo

Evaluation of antioxidant activity of plant phenolic compounds has been studied as an alternative to the use of synthetic antioxidants, such as butil-hydroxy -toluene (BHT). In this paper we evaluated the in vitro antioxidant capacity of coffee extracts (ether, ethanol and aqueous) and fractions ( free, bound and unbound) roasted for different periods of time ( 0 and 20 min) and at varying temperatures (140ºC, 160ºC and 180ºC). In vitro analyses were made both by the β-carotene and linoleic acid (that indicates oxidation inhibition in an emulsion) as well as by the Rancimat method (that indicates oxidation inhibition in lipid medium). All extracts and fractions presented antioxidant activity equal to or higher than BHT at the same concentrations. Aqueous extract had a higher antioxidant activity due to its higher phenolic content. Kinetic factors obtained were also higher than those of BHT. The fractionsphenolic acid profile was characterized by gaseous chromatography, identifying the following phenolic acids ( eu acrescentaria: with antioxidant activity, ou antioxidant potential]: salicylic, ferulic coffeic, synaptic, chlorogenic quinic, p-cusmaric ,gentisic and protocatechinic . No statistic differences were obtained in sensorial evaluation of coffee infusion between more intensely roasted samples, which are close to those of commercial samples (p>0.05). Based on these results the 180ºC/10 min sample was used in evalution of antioxidative potential in vivo . For this purpose Wistar rats received a daily dietary complement of different doses of roasted (180ºC/10 min) coffee aqueous extract. Administered doses were efficient in avoiding oxidation of plasmatic, hepatic, cerebral and cardiac tissues as evaluated by the TBARS method (substances reactive to thio-barbituric acid) a dosis-response effect being observed for all but the cardiac tissue (p>0.05). The plasmatic lipidic profile of supplemented animals also indicated efficiency in oxidation inhibition of poli-unsaturated fatty-acids as compared to control group results (p>0.05). The data presented suggest the potential usefulness of aqueous coffee extract as an antioxidant, when administered as an additive as well as consumed as a beverage, since the aqueous extract had the highest antioxidative activity.

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