Componentes bioactivos de diferentes marcas de café comercial de Panamá. Relación entre ácidos clorogénicos y cafeína.
Vega Ríos, Aracelly
De León, Javier
Reyes, Stephany M.
Miranda, Stepfanie Y
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The objective of this study was to evaluate the content of bioactive components, the antioxidant activity and the relationship between chlorogenic acids and caffeine in 34 brands of commercial coffee from Panama. Ten bioactive compounds from the aqueous coffee extract were identified and quantified by high performance liquid chromatography and the antioxidant activity was determined by the method of radical 2,2- azinobis-(3-ethylbenzothiazoline-6-sulphonate). The bioactive components considered in the study were: 3- caffeoylquinic, 4-caffeoylquinic, 5-caffeoylquinic acids, the isomers 4,5-dicaffeoylquinic, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic acids; caffeine, p-coumaric acid, gallic acid and caffeic acid. Chlorogenic acids and caffeine were the bioactive components of coffee present in greater proportion. The correlation between chlorogenic acids and antioxidant activity was R2=0.69 while the correlation between the caffeine content and the antioxidant activity was R2 = 0.16. A cup of 100 mL coffee with 10g of coffee of the geisha variety provides 92.8 mg of caffeine and 394.2 mg of chlorogenic acids.