Avaliação físico-química e antioxidante de diferentes marcas de café solúvel tradicional e descafeinado

Abstract

The study aimed to evaluate comparatively physicochemical parameters and antioxidants of traditional and decaffeinated soluble coffee of different trademarks and possible differences that may exist between the evaluated brands. The samples were acquired in different shops of the Rio Grande do Sul state, which analyzed four brands in three replications. The physicochemical evaluation included protein determinations, ashes, lipids, total acidity, pH and moisture. Regarding the antioxidant evaluation, it was determined the contents of total phenolic compounds and antioxidant capacity in vitro by the ABTS (2,2’-azinobis-3-etil-benzotiazolina-6-sulfonado) method. When comparing the coffee brands among themselves, considering the traditional cafes, there was statistical difference (p≤0,05) for protein, ash, lipids, pH and antioxidant capacity, not observing difference (p>0,05) for the values of total acidity, moisture and total phenolics compunds. Evaluating the decaffeinated coffee, there was difference (p≤0,05) between the marks for the ash content, lipid and pH, with no difference (p>0,05) and the levels of protein, total acidity, moisture, total phenolic compounds and antioxidant capacity. By comparing the types of analyzed coffee (traditional and decaffeinated), the values of protein, lipids, moisture, total phenolic compounds and antioxidant capacity were larger (p≤0,05) in traditional products in most brands analyzed. The ash content were higher (p≤0,05) in decaffeinated products. As for the total acidity, it did not show a significant difference (p≥0,05) between the types of coffee in both brands investigated. Thus, there is greater difference between the trade marks as the physico-chemical parameters evaluated, especially in the traditional cafes. The evaluation of the types of coffee showed, in general, higher levels of protein, lipids and moisture in the traditional cafes, while, higher ash content in decaffeinated coffees. In relation to the antioxidants parameters, the traditional coffees showed higher concentrations of total phenolics and, therefore, higher antioxidant capacity.