Antioxidant capacity and caffeine content in specialty coffees from El Salvador
Keywords:
Coffee, El Salvador, Coffea arabica, HPLC-PDA, Caffeine, Antioxidant capacityAbstract
Coffee is one of the most popular beverages worldwide, and in El Salvador it has been one of the most important crops for years, producing a great variety of specialty coffees. In this study, it was carried out the antioxidant activity by the DPPH radical capture method and the quantification of caffeine in cups by HPLC-PDA, of 12 Salvadoran specialty coffees that participated in the cupping contest “La Taza de la Excelencia 2019”. It was determined that the samples contain an antioxidant capacity in a range of 0.121-0.281 mmol Trolox equivalents (ET)/g. Regarding caffeine content, it presented values between 0.617-1.163%, typical of the Coffea arabica species
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