Dados do Trabalho

Título

CHARACTERIZATION OF SUGARS AND ORGANIC ACIDS OF COFFEA ARABICA FROM PARAÍSO AND ACAIÁ VARIETIES ON THE SAME PROPERTY

Introdução

Sugars and organic acids are naturally accumulated during the maturation process of coffee fruits and can be directly associated with various sensory attributes of the drink. The concentration of these compounds has been shown to be relevant as precursors of aromas and flavors that can provide good quality to the final drink. Different varieties may present different concentrations of these sugars and acids, providing a range of sensory profiles. The purpose of this work was to quantify and compare the content of sugars and organic acids in the fruits of Coffea arabica varieties Paraíso and Acaía, harvest 2023, from the Londrina farm of Naimeg Specialty Estate Coffee.

Material e Métodos

The fruits were harvested mechanically and separated by density. The determination of sugars and acids (mg/g) on a dry basis was carried out using High Performance Liquid Chromatography (HPLC), model LC-20A Prominence (Shimadzu Corp., Kyoto, Japan®), coupled to an array detector of photodiodes (PDA) and a refractive index detector (RID). Separation of compounds was achieved using a SUPELCOGEL C-610H column (30mm × 7.8mm) (Sigma Aldrich, St. Louis, MO, USA). Statistical analyzes revealed significant differences (α = 0.05) for most compounds between varieties, with the exception of succinic acid and lactic.

Resultados e Discussão

For the quantified sugars, the average sucrose concentration, for the Acaiá and Paraíso varieties, were 22.66±5.62 and 9.85±3.87, respectively, for glucose they were 50.50±2.06 and 37.30±6.49, respectively and fructose mean concentrations were 82.74±4.37 and 71.69±4.18, respectively. As for the organic acids quantified for the Acaiá and Paraíso varieties, average concentrations were obtained for citric acid of 3.19±0.65 and 0.00030±0.00026, respectively; malic acid, 8.36±0.71 and 2.74±0.41, respectively; succinic acid of 0.44±0.04 and 0.56±0.19, respectively, lactic acid of 1.71±0.03 and 1.92±1.01 and acetic acid, with average concentrations of 1.82 ±0.19 and 10.62±3.60, respectively. The results confirmed that the Acaiá and Paraiso varieties present distinct composition profiles for most of the compounds analyzed, confirming the existence of significant variability in the chemical composition of these two coffee varieties. Data such as these highlight the importance of understanding such differences in the development and application of methodologies to improve the quality of coffee drinks.

Conclusão

The results confirmed that the Acaiá and Paraíso varieties present distinct composition profiles for most of the compounds analyzed, confirming the existence of significant variability in the chemical composition of these two coffee varieties. Data such as these highlight the importance of understanding these differences in the development and application of methodologies to improve the quality of coffee drinks