Avaliação das propriedades físico-químicas de grão de café cultivados na cidade de Areia-PB

Abstract

Coffee is one of the most consumed and appreciated beverages in Brazil and in the world, due to its flavor, aroma and other properties that make it unique for human consumption. In this context, it is important that coffee beans maintain their physical and chemical characteristics at an ideal point, and for this to be possible, it is necessary to carry out analyzes that determine their properties. To carry out this study, six species of raw coffee beans were provided by the Department of Plant Science and Environmental Sciences of the Federal University of Paraíba, Center for Agricultural Sciences - Campus II: Mundo Novo, Arara, Catuaí red, Bourbon, Catuaí Amarelo and Catuaí, and for each species, there were two samples totaling twelve samples to be analyzed. As for the analyses, five were carried out, namely: determination of moisture, determination of total polysaccharides, determination of titratable acidity, determination of pH and determination of total phenolic compounds. The properties obtained for the different types of coffee did not vary systematically. In comparison with the literature, the only parameter that had a relatively compatible range of results were the titratable acidity values, with 76.00 to 94.00 NaOH 0.1 mol.L-1 /100 g of sample being the range from mean values for the samples analyzed in this work and 85 to 110 ml of NaOH 0.1 mol.L-1 /100 g of sample to the range of mean values found in the literature. Among the coffee bean species, Mundo Novo showed a lower tendency to have phenolic compounds, and a greater tendency to have a pronounced acidity, as shown by the titratable acidity and pH results, thus ensuring better quality.