Optimización del método captación del radical 2,2-difenil-1-picrilhidrazilo (DPPH)para evaluar actividad antioxidante en bebida de café

Abstract

Coffee is one of the most consumed beverages in the world, being appreciated for its organoleptic characteristics and more recently for its potential beneficial effects on human health. Coffee is also known to be a rich source of compounds with potent antioxidant activity. The antioxidant activity can be measured with different test and method of capture radical DPPH, is a method used by many authors that have been carried out to assess adaptation in various foods (fruits, juices, coffee, vegetables). This study aim to evaluate the antioxidant capacity, by the DPPH assay, of coffee brew prepared in three commonly used ways (filter, espresso, italian) from different countries of origin (Colombia, Kenya and Ethiopia) and decaffeinated coffee. The optimization results of the test show lower values of absorbance (0.709) when the sample is subjected to centrifugation step (modification to Delgado-Andrade, 2005) with respect to only those that are subjected to agitation (1.609). The antioxidant activity data obtained show a high antioxidant capacity with inhibition percentages above 50%, with the coffee Colombia, Ethiopia and Kenya coffee filter made with values 70.56%, 73.52% and 73.65% respectively. In conclusion, according to the results, we see the need to adapt the methods set out radical capture the characteristics of the food or product evaluated to ensure 100% food antioxidant activity. The antioxidant activity of coffee drinking from different origins is similar and does not vary depending on the presence or absence of caffeine. Moreover, we observed only differences antioxidant activity relating to the type procedure, where coffee type �espresso� has less antioxidant activity (p<0.05) than the other two procedures. It would be interesting therefore recommend the use of the procedures (filter and Italian) for the obtaining of coffee and get a good intake of dietary antioxidants.