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Resumen
El café es un alimento mundial que se comercializa con base en la calidad del grano, por sus características físicas y organolépticas. En Perú, en la región Huánuco, provincia de Leoncio Prado, se producen cafés de las variedades Typica y Bourbon, sin embargo, existe poca información sobre el efecto de los grados de tostado en la calidad de la taza y las propiedades antioxidantes. Los objetivos fueron evaluar el efecto de diferentes grados en el proceso de tostado de ambos cafés; evaluar el contenido de polifenoles totales, capacidad antioxidante (DPPH y ABTS+) y calidad del café en taza, mediante el método reportado por el Coffee Quality Institute. Las muestras de café verde oro también fueron sometidas a procesos de tostado claro, medio y oscuro, con un diseño estadístico factorial de 2ᶺ3, se realizó un análisis descriptivo cuantitativo (ADC) y un análisis de componentes principales (ACP). Los resultados mostraron que el tostado claro en cafés Typica y Bourbon ofrecieron un mayor contenido de polifenoles totales (4,13 ± 0,03 g AGE/100 g y 4,13 ± 0,01 g AGE/100 g) y actividad antioxidante frente al DPPH (IC50 155,66 ± 3,4 μg/ml y 170,41 ± 1,06 μg/ml, respectivamente) y ABTS+ (53,19 ± 0,16 μg/ml y 43,17 ± 0,57 μg/ml); la variedad Typica con tostado claro y la variedad Bourbon con tostados claro y medio ofrecieron las mejores características sensoriales. Los diferentes grados de tostado en el café provocaron cambios sensoriales y variaciones en el contenido de los principios activos, mientras que el grado de tostado claro ofreció una mayor cantidad de principios activos en el café que podrían ser aprovechados por los consumidores.
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