Características físicas e químicas de cafés torrados e moídos exóticos e convencionais

Abstract

The present study reports a research performed with two exotic coffees commercialized in Brazil: Jacu Bird Coffee (from Espírito Santo State) and Civet Coffee, originary from Indonesia. The grains of both of these coffees are obtained after the mature fruits are ingested by animal and "processed" in their digestive tract. Physical and chemical characteristics of these two coffees were compared to those from Brazilian commercial roasted and ground coffees (Traditional, Premium and Gourmet). Values of chemical composition, caffeine content (1.04% to 1.45%) and total soluble solids were in agreement with the limits recommended by Brazilian legislation. The exotic coffees presented the highest and lowest color parameters, respectively (L * = 20.46 and 11.5; h *= 58.1 and 51.06 and C* = 21 and 14.85). The highest levels (mean of 35.21 mg gallic acid equivalent/g sample) of total phenolic compounds were observed in Traditional and Premium coffees. Jacu and Gourmet coffees showed the highest levels of 5-CQA (mean 0.65%) and trigonelline (average of 0.63 g/100 g sample) and the lowest level of nicotinic acid (mean 0.022 g/100 g sample). Premium coffee presented higher content of total sugar (1.37 g/100 g sample), while the Traditional coffee presented the highest content of reducing sugars (sucrose 0.27 g/100 g sample). Gourmet coffee showed the highest total acidity (171.13 mL NaOH 0.1 N/100 g sample), and the Premium the lowest one (121.31 mL 0.1 NaOH N/100 g sample).