Coffee is the most traded agricultural commodity in the world. Currently, Peru is considered the
third principal producer of Coffea arabica in South America, and the sixth worldwide, accounting for 6
% of the global production. However, most of the coffee (~ 99 %) is exported as green beans due, in
part, to the fact that the local quality control of the roasting process is not yet optimal. Hence, it is
crucial to develop a more standardized process for the quality control of roasted coffee beans that
will allow local Peruvian coffee farmers to introduce to the market a more valuable product.
In the thesis presented here, work associated with the project FINCyT-PIPEI-PUCPCENFROCAFE-
2012 on the quantitation of the main compounds developed during the roasting
process was embraced using NMR and HPLC-DAD methodologies. Attention was focused on the
secondary metabolites that, from a flavor-aroma perspective, are of interest: caffeine, 5-
caffeoylquinic acid, trigonelline, 1-methylpyridinium ion and nicotinic acid, and 5-
hydroxymethylfurfural as a marker of deterioration.
One- and two-dimensional NMR techniques allowed the simultaneous identification of eleven
compounds known to be associated with the flavor and aroma of coffee. The NMR quantitation of
five compounds was performed using ERETIC2 and Standard Calibration Curves and the results
were validated by a new HPLC methodology, which constitutes the only validated methodology
currently available for the simultaneous quantitation of these five compounds. The percentage
difference among this three methods was within acceptable values (1 – 20%) for most of the
compounds. It was demonstrated that these numbers were sample dependent. In addition, PCA
analyses of quantitative data (NMR and HPLC-DAD) allowed the discrimination of coffee samples
acording to the degree of roasting, as well as to their origin (instant coffee, speciality coffees from
different regions in Peru).
Hence, these preliminary results indicate that NMR and HPLC can be used as quality control tools
to optimize the roasting conditions of Peruvian specialty coffee. Recommendations are included in
this work to improve further the error percentages between the NMR and HPLC data that in some
cases (for 5-caffeoylquinic acid and nicotinic acid) were high. / Tesis
| Identifer | oai:union.ndltd.org:PUCP/oai:tesis.pucp.edu.pe:20.500.12404/16109 |
| Date | 10 March 2020 |
| Creators | Leyva Zegarra, Vanessa Elsie |
| Contributors | Maruenda Castillo, Helena |
| Publisher | Pontificia Universidad Católica del Perú, PE |
| Source Sets | Pontificia Universidad Católica del Perú |
| Language | English |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Rights | Atribución-NoComercial 2.5 Perú, info:eu-repo/semantics/openAccess, http://creativecommons.org/licenses/by-nc/2.5/pe/ |
Page generated in 0.0025 seconds