Atividade antioxidante, comportamento reológico, estabilidade oxidativa e potencial antibacteriano de óleos do café arábica

Abstract

The green and roasted coffee oils stand out mainly for characteristics such as flavor and the antioxidant and nutraceutical properties that make them attractive for several industrial segments, including food. There is a growing demand for the use of raw materials of natural origin in the production of processed foods, since the population is increasingly concerned with maintaining and promoting health. The objective of this study was to evaluate the antioxidant activity, rheological behavior, oxidative stability and antibacterial potential of coffee (Coffea arabica L.) oils from green and roasted grains. The process was obtained from raw and roasted grains, by cold pressing, and subsequent filtration via filter paper. The experimental design consisted of five treatments: T1 (100% roasted oil); T2 (100% green oil); T3 (50% roasted oil and 50% green oil); T4 (75% roasted oil and 25% green oil) and T5 (75% green oil and 25% roasted oil). The T4 treatment presented higher Total Phenolic Compounds content and higher anti-radial efficiency DDPH and ABTS • + . In relation to the rheological behavior, the coffee oils can be characterized as Newtonian fluids because the shear stress and the deformation rate varied linearly, with the line intercepting at zero. The treatments T4 and T5 presented higher oxidation induction time in the oxidative stability analysis. Antibacterial activity was observed, by contact, of the oils for the bacterial strains evaluated. The use of arabica coffee oils as natural food preservatives may be considered a promising alternative for the partial substitution of chemical preservatives in food matrices.