Examinando por Materia "Bean composition"

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Mycotoxins, antioxidant capacity, physicochemical and sensory quality of specialty coffees from Cajamarca, Peru
(Elsevier Ltd, 2026-04-28) Sarasara Akuts, Linder; Bobadilla Vásquez, Franklin Amilkar; Fernández Jibaja, Jorge Antonio; Álvarez Robledo, Yeltsin Abel; Garcia Frias, Larry Dustin; Cabrejos Barriga, Jorge B.; Taboada Mitma, Víctor Hujgo; Rojas Briceño, Nilton B.; Huamán Castilla, Nils L.; Mamani Pari, Salome; Cruz Luis, Juancarlos Alejandro; Goñas Goñas, Malluri; Tineo Flores, Daniel
Coffee is a globally important crop with significant economic and social relevance, particularly in the Cajamarca region of Peru, which is recognized for the production of high-quality beans. This study aimed to evaluate the occurrence of mycotoxins in three specialty coffee varieties while simultaneously assessing their physical, sensory, and compositional characteristics. A total of 36 parchment coffee samples were randomly collected from two storage facilities located in the provinces of Jaén and San Ignacio. The results revealed the exclusive presence of aflatoxin G₂, with concentrations varying between storage conditions. The Catimor variety exhibited the highest antioxidant activity and total polyphenol content; however, it showed lower physical yield and reduced sensory scores. In contrast, the Bourbon variety displayed a more balanced profile between bean composition and cup quality, producing a beverage with superior physical and sensory attributes and enriched with bioactive compounds associated with potential health benefits. These findings highlight the relevance of varietal selection, post-harvest management, and storage conditions for maintaining coffee quality. Nevertheless, the detection of aflatoxin G₂ indicates persistent food safety concerns, emphasizing the need for stricter monitoring and control measures during harvesting, drying, storage, and handling to mitigate potential health risks.