Ionizing radiation from cobalt-60 in coffee beans (Coffea arabica): physical and chemical evaluation

Maiqui  Izidor; Nathalia Aparecida  Barbosa Lossolli; Yasmine Ohanna  Toledo Marzullo; Magali  Leonel; João Paulo  Balbino da Silva; Lucas Eduardo  Oliveira de Aparecido; Tais Carolina  de Franqueiro Toledo Sartori

Ionizing radiation from cobalt-60 in coffee beans (Coffea arabica): physical and chemical evaluation

Autores

Maiqui Izidor

Nathalia Aparecida Barbosa Lossolli

Yasmine Ohanna Toledo Marzullo

Magali Leonel

João Paulo Balbino da Silva

Lucas Eduardo Oliveira de Aparecido

Tais Carolina de Franqueiro Toledo Sartori

Editor

Asociación Iberoamericana de Tecnología Postcosecha, S.C.

Descripción

This study aims/seeks to test the difference between packaging, different storage times and different doses of Co-60 gamma radiacion in the chemical composition of coffee beans. The present experiment was carried out at the Laboratory of Bromatology and Water at the Federal Institute of Education, Science and Technology of the South of Minas Gerais - Campus Muzambinho, from August 2018 to July 2019. Coffee beans from the cultivar Catucai IAC 144 were used, which were provided by the Coffee Industrialization and Quality Laboratory of IFSULDEMINAS - Campus Muzambinho. The treatments were two types of packaging (vacuum and common), three storage times (30, 60 and 90 days), and four Co-60 radiation doses with (0, 2, 4, 8 kGy). Analysis were performed to chemical composition, phenolic compounds, and antioxidant activity. The results obtained were submitted to variance analysis by F test (p<0.05), followed by a Scott Knott test at 5. probability to compare the means. According to the results found, it is concluded that the coffee stored in vacuum packaging presents a better preservation of phenolic compounds. Cobalt-60 Gamma Irradiationincreased the antioxidant properties of coffee, in doses of 4 and 8 kGy, proving to be an interesting option in harvesting the beans.