Evaluation of Commercial Coffee Under Different Processing Methods Using Pca and Kohonen Self-Organizing Maps

• DOI: 10.2139/ssrn.4601523
• Publication Date: 2023-10-13T13:17:46Z
• Authors: Monique G. dos S...; Leidiana da Silv...; Ravena S. A. Aze...; Maria Celeste da...; Erik G. P. da Silva; Débora de Andrad...
• Keywords: Self-organizing map

Quality assurance is considered to be a fundamental requirement for international trade, especially food and evaluation of matrices in the way they are consumed. In this study, antioxidant activity phenolic profile coffees under different processes (roasted, soluble, caffeinated decaffeinated) were evaluated. A digital printing method using HPLC Neural Networks was used investigate compounds. Algorithms such as Networks, fuzzy logic genetic algorithms some techniques building knowledge bases computational structures. Spectrophotometric assays free radical scavenging (ABTS+• DPPH•), electron transfer (FRAP), total phenolics analyze commercial coffees. The levels polyphenols (0.38 - 0.370 meqAG L-1), melanoidins (0.101 0.699 uA) capacity ABTS (0.14 4.39 mMTrolox mL-1), DPPH (59.13 76.78% inhibition) FRAP (0.33 2.55 mMFeSO4 g-1) indicate that coffee has defined properties. Spectrum data ultraviolet range assist classification components, Principal Component Analysis Artificial Networks. results spectrophotometric tests content compounds, fingerprint evaluated by corroborate each other demonstrate there significant difference between samples submitted processing methods.