Mycotoxins, antioxidant capacity, physicochemical and sensory quality of specialty coffees from Cajamarca, Peru

• Autores: 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
• Formato: artículo
• Fecha de Publicación: 2026
• Institución: Instituto Nacional de Innovación Agraria
• Repositorio: INIA-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.inia.gob.pe:20.500.12955/3145
• Enlace del recurso: http://hdl.handle.net/20.500.12955/3145; https://doi.org/10.1016/j.focha.2026.101310
• Nivel de acceso: acceso abierto
• Materia: Antioxidants; Antioxidantes; Coffee; Café; Bean composition; Composición del grano; Mycotoxins; Micotoxinas; Polyphenols; Polifenoles; https://purl.org/pe-repo/ocde/ford#4.01.00; Aflatoxins; Aflatoxina; Coffea arabica; Food safety; Inocuidad alimentaria; Postharves control; Control de plagas (postcosecha)

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.