2025-03-252025-03-252019-10-25FERREIRA, Jacqueline dos Santos. Avaliação físico-química e compostos bioativos em cafés tradicionais e gourmets comercializados na cidade de Belém do Pará. 2019. Trabalho de Conclusão de Curso (Tecnologia em Alimentos) - Universidade do Estado do Pará, Belém, 2019.https://bibliotecadigitaldetcc.uepa.br/handle/riuepa/553Coffee is one of the most popular and consumed beverages in the world, and in many regions this consumption is only lower than water. This study aimed to physically evaluate two main types of coffee, Traditional and Gourmet, as well as to evaluate the bioactive compounds content and antioxidant activity of in vitro coffees and compare them. Five samples of traditional coffees (AT, BT, CT, DT and ET) and five samples of gourmet coffee (FG, GG, HG, IG and JG) sold in supermarkets in the city of Belém, Pará were evaluated. carried out were: moisture, pH, acidity, ashes, aqueous extract, total soluble solids, total sugars, proteins and lipids. The bioactive compounds were: caffeine, theobromine, total phenolic compounds in gallic acid and antioxidant capacity in µMTrolox. In total, 80% of the samples comply with legislation for a maximum humidity of 5%. The pH has been shown to be higher in traditional coffee samples. The samples with the highest acidity in mL of 0.1 N NaOH. 100 g-1 were HG, IG and JG. The lowest acidity sample was ET with 216.66 mL of 0.1 N NaOH. 100 g-1. Phenolic compounds showed differences between the traditional coffee samples in relation to gourmets. The highest averages were observed in the DT and BT samples (1,894.87 ± 30.97 and 1,825.90 ± 50.62 mg acid. gallic. 100 g-1). Consequently, the samples with higher phenolic content also had the highest antioxidant capacity, such as the DT sample (510.53 ± 5.96 µMTrolox.g-1), followed by the BT sample (440.73 ± 8, 07 µMTrolox.g-1). With the results obtained by the physicochemical analysis, the samples presented significant difference, with some exceptions. According to legislation that advocates moisture, ash, caffeine, soluble solids and lipid standards, most traditional coffee samples were non-standard except for lipids. As for the gourmet samples, only one was below caffeine value. Regarding the analysis of bioactive compounds the samples that are considered inferior in the evaluation carried out by the Brazilian Coffee Industry Association obtained the highest values of phenolic compounds and antioxidant capacity.Língua PortuguesaAbertoQualityCaffeinePhenolic compoundsAntioxidant capacityTrabalho de Conclusão de Curso (TCC)