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Potential antioxidant of brazilian coffee from the region of cerrado

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dc.contributor.author Cruz, Richtier Gonçalves da
dc.contributor.author Vieira, Thais Maria Ferreira de Souza
dc.contributor.author Lira, Simone Possedente de
dc.date.accessioned 2019-10-07T12:19:28Z
dc.date.available 2019-10-07T12:19:28Z
dc.date.issued 2018-07
dc.identifier.citation CRUZ, R. G; VIEIRA, T. M. F. S; LIRA. S. P. Potential antioxidant of brazilian coffee from the region of cerrado. Food Science and Technology, Campinas, v. 38, n. 3, p. 447-453, Jul./set. 2018. pt_BR
dc.identifier.issn 1678-457X
dc.identifier.uri http://dx.doi.org/10.1590/1678-457x.08017 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/12153
dc.description.abstract Coffee is one of the most consumed beverages in the world. Its chemical composition may have varied according to the planting site, degree of roasting, and method of preparation. This work aimed to evaluate the antioxidant activity of coffee from the region of Cerrado in the State of Minas Gerais, Brazil. The evaluation was performed with samples roasted at two different levels (traditional and extra dark) and using two different preparation methods (decoction and infusion) that reflect the conditions of preparing coffee. In vitro antioxidant activity by ABTS and DPPH radical methods and the concentration of total phenolic compounds and caffeine were determined. Samples made by decoction showed a higher content of phenolic compounds and no significant difference was observed between the degrees of roasting. However, the antioxidant activity and caffeine concentration of the extra dark samples were higher than those of the traditional samples for both preparation methods. The decoction preparation method was better for extracting phenolic compounds and the extra dark roast showed a higher concentration of caffeine and antioxidant activity. The samples showed a high antioxidant activity, indicating the coffee from Cerrado is an important source of antioxidants. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos pt_BR
dc.relation.ispartofseries Food Science and Technology;v.38, n.3, p.447-453, 2018;
dc.rights Open Access pt_BR
dc.subject Decoction pt_BR
dc.subject Infusion pt_BR
dc.subject Roasting degree pt_BR
dc.subject Phenolic compounds pt_BR
dc.subject Caffeine pt_BR
dc.subject.classification Cafeicultura::Colheita, pós-colheita e armazenamento pt_BR
dc.title Potential antioxidant of brazilian coffee from the region of cerrado pt_BR
dc.type Artigo pt_BR

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