Navegação Química Nova por assunto "Caffeine"

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Análises quali- e quantitativa de cafés comerciais via ressonância magnética nuclear

Tavares, Leila Aley; Ferreira, Antonio Gilberto (Sociedade Brasileira de Química, 2006)

Coffee is one of the beverages most widely consumed in the world and the "cafezinho" is normally prepared from a blend of roasted powder of two species, Coffea arabica and Coffea canephora. Each one exhibits differences ...
Main minerals and organic compounds in commercial roasted and ground coffee: an exploratory data analysis

Kalschnea, Daneysa Lahis; Silva, Nathalia Karen; Canan, Cristiane; Benassi, Marta de Toledo; Flores, Eder Lisandro Moraes; Leite, Oldair Donizete (Sociedade Brasileira de Química, 2021)

Coffee is one of the most popular beverages in the world, however, little information is found regarding the mineral composition of commercial roasted and ground coffees (RG) and its correlation with organic bioactive ...
Teores de compostos bioativos em cafés torrados e moídos comerciais

Souza, Romilaine Mansano Nicolau de; Canuto, Gisele André Baptista; Dias, Rafael Carlos Eloy; Benassi, Marta de Toledo (Sociedade Brasileira de Química, 2010)

The amounts of nicotinic acid, trigonelline, 5-CQA, caffeine, kahweol and cafestol in 38 commercial roasted coffees ranged from 0.02 to 0.04; 0.22 to 0.96; 0.14 to 1.20; 1.00 to 2.02; 0.10 to 0.80 and 0.25 to 0.55 g/100 ...

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