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Efeito do processo de descafeinação com diclorometano sobre a composição química dos cafés arábica e robusta antes e após a torração

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dc.contributor.author Toci, Aline
dc.contributor.author Farah, Adriana
dc.contributor.author Trugo, Luiz Carlos
dc.date.accessioned 2022-04-07T10:39:41Z
dc.date.available 2022-04-07T10:39:41Z
dc.date.issued 2006
dc.identifier.citation TOCI, A.; FARAH, A.; TRUGO, L. C. Efeito do processo de descafeinação com diclorometano sobre a composição química dos cafés arábica e robusta antes e após a torração. Química Nova, São Paulo, v. 29, n. 5, p. 965-971, set./out. 2006. pt_BR
dc.identifier.issn 1678-7064
dc.identifier.uri https://doi.org/10.1590/S0100-40422006000500015 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13433
dc.description.abstract The decaffeinated coffee market has been expanding increasingly in the last years. During decaffeination, aroma precursors and bioactive compounds may be extracted. In the present study we evaluate the changes in the chemical composition of C. arabica and C. canephora produced by decaffeination using dichloromethane. A significant change in the chemical composition of both C. arabica and C. canephora species was observed, with differences between species and degrees of roasting. Major changes were observed in sucrose, protein and trigonelline contents after decaffeination. Changes in the levels of total chlorogenic acids and in their isomers distribution were also observed. Lipids and total carbohydrates were not affected as much. The sensory and biological implications of these changes need to be investigated. pt_BR
dc.format pdf pt_BR
dc.language.iso pt_BR pt_BR
dc.publisher Sociedade Brasileira de Química pt_BR
dc.relation.ispartofseries Química Nova;v.29, n.5, 2006
dc.rights Open Access pt_BR
dc.subject Decaffeination pt_BR
dc.subject Bioactive compounds pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Efeito do processo de descafeinação com diclorometano sobre a composição química dos cafés arábica e robusta antes e após a torração pt_BR
dc.type Artigo pt_BR

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