Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra

dc.contributor.author	Morais, Sérgio Antônio Lemos de
dc.contributor.author	Aquino, Francisco José Tôrres de
dc.contributor.author	Nascimento, Priscilla Mendes do
dc.contributor.author	Nascimento, Evandro Afonso do
dc.contributor.author	Chang, Roberto
dc.date.accessioned	2022-04-11T09:09:09Z
dc.date.available	2022-04-11T09:09:09Z
dc.date.issued	2009
dc.identifier.citation	MORAIS, S. A. L. et al. Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra. Química Nova, São Paulo, v. 32, n. 2, p. 327-331, 2009.	pt_BR
dc.identifier.issn	1678-7064
dc.identifier.uri	https://doi.org/10.1590/S0100-40422009000200011	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br/handle/123456789/13448
dc.description.abstract	The bioactive compounds and antioxidant activity presented by Conilon coffee (C. Canephora) variety, produced in the Espírito Santo State, Brazil, were quantified. The light roast coffee showed the highest level of total phenols, trigonelline, caffeic and chlorogenic acids. The proanthocyanidin level was the highest for dark roast coffee, while caffeine level didn't show significative changes for the light and middle roast coffees. All the Conilon coffee extracts showed antioxidant activity depending on bioactive compounds concentration and roasting degree. The coffee samples submitted to a light roasting degree showed the highest antioxidant activity.	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.32, n.2, 2009
dc.rights	Open Access	pt_BR
dc.subject	Coffea canephora	pt_BR
dc.subject	Bioactive compounds	pt_BR
dc.subject	Antioxidant activity	pt_BR
dc.subject.classification	Cafeicultura::Colheita, pós-colheita e armazenamento	pt_BR
dc.title	Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra	pt_BR
dc.type	Artigo	pt_BR