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Teores de compostos bioativos em cafés torrados e moídos comerciais

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dc.contributor.author Souza, Romilaine Mansano Nicolau de
dc.contributor.author Canuto, Gisele André Baptista
dc.contributor.author Dias, Rafael Carlos Eloy
dc.contributor.author Benassi, Marta de Toledo
dc.date.accessioned 2022-04-11T11:54:01Z
dc.date.available 2022-04-11T11:54:01Z
dc.date.issued 2010
dc.identifier.citation SOUZA, R. M. N. et al. Teores de compostos bioativos em cafés torrados e moídos comerciais. Química Nova, São Paulo, v. 33, n. 4, p. 885-890, 2010. pt_BR
dc.identifier.issn 1678-7064
dc.identifier.uri https://doi.org/10.1590/S0100-40422010000400023 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13464
dc.description.abstract 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 g, respectively. Evaluation of color and content of thermo-labile compounds indicated similarity in roasting degree. Differences in the levels of diterpenes and caffeine, components less influenced by the roasting degree, could be mainly explained by the species used (arabica and robusta). Gourmet coffees showed high concentrations of diterpenes, trigonelline and 5-CQA and low levels of caffeine, indicating high proportion of arabica coffee. 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.33, n.4, 2010
dc.rights Open Access pt_BR
dc.subject Caffeine pt_BR
dc.subject Kahweol pt_BR
dc.subject Cafestol pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Teores de compostos bioativos em cafés torrados e moídos comerciais pt_BR
dc.type Artigo pt_BR

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