Compostos bioativos do café: atividade antioxidante in vitro do café verde e torrado antes e após a descafeinação

dc.contributor.author	Lima, Adriene Ribeiro
dc.contributor.author	Pereira, Rosemary Gualberto Fonseca Alvarenga
dc.contributor.author	Abrahão, Sheila Andrade
dc.contributor.author	Duarte, Stella Maris da Silveira
dc.contributor.author	Paula, Fernanda Borges de Araújo
dc.date.accessioned	2022-04-11T12:35:33Z
dc.date.available	2022-04-11T12:35:33Z
dc.date.issued	2010
dc.identifier.citation	LIMA, A. R. et al. Compostos bioativos do café: atividade antioxidante in vitro do café verde e torrado antes e após a descafeinação. Química Nova, São Paulo, v. 33, n. 1, p. 20-24, 2010.	pt_BR
dc.identifier.issn	1678-7064
dc.identifier.uri	https://doi.org/10.1590/S0100-40422010000100004	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br/handle/123456789/13467
dc.description.abstract	This study aimed to evaluate the effect of coffee decaffeination with dichloromethane on the in vitro antioxidant activity of this matrix. It were determined the content of total phenolics, chlorogenic acid and caffeine of the coffee samples. The assessment of the antioxidant potential was investigated by DPPH radical scavenging method, reducer power and Fe2+ chelation activity. The process of decaffeination and roasting caused changes in the levels of the compounds investigated. The results show that the decaffeination by the dichloromethane method reduces the in vitro antioxidant potential of 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.1, 2010
dc.rights	Open Access	pt_BR
dc.subject	Decaffeination	pt_BR
dc.subject	Antioxidant activity	pt_BR
dc.subject.classification	Cafeicultura::Colheita, pós-colheita e armazenamento	pt_BR
dc.title	Compostos bioativos do café: atividade antioxidante in vitro do café verde e torrado antes e após a descafeinação	pt_BR
dc.type	Artigo	pt_BR