Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros

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dc.contributor.author	Marcucci, Carolina Tolentino
dc.contributor.author	Benassi, Marta de Toledo
dc.contributor.author	Almeida, Mariana Bortholazzi
dc.contributor.author	Nixdorf, Suzana Lucy
dc.date.accessioned	2022-04-11T12:37:13Z
dc.date.available	2022-04-11T12:37:13Z
dc.date.issued	2013
dc.identifier.citation	MARCUCCI, C. T. et al. Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros. Química Nova, São Paulo, v. 36, n. 4, p. 544-548, 2013.	pt_BR
dc.identifier.issn	1678-7064
dc.identifier.uri	https://doi.org/10.1590/S0100-40422013000400011	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br/handle/123456789/13469
dc.description.abstract	Commercial Brazilian regular and decaffeinated instant coffees (33 brands) were studied. The levels ranged from 0.47 to 2.15 g 100 g-1 for trigonelline, 0.38 to 2.66 g 100 g-1 for 5-caffeoylquinic acid (5-CQA), 0.24 to 4.08 g 100 g-1 for caffeine, and 0.253 to 0.476 (420 nm) for melanoidins. Variations in bioactive compound levels among batches were observed. There was no relationship between the drying process and the composition of the products. In general, Gourmet and decaffeinated coffees had higher trigonelline and 5-CQA but lower caffeine and melanoidin content than regular products.	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.36, n.4, 2013
dc.rights	Open Access	pt_BR
dc.subject	Bioactive compounds	pt_BR
dc.subject	Decaffeinated coffees	pt_BR
dc.subject	HPLC	pt_BR
dc.subject.classification	Cafeicultura::Qualidade de bebida	pt_BR
dc.title	Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros	pt_BR
dc.type	Artigo	pt_BR