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Contents of diterpenes in espresso coffee brews prepared from commercial capsules

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dc.contributor.author Wuerges, Karla Leticia
dc.contributor.author Santos, Ana Carolina Forgati dos
dc.contributor.author Mori, André Luiz Buzzo
dc.contributor.author Benassi, Marta de Toledo
dc.date.accessioned 2017-04-03T12:29:22Z
dc.date.available 2017-04-03T12:29:22Z
dc.date.issued 2016-04
dc.identifier.citation WUERGES, K. L. et al. Contents of diterpenes in espresso coffee brews prepared from commercial capsules. Coffee Science, Lavras, v. 11, n. 2, p. 276-284, abr./jun. 2016. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri http://www.sbicafe.ufv.br:80/handle/123456789/8067
dc.description.abstract The objective of this work was to quantify kahweol and cafestol diterpenes in coffee brews prepared from commercial capsules for espresso in the Brazilian market. Four types of brews, with five preparation replications, were evaluated. The capsules had differences in the amount and type of roasted and ground coffees used (blends of arabica and robusta coffee or 100% arabica coffee), and in the conditions of time and volume of extraction (dose) recommended by the manufacturer. The coffee brews presented 1.42 and 4.88 g of solids/100 mL. Concentration of solids decreased with the increase in time/volume extraction. Contents of 0.47 to 1.04 mg of kahweol and 0.38 to 0.92 mg of cafestol by dose (ranging from 35 to 120 mL) were observed. These contents corresponded to a range of 0.40 to 2.96 mg of kahweol/100 mL and 0.32 to 2.62 mg of cafestol/100 mL. The fraction of diterpenes extracted varied from 1.85 to 4.27 % for kahweol and 1.87 to 4.16 % for cafestol. Considering the contents of cafestol, there is no indication of a hypercholesterolemic effect due to a moderate consumption of coffee brews prepared from these commercial capsules. pt_BR
dc.description.abstract Objetivou-se, neste trabalho,quantificar os diterpenos caveol e cafestol em bebidas de café preparadas a partir de cápsulas comerciais para espresso do mercado brasileiro. Foram avaliadas bebidas de quatro tipos de cápsulas com 5 repetições de preparo. As cápsulas apresentavam diferenças na quantidade e tipo de café torrado e moído empregado (blends de café arábica e robusta ou cafés 100% arábica), e nas condições de tempo e volume de extração (doses), preconizadas pelo fabricante. As bebidas apresentaram de 1,42 a 4,88 g de sólidos/100 mL. A concentração de sólidos diminuiu com o aumento no tempo/volume de extração. Observaram-se teores de 0,47 a 1,04 mg de caveol e 0,38 a 0,92 mg de cafestol por dose (variando de 35 a 120 mL), correspondentes à faixa de 0,40 a 2,96 mg de caveol/100 mL e 0,32 a 2,62 mg de cafestol/100 mL. A porcentagem de diterpenos extraídos variou de 1,85 a 4,27 % para caveol e 1,87 a 4,16 % para cafestol. Considerando-se os teores de cafestol, há indicação que o consumo moderado de café preparado a partir de cápsulas comerciais não implicaria em efeito hipercolesterolêmico. pt_BR
dc.format 9 páginas pt_BR
dc.language.iso en pt_BR
dc.publisher Editora UFLA pt_BR
dc.relation.ispartofseries Coffee Science:v.11,n.2;
dc.subject Caveol pt_BR
dc.subject Cafestol pt_BR
dc.subject Blends pt_BR
dc.subject Monodoses pt_BR
dc.subject CLUE pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Contents of diterpenes in espresso coffee brews prepared from commercial capsules pt_BR
dc.title Teores de diterpenos em bebidas de café espresso preparadas com cápsulas comerciais pt_BR
dc.type Artigo pt_BR

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