Determinação de compostos bioativos em amostras comerciais de café torrado

dc.contributor.author	Monteiro, Mariana Costa
dc.contributor.author	Trugo, Luiz Carlos
dc.date.accessioned	2022-04-07T10:39:15Z
dc.date.available	2022-04-07T10:39:15Z
dc.date.issued	2005
dc.identifier.citation	MONTEIRO, M. C.; TRUGO, L. C. Determinação de compostos bioativos em amostras comerciais de café torrado. Química Nova, São Paulo, v. 28 n. 4, p. 637-641, jul./ago. 2005.	pt_BR
dc.identifier.issn	1678-7064
dc.identifier.uri	https://doi.org/10.1590/S0100-40422005000400016	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br/handle/123456789/13432
dc.description.abstract	Coffee is a product consumed all around the world, Brazil being the biggest exporter. However, little is known about the difference in composition of the different brands in terms of bioactive substances. In the present study, ten of the most consumed brands of coffee in Rio de Janeiro were analyzed. Caffeine contents, trigonelline and total chlorogenic acid varied from 0.8 g/100g to 1.4 g/100g; 0.2 g/100g to 0.5 g/100g and from 3.5 g kg-1 to 15.9 g kg-1, respectively. The large heterogeneity observed in the amounts of the bioactive compounds can be attributed to different formulations of the various brands, as well as to different roasting conditions.	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.28, n.4, 2005
dc.rights	Open Access	pt_BR
dc.subject	Bioactive compounds	pt_BR
dc.subject.classification	Cafeicultura::Qualidade de bebida	pt_BR
dc.title	Determinação de compostos bioativos em amostras comerciais de café torrado	pt_BR
dc.type	Artigo	pt_BR