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Análises quali- e quantitativa de cafés comerciais via ressonância magnética nuclear

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dc.contributor.author Tavares, Leila Aley
dc.contributor.author Ferreira, Antonio Gilberto
dc.date.accessioned 2022-04-07T10:40:54Z
dc.date.available 2022-04-07T10:40:54Z
dc.date.issued 2006
dc.identifier.citation TAVARES, L. A.; FERREIRA, A. G. Análises quali- e quantitativa de cafés comerciais via ressonância magnética nuclear. Química Nova, São Paulo, v. 29, n. 5, p. 911-915, set./out. 2006. pt_BR
dc.identifier.issn 1678-7064
dc.identifier.uri https://doi.org/10.1590/S0100-40422006000500005 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13435
dc.description.abstract Coffee is one of the beverages most widely consumed in the world and the "cafezinho" is normally prepared from a blend of roasted powder of two species, Coffea arabica and Coffea canephora. Each one exhibits differences in their taste and in the chemical composition, especially in the caffeine percentage. There are several procedures proposed in the literature for caffeine determination in different samples like soft drinks, coffee, medicines, etc but most of them need a sample workup which involves at least one step of purification. This work describes the quantitative analysis of caffeine using ¹H NMR and the identification of the major components in commercial coffee samples using 1D and 2D NMR techniques without any sample pre-treatment. 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.29, n.5, 2006
dc.rights Open Access pt_BR
dc.subject Caffeine pt_BR
dc.subject Quantitative ¹H NMR pt_BR
dc.subject Coffee composition pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Análises quali- e quantitativa de cafés comerciais via ressonância magnética nuclear pt_BR
dc.type Artigo pt_BR

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