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Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra

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dc.contributor.author Morais, Sérgio Antônio Lemos de
dc.contributor.author Aquino, Francisco José Tôrres de
dc.contributor.author Nascimento, Priscilla Mendes do
dc.contributor.author Nascimento, Evandro Afonso do
dc.contributor.author Chang, Roberto
dc.date.accessioned 2022-04-11T09:09:09Z
dc.date.available 2022-04-11T09:09:09Z
dc.date.issued 2009
dc.identifier.citation MORAIS, S. A. L. et al. Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra. Química Nova, São Paulo, v. 32, n. 2, p. 327-331, 2009. pt_BR
dc.identifier.issn 1678-7064
dc.identifier.uri https://doi.org/10.1590/S0100-40422009000200011 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13448
dc.description.abstract The bioactive compounds and antioxidant activity presented by Conilon coffee (C. Canephora) variety, produced in the Espírito Santo State, Brazil, were quantified. The light roast coffee showed the highest level of total phenols, trigonelline, caffeic and chlorogenic acids. The proanthocyanidin level was the highest for dark roast coffee, while caffeine level didn't show significative changes for the light and middle roast coffees. All the Conilon coffee extracts showed antioxidant activity depending on bioactive compounds concentration and roasting degree. The coffee samples submitted to a light roasting degree showed the highest antioxidant activity. 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.32, n.2, 2009
dc.rights Open Access pt_BR
dc.subject Coffea canephora pt_BR
dc.subject Bioactive compounds pt_BR
dc.subject Antioxidant activity pt_BR
dc.subject.classification Cafeicultura::Colheita, pós-colheita e armazenamento pt_BR
dc.title Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra pt_BR
dc.type Artigo pt_BR

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