Main minerals and organic compounds in commercial roasted and ground coffee: an exploratory data analysis

dc.contributor.author	Kalschnea, Daneysa Lahis
dc.contributor.author	Silva, Nathalia Karen
dc.contributor.author	Canan, Cristiane
dc.contributor.author	Benassi, Marta de Toledo
dc.contributor.author	Flores, Eder Lisandro Moraes
dc.contributor.author	Leite, Oldair Donizete
dc.date.accessioned	2022-04-11T11:48:14Z
dc.date.available	2022-04-11T11:48:14Z
dc.date.issued	2021
dc.identifier.citation	KALSCHNEA, D. L. et al. Main minerals and organic compounds in commercial roasted and ground coffee: an exploratory data analysis. Química Nova, São Paulo, v. 44, n. 1, p. 70-75, 2021.	pt_BR
dc.identifier.issn	1678-7064
dc.identifier.uri	http://dx.doi.org/10.21577/0100-4042.20170653	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br/handle/123456789/13456
dc.description.abstract	Coffee is one of the most popular beverages in the world, however, little information is found regarding the mineral composition of commercial roasted and ground coffees (RG) and its correlation with organic bioactive compounds. 21 commercial Brazilian RG coffee brands - 9 traditional (T) and 12 extra strong (ES) roasted ones - were analyzed for the Cu, Ca, Mn, Mg, K, Zn, and Fe minerals, caffeine, 5-caffeoylquinic acid (5-CQA) and melanoidins contents. For minerals determination by flame atomic absorption spectrometry (FAAS), the samples were decomposed by microwave-assisted wet digestion. Caffeine and 5-CQA were determined by liquid chromatography and melanoidins by molecular absorption spectrometry. The minerals and organic compounds contents association in RG coffee was observed by a principal component analysis. The thermostable compounds (minerals and caffeine) were related to dimension 1 and 2, while 5-CQA and melanoidins were related to dimension 3, allowing for the T coffees segmentation from ES ones.	pt_BR
dc.format	pdf	pt_BR
dc.language.iso	en	pt_BR
dc.publisher	Sociedade Brasileira de Química	pt_BR
dc.relation.ispartofseries	Química Nova;v.44, n.1, 2021
dc.rights	Open Access	pt_BR
dc.subject	Caffeine	pt_BR
dc.subject	Calcium	pt_BR
dc.subject	Filtered coffee	pt_BR
dc.subject	Potassium	pt_BR
dc.subject	Principal component analysis	pt_BR
dc.subject.classification	Cafeicultura::Colheita, pós-colheita e armazenamento	pt_BR
dc.title	Main minerals and organic compounds in commercial roasted and ground coffee: an exploratory data analysis	pt_BR
dc.type	Artigo	pt_BR