dc.contributor.author |
Souza, Romilaine Mansano Nicolau de |
|
dc.contributor.author |
Canuto, Gisele André Baptista |
|
dc.contributor.author |
Dias, Rafael Carlos Eloy |
|
dc.contributor.author |
Benassi, Marta de Toledo |
|
dc.date.accessioned |
2022-04-11T11:54:01Z |
|
dc.date.available |
2022-04-11T11:54:01Z |
|
dc.date.issued |
2010 |
|
dc.identifier.citation |
SOUZA, R. M. N. et al. Teores de compostos bioativos em cafés torrados e moídos comerciais. Química Nova, São Paulo, v. 33, n. 4, p. 885-890, 2010. |
pt_BR |
dc.identifier.issn |
1678-7064 |
|
dc.identifier.uri |
https://doi.org/10.1590/S0100-40422010000400023 |
pt_BR |
dc.identifier.uri |
http://www.sbicafe.ufv.br/handle/123456789/13464 |
|
dc.description.abstract |
The amounts of nicotinic acid, trigonelline, 5-CQA, caffeine, kahweol and cafestol in 38 commercial roasted coffees ranged from 0.02 to 0.04; 0.22 to 0.96; 0.14 to 1.20; 1.00 to 2.02; 0.10 to 0.80 and 0.25 to 0.55 g/100 g, respectively. Evaluation of color and content of thermo-labile compounds indicated similarity in roasting degree. Differences in the levels of diterpenes and caffeine, components less influenced by the roasting degree, could be mainly explained by the species used (arabica and robusta). Gourmet coffees showed high concentrations of diterpenes, trigonelline and 5-CQA and low levels of caffeine, indicating high proportion of arabica coffee. |
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.33, n.4, 2010 |
|
dc.rights |
Open Access |
pt_BR |
dc.subject |
Caffeine |
pt_BR |
dc.subject |
Kahweol |
pt_BR |
dc.subject |
Cafestol |
pt_BR |
dc.subject.classification |
Cafeicultura::Qualidade de bebida |
pt_BR |
dc.title |
Teores de compostos bioativos em cafés torrados e moídos comerciais |
pt_BR |
dc.type |
Artigo |
pt_BR |