dc.contributor.author |
Marcucci, Carolina Tolentino |
|
dc.contributor.author |
Benassi, Marta de Toledo |
|
dc.contributor.author |
Almeida, Mariana Bortholazzi |
|
dc.contributor.author |
Nixdorf, Suzana Lucy |
|
dc.date.accessioned |
2022-04-11T12:37:13Z |
|
dc.date.available |
2022-04-11T12:37:13Z |
|
dc.date.issued |
2013 |
|
dc.identifier.citation |
MARCUCCI, C. T. et al. Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros. Química Nova, São Paulo, v. 36, n. 4, p. 544-548, 2013. |
pt_BR |
dc.identifier.issn |
1678-7064 |
|
dc.identifier.uri |
https://doi.org/10.1590/S0100-40422013000400011 |
pt_BR |
dc.identifier.uri |
http://www.sbicafe.ufv.br/handle/123456789/13469 |
|
dc.description.abstract |
Commercial Brazilian regular and decaffeinated instant coffees (33 brands) were studied. The levels ranged from 0.47 to 2.15 g 100 g-1 for trigonelline, 0.38 to 2.66 g 100 g-1 for 5-caffeoylquinic acid (5-CQA), 0.24 to 4.08 g 100 g-1 for caffeine, and 0.253 to 0.476 (420 nm) for melanoidins. Variations in bioactive compound levels among batches were observed. There was no relationship between the drying process and the composition of the products. In general, Gourmet and decaffeinated coffees had higher trigonelline and 5-CQA but lower caffeine and melanoidin content than regular products. |
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.36, n.4, 2013 |
|
dc.rights |
Open Access |
pt_BR |
dc.subject |
Bioactive compounds |
pt_BR |
dc.subject |
Decaffeinated coffees |
pt_BR |
dc.subject |
HPLC |
pt_BR |
dc.subject.classification |
Cafeicultura::Qualidade de bebida |
pt_BR |
dc.title |
Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros |
pt_BR |
dc.type |
Artigo |
pt_BR |