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Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros

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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

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