Activity of some isoenzymatic systems in stored coffee grains
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência e Agrotecnologia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000100002 |
Resumo: | Considering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40º C and 60º C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage. |
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Activity of some isoenzymatic systems in stored coffee grainsCoffea arabica L.post-harvest processescoffee qualityConsidering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40º C and 60º C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage.Editora da UFLA2014-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000100002Ciência e Agrotecnologia v.38 n.1 2014reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542014000100002info:eu-repo/semantics/openAccessSaath,ReniBroetto,FernandoBiaggioni,Marco Antônio MartinBorém,Flávio MeiraRosa,Sttela Dellyzete Veiga Franco daTaveira,José Henrique da Silvaeng2014-04-07T00:00:00Zoai:scielo:S1413-70542014000100002Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:18.839957Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true |
dc.title.none.fl_str_mv |
Activity of some isoenzymatic systems in stored coffee grains |
title |
Activity of some isoenzymatic systems in stored coffee grains |
spellingShingle |
Activity of some isoenzymatic systems in stored coffee grains Saath,Reni Coffea arabica L. post-harvest processes coffee quality |
title_short |
Activity of some isoenzymatic systems in stored coffee grains |
title_full |
Activity of some isoenzymatic systems in stored coffee grains |
title_fullStr |
Activity of some isoenzymatic systems in stored coffee grains |
title_full_unstemmed |
Activity of some isoenzymatic systems in stored coffee grains |
title_sort |
Activity of some isoenzymatic systems in stored coffee grains |
author |
Saath,Reni |
author_facet |
Saath,Reni Broetto,Fernando Biaggioni,Marco Antônio Martin Borém,Flávio Meira Rosa,Sttela Dellyzete Veiga Franco da Taveira,José Henrique da Silva |
author_role |
author |
author2 |
Broetto,Fernando Biaggioni,Marco Antônio Martin Borém,Flávio Meira Rosa,Sttela Dellyzete Veiga Franco da Taveira,José Henrique da Silva |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Saath,Reni Broetto,Fernando Biaggioni,Marco Antônio Martin Borém,Flávio Meira Rosa,Sttela Dellyzete Veiga Franco da Taveira,José Henrique da Silva |
dc.subject.por.fl_str_mv |
Coffea arabica L. post-harvest processes coffee quality |
topic |
Coffea arabica L. post-harvest processes coffee quality |
description |
Considering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40º C and 60º C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-02-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000100002 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000100002 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1413-70542014000100002 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Editora da UFLA |
publisher.none.fl_str_mv |
Editora da UFLA |
dc.source.none.fl_str_mv |
Ciência e Agrotecnologia v.38 n.1 2014 reponame:Ciência e Agrotecnologia (Online) instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Ciência e Agrotecnologia (Online) |
collection |
Ciência e Agrotecnologia (Online) |
repository.name.fl_str_mv |
Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
||renpaiva@dbi.ufla.br|| editora@editora.ufla.br |
_version_ |
1799874969252921344 |