Chemical composition of traditional and modern Arabica coffee cultivars

Detalhes bibliográficos
Autor(a) principal: Kitzberger, Cíntia Sorane Good
Data de Publicação: 2014
Outros Autores: Scholz, Maria Brígida dos Santos, Pereira, Luiz Filipe Protasio, Benassi, Marta de Toledo
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/18281
Resumo: The objective of this work was to evaluate the influence of genetic diversity on the chemical composition of traditional and modern cultivars of Brazilian arabica coffee. Traditional (Bourbon, Catuaí and Icatu) and modern cultivars (Iapar 59, IPR 98, IPR 99, and IPR 103) were subjected to the same edaphoclimatic conditions, and to standardized post‑harvest treatments. Contents of sucrose, reducing sugars, organic acids (quinic, malic, and citric), total phenolic compounds, 5‑caffeoylquinic acid, nitrogenous compounds (protein, caffeine, and trigonelline), total lipids, cafestol, and kahweol were determined. Genetic diversity provides variability in coffee composition, allowing the discrimination between traditional and modern cultivars. Modern cultivars have higher contents of malic and 5‑caffeoylquinic acids, total lipids, kahweol and trigonelline. The parameters kahweol and the kahweol/cafestol ratio are proposed as discriminators between traditional and modern cultivars, since the introgression of genes from Coffea canephora increase the kahweol content and the values of kahweol/cafestol ratio.
id EMBRAPA-4_c79db803a52e4de0ec9af835ed285f98
oai_identifier_str oai:ojs.seer.sct.embrapa.br:article/18281
network_acronym_str EMBRAPA-4
network_name_str Pesquisa Agropecuária Brasileira (Online)
repository_id_str
spelling Chemical composition of traditional and modern Arabica coffee cultivarsComposição química de cafés árabica de cultivares tradicionais e modernasCoffea arabica; Coffea canephora; green coffee; bioactive compounds; genetic diversity; diterpenesCoffea arabica; Coffea canephora; café cru; compostos bioativos; diversidade genética; diterpenosThe objective of this work was to evaluate the influence of genetic diversity on the chemical composition of traditional and modern cultivars of Brazilian arabica coffee. Traditional (Bourbon, Catuaí and Icatu) and modern cultivars (Iapar 59, IPR 98, IPR 99, and IPR 103) were subjected to the same edaphoclimatic conditions, and to standardized post‑harvest treatments. Contents of sucrose, reducing sugars, organic acids (quinic, malic, and citric), total phenolic compounds, 5‑caffeoylquinic acid, nitrogenous compounds (protein, caffeine, and trigonelline), total lipids, cafestol, and kahweol were determined. Genetic diversity provides variability in coffee composition, allowing the discrimination between traditional and modern cultivars. Modern cultivars have higher contents of malic and 5‑caffeoylquinic acids, total lipids, kahweol and trigonelline. The parameters kahweol and the kahweol/cafestol ratio are proposed as discriminators between traditional and modern cultivars, since the introgression of genes from Coffea canephora increase the kahweol content and the values of kahweol/cafestol ratio.O objetivo deste trabalho foi avaliar a influência da diversidade genética sobre a composição química de cultivares modernas e tradicionais de café arábica brasileiro. Cultivares tradicionais (Bourbon, Catuaí e Icatu) e modernas (Iapar 59, IPR 98, IPR 99 e IPR 103) foram cultivadas nas mesmas condições edafoclimáticas e submetidas a tratamentos pós‑colheita padronizados. Determinaram-se os teores de sacarose, açúcares redutores, ácidos orgânicos (quínico, málico e cítrico), compostos fenólicos totais, ácido 5‑cafeoilquínico, compostos nitrogenados (proteína, trigonelina e cafeína), lipídeos totais, cafestol e caveol. A diversidade genética confere variabilidade à composição do café e permite a discriminação entre cultivares tradicionais e modernas. As cultivares modernas apresentam maior teor de ácidos málico e 5‑cafeoilquínico, lipídeos totais, caveol e trigonelina. Os parâmetros caveol e a relação caveol/cafestol são propostos como discriminadores entre cultivares modernas e tradicionais, uma vez que a introgressão de genes de Coffea canephora aumenta os teores de caveol e os valores da relação caveol/cafestol.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraCNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoKitzberger, Cíntia Sorane GoodScholz, Maria Brígida dos SantosPereira, Luiz Filipe ProtasioBenassi, Marta de Toledo2014-02-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/18281Pesquisa Agropecuaria Brasileira; v.48, n.11, nov. 2013; 1498-1506Pesquisa Agropecuária Brasileira; v.48, n.11, nov. 2013; 1498-15061678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/18281/12466https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/18281/10838info:eu-repo/semantics/openAccess2014-02-11T19:52:56Zoai:ojs.seer.sct.embrapa.br:article/18281Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2014-02-11T19:52:56Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Chemical composition of traditional and modern Arabica coffee cultivars
Composição química de cafés árabica de cultivares tradicionais e modernas
title Chemical composition of traditional and modern Arabica coffee cultivars
spellingShingle Chemical composition of traditional and modern Arabica coffee cultivars
Kitzberger, Cíntia Sorane Good
Coffea arabica; Coffea canephora; green coffee; bioactive compounds; genetic diversity; diterpenes
Coffea arabica; Coffea canephora; café cru; compostos bioativos; diversidade genética; diterpenos
title_short Chemical composition of traditional and modern Arabica coffee cultivars
title_full Chemical composition of traditional and modern Arabica coffee cultivars
title_fullStr Chemical composition of traditional and modern Arabica coffee cultivars
title_full_unstemmed Chemical composition of traditional and modern Arabica coffee cultivars
title_sort Chemical composition of traditional and modern Arabica coffee cultivars
author Kitzberger, Cíntia Sorane Good
author_facet Kitzberger, Cíntia Sorane Good
Scholz, Maria Brígida dos Santos
Pereira, Luiz Filipe Protasio
Benassi, Marta de Toledo
author_role author
author2 Scholz, Maria Brígida dos Santos
Pereira, Luiz Filipe Protasio
Benassi, Marta de Toledo
author2_role author
author
author
dc.contributor.none.fl_str_mv
CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.contributor.author.fl_str_mv Kitzberger, Cíntia Sorane Good
Scholz, Maria Brígida dos Santos
Pereira, Luiz Filipe Protasio
Benassi, Marta de Toledo
dc.subject.por.fl_str_mv Coffea arabica; Coffea canephora; green coffee; bioactive compounds; genetic diversity; diterpenes
Coffea arabica; Coffea canephora; café cru; compostos bioativos; diversidade genética; diterpenos
topic Coffea arabica; Coffea canephora; green coffee; bioactive compounds; genetic diversity; diterpenes
Coffea arabica; Coffea canephora; café cru; compostos bioativos; diversidade genética; diterpenos
description The objective of this work was to evaluate the influence of genetic diversity on the chemical composition of traditional and modern cultivars of Brazilian arabica coffee. Traditional (Bourbon, Catuaí and Icatu) and modern cultivars (Iapar 59, IPR 98, IPR 99, and IPR 103) were subjected to the same edaphoclimatic conditions, and to standardized post‑harvest treatments. Contents of sucrose, reducing sugars, organic acids (quinic, malic, and citric), total phenolic compounds, 5‑caffeoylquinic acid, nitrogenous compounds (protein, caffeine, and trigonelline), total lipids, cafestol, and kahweol were determined. Genetic diversity provides variability in coffee composition, allowing the discrimination between traditional and modern cultivars. Modern cultivars have higher contents of malic and 5‑caffeoylquinic acids, total lipids, kahweol and trigonelline. The parameters kahweol and the kahweol/cafestol ratio are proposed as discriminators between traditional and modern cultivars, since the introgression of genes from Coffea canephora increase the kahweol content and the values of kahweol/cafestol ratio.
publishDate 2014
dc.date.none.fl_str_mv 2014-02-11
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/18281
url https://seer.sct.embrapa.br/index.php/pab/article/view/18281
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/18281/12466
https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/18281/10838
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.48, n.11, nov. 2013; 1498-1506
Pesquisa Agropecuária Brasileira; v.48, n.11, nov. 2013; 1498-1506
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
_version_ 1793416705340342272

Registros relacionados