Characterisation of AC1: a naturally decaffeinated coffee

Detalhes bibliográficos
Autor(a) principal: Benatti,Luciana Benjamim
Data de Publicação: 2012
Outros Autores: Silvarolla,Maria Bernadete, Mazzafera,Paulo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Bragantia
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052012000200001
Resumo: We compared the biochemical characteristics of the beans of a naturally decaffeinated Arabica coffee (AC1) discovered in 2004 with those of the widely grown Brazilian Arabica cultivar "Mundo Novo" (MN). Although we observed differences during fruit development, the contents of amino acids, organic acids, chlorogenic acids, soluble sugars and trigonelline were similar in the ripe fruits of AC1 and MN. AC1 beans accumulated theobromine, and caffeine was almost entirely absent. Tests on the supply of [2-14C] adenine and enzymatic analysis of theobromine synthase and caffeine synthase in the endosperm of AC1 confirmed that, as in the leaves, caffeine synthesis is blocked during the methylation of theobromine to caffeine. The quality of the final coffee beverage obtained from AC1 was similar to that of MN.
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spelling Characterisation of AC1: a naturally decaffeinated coffeeCoffea arabicacaffeinedecaffeinationbeverage qualityWe compared the biochemical characteristics of the beans of a naturally decaffeinated Arabica coffee (AC1) discovered in 2004 with those of the widely grown Brazilian Arabica cultivar "Mundo Novo" (MN). Although we observed differences during fruit development, the contents of amino acids, organic acids, chlorogenic acids, soluble sugars and trigonelline were similar in the ripe fruits of AC1 and MN. AC1 beans accumulated theobromine, and caffeine was almost entirely absent. Tests on the supply of [2-14C] adenine and enzymatic analysis of theobromine synthase and caffeine synthase in the endosperm of AC1 confirmed that, as in the leaves, caffeine synthesis is blocked during the methylation of theobromine to caffeine. The quality of the final coffee beverage obtained from AC1 was similar to that of MN.Instituto Agronômico de Campinas2012-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052012000200001Bragantia v.71 n.2 2012reponame:Bragantiainstname:Instituto Agronômico de Campinas (IAC)instacron:IAC10.1590/S0006-87052012000200001info:eu-repo/semantics/openAccessBenatti,Luciana BenjamimSilvarolla,Maria BernadeteMazzafera,Pauloeng2012-09-06T00:00:00Zoai:scielo:S0006-87052012000200001Revistahttps://www.scielo.br/j/brag/https://old.scielo.br/oai/scielo-oai.phpbragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br1678-44990006-8705opendoar:2012-09-06T00:00Bragantia - Instituto Agronômico de Campinas (IAC)false
dc.title.none.fl_str_mv Characterisation of AC1: a naturally decaffeinated coffee
title Characterisation of AC1: a naturally decaffeinated coffee
spellingShingle Characterisation of AC1: a naturally decaffeinated coffee
Benatti,Luciana Benjamim
Coffea arabica
caffeine
decaffeination
beverage quality
title_short Characterisation of AC1: a naturally decaffeinated coffee
title_full Characterisation of AC1: a naturally decaffeinated coffee
title_fullStr Characterisation of AC1: a naturally decaffeinated coffee
title_full_unstemmed Characterisation of AC1: a naturally decaffeinated coffee
title_sort Characterisation of AC1: a naturally decaffeinated coffee
author Benatti,Luciana Benjamim
author_facet Benatti,Luciana Benjamim
Silvarolla,Maria Bernadete
Mazzafera,Paulo
author_role author
author2 Silvarolla,Maria Bernadete
Mazzafera,Paulo
author2_role author
author
dc.contributor.author.fl_str_mv Benatti,Luciana Benjamim
Silvarolla,Maria Bernadete
Mazzafera,Paulo
dc.subject.por.fl_str_mv Coffea arabica
caffeine
decaffeination
beverage quality
topic Coffea arabica
caffeine
decaffeination
beverage quality
description We compared the biochemical characteristics of the beans of a naturally decaffeinated Arabica coffee (AC1) discovered in 2004 with those of the widely grown Brazilian Arabica cultivar "Mundo Novo" (MN). Although we observed differences during fruit development, the contents of amino acids, organic acids, chlorogenic acids, soluble sugars and trigonelline were similar in the ripe fruits of AC1 and MN. AC1 beans accumulated theobromine, and caffeine was almost entirely absent. Tests on the supply of [2-14C] adenine and enzymatic analysis of theobromine synthase and caffeine synthase in the endosperm of AC1 confirmed that, as in the leaves, caffeine synthesis is blocked during the methylation of theobromine to caffeine. The quality of the final coffee beverage obtained from AC1 was similar to that of MN.
publishDate 2012
dc.date.none.fl_str_mv 2012-01-01
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=S0006-87052012000200001
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052012000200001
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0006-87052012000200001
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 Instituto Agronômico de Campinas
publisher.none.fl_str_mv Instituto Agronômico de Campinas
dc.source.none.fl_str_mv Bragantia v.71 n.2 2012
reponame:Bragantia
instname:Instituto Agronômico de Campinas (IAC)
instacron:IAC
instname_str Instituto Agronômico de Campinas (IAC)
instacron_str IAC
institution IAC
reponame_str Bragantia
collection Bragantia
repository.name.fl_str_mv Bragantia - Instituto Agronômico de Campinas (IAC)
repository.mail.fl_str_mv bragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br
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