Potential antioxidant of brazilian coffee from the region of Cerrado

Detalhes bibliográficos
Autor(a) principal: CRUZ,Richtier Gonçalves da
Data de Publicação: 2018
Outros Autores: VIEIRA,Thais Maria Ferreira de Souza, LIRA,Simone Possedente de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300447
Resumo: Abstract Coffee is one of the most consumed beverages in the world. Its chemical composition may have varied according to the planting site, degree of roasting, and method of preparation. This work aimed to evaluate the antioxidant activity of coffee from the region of Cerrado in the State of Minas Gerais, Brazil. The evaluation was performed with samples roasted at two different levels (traditional and extra dark) and using two different preparation methods (decoction and infusion) that reflect the conditions of preparing coffee. In vitro antioxidant activity by ABTS and DPPH radical methods and the concentration of total phenolic compounds and caffeine were determined. Samples made by decoction showed a higher content of phenolic compounds and no significant difference was observed between the degrees of roasting. However, the antioxidant activity and caffeine concentration of the extra dark samples were higher than those of the traditional samples for both preparation methods. The decoction preparation method was better for extracting phenolic compounds and the extra dark roast showed a higher concentration of caffeine and antioxidant activity. The samples showed a high antioxidant activity, indicating the coffee from Cerrado is an important source of antioxidants.
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spelling Potential antioxidant of brazilian coffee from the region of Cerradodecoctioninfusionroasting degreephenolic compoundscaffeineAbstract Coffee is one of the most consumed beverages in the world. Its chemical composition may have varied according to the planting site, degree of roasting, and method of preparation. This work aimed to evaluate the antioxidant activity of coffee from the region of Cerrado in the State of Minas Gerais, Brazil. The evaluation was performed with samples roasted at two different levels (traditional and extra dark) and using two different preparation methods (decoction and infusion) that reflect the conditions of preparing coffee. In vitro antioxidant activity by ABTS and DPPH radical methods and the concentration of total phenolic compounds and caffeine were determined. Samples made by decoction showed a higher content of phenolic compounds and no significant difference was observed between the degrees of roasting. However, the antioxidant activity and caffeine concentration of the extra dark samples were higher than those of the traditional samples for both preparation methods. The decoction preparation method was better for extracting phenolic compounds and the extra dark roast showed a higher concentration of caffeine and antioxidant activity. The samples showed a high antioxidant activity, indicating the coffee from Cerrado is an important source of antioxidants.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300447Food Science and Technology v.38 n.3 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.08017info:eu-repo/semantics/openAccessCRUZ,Richtier Gonçalves daVIEIRA,Thais Maria Ferreira de SouzaLIRA,Simone Possedente deeng2018-09-21T00:00:00Zoai:scielo:S0101-20612018000300447Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-09-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Potential antioxidant of brazilian coffee from the region of Cerrado
title Potential antioxidant of brazilian coffee from the region of Cerrado
spellingShingle Potential antioxidant of brazilian coffee from the region of Cerrado
CRUZ,Richtier Gonçalves da
decoction
infusion
roasting degree
phenolic compounds
caffeine
title_short Potential antioxidant of brazilian coffee from the region of Cerrado
title_full Potential antioxidant of brazilian coffee from the region of Cerrado
title_fullStr Potential antioxidant of brazilian coffee from the region of Cerrado
title_full_unstemmed Potential antioxidant of brazilian coffee from the region of Cerrado
title_sort Potential antioxidant of brazilian coffee from the region of Cerrado
author CRUZ,Richtier Gonçalves da
author_facet CRUZ,Richtier Gonçalves da
VIEIRA,Thais Maria Ferreira de Souza
LIRA,Simone Possedente de
author_role author
author2 VIEIRA,Thais Maria Ferreira de Souza
LIRA,Simone Possedente de
author2_role author
author
dc.contributor.author.fl_str_mv CRUZ,Richtier Gonçalves da
VIEIRA,Thais Maria Ferreira de Souza
LIRA,Simone Possedente de
dc.subject.por.fl_str_mv decoction
infusion
roasting degree
phenolic compounds
caffeine
topic decoction
infusion
roasting degree
phenolic compounds
caffeine
description Abstract Coffee is one of the most consumed beverages in the world. Its chemical composition may have varied according to the planting site, degree of roasting, and method of preparation. This work aimed to evaluate the antioxidant activity of coffee from the region of Cerrado in the State of Minas Gerais, Brazil. The evaluation was performed with samples roasted at two different levels (traditional and extra dark) and using two different preparation methods (decoction and infusion) that reflect the conditions of preparing coffee. In vitro antioxidant activity by ABTS and DPPH radical methods and the concentration of total phenolic compounds and caffeine were determined. Samples made by decoction showed a higher content of phenolic compounds and no significant difference was observed between the degrees of roasting. However, the antioxidant activity and caffeine concentration of the extra dark samples were higher than those of the traditional samples for both preparation methods. The decoction preparation method was better for extracting phenolic compounds and the extra dark roast showed a higher concentration of caffeine and antioxidant activity. The samples showed a high antioxidant activity, indicating the coffee from Cerrado is an important source of antioxidants.
publishDate 2018
dc.date.none.fl_str_mv 2018-07-01
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=S0101-20612018000300447
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300447
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.08017
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 Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 n.3 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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