Influence of the fungi population on the physicochemical and chemical composition of coffee (Coffea arabica L.)

Detalhes bibliográficos
Autor(a) principal: Pasin,Liliana Auxiliadora Avelar Pereira
Data de Publicação: 2011
Outros Autores: Abreu,Mário Sobral de, Souza,Igor Pereira
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=S0101-20612011000300020
Resumo: The influence of fungi associated with coffee fruits was verified regarding the chemical and physicochemical composition of Coffea arabica L. raw grains. The fruits were harvested at EPAMIG Experimental farm in Lavras, State of Minas Gerais - making up the different samples here analyzed. After processing and drying, the grains were incubated in wet chamber for fungal exteriorization through the blotter test method and submitted to the following analyses: polyphenoloxidase, total reducing and non-reducing sugars, clorogenic acid, titrable acidity, potassium leaching, electric conductivity and caffeine. The occurrence of the P. variable, P. rugulosum, P. funiculosum, F. equiseti, F. semitectum, A.alutaceus, A. niger and C. cladosporioides fungi in the different samples was detected. From the analysis of the results obtained, it was observed that the presence of the Aspergillus alutaceus fungus reduces the activity of the enzyme polyphenoloxidase and increases the values of potassium leaching, electric conductivity and chlorogenic acid. The incidence of the Cladosporium cladosporioides fungus influenced the average values of potassium leaching and electric conductivity.
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spelling Influence of the fungi population on the physicochemical and chemical composition of coffee (Coffea arabica L.)fungi incidencecoffee qualitybromatological parametersThe influence of fungi associated with coffee fruits was verified regarding the chemical and physicochemical composition of Coffea arabica L. raw grains. The fruits were harvested at EPAMIG Experimental farm in Lavras, State of Minas Gerais - making up the different samples here analyzed. After processing and drying, the grains were incubated in wet chamber for fungal exteriorization through the blotter test method and submitted to the following analyses: polyphenoloxidase, total reducing and non-reducing sugars, clorogenic acid, titrable acidity, potassium leaching, electric conductivity and caffeine. The occurrence of the P. variable, P. rugulosum, P. funiculosum, F. equiseti, F. semitectum, A.alutaceus, A. niger and C. cladosporioides fungi in the different samples was detected. From the analysis of the results obtained, it was observed that the presence of the Aspergillus alutaceus fungus reduces the activity of the enzyme polyphenoloxidase and increases the values of potassium leaching, electric conductivity and chlorogenic acid. The incidence of the Cladosporium cladosporioides fungus influenced the average values of potassium leaching and electric conductivity.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300020Food Science and Technology v.31 n.3 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000300020info:eu-repo/semantics/openAccessPasin,Liliana Auxiliadora Avelar PereiraAbreu,Mário Sobral deSouza,Igor Pereiraeng2011-10-21T00:00:00Zoai:scielo:S0101-20612011000300020Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-10-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Influence of the fungi population on the physicochemical and chemical composition of coffee (Coffea arabica L.)
title Influence of the fungi population on the physicochemical and chemical composition of coffee (Coffea arabica L.)
spellingShingle Influence of the fungi population on the physicochemical and chemical composition of coffee (Coffea arabica L.)
Pasin,Liliana Auxiliadora Avelar Pereira
fungi incidence
coffee quality
bromatological parameters
title_short Influence of the fungi population on the physicochemical and chemical composition of coffee (Coffea arabica L.)
title_full Influence of the fungi population on the physicochemical and chemical composition of coffee (Coffea arabica L.)
title_fullStr Influence of the fungi population on the physicochemical and chemical composition of coffee (Coffea arabica L.)
title_full_unstemmed Influence of the fungi population on the physicochemical and chemical composition of coffee (Coffea arabica L.)
title_sort Influence of the fungi population on the physicochemical and chemical composition of coffee (Coffea arabica L.)
author Pasin,Liliana Auxiliadora Avelar Pereira
author_facet Pasin,Liliana Auxiliadora Avelar Pereira
Abreu,Mário Sobral de
Souza,Igor Pereira
author_role author
author2 Abreu,Mário Sobral de
Souza,Igor Pereira
author2_role author
author
dc.contributor.author.fl_str_mv Pasin,Liliana Auxiliadora Avelar Pereira
Abreu,Mário Sobral de
Souza,Igor Pereira
dc.subject.por.fl_str_mv fungi incidence
coffee quality
bromatological parameters
topic fungi incidence
coffee quality
bromatological parameters
description The influence of fungi associated with coffee fruits was verified regarding the chemical and physicochemical composition of Coffea arabica L. raw grains. The fruits were harvested at EPAMIG Experimental farm in Lavras, State of Minas Gerais - making up the different samples here analyzed. After processing and drying, the grains were incubated in wet chamber for fungal exteriorization through the blotter test method and submitted to the following analyses: polyphenoloxidase, total reducing and non-reducing sugars, clorogenic acid, titrable acidity, potassium leaching, electric conductivity and caffeine. The occurrence of the P. variable, P. rugulosum, P. funiculosum, F. equiseti, F. semitectum, A.alutaceus, A. niger and C. cladosporioides fungi in the different samples was detected. From the analysis of the results obtained, it was observed that the presence of the Aspergillus alutaceus fungus reduces the activity of the enzyme polyphenoloxidase and increases the values of potassium leaching, electric conductivity and chlorogenic acid. The incidence of the Cladosporium cladosporioides fungus influenced the average values of potassium leaching and electric conductivity.
publishDate 2011
dc.date.none.fl_str_mv 2011-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300020
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300020
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000300020
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.31 n.3 2011
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
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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)
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