ATR-FTIR FOR CHARACTERIZING AND DIFFERENTIATING DRIED AND GROUND COFFEE CHERRY PULP OF DIFFERENT VARIETIES (Coffea Arabica L.)
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Engenharia Agrícola |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162021000100070 |
Resumo: | ABSTRACT This study aimed to evaluate the performance of the infrared spectrum in the range of 4000−650 cm−1 for characterizing and differentiating dried and ground coffee cherry pulp of different varieties. The spectral data were subjected to first and second derivative treatments to perform the statistical analyses. Three varieties of coffee pulp were previously characterized for color, water activity, moisture, chlorogenic acids, and caffeine. The results of principal component analysis (PCA) showed that Fourier transform infrared (FTIR) spectroscopy is a viable technique for characterizing and differentiating dried and ground coffee cherry pulp among different varieties, showing the best differentiation with treatment of data from the first derivative, which was mainly associated with the caffeine content and chlorogenic acids. This study is the first investigation of FTIR spectroscopy with attenuated total reflectance for characterizing dried and ground coffee cherry pulp from coffee varieties grown in Colombia. |
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Engenharia Agrícola |
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ATR-FTIR FOR CHARACTERIZING AND DIFFERENTIATING DRIED AND GROUND COFFEE CHERRY PULP OF DIFFERENT VARIETIES (Coffea Arabica L.)Coffee cherry by-productscoffee chemical compoundsinfrared spectrum analysisABSTRACT This study aimed to evaluate the performance of the infrared spectrum in the range of 4000−650 cm−1 for characterizing and differentiating dried and ground coffee cherry pulp of different varieties. The spectral data were subjected to first and second derivative treatments to perform the statistical analyses. Three varieties of coffee pulp were previously characterized for color, water activity, moisture, chlorogenic acids, and caffeine. The results of principal component analysis (PCA) showed that Fourier transform infrared (FTIR) spectroscopy is a viable technique for characterizing and differentiating dried and ground coffee cherry pulp among different varieties, showing the best differentiation with treatment of data from the first derivative, which was mainly associated with the caffeine content and chlorogenic acids. This study is the first investigation of FTIR spectroscopy with attenuated total reflectance for characterizing dried and ground coffee cherry pulp from coffee varieties grown in Colombia.Associação Brasileira de Engenharia Agrícola2021-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162021000100070Engenharia Agrícola v.41 n.1 2021reponame:Engenharia Agrícolainstname:Associação Brasileira de Engenharia Agrícola (SBEA)instacron:SBEA10.1590/1809-4430-eng.agric.v41n1p70-77/2021info:eu-repo/semantics/openAccessBarrios-Rodríguez,YeisonCollazos-Escobar,Gentil A.Gutiérrez-Guzmán,Nelsoneng2021-02-25T00:00:00Zoai:scielo:S0100-69162021000100070Revistahttp://www.engenhariaagricola.org.br/ORGhttps://old.scielo.br/oai/scielo-oai.phprevistasbea@sbea.org.br||sbea@sbea.org.br1809-44300100-6916opendoar:2021-02-25T00:00Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)false |
dc.title.none.fl_str_mv |
ATR-FTIR FOR CHARACTERIZING AND DIFFERENTIATING DRIED AND GROUND COFFEE CHERRY PULP OF DIFFERENT VARIETIES (Coffea Arabica L.) |
title |
ATR-FTIR FOR CHARACTERIZING AND DIFFERENTIATING DRIED AND GROUND COFFEE CHERRY PULP OF DIFFERENT VARIETIES (Coffea Arabica L.) |
spellingShingle |
ATR-FTIR FOR CHARACTERIZING AND DIFFERENTIATING DRIED AND GROUND COFFEE CHERRY PULP OF DIFFERENT VARIETIES (Coffea Arabica L.) Barrios-Rodríguez,Yeison Coffee cherry by-products coffee chemical compounds infrared spectrum analysis |
title_short |
ATR-FTIR FOR CHARACTERIZING AND DIFFERENTIATING DRIED AND GROUND COFFEE CHERRY PULP OF DIFFERENT VARIETIES (Coffea Arabica L.) |
title_full |
ATR-FTIR FOR CHARACTERIZING AND DIFFERENTIATING DRIED AND GROUND COFFEE CHERRY PULP OF DIFFERENT VARIETIES (Coffea Arabica L.) |
title_fullStr |
ATR-FTIR FOR CHARACTERIZING AND DIFFERENTIATING DRIED AND GROUND COFFEE CHERRY PULP OF DIFFERENT VARIETIES (Coffea Arabica L.) |
title_full_unstemmed |
ATR-FTIR FOR CHARACTERIZING AND DIFFERENTIATING DRIED AND GROUND COFFEE CHERRY PULP OF DIFFERENT VARIETIES (Coffea Arabica L.) |
title_sort |
ATR-FTIR FOR CHARACTERIZING AND DIFFERENTIATING DRIED AND GROUND COFFEE CHERRY PULP OF DIFFERENT VARIETIES (Coffea Arabica L.) |
author |
Barrios-Rodríguez,Yeison |
author_facet |
Barrios-Rodríguez,Yeison Collazos-Escobar,Gentil A. Gutiérrez-Guzmán,Nelson |
author_role |
author |
author2 |
Collazos-Escobar,Gentil A. Gutiérrez-Guzmán,Nelson |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Barrios-Rodríguez,Yeison Collazos-Escobar,Gentil A. Gutiérrez-Guzmán,Nelson |
dc.subject.por.fl_str_mv |
Coffee cherry by-products coffee chemical compounds infrared spectrum analysis |
topic |
Coffee cherry by-products coffee chemical compounds infrared spectrum analysis |
description |
ABSTRACT This study aimed to evaluate the performance of the infrared spectrum in the range of 4000−650 cm−1 for characterizing and differentiating dried and ground coffee cherry pulp of different varieties. The spectral data were subjected to first and second derivative treatments to perform the statistical analyses. Three varieties of coffee pulp were previously characterized for color, water activity, moisture, chlorogenic acids, and caffeine. The results of principal component analysis (PCA) showed that Fourier transform infrared (FTIR) spectroscopy is a viable technique for characterizing and differentiating dried and ground coffee cherry pulp among different varieties, showing the best differentiation with treatment of data from the first derivative, which was mainly associated with the caffeine content and chlorogenic acids. This study is the first investigation of FTIR spectroscopy with attenuated total reflectance for characterizing dried and ground coffee cherry pulp from coffee varieties grown in Colombia. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-02-01 |
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=S0100-69162021000100070 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162021000100070 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1809-4430-eng.agric.v41n1p70-77/2021 |
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 |
Associação Brasileira de Engenharia Agrícola |
publisher.none.fl_str_mv |
Associação Brasileira de Engenharia Agrícola |
dc.source.none.fl_str_mv |
Engenharia Agrícola v.41 n.1 2021 reponame:Engenharia Agrícola instname:Associação Brasileira de Engenharia Agrícola (SBEA) instacron:SBEA |
instname_str |
Associação Brasileira de Engenharia Agrícola (SBEA) |
instacron_str |
SBEA |
institution |
SBEA |
reponame_str |
Engenharia Agrícola |
collection |
Engenharia Agrícola |
repository.name.fl_str_mv |
Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA) |
repository.mail.fl_str_mv |
revistasbea@sbea.org.br||sbea@sbea.org.br |
_version_ |
1752126274930737152 |