Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros

Detalhes bibliográficos
Autor(a) principal: Marcucci,Carolina Tolentino
Data de Publicação: 2013
Outros Autores: Benassi,Marta de Toledo, Almeida,Mariana Bortholazzi, Nixdorf,Suzana Lucy
Tipo de documento: Artigo
Idioma: por
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422013000400011
Resumo: Commercial Brazilian regular and decaffeinated instant coffees (33 brands) were studied. The levels ranged from 0.47 to 2.15 g 100 g-1 for trigonelline, 0.38 to 2.66 g 100 g-1 for 5-caffeoylquinic acid (5-CQA), 0.24 to 4.08 g 100 g-1 for caffeine, and 0.253 to 0.476 (420 nm) for melanoidins. Variations in bioactive compound levels among batches were observed. There was no relationship between the drying process and the composition of the products. In general, Gourmet and decaffeinated coffees had higher trigonelline and 5-CQA but lower caffeine and melanoidin content than regular products.
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spelling Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileirosbioactive compoundsdecaffeinated coffeesHPLCCommercial Brazilian regular and decaffeinated instant coffees (33 brands) were studied. The levels ranged from 0.47 to 2.15 g 100 g-1 for trigonelline, 0.38 to 2.66 g 100 g-1 for 5-caffeoylquinic acid (5-CQA), 0.24 to 4.08 g 100 g-1 for caffeine, and 0.253 to 0.476 (420 nm) for melanoidins. Variations in bioactive compound levels among batches were observed. There was no relationship between the drying process and the composition of the products. In general, Gourmet and decaffeinated coffees had higher trigonelline and 5-CQA but lower caffeine and melanoidin content than regular products.Sociedade Brasileira de Química2013-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422013000400011Química Nova v.36 n.4 2013reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422013000400011info:eu-repo/semantics/openAccessMarcucci,Carolina TolentinoBenassi,Marta de ToledoAlmeida,Mariana BortholazziNixdorf,Suzana Lucypor2013-05-17T00:00:00Zoai:scielo:S0100-40422013000400011Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2013-05-17T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros
title Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros
spellingShingle Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros
Marcucci,Carolina Tolentino
bioactive compounds
decaffeinated coffees
HPLC
title_short Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros
title_full Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros
title_fullStr Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros
title_full_unstemmed Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros
title_sort Teores de trigonelina, ácido 5-cafeoilquínico, cafeína e melanoidinas em cafés solúveis comerciais brasileiros
author Marcucci,Carolina Tolentino
author_facet Marcucci,Carolina Tolentino
Benassi,Marta de Toledo
Almeida,Mariana Bortholazzi
Nixdorf,Suzana Lucy
author_role author
author2 Benassi,Marta de Toledo
Almeida,Mariana Bortholazzi
Nixdorf,Suzana Lucy
author2_role author
author
author
dc.contributor.author.fl_str_mv Marcucci,Carolina Tolentino
Benassi,Marta de Toledo
Almeida,Mariana Bortholazzi
Nixdorf,Suzana Lucy
dc.subject.por.fl_str_mv bioactive compounds
decaffeinated coffees
HPLC
topic bioactive compounds
decaffeinated coffees
HPLC
description Commercial Brazilian regular and decaffeinated instant coffees (33 brands) were studied. The levels ranged from 0.47 to 2.15 g 100 g-1 for trigonelline, 0.38 to 2.66 g 100 g-1 for 5-caffeoylquinic acid (5-CQA), 0.24 to 4.08 g 100 g-1 for caffeine, and 0.253 to 0.476 (420 nm) for melanoidins. Variations in bioactive compound levels among batches were observed. There was no relationship between the drying process and the composition of the products. In general, Gourmet and decaffeinated coffees had higher trigonelline and 5-CQA but lower caffeine and melanoidin content than regular products.
publishDate 2013
dc.date.none.fl_str_mv 2013-01-01
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=S0100-40422013000400011
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422013000400011
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv 10.1590/S0100-40422013000400011
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 Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Química Nova v.36 n.4 2013
reponame:Química Nova (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Química Nova (Online)
collection Química Nova (Online)
repository.name.fl_str_mv Química Nova (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv quimicanova@sbq.org.br
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