Teores de compostos bioativos em cafés torrados e moídos comerciais

Detalhes bibliográficos
Autor(a) principal: Souza,Romilaine Mansano Nicolau de
Data de Publicação: 2010
Outros Autores: Canuto,Gisele André Baptista, Dias,Rafael Carlos Eloy, Benassi,Marta de Toledo
Tipo de documento: Artigo
Idioma: por
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000400023
Resumo: The amounts of nicotinic acid, trigonelline, 5-CQA, caffeine, kahweol and cafestol in 38 commercial roasted coffees ranged from 0.02 to 0.04; 0.22 to 0.96; 0.14 to 1.20; 1.00 to 2.02; 0.10 to 0.80 and 0.25 to 0.55 g/100 g, respectively. Evaluation of color and content of thermo-labile compounds indicated similarity in roasting degree. Differences in the levels of diterpenes and caffeine, components less influenced by the roasting degree, could be mainly explained by the species used (arabica and robusta). Gourmet coffees showed high concentrations of diterpenes, trigonelline and 5-CQA and low levels of caffeine, indicating high proportion of arabica coffee.
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spelling Teores de compostos bioativos em cafés torrados e moídos comerciaiscaffeinekahweolcafestolThe amounts of nicotinic acid, trigonelline, 5-CQA, caffeine, kahweol and cafestol in 38 commercial roasted coffees ranged from 0.02 to 0.04; 0.22 to 0.96; 0.14 to 1.20; 1.00 to 2.02; 0.10 to 0.80 and 0.25 to 0.55 g/100 g, respectively. Evaluation of color and content of thermo-labile compounds indicated similarity in roasting degree. Differences in the levels of diterpenes and caffeine, components less influenced by the roasting degree, could be mainly explained by the species used (arabica and robusta). Gourmet coffees showed high concentrations of diterpenes, trigonelline and 5-CQA and low levels of caffeine, indicating high proportion of arabica coffee.Sociedade Brasileira de Química2010-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000400023Química Nova v.33 n.4 2010reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422010000400023info:eu-repo/semantics/openAccessSouza,Romilaine Mansano Nicolau deCanuto,Gisele André BaptistaDias,Rafael Carlos EloyBenassi,Marta de Toledopor2010-06-02T00:00:00Zoai:scielo:S0100-40422010000400023Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2010-06-02T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Teores de compostos bioativos em cafés torrados e moídos comerciais
title Teores de compostos bioativos em cafés torrados e moídos comerciais
spellingShingle Teores de compostos bioativos em cafés torrados e moídos comerciais
Souza,Romilaine Mansano Nicolau de
caffeine
kahweol
cafestol
title_short Teores de compostos bioativos em cafés torrados e moídos comerciais
title_full Teores de compostos bioativos em cafés torrados e moídos comerciais
title_fullStr Teores de compostos bioativos em cafés torrados e moídos comerciais
title_full_unstemmed Teores de compostos bioativos em cafés torrados e moídos comerciais
title_sort Teores de compostos bioativos em cafés torrados e moídos comerciais
author Souza,Romilaine Mansano Nicolau de
author_facet Souza,Romilaine Mansano Nicolau de
Canuto,Gisele André Baptista
Dias,Rafael Carlos Eloy
Benassi,Marta de Toledo
author_role author
author2 Canuto,Gisele André Baptista
Dias,Rafael Carlos Eloy
Benassi,Marta de Toledo
author2_role author
author
author
dc.contributor.author.fl_str_mv Souza,Romilaine Mansano Nicolau de
Canuto,Gisele André Baptista
Dias,Rafael Carlos Eloy
Benassi,Marta de Toledo
dc.subject.por.fl_str_mv caffeine
kahweol
cafestol
topic caffeine
kahweol
cafestol
description The amounts of nicotinic acid, trigonelline, 5-CQA, caffeine, kahweol and cafestol in 38 commercial roasted coffees ranged from 0.02 to 0.04; 0.22 to 0.96; 0.14 to 1.20; 1.00 to 2.02; 0.10 to 0.80 and 0.25 to 0.55 g/100 g, respectively. Evaluation of color and content of thermo-labile compounds indicated similarity in roasting degree. Differences in the levels of diterpenes and caffeine, components less influenced by the roasting degree, could be mainly explained by the species used (arabica and robusta). Gourmet coffees showed high concentrations of diterpenes, trigonelline and 5-CQA and low levels of caffeine, indicating high proportion of arabica coffee.
publishDate 2010
dc.date.none.fl_str_mv 2010-01-01
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=S0100-40422010000400023
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000400023
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv 10.1590/S0100-40422010000400023
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.33 n.4 2010
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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