Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica)

Detalhes bibliográficos
Autor(a) principal: Santos,Marcelo Henrique dos
Data de Publicação: 2007
Outros Autores: Batista,Bruno Lemos, Duarte,Stella Maris da Silveira, Abreu,Celeste Maria Patto de, Gouvêa,Cibele Marli Cação Paiva
Tipo de documento: Artigo
Idioma: por
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300020
Resumo: The aim of this work is to evaluate the influence of processing (semi-dry and dry) and roasting (light, medium and dark) on the antioxidant activity of coffee brews, using tests to determine the reducing power and the DPPH scavenging, Fe+2 chelating and lipid peroxidation inhibition activities. All of the coffee brews presented concentration-dependent antioxidant activity. The light coffee samples presented the higher reducing power and DPPH scavenging activity. Its ion chelating capacity was similar to the medium samples, but was less than the green coffee chelating capacity. The semi-dry processing was more efficient than the dry processing only for the reducing power. All of the samples presented high lipid peroxidation inhibition activity. Based on the results the degree of coffee roasting seems to be more important than the processing to determine the antioxidant activity of brews.
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spelling Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica)coffee processingcoffee roastingantioxidant activityThe aim of this work is to evaluate the influence of processing (semi-dry and dry) and roasting (light, medium and dark) on the antioxidant activity of coffee brews, using tests to determine the reducing power and the DPPH scavenging, Fe+2 chelating and lipid peroxidation inhibition activities. All of the coffee brews presented concentration-dependent antioxidant activity. The light coffee samples presented the higher reducing power and DPPH scavenging activity. Its ion chelating capacity was similar to the medium samples, but was less than the green coffee chelating capacity. The semi-dry processing was more efficient than the dry processing only for the reducing power. All of the samples presented high lipid peroxidation inhibition activity. Based on the results the degree of coffee roasting seems to be more important than the processing to determine the antioxidant activity of brews.Sociedade Brasileira de Química2007-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300020Química Nova v.30 n.3 2007reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422007000300020info:eu-repo/semantics/openAccessSantos,Marcelo Henrique dosBatista,Bruno LemosDuarte,Stella Maris da SilveiraAbreu,Celeste Maria Patto deGouvêa,Cibele Marli Cação Paivapor2007-05-28T00:00:00Zoai:scielo:S0100-40422007000300020Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2007-05-28T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica)
title Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica)
spellingShingle Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica)
Santos,Marcelo Henrique dos
coffee processing
coffee roasting
antioxidant activity
title_short Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica)
title_full Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica)
title_fullStr Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica)
title_full_unstemmed Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica)
title_sort Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica)
author Santos,Marcelo Henrique dos
author_facet Santos,Marcelo Henrique dos
Batista,Bruno Lemos
Duarte,Stella Maris da Silveira
Abreu,Celeste Maria Patto de
Gouvêa,Cibele Marli Cação Paiva
author_role author
author2 Batista,Bruno Lemos
Duarte,Stella Maris da Silveira
Abreu,Celeste Maria Patto de
Gouvêa,Cibele Marli Cação Paiva
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Santos,Marcelo Henrique dos
Batista,Bruno Lemos
Duarte,Stella Maris da Silveira
Abreu,Celeste Maria Patto de
Gouvêa,Cibele Marli Cação Paiva
dc.subject.por.fl_str_mv coffee processing
coffee roasting
antioxidant activity
topic coffee processing
coffee roasting
antioxidant activity
description The aim of this work is to evaluate the influence of processing (semi-dry and dry) and roasting (light, medium and dark) on the antioxidant activity of coffee brews, using tests to determine the reducing power and the DPPH scavenging, Fe+2 chelating and lipid peroxidation inhibition activities. All of the coffee brews presented concentration-dependent antioxidant activity. The light coffee samples presented the higher reducing power and DPPH scavenging activity. Its ion chelating capacity was similar to the medium samples, but was less than the green coffee chelating capacity. The semi-dry processing was more efficient than the dry processing only for the reducing power. All of the samples presented high lipid peroxidation inhibition activity. Based on the results the degree of coffee roasting seems to be more important than the processing to determine the antioxidant activity of brews.
publishDate 2007
dc.date.none.fl_str_mv 2007-06-01
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=S0100-40422007000300020
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300020
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv 10.1590/S0100-40422007000300020
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.30 n.3 2007
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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