Activity of some isoenzymatic systems in stored coffee grains

Detalhes bibliográficos
Autor(a) principal: Saath, Reni
Data de Publicação: 2014
Outros Autores: Broetto, Fernando, Biaggioni, Marco Antônio Martin, Borém, Flávio Meira, Rosa, Sttela Dellyzete Veiga Franco da, Taveira, José Henrique da Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/37151
Resumo: Considering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40° C and 60° C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage.
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spelling Activity of some isoenzymatic systems in stored coffee grainsCoffea arabica L.Post-harvest processesCoffee qualityProcessos pós-colheitaConsidering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40° C and 60° C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage.Considerando o consumo de café em nível mundial, é natural que, ao longo da história, muitos tenham dedicado à pesquisa a marcadores que contribuam de alguma forma, na aferição de sua qualidade. A pesquisa teve como objetivo avaliar o desempenho bioquímico de grãos de café arábica durante o armazenado. Cafés em coco (natural) e em pergaminho (despolpado) secados em terreiro de concreto e em secador com ar aquecido foram embalados em sacos de juta e armazenados em condições de ambiente não controlado. As atividades enzimáticas da superóxido dismutase, catalase, peroxidase, polifenoloxidase, esterase e lipoxigenase nos grãos dos cafés foram avaliadas aos zero, três, seis, nove e doze meses por meio de eletroforese. Independente do método de secagem, a atividade dos complexos isoenzimáticos evidenciou os processos deteriorativos dos grãos de café armazenados. Os tratamentos 60/40° C e 60° C utilizados para reduzir o teor de água promoveram uma condição de tensão maior no metabolismo de café natural, diminuiu nestes grãos a atividade de mecanismos de defesa no armazenamento (danos latentes). Os cafés naturais são mais sensíveis a altas temperaturas de secagem e sua qualidade diminui mais rapidamente do que o café despolpado no armazenamento.Universidade Federal de Lavras2019-10-09T17:46:22Z2019-10-09T17:46:22Z2014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfSAATH, R. et al. Activity of some isoenzymatic systems in stored coffee grains. Ciência e Agrotecnologia, Lavras, v. 38, n. 1, Jan./Feb. 2014.http://repositorio.ufla.br/jspui/handle/1/37151Ciência e Agrotecnologiareponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessSaath, ReniBroetto, FernandoBiaggioni, Marco Antônio MartinBorém, Flávio MeiraRosa, Sttela Dellyzete Veiga Franco daTaveira, José Henrique da Silvaeng2019-10-09T17:46:50Zoai:localhost:1/37151Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2019-10-09T17:46:50Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Activity of some isoenzymatic systems in stored coffee grains
title Activity of some isoenzymatic systems in stored coffee grains
spellingShingle Activity of some isoenzymatic systems in stored coffee grains
Saath, Reni
Coffea arabica L.
Post-harvest processes
Coffee quality
Processos pós-colheita
title_short Activity of some isoenzymatic systems in stored coffee grains
title_full Activity of some isoenzymatic systems in stored coffee grains
title_fullStr Activity of some isoenzymatic systems in stored coffee grains
title_full_unstemmed Activity of some isoenzymatic systems in stored coffee grains
title_sort Activity of some isoenzymatic systems in stored coffee grains
author Saath, Reni
author_facet Saath, Reni
Broetto, Fernando
Biaggioni, Marco Antônio Martin
Borém, Flávio Meira
Rosa, Sttela Dellyzete Veiga Franco da
Taveira, José Henrique da Silva
author_role author
author2 Broetto, Fernando
Biaggioni, Marco Antônio Martin
Borém, Flávio Meira
Rosa, Sttela Dellyzete Veiga Franco da
Taveira, José Henrique da Silva
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Saath, Reni
Broetto, Fernando
Biaggioni, Marco Antônio Martin
Borém, Flávio Meira
Rosa, Sttela Dellyzete Veiga Franco da
Taveira, José Henrique da Silva
dc.subject.por.fl_str_mv Coffea arabica L.
Post-harvest processes
Coffee quality
Processos pós-colheita
topic Coffea arabica L.
Post-harvest processes
Coffee quality
Processos pós-colheita
description Considering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40° C and 60° C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage.
publishDate 2014
dc.date.none.fl_str_mv 2014
2019-10-09T17:46:22Z
2019-10-09T17:46:22Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv SAATH, R. et al. Activity of some isoenzymatic systems in stored coffee grains. Ciência e Agrotecnologia, Lavras, v. 38, n. 1, Jan./Feb. 2014.
http://repositorio.ufla.br/jspui/handle/1/37151
identifier_str_mv SAATH, R. et al. Activity of some isoenzymatic systems in stored coffee grains. Ciência e Agrotecnologia, Lavras, v. 38, n. 1, Jan./Feb. 2014.
url http://repositorio.ufla.br/jspui/handle/1/37151
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Lavras
publisher.none.fl_str_mv Universidade Federal de Lavras
dc.source.none.fl_str_mv Ciência e Agrotecnologia
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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