Influence in the drink preparation mode associated coffee the antioxidant capacity of different brands

Detalhes bibliográficos
Autor(a) principal: Ázula Narayama Malacco Ferreira
Data de Publicação: 2018
Outros Autores: Mariana Mirelle Pereira Natividade, Roberto Gonçalves Junqueira, Scheilla Vitorino Carvalho de Souza Ferreira, Renata Adriana Labanca
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFMG
Texto Completo: http://hdl.handle.net/1843/40586
Resumo: CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
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spelling 2022-03-29T21:42:05Z2022-03-29T21:42:05Z2018151515910.3844/ajassp.2018.51.5915469239http://hdl.handle.net/1843/40586CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisCoffee is one of the most consumed beverages worldwide and commonly present on Brazilian tables. It is known for its health benefits, mainly ascribed to its antioxidant compounds. Because of a lack of standardized analytical methods to evaluate these compounds in coffee, the variety of products sold, as well as the influence of the form of preparation of the beverage upon the content of the antioxidants, this work is intended to evaluate the reducing capacity of beverages prepared with samples of roasted and ground coffee, as well as the influence of the preparation, employing the Folin Ciocalteu (FC) spectrophotometric method. After the validation of the method, the reducing capacity in commercial coffee beverages was evaluated as well as the influence of different ways of preparation, including infusion and decoction. The optimization steps and validation of spectrophotometric method FC allowed to obtain more reliable results, facilitating the analysis of the evaluated coffee samples and ensuring greater security in the analysis of the results. The preparation technique also influenced the reductive capacity of drinks, as different preparation methods resulted in different values and the decoction the most efficient. This information can be valuable to consumers, who can choose to domestic preparation techniques that result in a coffee drink with better content of antioxidant compounds.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSAmerican Journal of Applied SciencesTecnologia de alimentosCaféAntioxidant activityInfluential of preparation techniqueCoffeePhenolic compoundsReference measurementInfluence in the drink preparation mode associated coffee the antioxidant capacity of different brandsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://thescipub.com/abstract/10.3844/ajassp.2018.51.59Ázula Narayama Malacco FerreiraMariana Mirelle Pereira NatividadeRoberto Gonçalves JunqueiraScheilla Vitorino Carvalho de Souza FerreiraRenata Adriana Labancaapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/40586/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALInfluence in the Drink Preparation Mode Associated Coffee the Antioxidant Capacity of Different Brands.pdfInfluence in the Drink Preparation Mode Associated Coffee the Antioxidant Capacity of Different Brands.pdfapplication/pdf294411https://repositorio.ufmg.br/bitstream/1843/40586/2/Influence%20in%20the%20Drink%20Preparation%20Mode%20Associated%20Coffee%20the%20Antioxidant%20Capacity%20of%20Different%20Brands.pdff866205adcaa05eb534867779ea86cd7MD521843/405862022-03-29 18:42:05.423oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-03-29T21:42:05Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.pt_BR.fl_str_mv Influence in the drink preparation mode associated coffee the antioxidant capacity of different brands
title Influence in the drink preparation mode associated coffee the antioxidant capacity of different brands
spellingShingle Influence in the drink preparation mode associated coffee the antioxidant capacity of different brands
Ázula Narayama Malacco Ferreira
Antioxidant activity
Influential of preparation technique
Coffee
Phenolic compounds
Reference measurement
Tecnologia de alimentos
Café
title_short Influence in the drink preparation mode associated coffee the antioxidant capacity of different brands
title_full Influence in the drink preparation mode associated coffee the antioxidant capacity of different brands
title_fullStr Influence in the drink preparation mode associated coffee the antioxidant capacity of different brands
title_full_unstemmed Influence in the drink preparation mode associated coffee the antioxidant capacity of different brands
title_sort Influence in the drink preparation mode associated coffee the antioxidant capacity of different brands
author Ázula Narayama Malacco Ferreira
author_facet Ázula Narayama Malacco Ferreira
Mariana Mirelle Pereira Natividade
Roberto Gonçalves Junqueira
Scheilla Vitorino Carvalho de Souza Ferreira
Renata Adriana Labanca
author_role author
author2 Mariana Mirelle Pereira Natividade
Roberto Gonçalves Junqueira
Scheilla Vitorino Carvalho de Souza Ferreira
Renata Adriana Labanca
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Ázula Narayama Malacco Ferreira
Mariana Mirelle Pereira Natividade
Roberto Gonçalves Junqueira
Scheilla Vitorino Carvalho de Souza Ferreira
Renata Adriana Labanca
dc.subject.por.fl_str_mv Antioxidant activity
Influential of preparation technique
Coffee
Phenolic compounds
Reference measurement
topic Antioxidant activity
Influential of preparation technique
Coffee
Phenolic compounds
Reference measurement
Tecnologia de alimentos
Café
dc.subject.other.pt_BR.fl_str_mv Tecnologia de alimentos
Café
description CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
publishDate 2018
dc.date.issued.fl_str_mv 2018
dc.date.accessioned.fl_str_mv 2022-03-29T21:42:05Z
dc.date.available.fl_str_mv 2022-03-29T21:42:05Z
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 http://hdl.handle.net/1843/40586
dc.identifier.doi.pt_BR.fl_str_mv 10.3844/ajassp.2018.51.59
dc.identifier.issn.pt_BR.fl_str_mv 15469239
identifier_str_mv 10.3844/ajassp.2018.51.59
15469239
url http://hdl.handle.net/1843/40586
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv American Journal of Applied Sciences
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.publisher.initials.fl_str_mv UFMG
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv FAR - DEPARTAMENTO DE ALIMENTOS
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
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