Influence in the drink preparation mode associated coffee the antioxidant capacity of different brands
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
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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Repositório Institucional da UFMG |
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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) |
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UFMG |
institution |
UFMG |
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Repositório Institucional da UFMG |
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Repositório Institucional da UFMG |
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