Análise química e avaliação do potencial alelopático da casca do café (Coffea arábica)
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFU |
Texto Completo: | https://repositorio.ufu.br/handle/123456789/17311 |
Resumo: | In recent years different research groups are trying to find a regularity between the chemical analysis and various types of coffees selected through tasting. Besides the coffee beams selected for drinks that are most appreciated ( soft , gourmet, hard ) coffee husk are not discarded and much used by the roasted company. The add of roasted coffee husk (30-50%) allows the reduction of costs of coffee sold in the domestic market and are therefore routinely used in the composition of our daily coffee. This study aimed to examine and quantify the chemical constituents of coffee husk named mellow (bark of Coffea Arabica, without parchment, cultivar Mundo Novo) subjected to medium roasting, from Cerrado Mineiro. Although other studies are found in literature on the chemical composition of coffee husks there is not any scientific work that brings a detailed analysis of the chemical constituents of the shell (epicarp) and a comparison with the coffee (Coffea arabica). Thus, the analysis of macromolecular chemical composition of coffee husk by wet analysis, by spectroscopy in the ultraviolet (UV), by high performance liquid chromatography (HPLC) and by chemical composition of volatiles (mass spectrometry, MS) were made in comparision to that of coffee. Additionally, and viewing to a possible application of the bark of coffee in the coffee culture, it was studied its allelopathic action: the phytotoxic activity of dichloromethane extracts in pre-and post-emergent [germination of Panicum maximum (capim colonião)] treatment on growth of root and shoot, and analysis of secondary metabolites present in the dichloromethane extract of the bark of coffee. Chemical analysis of the roasted coffee husk revealed a well differentiated composition of roasted coffee bean. The results coming from insoluble solids (66.03% for coffee, 55.38% for coffee rusk) and aqueous extract (34.41% for coffee, 39, 46% for coffee rusk) of activity may suggest a taste very close, which explains the addition of the powdered coffee rusk of the coffee trade. Significant changes occurred in levels of all studied parameters: humidity (3.0% for coffee, 3.0% coffee rusk k), insoluble solids (66.03% for coffee, 55.38% for coffee rusk), aqueous extract (34.41% for coffee, 39, 46% for coffee rusk), the lipid content (11.62% for coffee, 4.52% for coffee rusk), Klason lignin (33.50% for coffee, 13.23% for coffee rusk), holocellulose (47.19% for coffee, 32.15% for coffee rusk), extractives methanol / water (34.41% for coffee, 39.46% for coffee rusk), phenolic compounds (75.99 mg mg-1 for coffee, 23.63 mg mg-1 for the coffee rusk), proanthocyanidins (16.52 mg mg-1 for coffee, 21.97 mg mg-1 for the shell), pH (5.23 for coffee, 4.21 for coffee rusk), caffeine (3.85% for coffee, 0.81% for coffee rusk l) and antioxidant activity (EC50 1,10 mg mg-1 of DPPH and coffee, 6,41 mg mg-1 of DPPH for coffee rusk), By presenting some compositions below the coffee beans (except lipid contents), the coffee husk has chemical characteristics undesirable for consumption. Evaluation of allelopathy in dichloromethane extracts of coffee husk, showed that the secondary metabolites were effective in inhibiting the development of the root (at a concentration of 100 mg mL-1), while inhibiting the development of the shoot allelopathy, the extract of coffee grounds was more efficient (at a concentration of 100 and 200 mg mL -1), a significant inhibition in the growth of roots and shoots of the weed Panicum maximum (capim colonião). Anyway, these results suggest the use of coffee husk as an adjunct to control weeds. |
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Análise química e avaliação do potencial alelopático da casca do café (Coffea arábica)CaféCascaEstudo químicoAlelopatiaCafé - ResíduosCoffee huskChemical compositionAntioxidant activityAllelopaty evaluationCNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICAIn recent years different research groups are trying to find a regularity between the chemical analysis and various types of coffees selected through tasting. Besides the coffee beams selected for drinks that are most appreciated ( soft , gourmet, hard ) coffee husk are not discarded and much used by the roasted company. The add of roasted coffee husk (30-50%) allows the reduction of costs of coffee sold in the domestic market and are therefore routinely used in the composition of our daily coffee. This study aimed to examine and quantify the chemical constituents of coffee husk named mellow (bark of Coffea Arabica, without parchment, cultivar Mundo Novo) subjected to medium roasting, from Cerrado Mineiro. Although other studies are found in literature on the chemical composition of coffee husks there is not any scientific work that brings a detailed analysis of the chemical constituents of the shell (epicarp) and a comparison with the coffee (Coffea arabica). Thus, the analysis of macromolecular chemical composition of coffee husk by wet analysis, by spectroscopy in the ultraviolet (UV), by high performance liquid chromatography (HPLC) and by chemical composition of volatiles (mass spectrometry, MS) were made in comparision to that of coffee. Additionally, and viewing to a possible application of the bark of coffee in the coffee culture, it was studied its allelopathic action: the phytotoxic activity of dichloromethane extracts in pre-and post-emergent [germination of Panicum maximum (capim colonião)] treatment on growth of root and shoot, and analysis of secondary metabolites present in the dichloromethane extract of the bark of coffee. Chemical analysis of the roasted coffee husk revealed a well differentiated composition of roasted coffee bean. The results coming from insoluble solids (66.03% for coffee, 55.38% for coffee rusk) and aqueous extract (34.41% for coffee, 39, 46% for coffee rusk) of activity may suggest a taste very close, which explains the addition of the powdered coffee rusk of the coffee trade. Significant changes occurred in levels of all studied parameters: humidity (3.0% for coffee, 3.0% coffee rusk k), insoluble solids (66.03% for coffee, 55.38% for coffee rusk), aqueous extract (34.41% for coffee, 39, 46% for coffee rusk), the lipid content (11.62% for coffee, 4.52% for coffee rusk), Klason lignin (33.50% for coffee, 13.23% for coffee rusk), holocellulose (47.19% for coffee, 32.15% for coffee rusk), extractives methanol / water (34.41% for coffee, 39.46% for coffee rusk), phenolic compounds (75.99 mg mg-1 for coffee, 23.63 mg mg-1 for the coffee rusk), proanthocyanidins (16.52 mg mg-1 for coffee, 21.97 mg mg-1 for the shell), pH (5.23 for coffee, 4.21 for coffee rusk), caffeine (3.85% for coffee, 0.81% for coffee rusk l) and antioxidant activity (EC50 1,10 mg mg-1 of DPPH and coffee, 6,41 mg mg-1 of DPPH for coffee rusk), By presenting some compositions below the coffee beans (except lipid contents), the coffee husk has chemical characteristics undesirable for consumption. Evaluation of allelopathy in dichloromethane extracts of coffee husk, showed that the secondary metabolites were effective in inhibiting the development of the root (at a concentration of 100 mg mL-1), while inhibiting the development of the shoot allelopathy, the extract of coffee grounds was more efficient (at a concentration of 100 and 200 mg mL -1), a significant inhibition in the growth of roots and shoots of the weed Panicum maximum (capim colonião). Anyway, these results suggest the use of coffee husk as an adjunct to control weeds.Mestre em QuímicaNos últimos anos diferentes grupos de pesquisa vêm tentando encontrar uma regularidade entre a análise química e os diversos tipos de cafés selecionados por meio da degustação. Além dos cafés de classificação padrão para o consumo da bebida que são mais apreciados (mole, gourmet, duro) e que são selecionados a partir de grãos de ótima qualidade, os fragmentos cascas por mais inusitado que possa parecer, não são descartados, e sim, muito procurados pelas torrefadoras. O acréscimo da casca e de pergaminhos torrados na proporção de 30-50% permite a redução de custos dos cafés vendidos no mercado interno e são, por isso, usados rotineiramente na composição de nossos cafés que tomamos no dia-a-dia. Apesar de encontrarmos outros trabalhos na literatura sobre a composição química de cascas de café, não se têm conhecimento de qualquer trabalho científico que traga uma análise química mais detalhada dos constituintes da casca (epicarpo) e uma comparação com o café (Coffea arabica), ambos provenientes do Cerrado Mineiro. O presente trabalho teve como objetivo analisar e quantificar os constituintes químicos da casca melosa (casca de café sem pergaminho) do café (Coffea arabica, cultivar Mundo Novo) submetida a torra média, proveniente da região do Cerrado Mineiro (região do município de Araguari). Desta forma, foi feita a análise da composição química macromolecular da casca de café por via úmida, análises de espectroscopia no ultravioleta (UV), análise de cromatografia líquida de alta eficiência (CLAE) e a composição química dos voláteis por cromatografia gasosa acoplada à espectrometria de massas (CG/EM), em comparação à do café (Coffea arabica). Adicionalmente, foi estudada a sua ação alelopática da casca de café através da atividade fitotóxica dos extratos diclorometano, em ensaios pré e pós-emergentes [germinação de sementes de Panicum maximum (capim colonião)], do crescimento da raiz e da parte aérea, e da análise dos metabólitos secundários presentes no extrato em diclorometano da casca e da borra de café. A análise química da casca de café torrado revelou uma composição bem diferenciada do grão de café torrado. Os resultados do teor de sólidos insolúveis e extrato aquoso sugerem um sabor muito próximo, o que explicaria a adição da casca no café comercial. Ocorreram alterações nos teores dos parâmetros analisados: umidade (3,0% para o café, 3,0% casca), sólidos insolúveis (66,03% para o café, 55,38% para a casca), extrato aquoso (34,41% para o café, 39,46% para a casca), o teor de lipídios (11,62% para o café, 4,52% para a casca), lignina de Klason (33,50% para o café, 13,23% para a casca), holocelulose (47,19 % para o café, 32,15% para a casca), extrativos metanol/ água (34,41% para o café, 39,46% para a casca), compostos fenólicos (75,99 mg mg-1 para o café, 23,63 mg mg-1 para a casca), proantocianidinas (16,52 mg mg-1 para o café, 21,97 mg mg-1 para a casca), pH (5,23 para o café, 4,21 para a casca), cafeína (3,85 % para o café, 0,81% para a casca) e atividade antioxidante (CE50 de 1,10 mg mg-1 de DPPH e a casca de café 6,41 mg mg-1 de DPPH). A casca por apresentar em algumas análises menores teores do que no café (exceto teor de lipídios), a casca de café tem características químicas indesejáveis para o consumo. Avaliação da ação alelopática dos extratos em diclorometano da casca de café, mostrou-se que os metabólitos secundários foram eficientes para a inibição do desenvolvimento da raiz (na concentração de 100 `g mL-1), enquanto que na inibição do desenvolvimento da parte aérea a ação alelopática do extrato da borra do café foi mais eficiente (na concentração de 100 e 200 `g mL -1), apresentando comportamento inibitório considerável no crescimento da raiz e parte aérea da planta daninha Panicum máximum (capim Colonião). De qualquer forma, estes resultados sugerem a utilização da casca de café como coadjuvante no controle de plantas daninhas.Universidade Federal de UberlândiaBRPrograma de Pós-graduação em QuímicaCiências Exatas e da TerraUFUMorais, Sergio Antônio Lemos dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4785579U7Aquino, Francisco José Tôrres dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4786144Z1Chang, Robertohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4706024J4Petacci, Fernandohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798262D6Andrade, Aretha2016-06-22T18:48:24Z2010-04-192016-06-22T18:48:24Z2009-10-15info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfapplication/pdfANDRADE, Aretha. Análise química e avaliação do potencial alelopático da casca do café (Coffea arábica). 2009. 107 f. Dissertação (Mestrado em Ciências Exatas e da Terra) - Universidade Federal de Uberlândia, Uberlândia, 2009.https://repositorio.ufu.br/handle/123456789/17311porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFUinstname:Universidade Federal de Uberlândia (UFU)instacron:UFU2016-06-23T07:47:01Zoai:repositorio.ufu.br:123456789/17311Repositório InstitucionalONGhttp://repositorio.ufu.br/oai/requestdiinf@dirbi.ufu.bropendoar:2016-06-23T07:47:01Repositório Institucional da UFU - Universidade Federal de Uberlândia (UFU)false |
dc.title.none.fl_str_mv |
Análise química e avaliação do potencial alelopático da casca do café (Coffea arábica) |
title |
Análise química e avaliação do potencial alelopático da casca do café (Coffea arábica) |
spellingShingle |
Análise química e avaliação do potencial alelopático da casca do café (Coffea arábica) Andrade, Aretha Café Casca Estudo químico Alelopatia Café - Resíduos Coffee husk Chemical composition Antioxidant activity Allelopaty evaluation CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA |
title_short |
Análise química e avaliação do potencial alelopático da casca do café (Coffea arábica) |
title_full |
Análise química e avaliação do potencial alelopático da casca do café (Coffea arábica) |
title_fullStr |
Análise química e avaliação do potencial alelopático da casca do café (Coffea arábica) |
title_full_unstemmed |
Análise química e avaliação do potencial alelopático da casca do café (Coffea arábica) |
title_sort |
Análise química e avaliação do potencial alelopático da casca do café (Coffea arábica) |
author |
Andrade, Aretha |
author_facet |
Andrade, Aretha |
author_role |
author |
dc.contributor.none.fl_str_mv |
Morais, Sergio Antônio Lemos de http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4785579U7 Aquino, Francisco José Tôrres de http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4786144Z1 Chang, Roberto http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4706024J4 Petacci, Fernando http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798262D6 |
dc.contributor.author.fl_str_mv |
Andrade, Aretha |
dc.subject.por.fl_str_mv |
Café Casca Estudo químico Alelopatia Café - Resíduos Coffee husk Chemical composition Antioxidant activity Allelopaty evaluation CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA |
topic |
Café Casca Estudo químico Alelopatia Café - Resíduos Coffee husk Chemical composition Antioxidant activity Allelopaty evaluation CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA |
description |
In recent years different research groups are trying to find a regularity between the chemical analysis and various types of coffees selected through tasting. Besides the coffee beams selected for drinks that are most appreciated ( soft , gourmet, hard ) coffee husk are not discarded and much used by the roasted company. The add of roasted coffee husk (30-50%) allows the reduction of costs of coffee sold in the domestic market and are therefore routinely used in the composition of our daily coffee. This study aimed to examine and quantify the chemical constituents of coffee husk named mellow (bark of Coffea Arabica, without parchment, cultivar Mundo Novo) subjected to medium roasting, from Cerrado Mineiro. Although other studies are found in literature on the chemical composition of coffee husks there is not any scientific work that brings a detailed analysis of the chemical constituents of the shell (epicarp) and a comparison with the coffee (Coffea arabica). Thus, the analysis of macromolecular chemical composition of coffee husk by wet analysis, by spectroscopy in the ultraviolet (UV), by high performance liquid chromatography (HPLC) and by chemical composition of volatiles (mass spectrometry, MS) were made in comparision to that of coffee. Additionally, and viewing to a possible application of the bark of coffee in the coffee culture, it was studied its allelopathic action: the phytotoxic activity of dichloromethane extracts in pre-and post-emergent [germination of Panicum maximum (capim colonião)] treatment on growth of root and shoot, and analysis of secondary metabolites present in the dichloromethane extract of the bark of coffee. Chemical analysis of the roasted coffee husk revealed a well differentiated composition of roasted coffee bean. The results coming from insoluble solids (66.03% for coffee, 55.38% for coffee rusk) and aqueous extract (34.41% for coffee, 39, 46% for coffee rusk) of activity may suggest a taste very close, which explains the addition of the powdered coffee rusk of the coffee trade. Significant changes occurred in levels of all studied parameters: humidity (3.0% for coffee, 3.0% coffee rusk k), insoluble solids (66.03% for coffee, 55.38% for coffee rusk), aqueous extract (34.41% for coffee, 39, 46% for coffee rusk), the lipid content (11.62% for coffee, 4.52% for coffee rusk), Klason lignin (33.50% for coffee, 13.23% for coffee rusk), holocellulose (47.19% for coffee, 32.15% for coffee rusk), extractives methanol / water (34.41% for coffee, 39.46% for coffee rusk), phenolic compounds (75.99 mg mg-1 for coffee, 23.63 mg mg-1 for the coffee rusk), proanthocyanidins (16.52 mg mg-1 for coffee, 21.97 mg mg-1 for the shell), pH (5.23 for coffee, 4.21 for coffee rusk), caffeine (3.85% for coffee, 0.81% for coffee rusk l) and antioxidant activity (EC50 1,10 mg mg-1 of DPPH and coffee, 6,41 mg mg-1 of DPPH for coffee rusk), By presenting some compositions below the coffee beans (except lipid contents), the coffee husk has chemical characteristics undesirable for consumption. Evaluation of allelopathy in dichloromethane extracts of coffee husk, showed that the secondary metabolites were effective in inhibiting the development of the root (at a concentration of 100 mg mL-1), while inhibiting the development of the shoot allelopathy, the extract of coffee grounds was more efficient (at a concentration of 100 and 200 mg mL -1), a significant inhibition in the growth of roots and shoots of the weed Panicum maximum (capim colonião). Anyway, these results suggest the use of coffee husk as an adjunct to control weeds. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-10-15 2010-04-19 2016-06-22T18:48:24Z 2016-06-22T18:48:24Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
ANDRADE, Aretha. Análise química e avaliação do potencial alelopático da casca do café (Coffea arábica). 2009. 107 f. Dissertação (Mestrado em Ciências Exatas e da Terra) - Universidade Federal de Uberlândia, Uberlândia, 2009. https://repositorio.ufu.br/handle/123456789/17311 |
identifier_str_mv |
ANDRADE, Aretha. Análise química e avaliação do potencial alelopático da casca do café (Coffea arábica). 2009. 107 f. Dissertação (Mestrado em Ciências Exatas e da Terra) - Universidade Federal de Uberlândia, Uberlândia, 2009. |
url |
https://repositorio.ufu.br/handle/123456789/17311 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Uberlândia BR Programa de Pós-graduação em Química Ciências Exatas e da Terra UFU |
publisher.none.fl_str_mv |
Universidade Federal de Uberlândia BR Programa de Pós-graduação em Química Ciências Exatas e da Terra UFU |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFU instname:Universidade Federal de Uberlândia (UFU) instacron:UFU |
instname_str |
Universidade Federal de Uberlândia (UFU) |
instacron_str |
UFU |
institution |
UFU |
reponame_str |
Repositório Institucional da UFU |
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Repositório Institucional da UFU |
repository.name.fl_str_mv |
Repositório Institucional da UFU - Universidade Federal de Uberlândia (UFU) |
repository.mail.fl_str_mv |
diinf@dirbi.ufu.br |
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1805569728029130752 |