Quality of roasted and ground coffee sold in street markets in the state of Rondônia
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| Outros Autores: | , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/32382 |
Resumo: | The chemical composition of coffee is a fundamental parameter in distinguishing the different varieties, quality and characteristics of the product, often resorting to the analysis of compounds, using physical-chemical techniques for the identification and/or quantification of substances. In this sense, the objective of this study was to evaluate the physicochemical quality of seven roasted and ground coffees sold by marketers in different municipalities in the state of Rondônia. The samples were acquired between September and October 2021 and the analyzes were carried out at IFRO - Campus Jaru. The results were statistically treated with the mean test described by Scott Knott at 5% significance. Through this study, the non-grouping of samples was observed when related to moisture content, total ash, solubility, total proteins, total lipids and total phenolic compounds. In relation to pH and total titratable acidity, there was no variation between samples, with an average of 6.01 and 5.96%, respectively. Regarding the hygienic-sanitary conditions, through the analysis of molds and yeasts, it was observed that only one of the seven samples analyzed showed the absence of contaminants from these microbiological agents. Through these data, it is possible to observe that the analyzed coffees present differences in their composition, this was already expected, since intrinsic factors interfere in the chemical characteristics and consequently in the quality of the beverage. It was also possible to notice that of the 7 samples, only the ash concentration (1, 5 and 7) showed non-compliance with the standards followed by ordinance 337/99. The other parameters remained within the standards or quality standards for coffee are not listed in the literature, however, the high value of microorganisms indicates poor conservation or processing of the samples. |
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Quality of roasted and ground coffee sold in street markets in the state of Rondônia Calidad del café tostado y molido vendido en los mercados callejeros del estado de Rondônia Qualidade do café torrado e moído comercializados em feiras livres no estado de RondôniaCoffea canephoraAnálise físico-químicaCoffea arábicaAnálise microbiológica.Coffea canephoraCoffee arabicaChemical physical analysisMicrobiological analysis.Coffea canephoraCoffea arábicaAnálisis físico químicoAnálisis microbiológico.The chemical composition of coffee is a fundamental parameter in distinguishing the different varieties, quality and characteristics of the product, often resorting to the analysis of compounds, using physical-chemical techniques for the identification and/or quantification of substances. In this sense, the objective of this study was to evaluate the physicochemical quality of seven roasted and ground coffees sold by marketers in different municipalities in the state of Rondônia. The samples were acquired between September and October 2021 and the analyzes were carried out at IFRO - Campus Jaru. The results were statistically treated with the mean test described by Scott Knott at 5% significance. Through this study, the non-grouping of samples was observed when related to moisture content, total ash, solubility, total proteins, total lipids and total phenolic compounds. In relation to pH and total titratable acidity, there was no variation between samples, with an average of 6.01 and 5.96%, respectively. Regarding the hygienic-sanitary conditions, through the analysis of molds and yeasts, it was observed that only one of the seven samples analyzed showed the absence of contaminants from these microbiological agents. Through these data, it is possible to observe that the analyzed coffees present differences in their composition, this was already expected, since intrinsic factors interfere in the chemical characteristics and consequently in the quality of the beverage. It was also possible to notice that of the 7 samples, only the ash concentration (1, 5 and 7) showed non-compliance with the standards followed by ordinance 337/99. The other parameters remained within the standards or quality standards for coffee are not listed in the literature, however, the high value of microorganisms indicates poor conservation or processing of the samples.La composición química del café es un parámetro fundamental para distinguir las diferentes variedades, calidad y características del producto, recurriendo muchas veces al análisis de compuestos, utilizando técnicas físico-químicas para la identificación y/o cuantificación de sustancias. En ese sentido, el objetivo de este estudio fue evaluar la calidad fisicoquímica de siete cafés tostados y molidos comercializados por comercializadoras en diferentes municipios del estado de Rondônia. Las muestras se adquirieron entre septiembre y octubre de 2021 y los análisis se realizaron en IFRO - Campus Jaru. Los resultados se trataron estadísticamente con la prueba de medias descrita por Scott Knott al 5% de significancia. A través de este estudio se observó la no agrupación de las muestras al relacionarlas con el contenido de humedad, cenizas totales, solubilidad, proteínas totales, lípidos totales y compuestos fenólicos totales. En relación al pH y acidez total titulable, no hubo variación entre muestras, con un promedio de 6.01 y 5.96%, respectivamente. En cuanto a las condiciones higiénico-sanitarias, a través del análisis de mohos y levaduras se observó que solo una de las siete muestras analizadas presentó ausencia de contaminantes de estos agentes microbiológicos. A través de estos datos, es posible observar que los cafés analizados presentan diferencias en su composición, esto ya era de esperarse, ya que factores intrínsecos interfieren en las características químicas y consecuentemente en la calidad de la bebida. También fue posible notar que de las 7 muestras, solo la concentración de cenizas (1, 5 y 7) mostró incumplimiento de las normas seguidas por la ordenanza 337/99. Los demás parámetros que se mantuvieron dentro de los estándares o estándares de calidad para el café no se encuentran listados en la literatura, sin embargo, el alto valor de microorganismos indica una mala conservación o procesamiento de las muestras.A composição química do café constitui um parâmetro fundamental na distinção das diferentes variedades, qualidade e características do produto, recorrendo-se frequentemente à análise de compostos, utilizando técnicas físico-químicas de identificação e/ou quantificação das substâncias. Neste sentido, o objetivo deste estudo foi de avaliar a qualidade físico-química de sete cafés torrados e moídos comercializados por feirantes em diferentes municípios do estado de Rondônia. As amostras foram adquiridas entre os meses de setembro e outubro de 2021 e as análises realizadas no IFRO – Campus Jaru. Os resultados foram tratados estatisticamente com teste de média descrito por Scott Knott a 5% de significância. Através deste estudo, foi observado o não agrupamento das amostras quando relacionadas ao teor de umidade, cinzas totais, solubilidade, proteínas totais, lipídios totais e compostos fenólicos totais. Já em relação ao pH e acidez total titulável, não houve variação entre as amostras, com média de 6,01 e 5,96%, respectivamente. No que diz respeito às condições higiênico-sanitárias, através da análise de bolores e leveduras, foi observado que apenas uma das sete amostras analisadas apresentou ausência de contaminante destes agentes microbiológicos. Através destes dados, é possível observar que os cafés analisados apresentam diferença em sua composição, isto já era esperado, visto que fatores intrínsecos interferem nas características químicas e consequentemente na qualidade da bebida. Também foi possível perceber que das 7 amostras apenas à concentração de cinzas (1, 5 e 7) apresentaram não conformidade com os padrões seguidos da portaria 337/99. Os demais parâmetros se mantiveram dentro dos padrões ou não é listado na literatura normas de qualidade para o café, no entanto, o valor elevado de microrganismos indica a má conservação ou processamento das amostras.Research, Society and Development2022-07-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3238210.33448/rsd-v11i10.32382Research, Society and Development; Vol. 11 No. 10; e71111032382Research, Society and Development; Vol. 11 Núm. 10; e71111032382Research, Society and Development; v. 11 n. 10; e711110323822525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/32382/27560Copyright (c) 2022 Hilton Lopes Junior; Wâyni Barboza Teixeira; João Vitor de Almeida Felix; Alana Mara Kolln; Debora Hantt Marcolino; Daniely Ester Cavalcantehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLopes Junior, HiltonTeixeira, Wâyni Barboza Felix, João Vitor de Almeida Mara Kolln, AlanaMarcolino, Debora Hantt Cavalcante, Daniely Ester 2022-08-12T22:23:03Zoai:ojs.pkp.sfu.ca:article/32382Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:48:24.749915Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Quality of roasted and ground coffee sold in street markets in the state of Rondônia Calidad del café tostado y molido vendido en los mercados callejeros del estado de Rondônia Qualidade do café torrado e moído comercializados em feiras livres no estado de Rondônia |
| title |
Quality of roasted and ground coffee sold in street markets in the state of Rondônia |
| spellingShingle |
Quality of roasted and ground coffee sold in street markets in the state of Rondônia Lopes Junior, Hilton Coffea canephora Análise físico-química Coffea arábica Análise microbiológica. Coffea canephora Coffee arabica Chemical physical analysis Microbiological analysis. Coffea canephora Coffea arábica Análisis físico químico Análisis microbiológico. |
| title_short |
Quality of roasted and ground coffee sold in street markets in the state of Rondônia |
| title_full |
Quality of roasted and ground coffee sold in street markets in the state of Rondônia |
| title_fullStr |
Quality of roasted and ground coffee sold in street markets in the state of Rondônia |
| title_full_unstemmed |
Quality of roasted and ground coffee sold in street markets in the state of Rondônia |
| title_sort |
Quality of roasted and ground coffee sold in street markets in the state of Rondônia |
| author |
Lopes Junior, Hilton |
| author_facet |
Lopes Junior, Hilton Teixeira, Wâyni Barboza Felix, João Vitor de Almeida Mara Kolln, Alana Marcolino, Debora Hantt Cavalcante, Daniely Ester |
| author_role |
author |
| author2 |
Teixeira, Wâyni Barboza Felix, João Vitor de Almeida Mara Kolln, Alana Marcolino, Debora Hantt Cavalcante, Daniely Ester |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Lopes Junior, Hilton Teixeira, Wâyni Barboza Felix, João Vitor de Almeida Mara Kolln, Alana Marcolino, Debora Hantt Cavalcante, Daniely Ester |
| dc.subject.por.fl_str_mv |
Coffea canephora Análise físico-química Coffea arábica Análise microbiológica. Coffea canephora Coffee arabica Chemical physical analysis Microbiological analysis. Coffea canephora Coffea arábica Análisis físico químico Análisis microbiológico. |
| topic |
Coffea canephora Análise físico-química Coffea arábica Análise microbiológica. Coffea canephora Coffee arabica Chemical physical analysis Microbiological analysis. Coffea canephora Coffea arábica Análisis físico químico Análisis microbiológico. |
| description |
The chemical composition of coffee is a fundamental parameter in distinguishing the different varieties, quality and characteristics of the product, often resorting to the analysis of compounds, using physical-chemical techniques for the identification and/or quantification of substances. In this sense, the objective of this study was to evaluate the physicochemical quality of seven roasted and ground coffees sold by marketers in different municipalities in the state of Rondônia. The samples were acquired between September and October 2021 and the analyzes were carried out at IFRO - Campus Jaru. The results were statistically treated with the mean test described by Scott Knott at 5% significance. Through this study, the non-grouping of samples was observed when related to moisture content, total ash, solubility, total proteins, total lipids and total phenolic compounds. In relation to pH and total titratable acidity, there was no variation between samples, with an average of 6.01 and 5.96%, respectively. Regarding the hygienic-sanitary conditions, through the analysis of molds and yeasts, it was observed that only one of the seven samples analyzed showed the absence of contaminants from these microbiological agents. Through these data, it is possible to observe that the analyzed coffees present differences in their composition, this was already expected, since intrinsic factors interfere in the chemical characteristics and consequently in the quality of the beverage. It was also possible to notice that of the 7 samples, only the ash concentration (1, 5 and 7) showed non-compliance with the standards followed by ordinance 337/99. The other parameters remained within the standards or quality standards for coffee are not listed in the literature, however, the high value of microorganisms indicates poor conservation or processing of the samples. |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022-07-23 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/32382 10.33448/rsd-v11i10.32382 |
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https://rsdjournal.org/index.php/rsd/article/view/32382 |
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10.33448/rsd-v11i10.32382 |
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por |
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por |
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https://rsdjournal.org/index.php/rsd/article/view/32382/27560 |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 11 No. 10; e71111032382 Research, Society and Development; Vol. 11 Núm. 10; e71111032382 Research, Society and Development; v. 11 n. 10; e71111032382 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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