Comparative analysis of physical-chemical parameters and bioactive compounds in caffeinated and decaffeinated coffee

Detalhes bibliográficos
Autor(a) principal: Angelim, Carolina Cabral
Data de Publicação: 2021
Outros Autores: Brito, Paloma Kassia Sousa de, Oliveira, Cláudia Simone Baltazar de, Marques, Patrícia Bentes
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/23939
Resumo: Coffee is one of the most commercialized beverages in the world, and the high consumption of this beverage is due to the compounds of this fruit, such as polyphenols, caffeine and chlorogenic acids, which have antimutagenic and antioxidant properties. For this reason, the objective of this work is to measure and comparatively evaluate physical-chemical parameters and the presence of bioactive compounds between caffeinated and decaffeinated coffees, in order to inform whether the loss of compounds in decaffeinated roasted coffees is significant to the point of nullifying its properties or hinder the obtainment of them. For this purpose, 12 samples of caffeinated and decaffeinated coffees were collected in 3 supermarkets in the city of Belém-PA, which were subjected to tests of pH, refractive index, moisture, acidity, ascorbic acid, polyphenols and flavonoids. The physicochemical results were expressed as median, quartiles, minimum and maximum and antioxidants as mean ± standard deviation, namely: pH 5 and pH 4.87; °Brix 1.335 and 1.334; humidity 5.44% and 5.68%; acidity 10ml NaOH/ml and 11.2ml; 2.10% and 1.99% ascorbic acid, 213.32 mgEAG/g and 208.22 mgEAG/g polyphenols; 23.8mg/100g and 17.6mg/100g of anthocyanins; 9.79mg/100g and 9.73mg/100g and yellow flavonoids for caffeinated and decaffeinated coffees, respectively. In conclusion, decaffeinated coffees have physicochemical parameters higher to caffeinated ones and lower in antioxidant levels. Therefore, the consumer will not be harmed choosing anyone of them.
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spelling Comparative analysis of physical-chemical parameters and bioactive compounds in caffeinated and decaffeinated coffeeAnálisis comparativo de parámetros físico-químicos y compuestos bioactivos en el café con cafeína y descafeinadoAnálise comparativa de parâmetros físico-químicos e de compostos bioativos em cafés cafeinados e descafeinadosAnálise físico-químicaAntioxidantesCaféCafé descafeinado.Análisis fisicoquímicaAntioxidantesCaféCafé Descafeinado.Physical-chemical analysisAntioxidantsCoffeeDecaffeinated coffee.Coffee is one of the most commercialized beverages in the world, and the high consumption of this beverage is due to the compounds of this fruit, such as polyphenols, caffeine and chlorogenic acids, which have antimutagenic and antioxidant properties. For this reason, the objective of this work is to measure and comparatively evaluate physical-chemical parameters and the presence of bioactive compounds between caffeinated and decaffeinated coffees, in order to inform whether the loss of compounds in decaffeinated roasted coffees is significant to the point of nullifying its properties or hinder the obtainment of them. For this purpose, 12 samples of caffeinated and decaffeinated coffees were collected in 3 supermarkets in the city of Belém-PA, which were subjected to tests of pH, refractive index, moisture, acidity, ascorbic acid, polyphenols and flavonoids. The physicochemical results were expressed as median, quartiles, minimum and maximum and antioxidants as mean ± standard deviation, namely: pH 5 and pH 4.87; °Brix 1.335 and 1.334; humidity 5.44% and 5.68%; acidity 10ml NaOH/ml and 11.2ml; 2.10% and 1.99% ascorbic acid, 213.32 mgEAG/g and 208.22 mgEAG/g polyphenols; 23.8mg/100g and 17.6mg/100g of anthocyanins; 9.79mg/100g and 9.73mg/100g and yellow flavonoids for caffeinated and decaffeinated coffees, respectively. In conclusion, decaffeinated coffees have physicochemical parameters higher to caffeinated ones and lower in antioxidant levels. Therefore, the consumer will not be harmed choosing anyone of them.El café es una de las bebidas más comercializadas en el mundo, y el alto consumo de esta bebida se debe a los compuestos de esta fruta, como polifenoles, cafeína y ácidos clorogénicos, los cuales tienen propiedades antimutagénicas y antioxidantes. Por ello, el objetivo de este trabajo es medir y evaluar comparativamente parámetros físico-químicos y la presencia de compuestos bioactivos entre cafés con cafeína y descafeinados, con el fin de informar si la pérdida de compuestos en los cafés tostados descafeinados es significativa hasta el punto de anulando sus propiedades o entorpeciendo la obtención de las mismas. Para ello, se recolectaron 12 muestras de cafés con cafeína y descafeinado en 3 supermercados de la ciudad de Belém-PA, las cuales fueron sometidas a pruebas de pH, índice de refracción, humedad, acidez, ácido ascórbico, polifenoles y flavonoides. Los resultados fisicoquímicos se expresaron como mediana, cuartiles, mínimo y máximo y los antioxidantes como media ± desviación estándar, a saber: pH 5 y pH 4,87; ° Brix 1,335 y 1,334; humedad 5,44% y 5,68%; acidez 10 ml de NaOH /ml y 11,2 ml; 2,10% y 1,99% de ácido ascórbico, 213,32 mg de EAG/g y 208,22 mg de EAG/g de polifenoles; 23,8 mg/100g y 17,6 mg/100g de antocianinas; 9,79 mg/100g y 9,73 mg/100g y flavonoides amarillos para cafés con cafeína y descafeinados, respectivamente. En conclusión, los cafés descafeinados tienen parámetros fisicoquímicos más altos que los cafeinados y más bajos en niveles de antioxidantes.  Por tanto, el consumidor no se verá perjudicado por elegir ninguno de ellos.O café é uma das bebidas mais comercializadas no mundo, e o consumo elevado desta bebida deve-se aos compostos deste fruto como polifenóis, cafeína e ácido clorogênicos, os quais apresentam propriedades antimutagênicas e antioxidantes. Por essa razão, o objetivo deste trabalho é mensurar e avaliar comparativamente parâmetros físico-químicos e a presença de compostos bioativos entre cafés cafeinados e descafeinados, a fim de informar se a perda de compostos em cafés torrefatos descafeinados é significativa a ponto de anular suas propriedades ou prejudicar a obtenção das mesmas.  Para este fim foram coletadas 12 amostras de cafés cafeinados e descafeinados em 3 supermercados do município de Belém-PA, as quais foram submetidas a testes de pH, índice de refração, umidade, acidez, ácido ascórbico, polifenóis e flavonoides. Os resultados físico-químicos foram expressos em mediana, quartis, mínimo e máximo e os antioxidantes pela média ± desvio padrão sendo eles: pH 5 e pH 4,87; ºBrix 1,335 e 1,334; umidade 5,44% e 5,68%; acidez 10ml NaOH/ml e 11,2ml; 2,10% e 1,99% de ácido ascórbico, 213,32 mgEAG/g e 208,22 mgEAG/g de polifenóis; 23,8mg/100g e 17,6mg/100g de antocianinas; 9,79mg/100g e 9,73mg/100g e de flavonoides amarelos para cafés cafeinados e descafeinados, respectivamente. Conclui-se que cafés descafeinados possuem parâmetros físico-químicos superiores aos cafeinados e inferiores em termos de antioxidantes. Portanto, o consumidor não será prejudicado ao optar por qualquer um deles.Research, Society and Development2021-12-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2393910.33448/rsd-v10i16.23939Research, Society and Development; Vol. 10 No. 16; e256101623939Research, Society and Development; Vol. 10 Núm. 16; e256101623939Research, Society and Development; v. 10 n. 16; e2561016239392525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/23939/20914Copyright (c) 2021 Carolina Cabral Angelim; Paloma Kassia Sousa de Brito; Cláudia Simone Baltazar de Oliveira; Patrícia Bentes Marqueshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAngelim, Carolina CabralBrito, Paloma Kassia Sousa deOliveira, Cláudia Simone Baltazar de Marques, Patrícia Bentes2021-12-20T11:03:07Zoai:ojs.pkp.sfu.ca:article/23939Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:42:39.433558Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Comparative analysis of physical-chemical parameters and bioactive compounds in caffeinated and decaffeinated coffee
Análisis comparativo de parámetros físico-químicos y compuestos bioactivos en el café con cafeína y descafeinado
Análise comparativa de parâmetros físico-químicos e de compostos bioativos em cafés cafeinados e descafeinados
title Comparative analysis of physical-chemical parameters and bioactive compounds in caffeinated and decaffeinated coffee
spellingShingle Comparative analysis of physical-chemical parameters and bioactive compounds in caffeinated and decaffeinated coffee
Angelim, Carolina Cabral
Análise físico-química
Antioxidantes
Café
Café descafeinado.
Análisis fisicoquímica
Antioxidantes
Café
Café Descafeinado.
Physical-chemical analysis
Antioxidants
Coffee
Decaffeinated coffee.
title_short Comparative analysis of physical-chemical parameters and bioactive compounds in caffeinated and decaffeinated coffee
title_full Comparative analysis of physical-chemical parameters and bioactive compounds in caffeinated and decaffeinated coffee
title_fullStr Comparative analysis of physical-chemical parameters and bioactive compounds in caffeinated and decaffeinated coffee
title_full_unstemmed Comparative analysis of physical-chemical parameters and bioactive compounds in caffeinated and decaffeinated coffee
title_sort Comparative analysis of physical-chemical parameters and bioactive compounds in caffeinated and decaffeinated coffee
author Angelim, Carolina Cabral
author_facet Angelim, Carolina Cabral
Brito, Paloma Kassia Sousa de
Oliveira, Cláudia Simone Baltazar de
Marques, Patrícia Bentes
author_role author
author2 Brito, Paloma Kassia Sousa de
Oliveira, Cláudia Simone Baltazar de
Marques, Patrícia Bentes
author2_role author
author
author
dc.contributor.author.fl_str_mv Angelim, Carolina Cabral
Brito, Paloma Kassia Sousa de
Oliveira, Cláudia Simone Baltazar de
Marques, Patrícia Bentes
dc.subject.por.fl_str_mv Análise físico-química
Antioxidantes
Café
Café descafeinado.
Análisis fisicoquímica
Antioxidantes
Café
Café Descafeinado.
Physical-chemical analysis
Antioxidants
Coffee
Decaffeinated coffee.
topic Análise físico-química
Antioxidantes
Café
Café descafeinado.
Análisis fisicoquímica
Antioxidantes
Café
Café Descafeinado.
Physical-chemical analysis
Antioxidants
Coffee
Decaffeinated coffee.
description Coffee is one of the most commercialized beverages in the world, and the high consumption of this beverage is due to the compounds of this fruit, such as polyphenols, caffeine and chlorogenic acids, which have antimutagenic and antioxidant properties. For this reason, the objective of this work is to measure and comparatively evaluate physical-chemical parameters and the presence of bioactive compounds between caffeinated and decaffeinated coffees, in order to inform whether the loss of compounds in decaffeinated roasted coffees is significant to the point of nullifying its properties or hinder the obtainment of them. For this purpose, 12 samples of caffeinated and decaffeinated coffees were collected in 3 supermarkets in the city of Belém-PA, which were subjected to tests of pH, refractive index, moisture, acidity, ascorbic acid, polyphenols and flavonoids. The physicochemical results were expressed as median, quartiles, minimum and maximum and antioxidants as mean ± standard deviation, namely: pH 5 and pH 4.87; °Brix 1.335 and 1.334; humidity 5.44% and 5.68%; acidity 10ml NaOH/ml and 11.2ml; 2.10% and 1.99% ascorbic acid, 213.32 mgEAG/g and 208.22 mgEAG/g polyphenols; 23.8mg/100g and 17.6mg/100g of anthocyanins; 9.79mg/100g and 9.73mg/100g and yellow flavonoids for caffeinated and decaffeinated coffees, respectively. In conclusion, decaffeinated coffees have physicochemical parameters higher to caffeinated ones and lower in antioxidant levels. Therefore, the consumer will not be harmed choosing anyone of them.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-12
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/23939
10.33448/rsd-v10i16.23939
url https://rsdjournal.org/index.php/rsd/article/view/23939
identifier_str_mv 10.33448/rsd-v10i16.23939
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/23939/20914
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 16; e256101623939
Research, Society and Development; Vol. 10 Núm. 16; e256101623939
Research, Society and Development; v. 10 n. 16; e256101623939
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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