Activity of some isoenzymatic systems in stored coffee grains
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/S1413-70542014000100002 http://hdl.handle.net/11449/109955 |
Resumo: | Considering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40º C and 60º C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage. |
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Activity of some isoenzymatic systems in stored coffee grainsAtividade de alguns sistemas isoenzimáticos em grãos de café armazenadosCoffea arabica L.processos pós-colheitaqualidade dos cafésCoffea arabica L.post-harvest processescoffee qualityConsidering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40º C and 60º C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage.Considerando o consumo de café em nível mundial, é natural que, ao longo da história, muitos tenham dedicado à pesquisa a marcadores que contribuam de alguma forma, na aferição de sua qualidade. A pesquisa teve como objetivo avaliar o desempenho bioquímico de grãos de café arábica durante o armazenado. Cafés em coco (natural) e em pergaminho (despolpado) secados em terreiro de concreto e em secador com ar aquecido foram embalados em sacos de juta e armazenados em condições de ambiente não controlado. As atividades enzimáticas da superóxido dismutase, catalase, peroxidase, polifenoloxidase, esterase e lipoxigenase nos grãos dos cafés foram avaliadas aos zero, três, seis, nove e doze meses por meio de eletroforese. Independente do método de secagem, a atividade dos complexos isoenzimáticos evidenciou os processos deteriorativos dos grãos de café armazenados. Os tratamentos 60/40º C e 60º C utilizados para reduzir o teor de água promoveram uma condição de tensão maior no metabolismo de café natural, diminuiu nestes grãos a atividade de mecanismos de defesa no armazenamento (danos latentes). Os cafés naturais são mais sensíveis a altas temperaturas de secagem e sua qualidade diminui mais rapidamente do que o café despolpado no armazenamento.Instituto Agronômico Centro de Café 'Alcides Carvalho'Universidade Estadual Paulista Julio de Mesquita Filho Instituto de Biociências Departamento de Química e BioquímicaUniversidade Estadual Paulista Julio de Mesquita Filho Departamento de Engenharia RuralUniversidade Federal de Lavras Departamento de EngenhariaEmpresa Brasileira de Pesquisa Agropecuaris/Embrapa CaféUniversidade Federal de LavrasUniversidade Estadual Paulista Julio de Mesquita Filho Instituto de Biociências Departamento de Química e BioquímicaUniversidade Estadual Paulista Julio de Mesquita Filho Departamento de Engenharia RuralEditora da Universidade Federal de Lavras (UFLA)Instituto Agronômico (IAC)Universidade Estadual Paulista (Unesp)Universidade Federal de Lavras (UFLA)Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)Saath, ReniBroetto, Fernando [UNESP]Biaggioni, Marco Antonio Martin [UNESP]Borém, Flávio MeiraRosa, Sttela Dellyzete Veiga Franco DaTaveira, José Henrique Da Silva2014-10-01T13:08:42Z2014-10-01T13:08:42Z2014-02-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article15-24application/pdfhttp://dx.doi.org/10.1590/S1413-70542014000100002Ciência e Agrotecnologia. Editora da Universidade Federal de Lavras, v. 38, n. 1, p. 15-24, 2014.1413-7054http://hdl.handle.net/11449/10995510.1590/S1413-70542014000100002S1413-70542014000100002WOS:000334588500002S1413-70542014000100002.pdf396408947781766316628574716931600000-0002-8316-4144SciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengCiência e Agrotecnologia0.6720,383info:eu-repo/semantics/openAccess2024-04-30T14:01:01Zoai:repositorio.unesp.br:11449/109955Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T16:54:43.123747Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Activity of some isoenzymatic systems in stored coffee grains Atividade de alguns sistemas isoenzimáticos em grãos de café armazenados |
title |
Activity of some isoenzymatic systems in stored coffee grains |
spellingShingle |
Activity of some isoenzymatic systems in stored coffee grains Saath, Reni Coffea arabica L. processos pós-colheita qualidade dos cafés Coffea arabica L. post-harvest processes coffee quality |
title_short |
Activity of some isoenzymatic systems in stored coffee grains |
title_full |
Activity of some isoenzymatic systems in stored coffee grains |
title_fullStr |
Activity of some isoenzymatic systems in stored coffee grains |
title_full_unstemmed |
Activity of some isoenzymatic systems in stored coffee grains |
title_sort |
Activity of some isoenzymatic systems in stored coffee grains |
author |
Saath, Reni |
author_facet |
Saath, Reni Broetto, Fernando [UNESP] Biaggioni, Marco Antonio Martin [UNESP] Borém, Flávio Meira Rosa, Sttela Dellyzete Veiga Franco Da Taveira, José Henrique Da Silva |
author_role |
author |
author2 |
Broetto, Fernando [UNESP] Biaggioni, Marco Antonio Martin [UNESP] Borém, Flávio Meira Rosa, Sttela Dellyzete Veiga Franco Da Taveira, José Henrique Da Silva |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Instituto Agronômico (IAC) Universidade Estadual Paulista (Unesp) Universidade Federal de Lavras (UFLA) Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) |
dc.contributor.author.fl_str_mv |
Saath, Reni Broetto, Fernando [UNESP] Biaggioni, Marco Antonio Martin [UNESP] Borém, Flávio Meira Rosa, Sttela Dellyzete Veiga Franco Da Taveira, José Henrique Da Silva |
dc.subject.por.fl_str_mv |
Coffea arabica L. processos pós-colheita qualidade dos cafés Coffea arabica L. post-harvest processes coffee quality |
topic |
Coffea arabica L. processos pós-colheita qualidade dos cafés Coffea arabica L. post-harvest processes coffee quality |
description |
Considering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40º C and 60º C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-10-01T13:08:42Z 2014-10-01T13:08:42Z 2014-02-01 |
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://dx.doi.org/10.1590/S1413-70542014000100002 Ciência e Agrotecnologia. Editora da Universidade Federal de Lavras, v. 38, n. 1, p. 15-24, 2014. 1413-7054 http://hdl.handle.net/11449/109955 10.1590/S1413-70542014000100002 S1413-70542014000100002 WOS:000334588500002 S1413-70542014000100002.pdf 3964089477817663 1662857471693160 0000-0002-8316-4144 |
url |
http://dx.doi.org/10.1590/S1413-70542014000100002 http://hdl.handle.net/11449/109955 |
identifier_str_mv |
Ciência e Agrotecnologia. Editora da Universidade Federal de Lavras, v. 38, n. 1, p. 15-24, 2014. 1413-7054 10.1590/S1413-70542014000100002 S1413-70542014000100002 WOS:000334588500002 S1413-70542014000100002.pdf 3964089477817663 1662857471693160 0000-0002-8316-4144 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Ciência e Agrotecnologia 0.672 0,383 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
15-24 application/pdf |
dc.publisher.none.fl_str_mv |
Editora da Universidade Federal de Lavras (UFLA) |
publisher.none.fl_str_mv |
Editora da Universidade Federal de Lavras (UFLA) |
dc.source.none.fl_str_mv |
SciELO reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1808128719635611648 |