Activity of some isoenzymatic systems in stored coffee grains

Detalhes bibliográficos
Autor(a) principal: Saath, Reni
Data de Publicação: 2014
Outros Autores: Broetto, Fernando [UNESP], Biaggioni, Marco Antonio Martin [UNESP], Borém, Flávio Meira, Rosa, Sttela Dellyzete Veiga Franco Da, Taveira, José Henrique Da Silva
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.
id UNSP_e94389b7b57aa977547d40cca31cbfa6
oai_identifier_str oai:repositorio.unesp.br:11449/109955
network_acronym_str UNSP
network_name_str Repositório Institucional da UNESP
repository_id_str 2946
spelling 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
_version_ 1808128719635611648