Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta

Detalhes bibliográficos
Autor(a) principal: Alves, André Luíz
Data de Publicação: 2021
Outros Autores: Leitão, António Eduardo Batista, Souza, Paulo Eduardo Narcizo de, Santos, Maria de Fátima Pereira dos, Moscon, Paulo Sérgio, Pessoa, Marcio Solino, Pinheiro, Carlos Alexandre, Morais, Paulo César, Partelli, Fábio Luiz
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista Veras
DOI: 10.34117/bjdv7n4-275
Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/28037
Resumo: This study reports on physicochemical properties (total soluble solids, titratable acidity plus caffeine, trigonelline, 5-CQA, and total phenols contents) of five genotypes of Robusta coffee beans; Bamburral, Beira Rio, Clementino, Coringa, and Pirata. Green bean of Clementino presents the highest concentration of total soluble solids in dry basis (18.0%) and the lowest titratable acidity (154.0 mL-NaOH). Moreover, green beans of Clementino and Pirata show intermediate values of caffeine and trigonelline contents while presenting the highest yield index ofstable free radical formation after roasting, respectively equal to 26 and 23 (electron paramagnetic resonance-EPR data), and the highest content of 5-CQA (around 42 mg/g). Green beans of Bamburral, Beira Rio and Coringa show the highest concentration of total phenols (53 - 56 mg/g), meaning the highest antioxidant activities (IC50 test) but reduced yield index of formation of stable free radicals after roasting, respectively equal to 13.0, 5.9, and 13.0 (EPR data).
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spelling Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde RobustaCoffee genotypesphenolic compoundsEPRstable free radicalsantioxidant activity.This study reports on physicochemical properties (total soluble solids, titratable acidity plus caffeine, trigonelline, 5-CQA, and total phenols contents) of five genotypes of Robusta coffee beans; Bamburral, Beira Rio, Clementino, Coringa, and Pirata. Green bean of Clementino presents the highest concentration of total soluble solids in dry basis (18.0%) and the lowest titratable acidity (154.0 mL-NaOH). Moreover, green beans of Clementino and Pirata show intermediate values of caffeine and trigonelline contents while presenting the highest yield index ofstable free radical formation after roasting, respectively equal to 26 and 23 (electron paramagnetic resonance-EPR data), and the highest content of 5-CQA (around 42 mg/g). Green beans of Bamburral, Beira Rio and Coringa show the highest concentration of total phenols (53 - 56 mg/g), meaning the highest antioxidant activities (IC50 test) but reduced yield index of formation of stable free radicals after roasting, respectively equal to 13.0, 5.9, and 13.0 (EPR data).Brazilian Journals Publicações de Periódicos e Editora Ltda.2021-04-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/2803710.34117/bjdv7n4-275Brazilian Journal of Development; Vol. 7 No. 4 (2021); 37312-37330Brazilian Journal of Development; Vol. 7 Núm. 4 (2021); 37312-37330Brazilian Journal of Development; v. 7 n. 4 (2021); 37312-373302525-876110.34117/bjd.v7i4reponame:Revista Verasinstname:Instituto Superior de Educação Vera Cruz (VeraCruz)instacron:VERACRUZporhttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/28037/22204Copyright (c) 2021 Brazilian Journal of Developmentinfo:eu-repo/semantics/openAccessAlves, André LuízLeitão, António Eduardo BatistaSouza, Paulo Eduardo Narcizo deSantos, Maria de Fátima Pereira dosMoscon, Paulo SérgioPessoa, Marcio SolinoPinheiro, Carlos AlexandreMorais, Paulo CésarPartelli, Fábio Luiz2021-07-28T18:56:41Zoai:ojs2.ojs.brazilianjournals.com.br:article/28037Revistahttp://site.veracruz.edu.br:8087/instituto/revistaveras/index.php/revistaveras/PRIhttp://site.veracruz.edu.br:8087/instituto/revistaveras/index.php/revistaveras/oai||revistaveras@veracruz.edu.br2236-57292236-5729opendoar:2024-10-15T16:15:04.056652Revista Veras - Instituto Superior de Educação Vera Cruz (VeraCruz)false
dc.title.none.fl_str_mv Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta
title Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta
spellingShingle Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta
Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta
Alves, André Luíz
Coffee genotypes
phenolic compounds
EPR
stable free radicals
antioxidant activity.
Alves, André Luíz
Coffee genotypes
phenolic compounds
EPR
stable free radicals
antioxidant activity.
title_short Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta
title_full Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta
title_fullStr Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta
Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta
title_full_unstemmed Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta
Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta
title_sort Antioxidant Activity and Stable Free Radicals in Robusta Green Coffee Genotypes/ Atividade antioxidante e Radicais Estáveis Livres em Genótipos de Café Verde Robusta
author Alves, André Luíz
author_facet Alves, André Luíz
Alves, André Luíz
Leitão, António Eduardo Batista
Souza, Paulo Eduardo Narcizo de
Santos, Maria de Fátima Pereira dos
Moscon, Paulo Sérgio
Pessoa, Marcio Solino
Pinheiro, Carlos Alexandre
Morais, Paulo César
Partelli, Fábio Luiz
Leitão, António Eduardo Batista
Souza, Paulo Eduardo Narcizo de
Santos, Maria de Fátima Pereira dos
Moscon, Paulo Sérgio
Pessoa, Marcio Solino
Pinheiro, Carlos Alexandre
Morais, Paulo César
Partelli, Fábio Luiz
author_role author
author2 Leitão, António Eduardo Batista
Souza, Paulo Eduardo Narcizo de
Santos, Maria de Fátima Pereira dos
Moscon, Paulo Sérgio
Pessoa, Marcio Solino
Pinheiro, Carlos Alexandre
Morais, Paulo César
Partelli, Fábio Luiz
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Alves, André Luíz
Leitão, António Eduardo Batista
Souza, Paulo Eduardo Narcizo de
Santos, Maria de Fátima Pereira dos
Moscon, Paulo Sérgio
Pessoa, Marcio Solino
Pinheiro, Carlos Alexandre
Morais, Paulo César
Partelli, Fábio Luiz
dc.subject.por.fl_str_mv Coffee genotypes
phenolic compounds
EPR
stable free radicals
antioxidant activity.
topic Coffee genotypes
phenolic compounds
EPR
stable free radicals
antioxidant activity.
description This study reports on physicochemical properties (total soluble solids, titratable acidity plus caffeine, trigonelline, 5-CQA, and total phenols contents) of five genotypes of Robusta coffee beans; Bamburral, Beira Rio, Clementino, Coringa, and Pirata. Green bean of Clementino presents the highest concentration of total soluble solids in dry basis (18.0%) and the lowest titratable acidity (154.0 mL-NaOH). Moreover, green beans of Clementino and Pirata show intermediate values of caffeine and trigonelline contents while presenting the highest yield index ofstable free radical formation after roasting, respectively equal to 26 and 23 (electron paramagnetic resonance-EPR data), and the highest content of 5-CQA (around 42 mg/g). Green beans of Bamburral, Beira Rio and Coringa show the highest concentration of total phenols (53 - 56 mg/g), meaning the highest antioxidant activities (IC50 test) but reduced yield index of formation of stable free radicals after roasting, respectively equal to 13.0, 5.9, and 13.0 (EPR data).
publishDate 2021
dc.date.none.fl_str_mv 2021-04-12
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://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/28037
10.34117/bjdv7n4-275
url https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/28037
identifier_str_mv 10.34117/bjdv7n4-275
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/28037/22204
dc.rights.driver.fl_str_mv Copyright (c) 2021 Brazilian Journal of Development
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Brazilian Journal of Development
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Brazilian Journals Publicações de Periódicos e Editora Ltda.
publisher.none.fl_str_mv Brazilian Journals Publicações de Periódicos e Editora Ltda.
dc.source.none.fl_str_mv Brazilian Journal of Development; Vol. 7 No. 4 (2021); 37312-37330
Brazilian Journal of Development; Vol. 7 Núm. 4 (2021); 37312-37330
Brazilian Journal of Development; v. 7 n. 4 (2021); 37312-37330
2525-8761
10.34117/bjd.v7i4
reponame:Revista Veras
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institution VERACRUZ
reponame_str Revista Veras
collection Revista Veras
repository.name.fl_str_mv Revista Veras - Instituto Superior de Educação Vera Cruz (VeraCruz)
repository.mail.fl_str_mv ||revistaveras@veracruz.edu.br
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dc.identifier.doi.none.fl_str_mv 10.34117/bjdv7n4-275