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| Saath,Reni; Broetto,Fernando; Biaggioni,Marco Antônio Martin; Borém,Flávio Meira; Rosa,Sttela Dellyzete Veiga Franco da; Taveira,José Henrique da Silva. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coffea arabica L.; Post-harvest processes; Coffee quality. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000100002 |
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| Messias,José A. T.; Melo,Evandro de C.; Lacerda Filho,Adílio F. de; Braga,José L.; Cecon,Paulo R.. |
| The present study aimed at evaluating the use of Artificial Neural Network to correlate the values resulting from chemical analyses of samples of coffee with the values of their sensory analyses. The coffee samples used were from the Coffea arabica L., cultivars Acaiá do Cerrado, Topázio, Acaiá 474-19 and Bourbon, collected in the southern region of the state of Minas Gerais. The chemical analyses were carried out for reducing and non-reducing sugars. The quality of the beverage was evaluated by sensory analysis. The Artificial Neural Network method used values from chemical analyses as input variables and values from sensory analysis as output values. The multiple linear regression of sensory analysis values, according to the values from chemical... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coffee quality; Chemical analysis; Classification; Computer systems. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162012000200015 |
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| Abreu,Hellen Marília Couto de; Nobile,Paula Macedo; Shimizu,Milton Massao; Yamamoto,Paula Yuri; Silva,Emerson Alves; Colombo,Carlos Augusto; Mazzafera,Paulo. |
| Fruits were collected from trees of Coffea arabica cv. Obatã grown at Mococa and Adamantina in São Paulo State, Brazil, which are regions with marked differences in air temperature that produce coffee with distinct qualities. Mococa is a cooler location that produces high-quality coffee, whereas coffee from Adamantina is of lower quality. The amino acid and protein contents, amino acid profile, and proteinase activity and type in endosperm protein extracts were analysed. Proteinase genes were identified, and their expression was assayed. All results indicate that temperature plays a role in controlling proteinase activity in coffee endosperm. Proteinase activity was higher in the endosperm of immature fruits from Adamantina, which was correlated with... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amino acids; Coffee quality; Cysteine proteinase; Endosperm; Protein. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-84042012000400009 |
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| Farah,Adriana; Donangelo,Carmen Marino. |
| Phenolic compounds are secondary metabolites generally involved in plant adaptation to environmental stress conditions. Chlorogenic acids (CGA) and related compounds are the main components of the phenolic fraction of green coffee beans, reaching levels up to 14 % (dry matter basis). These compounds have a number of beneficial health properties related to their potent antioxidant activity as well as hepatoprotective, hypoglycemic and antiviral activities. The main groups of CGA found in green coffee beans include caffeoylquinic acids, dicaffeoylquinic acids, feruloylquinic acids, p-coumaroylquinic acids and mixed diesters of caffeic and ferulic acids with quinic acid, each group with at least three isomers. During coffee processing, CGA may be isomerized,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coffea; Chlorogenic acids; Chlorogenic acid lactones; Coffee quality; Coffee processing; Coffee roasting; Quinides. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202006000100003 |
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| Silva,Emerson A. da; Mazzafera,Paulo; Brunini,Orivaldo; Sakai,Emílio; Arruda,Flávio B.; Mattoso,Luiz Henrique C.; Carvalho,Cássia R. L.; Pires,Regina Célia M.. |
| The influence of environmental conditions and irrigation on the chemical composition of green coffee beans and the relationship of these parameters to the quality of the beverage were investigated in coffee plantations in the regions of Adamantina, Mococa and Campinas, in the state of São Paulo, Brazil. The chemical composition and physical aspects of green coffee beans produced in the three regions were related through Principal Component Analyses (PCA) to the quality of beverage, as determined by sensorial and electronic analyses. The chemical composition was affected by the environmental conditions. Some differences in cup quality were detected by the electronic method but not by cup tasting. Irrigation was not a major factor affecting chemical... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Air temperature; Beverage; Coffee quality; Nitrogen compounds. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202005000200006 |
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