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| Benatti,Luciana Benjamim; Silvarolla,Maria Bernadete; Mazzafera,Paulo. |
| We compared the biochemical characteristics of the beans of a naturally decaffeinated Arabica coffee (AC1) discovered in 2004 with those of the widely grown Brazilian Arabica cultivar "Mundo Novo" (MN). Although we observed differences during fruit development, the contents of amino acids, organic acids, chlorogenic acids, soluble sugars and trigonelline were similar in the ripe fruits of AC1 and MN. AC1 beans accumulated theobromine, and caffeine was almost entirely absent. Tests on the supply of [2-14C] adenine and enzymatic analysis of theobromine synthase and caffeine synthase in the endosperm of AC1 confirmed that, as in the leaves, caffeine synthesis is blocked during the methylation of theobromine to caffeine. The quality of the final coffee... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coffea arabica; Caffeine; Decaffeination; Beverage quality. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052012000200001 |
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| Redgwell,Robert; Fischer,Monica. |
| This review summarises recent advances in the chemistry, physiology and molecular properties of coffee carbohydrates with a particular focus on the cell wall polysaccharides. The results of detailed chemical studies have demonstrated novel structural features of both the galactomannans and the arabinogalactan polysaccharides of the green and roasted coffee bean. For the first time immunological probes based on monoclonal antibodies for specific polysaccharide epitopes were used to reveal the patterns of distribution of the galactomannans, arabinogalactans and pectic polysaccharides in the coffee bean cell wall. Finally, the results of physiological and molecular studies are presented which emphasise the growing awareness of the potential role the metabolic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coffea; Cell wall; Beverage quality; Seed. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202006000100012 |
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| Brandão,Fernando J. B.; Biaggioni,Marco A. M.; Sperotto,Felipe C. S.; Fujita,Erika; Santos,Paula L.; Silva,Magnun A. P. da. |
| ABSTRACT Ozone is used in many countries for the treatment of effluents, becoming a viable alternative in sanitation of coffee wastewater. However, the strong ozone oxidation, responsible for its germicidal effect, can also compromise grain and beverage quality. The objective of this study was to evaluate the quality of Arabica coffee in different periods of treatment with ozonated water and its effect after drying. Coffee fruits were subjected to ozonation at regular intervals of 0, 5, 10, 20, and 30 min, with continuous stirring promoted by a recirculating water system at constant rate of 1 ppm of solubilized ozone. The design was completely randomized with five treatments and four replicates. After obtaining the data, the analysis of variance was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coffea arabica; Fungi; Ozone; Beverage quality. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000900862 |
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