Teores de compostos bioativos em cafés torrados e moídos comerciais

dc.contributor.author	Souza, Romilaine Mansano Nicolau de
dc.contributor.author	Canuto, Gisele André Baptista
dc.contributor.author	Dias, Rafael Carlos Eloy
dc.contributor.author	Benassi, Marta de Toledo
dc.date.accessioned	2022-04-11T11:54:01Z
dc.date.available	2022-04-11T11:54:01Z
dc.date.issued	2010
dc.identifier.citation	SOUZA, R. M. N. et al. Teores de compostos bioativos em cafés torrados e moídos comerciais. Química Nova, São Paulo, v. 33, n. 4, p. 885-890, 2010.	pt_BR
dc.identifier.issn	1678-7064
dc.identifier.uri	https://doi.org/10.1590/S0100-40422010000400023	pt_BR
dc.identifier.uri	http://www.sbicafe.ufv.br/handle/123456789/13464
dc.description.abstract	The amounts of nicotinic acid, trigonelline, 5-CQA, caffeine, kahweol and cafestol in 38 commercial roasted coffees ranged from 0.02 to 0.04; 0.22 to 0.96; 0.14 to 1.20; 1.00 to 2.02; 0.10 to 0.80 and 0.25 to 0.55 g/100 g, respectively. Evaluation of color and content of thermo-labile compounds indicated similarity in roasting degree. Differences in the levels of diterpenes and caffeine, components less influenced by the roasting degree, could be mainly explained by the species used (arabica and robusta). Gourmet coffees showed high concentrations of diterpenes, trigonelline and 5-CQA and low levels of caffeine, indicating high proportion of arabica coffee.	pt_BR
dc.format	pdf	pt_BR
dc.language.iso	pt_BR	pt_BR
dc.publisher	Sociedade Brasileira de Química	pt_BR
dc.relation.ispartofseries	Química Nova;v.33, n.4, 2010
dc.rights	Open Access	pt_BR
dc.subject	Caffeine	pt_BR
dc.subject	Kahweol	pt_BR
dc.subject	Cafestol	pt_BR
dc.subject.classification	Cafeicultura::Qualidade de bebida	pt_BR
dc.title	Teores de compostos bioativos em cafés torrados e moídos comerciais	pt_BR
dc.type	Artigo	pt_BR