Artigos Científicos
URI permanente para esta coleçãohttps://sbicafe.ufv.br/handle/123456789/14737
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Item Influence of air temperature on proteinase activity and beverage quality in Coffea arabica(Sociedade Botânica de São Paulo, 2012) Abreu, Hellen Marília Couto de; Nobile, Paula Macedo; Shimizu, Milton Massao; Yamamoto, Paula Yuri; Silva, Emerson Alves; Colombo, Carlos Augusto; Mazzafera, PauloFruits 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 higher amino acid content, changes in the amino acid profile, and increased gene expression. Cysteine proteinases were the main class of proteinases in the protein extracts. These data suggest that temperature plays an important role in coffee quality by altering nitrogen compound composition.Item Ochratoxigenic fungi associated with green coffee beans (Coffea arabica L.) in conventional and organic cultivation in Brazil(Sociedade Brasileira de Microbiologia, 2013-10-09) Rezende, Elisângela de Fátima; Borges, Josiane Gonçalves; Cirillo, Marcelo Ângelo; Prado, Guilherme; Paiva, Leandro Carlos; Batista, Luís RobertoThe genera Aspergillus comprises species that produce mycotoxins such as aflatoxins, ochratoxins and patulin. These are cosmopolitan species, natural contaminants of agricultural products. In coffee grains, the most important Aspergillus species in terms of the risk of presenting mycotoxins belong to the genera Aspergillus Section Circumdati and Section Nigri. The purpose of this study was to assess the occurrence of isolated ochratoxigenic fungi of coffee grains from organic and conventional cultivation from the South of Minas Gerais, Brazil, as well as to evaluate which farming system presents higher contamination risk by ochratoxin A (OTA) produced by fungi. Thirty samples of coffee grains (Coffea arabica L.) were analysed, being 20 of them of conventional coffee grains and 10 of them organic. The microbiological analysis was done with the Direct Plating Technique in a Dichloran Rose Bengal Chloramphenicol Agar (DRBC) media. The identification was done based on the macro and micro morphological characteristics and on the toxigenic potential with the Plug Agar technique. From the 30 samples analysed, 480 filamentous fungi of the genera Aspergillus of the Circumdati and Nigri Sections were isolated. The ochratoxigenic species identified were: Aspergillus auricoumus, A. ochraceus, A. ostianus, A. niger and A. niger Aggregate. The most frequent species which produces ochratoxin A among the isolated ones was A. ochraceus, corresponding to 89.55%. There was no significant difference regarding the presence of ochratoxigenic A. ochreceus between the conventional and organic cultivation systems, which suggests that the contamination risk is similar for both cultivation systems.Item Comunidade de Consumo de Apreciação e Sua Dinâmica(Fundação Escola de Comércio Álvares Penteado, 2017) Quintão, Ronan Torres; Brito, Eliane Pereira Zamith; Belk, Russel W.Objetivo: O estudo tem como objetivo identificar e explicar as forças e tensões entre os membros da comunidade de consumo de apreciação e sua dinâmica. Delineamento/metodologia/abordagem: Adotando uma abordagem naturalista de investigação, foi realizada uma extensa pesquisa de campo, observando e entrevistando consumidores e profissionais em cafeterias independentes na América do Norte: Toronto, Montreal, Seattle e Nova York, de agosto de 2013 a julho de 2014. Achados: A pesquisa descreve a comunidade de consumo de apreciação e explica suas forças, que são a educação, a emulação e as tensões entre os membros da comunidade. Originalidade/valor: Nossos resultados explicam o comportamento do consumidor amador e a relação desses amadores com os profissionais e com o público durante suas práticas de consumo. Contribuímos para o avanço do estudo de comunidades de consumo heterogêneas, revelando as tensões entre os membros da comunidade e a produção de capital subcultural e social. Nossa pesquisa contribui para o campo da cultura de consumo, aumentando o conhecimento desse fenômeno social de consumo.