Biblioteca do Café
URI permanente desta seção${dspace.url}/handle/123456789/1
Navegar
3 resultados
Resultados da Pesquisa
Item Analysis of the chemical composition and glyphosate residue in Conilon coffee beans(Universidade Federal do Ceará, 2024-05-17) Peixoto, Priscilla Moreira Curtis; Osório, Vanessa Moreira; Colodetti, Tafarel Victor; Parreira, Luciana Alves; Dalvi, Leandro Pin; Tomaz, Marcelo AntonioDu e to the concern with the contamination of food by pesticides, especially coffee, the aim of this study was to analyze the chemical composition and glyphosate residue in Conilon coffee beans with and without defects and harvested at different times after applying the herbicide. The experiment was in a split-plot design, with the presence or absence of defects in the beans comprising the subplots, and the periods of 15, 30, 45 and 60 days after applying the herbicide corresponding to the split plots. We analyzed the volatile compounds, bioactive compounds, and glyphosate residue in the beans. Regardless of the presence or absence of defects, there was an increase in the concentrations of bioactive compounds in the raw Conilon coffee beans as the interval between applying the herbicide and harvesting the beans was increased. The most abundant volatile compounds per percentage area belonged to the pyrazines, furans and phenols. The amount of glyphosate residue found in the beans exceeded the maximum detectable limit by the ELISA method regardless of the time between application and harvest, corresponding to values that are unacceptable to several purchasing countries, and making the samples unsuitable for export and a risk to food safety.Item Total phenolic content and antioxidant capacity in Muscodor spp. inoculated seedlings of coffee cultivars of Brazil(Editora UFLA, 2025-06-04) Mourão, Bárbara; Bertolucci, Suzan Kelly Vilela; Guimarães, Sarah da Silva Costa; Coelho, Adriane Duarte; Rocha, João Pedro Miranda; Carvalho, Júlia Helena Gomes de; Pedroso, Márcio Pozzobon; Cardoso, Patrícia GomesFungi of the genus Muscodor have received considerable attention for producing volatile and non-volatile organic compounds with biological activity. The objective of this study was to determine the total phenolic content and antioxidant capacity in two coffee cultivars (Catuaí Vermelho and Topázio) inoculated with the endophytic fungi Muscodor coffeanum and Muscodor sp. and in fungal extracts, as well as to characterize the phenolic compounds and trigonelline produced by isolates of Muscodor. Seeds of Coffea arabica (Catuaí Vermelho and Topázio cultivars) were inoculated with twelve fungal isolates and grown in a greenhouse for 24 months. The results showed that the cultivars inoculated with M. coffeanum (CML 4019) had the highest production of total phenolic content and antioxidant capacity. The presence of total phenolic content showed a direct correlation with antioxidant activity. Total phenolic content and antioxidant capacity varied among different Muscodor isolates. The phenolic profile of Muscodor extract determined by HPLCDAD showed the production of catechin, vanillin, and the caffeic, chlorogenic, ferulic, gallic, o-coumaric, p-coumaric, and syringic acids and the alkaloid trigonelline. These endophyte fungi associated with the coffee fruit can improve the quality of the beverage.Item Effect of demucilagination and soaking in water with organic acids on the microbial, chemical, and sensory characteristics of coffee (Coffea arabica)(Editora UFLA, 2024-04-30) Ponce, Jorge Alfredo Cardona; Mejía, Luis Fernando MaldonadoThere are divided opinions regarding sensory quality of mechanically demucilaginated (MD) coffee versus coffee that has undergone conventional fermentation (biological demucilagination). Fermenting and washing (wet process) requires high amounts of water that has contaminating effects upon its completion. Studies indicate that MD with soaking in organic acids could develop similar sensory quality to wet processed coffee. Organic acids are bioactive compounds that are naturally produced during conventional fermentation, which is why coffee has unique characteristics in the final cup profile. This study was conducted to assess the effects of soaking with organic acids (citric, ascorbic, and acetic) on the microbial, chemical, and sensory attributes of MD coffee. A Completely Randomized Design (CRD) was used, with a factorial arrangement (2×4+2) for a total of 10 treatments. The treatments were two soaking times (24 and 48 hours) and four soaking solutions (citric, ascorbic, acetic acid and water) in coffee with mechanical demucilagination, one treatment with mechanical demucilagination and one with fermentation and washing, both without soaking or acids. Microbiological counts of fungi, yeasts, and lactic acid bacteria (LAB) were carried out before and after soaking. Sensory characteristics were evaluated through cupping and chemical content and properties were studied by liquid chromatography and spectrophotometry. Microbial population demonstrated normal succession throughout the experiment with LAB been the most prevalent family during MD and fermentation. Soaking coffee in acid solutions maintained overall cupping scores with different attributes being detected by panelists. Phenolic compounds, caffeine and chlorogenic acids increased in soaked samples (acetic acid) but were similar to the control (fermentation). Flavonoid content ranged from 22 to 35 mg EC/g and was higher in samples soaked in acids compared to the controls. Green coffee extracts in general showed antioxidant activities greater than 80.9% comparable to other studies. Soaking time did not improve the quality characteristics of the coffee, but the type of acid used was able to modify the content and proportion of various families of chlorogenic acids in green coffee and total polyphenols, while maintaining sensory properties in comparison to fermented coffee.