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Registro Completo |
Biblioteca(s): |
Embrapa Café. |
Data corrente: |
09/05/2019 |
Data da última atualização: |
09/05/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
ABREU, G. F. de; ROSA, S. D. V. F. da; MALTA, M. R.; CLEMENTE, A. da C. S.; VILELA, A. L.; PEREIRA, R. W. |
Afiliação: |
Giselle Figueiredo de Abreu, Universidad Federal de Lavras - UFLA/Departamento de Ingenieria; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; Marcelo Ribeiro Malta, Empresa de Investigación Agropecuaria de Minas Gerais - EPAMIG/Universidad Federal de Lavras- UFLA; Aline da Consolação Sampaio Clemente, Universidad Federal de Lavras - UFLA/Departamento de Agricultura/Sector de semillas; Amanda Lima Vilela, Universidad Federal de Lavras - UFLA/Departamento de Agricultura/Sector de semillas; Rucyan Walace Pereira, Universidad Federal de Lavras - UFLA/Departamento de Agricultura/Sector de semillas. |
Título: |
Antioxidant enzymes preserving coffee quality in refrigerate environment. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Biotecnología Vegetal, v. 18, n. 3, p. 151-159, julio-septiembre, 2018 |
Idioma: |
Inglês |
Notas: |
Título em espanhol: Enzimas antioxidantes preservan la calidad del café en ambiente refrigerado. |
Conteúdo: |
Post-harvest phases may cause biochemical and physiological changes with direct effects on coffee (Coffea sp.) grains quality during its storage. The aim of this study was to determine the relevance of antioxidant isoenzyme expression on the coffee grains quality undergoing different types of processing and storage conditions. Coffea arabica L. ripe fruits was harvested, part of them was dry processed and another part was wet processing. Immediately, the coffee was dried. After drying, some of the grains were hulled and the other part was maintained unhulled. After that, the grains were stored under refrigerate controlled conditions (10 ºC and 50% relative humidity) or at 25 ºC without relative humidity control for a period of 12 months. Enzymatic expression of catalase, esterase, peroxidase, and alcohol dehydrogenase enzymes was evaluated in the coffee grains in these storage conditions by electrophoretic analysis. The results were compared to the sensorial and physiological profiles of the samples. It was found that expression of enzymes of the antioxidative process is associated with changes in the quality of coffee grains. Natural coffee obtained by dry processing is more sensitive to biochemical changes than wet-processed coffee. A refrigerated environment has a beneficial ffect for preserving the coffee grains showed by higher expression of catalase, peroxidase, and alcohol dehydrogenase enzymes after six months of storage in these conditions. The protection of the endosperm by the presence of the pericarp in natural coffee or the endocarp in fully-washed coffee is beneficial to maintenance of quality and is related to expression of antioxidant enzymes. MenosPost-harvest phases may cause biochemical and physiological changes with direct effects on coffee (Coffea sp.) grains quality during its storage. The aim of this study was to determine the relevance of antioxidant isoenzyme expression on the coffee grains quality undergoing different types of processing and storage conditions. Coffea arabica L. ripe fruits was harvested, part of them was dry processed and another part was wet processing. Immediately, the coffee was dried. After drying, some of the grains were hulled and the other part was maintained unhulled. After that, the grains were stored under refrigerate controlled conditions (10 ºC and 50% relative humidity) or at 25 ºC without relative humidity control for a period of 12 months. Enzymatic expression of catalase, esterase, peroxidase, and alcohol dehydrogenase enzymes was evaluated in the coffee grains in these storage conditions by electrophoretic analysis. The results were compared to the sensorial and physiological profiles of the samples. It was found that expression of enzymes of the antioxidative process is associated with changes in the quality of coffee grains. Natural coffee obtained by dry processing is more sensitive to biochemical changes than wet-processed coffee. A refrigerated environment has a beneficial ffect for preserving the coffee grains showed by higher expression of catalase, peroxidase, and alcohol dehydrogenase enzymes after six months of storage in these conditions. The protection of the end... Mostrar Tudo |
Palavras-Chave: |
Alcohol deshidrogenasa; Catalasa; Esterasa; Peroxidasa. |
Thesaurus Nal: |
Alcohol dehydrogenase; Esterases; Peroxidases. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/197187/1/Antioxidant-enzymes-preserving-coffee-quality.pdf
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Marc: |
LEADER 02570naa a2200277 a 4500 001 2108915 005 2019-05-09 008 2018 bl uuuu u00u1 u #d 100 1 $aABREU, G. F. de 245 $aAntioxidant enzymes preserving coffee quality in refrigerate environment.$h[electronic resource] 260 $c2018 500 $aTítulo em espanhol: Enzimas antioxidantes preservan la calidad del café en ambiente refrigerado. 520 $aPost-harvest phases may cause biochemical and physiological changes with direct effects on coffee (Coffea sp.) grains quality during its storage. The aim of this study was to determine the relevance of antioxidant isoenzyme expression on the coffee grains quality undergoing different types of processing and storage conditions. Coffea arabica L. ripe fruits was harvested, part of them was dry processed and another part was wet processing. Immediately, the coffee was dried. After drying, some of the grains were hulled and the other part was maintained unhulled. After that, the grains were stored under refrigerate controlled conditions (10 ºC and 50% relative humidity) or at 25 ºC without relative humidity control for a period of 12 months. Enzymatic expression of catalase, esterase, peroxidase, and alcohol dehydrogenase enzymes was evaluated in the coffee grains in these storage conditions by electrophoretic analysis. The results were compared to the sensorial and physiological profiles of the samples. It was found that expression of enzymes of the antioxidative process is associated with changes in the quality of coffee grains. Natural coffee obtained by dry processing is more sensitive to biochemical changes than wet-processed coffee. A refrigerated environment has a beneficial ffect for preserving the coffee grains showed by higher expression of catalase, peroxidase, and alcohol dehydrogenase enzymes after six months of storage in these conditions. The protection of the endosperm by the presence of the pericarp in natural coffee or the endocarp in fully-washed coffee is beneficial to maintenance of quality and is related to expression of antioxidant enzymes. 650 $aAlcohol dehydrogenase 650 $aEsterases 650 $aPeroxidases 653 $aAlcohol deshidrogenasa 653 $aCatalasa 653 $aEsterasa 653 $aPeroxidasa 700 1 $aROSA, S. D. V. F. da 700 1 $aMALTA, M. R. 700 1 $aCLEMENTE, A. da C. S. 700 1 $aVILELA, A. L. 700 1 $aPEREIRA, R. W. 773 $tBiotecnología Vegetal$gv. 18, n. 3, p. 151-159, julio-septiembre, 2018
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Registro original: |
Embrapa Café (CNPCa) |
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Registro Completo
Biblioteca(s): |
Embrapa Acre. |
Data corrente: |
10/01/2012 |
Data da última atualização: |
01/11/2023 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
CARVALHO, C. A. C. de; COSTA, D. de A. da; MORENO, A. de L.; CUNHA, C. R. da; ALVARES, V. de S.; MACIEL, V. T. |
Afiliação: |
CRISTHYAN ALEXANDRE CARCIA DE CARVALHO, UFAC; DAVID DE AQUINO DA COSTA, UFAC; ANDREIA DE LIMA MORENO, CNPq; CLARISSA RESCHKE DA CUNHA, CPAF-AC; VIRGINIA DE SOUZA ALVARES, CPAF-AC; VLAYRTON TOME MACIEL, CPAF-AC. |
Título: |
Avaliação sensorial de néctar de cupuaçu armazenados sob diferentes temperaturas. |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
In: SIMPÓSIO BRASILEIRO DE PÓS-COLHEITA DE FRUTAS, HORTALIÇAS E FLORES, 3., 2011, Nova Friburgo. Anais... Rio de Janeiro: Embrapa Agroindústria Tropical, 2011. |
Páginas: |
p. 260-263. |
Descrição Física: |
1 CD-ROM. |
Idioma: |
Português |
Palavras-Chave: |
Avaliacao sensorial. |
Thesagro: |
Cupuaçu; Néctar; Theobroma Grandiflorum. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/115603/1/24066.pdf
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Marc: |
LEADER 00791nam a2200217 a 4500 001 1912162 005 2023-11-01 008 2011 bl uuuu u00u1 u #d 100 1 $aCARVALHO, C. A. C. de 245 $aAvaliação sensorial de néctar de cupuaçu armazenados sob diferentes temperaturas.$h[electronic resource] 260 $aIn: SIMPÓSIO BRASILEIRO DE PÓS-COLHEITA DE FRUTAS, HORTALIÇAS E FLORES, 3., 2011, Nova Friburgo. Anais... Rio de Janeiro: Embrapa Agroindústria Tropical$c2011 300 $ap. 260-263.$c1 CD-ROM. 650 $aCupuaçu 650 $aNéctar 650 $aTheobroma Grandiflorum 653 $aAvaliacao sensorial 700 1 $aCOSTA, D. de A. da 700 1 $aMORENO, A. de L. 700 1 $aCUNHA, C. R. da 700 1 $aALVARES, V. de S. 700 1 $aMACIEL, V. T.
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