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Registros recuperados : 166 | |
63. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | MOREIRA, R. V.; ROSA, S. D. V. F. da; MARQUES, K. K. M.; LACERDA FILHO, A. F. Sistema de secagem de café natural. In: CONGRESSO BRASILEIRO DE PESQUISAS CAFEEIRAS, 42., 2016, Serra Negra, SP. Produzir mais café, com economia, só com boa tecnologia: trabalhos apresentados. Varginha: Fundação Procafé, 2016. 466 p. Biblioteca(s): Embrapa Café. |
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65. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | ROSA, S. D. V. F. da; SANTOS, C. G. dos; PAIVA, R.; GUIMARÃES, R. M.; VEIGA, A. D.; MELO, L. Q. de. Cafeína exógena inibe o desenvolvimento in vitro de embriões de Coffea arabica L. e Coffea canephora PIERRE. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 3., 2003, Porto Seguro. Resumos... Brasília, DF: Embrapa Café, 2003. Biblioteca(s): Embrapa Café. |
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67. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | FIGUEIREDO, M. A.; ROSA, S. D. V. F. da; CLEMENTE, A. C. S.; CARVALHO, C. P.; RICALDONI, M. A.; VILELA, A. L. Cathodic and catalase enzyme protection in coffee seeds uner different cryopreservation protocols. In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 26., 2016, Kunming,Yunnan, China. Proceedings... ASIC - Association for Science and Information on Coffee, 2016. p. 124. Biblioteca(s): Embrapa Café. |
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68. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | FIGUEIREDO, M. A.; ROSA, S. D. V. F. da; CLEMENTE, A. C. S.; COELHO, S. V. B.; GUIMARÃES, G. C.; REIS, L. V. Enzymatic and cathodic water protection during coffee seed drying. In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 26., 2016, Kunming,Yunnan, China. Proceedings... ASIC - Association for Science and Information on Coffee, 2016. p. 125. Biblioteca(s): Embrapa Café. |
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70. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | ROSA, S. D. V. F. da; CARVALHO, A. M.; McDONALD, M. B.; VON PINHO, E. R. V.; SILVA, A. P.; VEIGA, A. D. The effect of storage conditions on coffee seed and seedling quality. Seed Science and Technology, v. 39, n. 1, p. 151-164, 2011. Biblioteca(s): Embrapa Café. |
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72. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | LACERDA, L. N. C.; RICALDONI, M. A.; FIGUEIREDO, M. A. de; CARVALHO, M. A. de F.; OLIVEIRA, O. R.; ROSA, S. D. V. F. da. Diâmetro do caule durante o crescimento inicial de mudas de café provenientes de sementes criopreservadas. In: CONGRESSO DE INICIAÇÃO CIENTÍFICA DA UFLA, 31., 2018, Lavras. [Anais...]. Lavras: Universidade Federal de Lavras, 2018. Sessão: 11. Número pôster: 18.
Instituição de Fomento: CNPq / Embrapa. Biblioteca(s): Embrapa Café. |
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73. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | FERREIRA, V. F.; RICALDONI, M. A.; ROSA, S. D. V. F. da; FIQUEIREDO, M. A.; COELHO, S. V. B.; FANTAZZINI, T. B. Endo-ß-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying. Ciência Rural, Santa Maria, v. 48, n. 12, e20170839, 2018 Título em português: Atividade da enzima endo-ß-mananase nas estruturas de sementes de Coffea arabica L. submetidas a diferentes tipos de processamentos e secagem Biblioteca(s): Embrapa Café. |
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74. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | ROSA, S. D. V. F. da; SANTOS, G. C.; FREIRE, A. I.; CHAVES, A. R. C. da S.; SANTOS, F. C.; MATOS, D. P. de. Atividade dos sistemas isoenzimáticos esterase e catalase em sementes de café submetidas a diferentes processamentos e graus de umidade. In: CONGRESSO BRASILEIRO DE PESQUISA CAFEEIROAS, 36., 2010, Guarapari. Anais...Brasília, DF: Embrapa Café, 2010. Biblioteca(s): Embrapa Café. |
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75. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | REIS, R. de G. E.; CLEMENTE, A. da C. S.; CAIXETA, F.; PEREIRA, C. C.; COELHO, L. F. S.; ROSA, S. D. V. F. da; SILVA, A. A. Atividade antioxidante de grãos de café submetidos a diferentes processamentos e armazenados. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 8., 2013, Salvador. Sustentabilidade e inclusão Social. Brasília, DF: Embrapa Café, 2013. Biblioteca(s): Embrapa Café. |
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76. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | SANTOS, F. C.; ROSA, S. D. V. F. da; VAN PINHO, E. R.; PEREIRA, D. de M.; NASCIMENTO, V. E. do; SILVA, W. de S. Atividade de endo-ß-manase em sementes de café colhidas em diferentes estádios fenológicos. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 7., 2011, Araxá. Anais... Brasília, DF: Embrapa Café, 2011. Biblioteca(s): Embrapa Café. |
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77. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | ROSA, S. D. V. F. da; SANTOS, G. C.; MATOS, D. P. de; FREIRE, A. I.; CHAVES, A. R C. da S.; SANTOS, F. C. Atividade da enzima Endo-ß-mananase em sementes de café submetias a diferentes tipos de processamentos e graus de midade. In: CONGRESSO BRASILEIRO DE PESQUISA CAFEEIROAS, 36., 2010, Guarapari. Anais...Brasília, DF: Embrapa Café, 2010. Biblioteca(s): Embrapa Café. |
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78. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | SOUZA, L. N. C. de; CARDOSO, D. B.; OLIVEIRA, R. M. E.; ROSA, S. D. V. F. da; COELHO, E. V. B.; CLEMENTE, A. da C. S. Atributos físicos de grãos de café de diferentes níveis de qualidade da bebida. In: CONGRESSO DE INICIAÇÃO CIENTÍFICA DA UFLA, 29., 2016, Lavras. [Anais...] Lavras: Universidade Federal de Lavras, 2016. Biblioteca(s): Embrapa Café. |
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79. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | ROSA, S. D. V. F. da; VEIGA, A. D.; SILVA, L. H. de C. e; VEIGA, A. D.; OLIVEIRA, F. J. M. Armazenabilidade de sementes de Coffea canephora Pierre colhidas em diferentes estádios de maturação e submetidas a diferentes métodos de secagem. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 4., 2005, Londrina. Anais... Brasília, DF: Embrapa Café, 2005. Biblioteca(s): Embrapa Café. |
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80. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | SOUSA, P. H. A.; ROSA, S. D. V. F. da; FONTES, R. E.; MALTA, M. R.; FIGUEIREDO, L. P.; AYALA, F. Armazenamento refrigerado do café: estudo de caso: café especial da região do Alto Paranaíba. Grãos Brasil, ano 18, n. 107, p. 20-24, mar./abr. 2021. Biblioteca(s): Embrapa Café. |
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Registros recuperados : 166 | |
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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 |
Circulação/Nível: |
B - 2 |
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
|
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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Embrapa Café (CNPCa) |
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