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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
25/04/2024 |
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Data da última atualização: |
16/05/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
VIEIRA-PORTO, A. C.; CUNHA, S. C.; ROSA, E. C.; DEPAULA, J.; CRUZ, A. G.; FREITAS-SILVA, O.; FERNANDES, J. O.; FARAH, A. |
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Afiliação: |
ANA CAROLINA VIEIRA-PORTO, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; SARA C. CUNHA, UNIVERSIDADE DO PORTO; ELAINE C. ROSA, CERRAD COFFEE; JULIANA DEPAULA, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; ADRIANO G. CRUZ, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO RIO DE JANEIRO; OTNIEL FREITAS SILVA, CTAA; JOSÉ O. FERNANDES, UNIVERSIDADE DO PORTO; ADRIANA FARAH, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO. |
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Título: |
Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation during roasting. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Research International, v. 186, 114333, 2024. |
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DOI: |
https://doi.org/10.1016/j.foodres.2024.114333 |
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Idioma: |
Inglês |
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Conteúdo: |
Acrylamide is an amide formed in the Maillard reaction, with asparagine as the primary amino acid precursor. The intake of large amounts of acrylamide has induced genotoxic and carcinogenic effects in hormone-sensitive tissues of animals. The enzime asparaginase is one of the most effective methods for lowering the formation of acrylamide in foods such as potatoes. However, the reported sensory outcomes for coffee have been unsatisfactory so far. This study aimed to produce coffees with reduced levels of acrylamide by treating them with asparaginase while retaining their original sensory and bioactive profiles. Three raw samples of Coffea arabica, including two specialty coffees, and one of Coffea canephora were treated with 1000, 2000, and 3000 ASNU of the enzyme. Asparagine and bioactive compounds (chlorogenic acids-CGA, caffeine, and trigonelline) were quantified in raw and roasted beans by HPLC and LC-MS, while the determination of acrylamide and volatile organic compounds was performed in roasted beans by CG-MS. Soluble solids, titratable acidity, and pH were also determined. Professional cupping by Q-graders and consumer sensory tests were also conducted. Results were analyzed by ANOVA-Fisher, MFA, PCA and Cluster analyses, with significance levels set at p ≤ 0.05. Steam treatment alone decreased acrylamide content by 18.4%, on average, and 6.1% in medium roasted arabica and canefora coffees. Average reductions of 32.5–56.0% in acrylamide formation were observed in medium roasted arabica beans when 1000–3000 ASNU were applied. In the canefora sample, 59.4–60.7% reductions were observed. However, steam treatment primarily caused 17.1–26.7% reduction of total CGA and lactones in medium roasted arabica samples and 13.9–22.0% in canefora sample, while changes in trigonelline, caffeine, and other evaluated chemical parameters, including the volatile profiles were minimal. Increasing enzyme loads slightly elevated acidity. The only sensory changes observed by Q-graders and or consumers in treated samples were a modest increase in acidity when 3000 ASNU was used in the sample with lower acidity, loss of mild off-notes in control samples, and increased perception of sensory descriptors. The former was selected given the similarity in chemical outcomes among beans treated with 2000 and 3000 ASNU loads. MenosAcrylamide is an amide formed in the Maillard reaction, with asparagine as the primary amino acid precursor. The intake of large amounts of acrylamide has induced genotoxic and carcinogenic effects in hormone-sensitive tissues of animals. The enzime asparaginase is one of the most effective methods for lowering the formation of acrylamide in foods such as potatoes. However, the reported sensory outcomes for coffee have been unsatisfactory so far. This study aimed to produce coffees with reduced levels of acrylamide by treating them with asparaginase while retaining their original sensory and bioactive profiles. Three raw samples of Coffea arabica, including two specialty coffees, and one of Coffea canephora were treated with 1000, 2000, and 3000 ASNU of the enzyme. Asparagine and bioactive compounds (chlorogenic acids-CGA, caffeine, and trigonelline) were quantified in raw and roasted beans by HPLC and LC-MS, while the determination of acrylamide and volatile organic compounds was performed in roasted beans by CG-MS. Soluble solids, titratable acidity, and pH were also determined. Professional cupping by Q-graders and consumer sensory tests were also conducted. Results were analyzed by ANOVA-Fisher, MFA, PCA and Cluster analyses, with significance levels set at p ≤ 0.05. Steam treatment alone decreased acrylamide content by 18.4%, on average, and 6.1% in medium roasted arabica and canefora coffees. Average reductions of 32.5–56.0% in acrylamide formation were observed in med... Mostrar Tudo |
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Palavras-Chave: |
Acrylamide; Clorogenic acids; Coffee and health; Organic volatile compounds; Sensory analysis; Specialty coffee; Steam treatment. |
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Thesaurus Nal: |
Asparaginase; Asparagine; Maillard reaction. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 03382naa a2200337 a 4500
001 2163901
005 2024-05-16
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2024.114333$2DOI
100 1 $aVIEIRA-PORTO, A. C.
245 $aChemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation during roasting.$h[electronic resource]
260 $c2024
520 $aAcrylamide is an amide formed in the Maillard reaction, with asparagine as the primary amino acid precursor. The intake of large amounts of acrylamide has induced genotoxic and carcinogenic effects in hormone-sensitive tissues of animals. The enzime asparaginase is one of the most effective methods for lowering the formation of acrylamide in foods such as potatoes. However, the reported sensory outcomes for coffee have been unsatisfactory so far. This study aimed to produce coffees with reduced levels of acrylamide by treating them with asparaginase while retaining their original sensory and bioactive profiles. Three raw samples of Coffea arabica, including two specialty coffees, and one of Coffea canephora were treated with 1000, 2000, and 3000 ASNU of the enzyme. Asparagine and bioactive compounds (chlorogenic acids-CGA, caffeine, and trigonelline) were quantified in raw and roasted beans by HPLC and LC-MS, while the determination of acrylamide and volatile organic compounds was performed in roasted beans by CG-MS. Soluble solids, titratable acidity, and pH were also determined. Professional cupping by Q-graders and consumer sensory tests were also conducted. Results were analyzed by ANOVA-Fisher, MFA, PCA and Cluster analyses, with significance levels set at p ≤ 0.05. Steam treatment alone decreased acrylamide content by 18.4%, on average, and 6.1% in medium roasted arabica and canefora coffees. Average reductions of 32.5–56.0% in acrylamide formation were observed in medium roasted arabica beans when 1000–3000 ASNU were applied. In the canefora sample, 59.4–60.7% reductions were observed. However, steam treatment primarily caused 17.1–26.7% reduction of total CGA and lactones in medium roasted arabica samples and 13.9–22.0% in canefora sample, while changes in trigonelline, caffeine, and other evaluated chemical parameters, including the volatile profiles were minimal. Increasing enzyme loads slightly elevated acidity. The only sensory changes observed by Q-graders and or consumers in treated samples were a modest increase in acidity when 3000 ASNU was used in the sample with lower acidity, loss of mild off-notes in control samples, and increased perception of sensory descriptors. The former was selected given the similarity in chemical outcomes among beans treated with 2000 and 3000 ASNU loads.
650 $aAsparaginase
650 $aAsparagine
650 $aMaillard reaction
653 $aAcrylamide
653 $aClorogenic acids
653 $aCoffee and health
653 $aOrganic volatile compounds
653 $aSensory analysis
653 $aSpecialty coffee
653 $aSteam treatment
700 1 $aCUNHA, S. C.
700 1 $aROSA, E. C.
700 1 $aDEPAULA, J.
700 1 $aCRUZ, A. G.
700 1 $aFREITAS-SILVA, O.
700 1 $aFERNANDES, J. O.
700 1 $aFARAH, A.
773 $tFood Research International$gv. 186, 114333, 2024.
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Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Solos. |
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Data corrente: |
04/01/2016 |
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Data da última atualização: |
23/02/2016 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
SILVA, M. S. L. da; NASCIMENTO, A. F.; MARQUES, F. A.; FERREIRA, G. B.; OLIVEIRA NETO, M. B. de. |
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Afiliação: |
MARIA SONIA LOPES DA SILVA, CNPS; ALEXANDRE FERREIRA DO NASCIMENTO, CPAMT; FLAVIO ADRIANO MARQUES, CNPS; GIZELIA BARBOSA FERREIRA, IFPE; MANOEL BATISTA DE OLIVEIRA NETO, CNPS. |
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Título: |
Contribuição da barragem subterrânea na sustentabilidade socioeconômica e ambiental de um agroecossistema do médio sertão de Alagoas. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
In: SEMINÁRIO INTERNACIONAL DE AGROECOLOGIA, 2.; SEMINÁRIO DE AGROECOLOGIA DE PERNAMBUCO, 3.; JORNADA DOS POVOS DE PERNAMBUCO, 2., 2015, Recife. Diálogos de conhecimentos sobre agroecologia: terra, território e soberania alimentar: anais. Recife: UFRPE, 2015. |
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Idioma: |
Português |
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Conteúdo: |
A barragem subterrânea é uma tecnologia de captação de água de chuva que promove o aumento ao acesso e usos da água, bem como com a sua manutenção por um período maior de tempo no Semiárido brasileiro. No entanto, ainda é muito incipiente pesquisas que avaliem a contribuição dela na sustentabilidade de agroecossistemas. Diante do exposto, o presente trabalho teve como objetivo avaliar a influência da barragem subterrânea na sustentabilidade socioeconômica e ambiental de uma propriedade rural e, consequentemente, na vida da família. Foram utilizadas técnicas do Diagnóstico Rural Participativo, tais como entrevistas semiestruturada, observação participante, construção de mapas de recursos naturais da propriedade e gráficos de avaliação de sustentabilidade. Os resultados evidenciam que a barragem subterrânea aliada as outras tecnologias de captação de água de chuva está contribuindo com a melhoria da qualidade de vida da família. |
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Palavras-Chave: |
Captação de água de chuva; Impacto socioeconômico e ambiental. |
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Thesagro: |
Agricultura Familiar. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/136464/1/2015-109.pdf
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Marc: |
LEADER 01875nam a2200193 a 4500
001 2032728
005 2016-02-23
008 2015 bl uuuu u00u1 u #d
100 1 $aSILVA, M. S. L. da
245 $aContribuição da barragem subterrânea na sustentabilidade socioeconômica e ambiental de um agroecossistema do médio sertão de Alagoas.$h[electronic resource]
260 $aIn: SEMINÁRIO INTERNACIONAL DE AGROECOLOGIA, 2.; SEMINÁRIO DE AGROECOLOGIA DE PERNAMBUCO, 3.; JORNADA DOS POVOS DE PERNAMBUCO, 2., 2015, Recife. Diálogos de conhecimentos sobre agroecologia: terra, território e soberania alimentar: anais. Recife: UFRPE$c2015
520 $aA barragem subterrânea é uma tecnologia de captação de água de chuva que promove o aumento ao acesso e usos da água, bem como com a sua manutenção por um período maior de tempo no Semiárido brasileiro. No entanto, ainda é muito incipiente pesquisas que avaliem a contribuição dela na sustentabilidade de agroecossistemas. Diante do exposto, o presente trabalho teve como objetivo avaliar a influência da barragem subterrânea na sustentabilidade socioeconômica e ambiental de uma propriedade rural e, consequentemente, na vida da família. Foram utilizadas técnicas do Diagnóstico Rural Participativo, tais como entrevistas semiestruturada, observação participante, construção de mapas de recursos naturais da propriedade e gráficos de avaliação de sustentabilidade. Os resultados evidenciam que a barragem subterrânea aliada as outras tecnologias de captação de água de chuva está contribuindo com a melhoria da qualidade de vida da família.
650 $aAgricultura Familiar
653 $aCaptação de água de chuva
653 $aImpacto socioeconômico e ambiental
700 1 $aNASCIMENTO, A. F.
700 1 $aMARQUES, F. A.
700 1 $aFERREIRA, G. B.
700 1 $aOLIVEIRA NETO, M. B. de
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