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Registro Completo |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
05/01/2024 |
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Data da última atualização: |
05/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
KITZBERGER, C. S. G.; SCHOLZ, M. B. dos S.; PEREIRA, L. F. P.; VIEIRA, L. G. E.; SERA, T.; SILVA, J. B. G. D.; BENASSI, M. de T. |
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Afiliação: |
CÍNTIA SORANE GOOD KITZBERGER, INSTITUTO AGRONÔMICO DO PARANÁ; MARIA BRÍGIDA DOS SANTOS SCHOLZ, INSTITUTO AGRONÔMICO DO PARANÁ; LUIZ FILIPE PROTASIO PEREIRA, CNPCa; LUIZ GONZAGA ESTEVES VIEIRA, INSTITUTO AGRONÔMICO DO PARANÁ; TUMORU SERA, INSTITUTO AGRONÔMICO DO PARANÁ; JOÃO BATISTA GONÇALVES DIAS SILVA, CENTRO TECNOLÓGICO COCARI; MARTA DE TOLEDO BENASSI, UNIVERSIDADE ESTADUAL DE LONDRINA. |
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Título: |
Diterpenes in green and roasted coffee of Coffea arabica cultivars growing in the same edapho-climatic conditions. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Journal of Food Composition and Analysis, v. 30, n. 1, P. 52-57, 2013. |
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Idioma: |
Inglês |
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Conteúdo: |
Lipids are important components of the flavor and aroma of coffee brews. The diterpenes cafestol and kahweol have received attention in recent years due to their physiological effects on human health. However, only a few studies have been conducted that examined the impact of the genetic variability in Coffea arabica diterpenes. In this work, green beans and roasted coffees of different cultivars of C. arabica, growing in the same edapho-climatic conditions, were characterized by their cafestol and kahweol contents. Mature coffee fruits from the traditional cultivar Catuai and modern cultivar crosses IPR 100, IPR 102 and IPR 106 of two harvests were studied. The harvesting, postharvesting and processing conditions were standardized. The extraction of diterpenes was carried out by direct saponification with KOH, and the quantification was performed by HPLC. For IPR cultivars, the kahweol content was higher than the cafestol level. An inverse behavior was observed for cultivar Catuai. The highest concentration of kahweol was observed in cultivar IPR 106; cultivar IPR 102 showed the highest content of cafestol. A relation between the kahweol/cafestol ratio and the genetic background was observed; however, future studies are necessary to confirm if the ratio should be used as a tool to discriminate arabica cultivars. (C) 2013 Elsevier Inc. All rights reserved. |
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Thesaurus Nal: |
Coffea arabica var. arabica; Coffee beans; Cultivars; Food analysis; Food composition. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02176naa a2200253 a 4500
001 2160489
005 2024-01-05
008 2013 bl uuuu u00u1 u #d
100 1 $aKITZBERGER, C. S. G.
245 $aDiterpenes in green and roasted coffee of Coffea arabica cultivars growing in the same edapho-climatic conditions.$h[electronic resource]
260 $c2013
520 $aLipids are important components of the flavor and aroma of coffee brews. The diterpenes cafestol and kahweol have received attention in recent years due to their physiological effects on human health. However, only a few studies have been conducted that examined the impact of the genetic variability in Coffea arabica diterpenes. In this work, green beans and roasted coffees of different cultivars of C. arabica, growing in the same edapho-climatic conditions, were characterized by their cafestol and kahweol contents. Mature coffee fruits from the traditional cultivar Catuai and modern cultivar crosses IPR 100, IPR 102 and IPR 106 of two harvests were studied. The harvesting, postharvesting and processing conditions were standardized. The extraction of diterpenes was carried out by direct saponification with KOH, and the quantification was performed by HPLC. For IPR cultivars, the kahweol content was higher than the cafestol level. An inverse behavior was observed for cultivar Catuai. The highest concentration of kahweol was observed in cultivar IPR 106; cultivar IPR 102 showed the highest content of cafestol. A relation between the kahweol/cafestol ratio and the genetic background was observed; however, future studies are necessary to confirm if the ratio should be used as a tool to discriminate arabica cultivars. (C) 2013 Elsevier Inc. All rights reserved.
650 $aCoffea arabica var. arabica
650 $aCoffee beans
650 $aCultivars
650 $aFood analysis
650 $aFood composition
700 1 $aSCHOLZ, M. B. dos S.
700 1 $aPEREIRA, L. F. P.
700 1 $aVIEIRA, L. G. E.
700 1 $aSERA, T.
700 1 $aSILVA, J. B. G. D.
700 1 $aBENASSI, M. de T.
773 $tJournal of Food Composition and Analysis$gv. 30, n. 1, P. 52-57, 2013.
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| 1. |  | MOMO, C. H.; DIAS, L. T. S.; SILVA, J. D. T.; HERMES, L. C.; SUSSEL, F. R.; DUARTE, W. N. Avaliar a criação de carpas capim (Ctenopharyngodon idella) em água salobra, com rações artesanais e em policultivo com camarões marinhos (Litopenaeus vannamei). In: CONGRESSO DE INICIAÇÃO CIENTÍFICA, 21., 2013, São Carlos. Anais... São Carlos: UFSCar, 2013. Ref. 122.| Tipo: Resumo em Anais de Congresso |
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