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| Registros recuperados : 13 | |
| 4. |  | VIENCZ, T.; ACRE, L. B.; RAMALHO, A. R.; ROCHA, R. B.; ALVES, E. A.; BENASSI, M. T. Diterpenes profile in high-quality Robusta coffee. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 14., 2021, Campinas. Anais eletrônicos... Campinas: Galoá, 2021. 1 p.| Biblioteca(s): Embrapa Rondônia. |
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| 5. | | KITZBERGER, C. S. G.; SCHOLZ, M. B. S.; SILVA, J. B. G. D.; PEREIRA, L. F. P.; BENASSI, M. T. Green coffee beans composition, roasted coffee and beverages characteristics: diversity between arabica cultivars. In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, Costa Rica. Programme & abstracts. [S.l.]: Association for Science and Information on Coffee, 2012. p. 107| Biblioteca(s): Embrapa Café. |
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| 6. | | VIENCZ, T.; ACRE, L. B.; RAMALHO, A. R.; ROCHA, R. B.; ALVES, E. A.; BENASSI, M. T. High-quality Robusta clones from Amazon show wide variation in the bioactive contents. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 14., 2021, Campinas. Anais eletrônicos... Campinas: Galoá, 2021. 1 p.| Biblioteca(s): Embrapa Rondônia. |
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| 8. | | TAVARES, J. S.; BENASSI, M. T.; BECKER, F. S.; EIFERT, E. da C.; SOARES JÚNIOR, M. S. Avaliação sensorial de farinhas de arroz torradas utilizando perfil livre. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 8., 2009, Campinas. Ciência de alimentos no mundo globalizado: novos desafios, novas perspectivas. Campinas: Unicamp, 2009. 1 CD-ROM.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 9. | | MORI, A. L. B.; VIEGAS, M. C.; FERRAO, M. A. G.; FONSECA, A. F. A. da; FERRÃO, R. G.; BENASSI, M. T. Coffee brews composition from coffea canephora cultivars with different fruit-ripening seasons. British Food Journal, v. 122, n. 3, p. 827-840, 2020.| Biblioteca(s): Embrapa Café. |
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| 11. | | FERREIRA, L. P.; DIAS, R. C.; DURAND, N.; GUYOT, B.; RAMOS, J.; PERTHUIS, B.; SANDRIN, G. P.; BENASSI, M. T.; MARRACCINI, P.; PEREIRA, L. F. P.; LEROY, T.; VIEIRA, L. G.; DAVID, P. Determinismo genético e molecular do metabolismo de diterpenos em Coffea spp. In: SIMPÓSIO DE PESQUISA DOS CAFÉS DO BRASIL, 6., 2009, Vitória. Inovação científica, competitividade e mudanças climáticas: anais. Vitória: Consórcio Pesquisa Café, 2009.| Biblioteca(s): Embrapa Café. |
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| 12. | | POT, D.; FERREIRA, L. P.; DIAS, R. C. E.; DURAND, N.; GUYOT, B.; RAMOS, J.; PERTHUIS, B.; SANDRIN, P.; BENASSI M. T.; MARRACCINI, P.; PEREIRA, L. F. P.; LEROY, T.; VIEIRA, L. G. E. Genetic and molecular determinism of diterpene metabolism in Coffea spp. In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 22., 2008, Campinas.| Biblioteca(s): Embrapa Café. |
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| 13. | | TISKI, I.; PEREIRA, L. F. P.; VIEIRA, L. G. E.; TAKAHASHI, E. K.; FERREIRA, L. P.; MARRACCINI, P.; POT, D.; LEROY, T.; BENASSI, M. T.; DIAS, R. C. E. In silico and in vitro analysis of the isoprenoid pathway in coffee. In:INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 21., 2006, Montpellier, France. Table of contents... Montpellier, France: Association for Science and Information on Coffee, 2007. 1 CD-ROM.| Biblioteca(s): Embrapa Café. |
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| Registros recuperados : 13 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Café. Para informações adicionais entre em contato com biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
15/07/2020 |
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Data da última atualização: |
17/11/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
MORI, A. L. B.; VIEGAS, M. C.; FERRAO, M. A. G.; FONSECA, A. F. A. da; FERRÃO, R. G.; BENASSI, M. T. |
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Afiliação: |
ANDRE LUIZ BUZZO MORI, UNIVERSIDADE ESTADUAL DE LONDRINA; MARCELO CALDEIRA VIEGAS, COMPANHIA IGUAÇU DE CAFÉ SOLÚVEL; MARIA AMELIA GAVA FERRAO, CNPCa; AYMBIRÉ FRANCISCO ALMEIDA DA FONSECA, CNPCa / INCAPER; ROMÁRIO GAVA FERRÃO, INCAPER; MARTA TOLEDO BENASSI, UNIVERSIDADE ESTADUAL DE LONDRINA. |
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Título: |
Coffee brews composition from coffea canephora cultivars with different fruit-ripening seasons. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
British Food Journal, v. 122, n. 3, p. 827-840, 2020. |
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DOI: |
https://doi.org/10.1108/BFJ-03-2019-0203 |
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Idioma: |
Inglês |
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Conteúdo: |
Purpose - The purpose of this paper is to evaluate the contents of bioactive compounds and/or that of interest for the brew quality (trigonelline, caffeine, total chlorogenic acids and melanoidins), acidity and antioxidant activity (AA) of roasted coffee brews produced with Coffea canephora. Design/methodology/approach - Coffee samples corresponded to three cultivars - Diamante ES8112, ES8122 'Jequitibá' and Centenária ES8132 with different fruit-ripening seasons (early, medium and late, respectively). The study evaluated five genotypes from each cultivar and coffees were cultivated in two sites, a total of 30 samples. Findings - The average contents on the coffee brews varied from 1,176 to 1,452 µg mL-1 for caffeine; from 206 to 413 µg mL-1 for trigonelline; from 528 to 942 µg mL-1 for total chlorogenic acids; from 6.8 to 7.8 mg mL-1 for melanoidins; showing total titratable acidity between 1.15 and 1.79 mL of NaOH 0.1 mol L-1 by 20 mL of the brew. AA varied from 6.78 to 8.80 mg of TROLOX mL-1, correlating positively with the contents of caffeine, total chlorogenic acids, melanoidins. Fruit-ripening seasons had no effect on coffee brew composition and AA. Originality/value - The results presented provide not only a unique analysis of coffee brew from genotypes developed to improve the good agricultural practice and brew quality, but also relevant information that canbe extended for research in coffee composition and for the coffee industry. |
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Thesagro: |
Cerveja; Coffea Canephora; Fermentação. |
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Thesaurus NAL: |
Bioactive compounds; Coffea canephora var. laurentii; Coffee products; New variety. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02321naa a2200277 a 4500
001 2123851
005 2020-11-17
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1108/BFJ-03-2019-0203$2DOI
100 1 $aMORI, A. L. B.
245 $aCoffee brews composition from coffea canephora cultivars with different fruit-ripening seasons.$h[electronic resource]
260 $c2020
520 $aPurpose - The purpose of this paper is to evaluate the contents of bioactive compounds and/or that of interest for the brew quality (trigonelline, caffeine, total chlorogenic acids and melanoidins), acidity and antioxidant activity (AA) of roasted coffee brews produced with Coffea canephora. Design/methodology/approach - Coffee samples corresponded to three cultivars - Diamante ES8112, ES8122 'Jequitibá' and Centenária ES8132 with different fruit-ripening seasons (early, medium and late, respectively). The study evaluated five genotypes from each cultivar and coffees were cultivated in two sites, a total of 30 samples. Findings - The average contents on the coffee brews varied from 1,176 to 1,452 µg mL-1 for caffeine; from 206 to 413 µg mL-1 for trigonelline; from 528 to 942 µg mL-1 for total chlorogenic acids; from 6.8 to 7.8 mg mL-1 for melanoidins; showing total titratable acidity between 1.15 and 1.79 mL of NaOH 0.1 mol L-1 by 20 mL of the brew. AA varied from 6.78 to 8.80 mg of TROLOX mL-1, correlating positively with the contents of caffeine, total chlorogenic acids, melanoidins. Fruit-ripening seasons had no effect on coffee brew composition and AA. Originality/value - The results presented provide not only a unique analysis of coffee brew from genotypes developed to improve the good agricultural practice and brew quality, but also relevant information that canbe extended for research in coffee composition and for the coffee industry.
650 $aBioactive compounds
650 $aCoffea canephora var. laurentii
650 $aCoffee products
650 $aNew variety
650 $aCerveja
650 $aCoffea Canephora
650 $aFermentação
700 1 $aVIEGAS, M. C.
700 1 $aFERRAO, M. A. G.
700 1 $aFONSECA, A. F. A. da
700 1 $aFERRÃO, R. G.
700 1 $aBENASSI, M. T.
773 $tBritish Food Journal$gv. 122, n. 3, p. 827-840, 2020.
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