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| 3. |  | SAATH, R.; GIOMO, G. S.; BORÉM, F. M.; BIAGGIONI, M. A. M.; ROSA, S. D. V. F. da; BROETTO, F. Sensory quality alterations and activity of lea proteins during the coffee beans storage. In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, Costa Rica. Programme & abstracts. [S.l.]: Association for Science and Information on Coffee, 2012. p. 137| Biblioteca(s): Embrapa Café. |
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| 4. | | SAATH, R.; BROETTO, F.; BIAGGIONI, M. A. M.; BORÉM, F. M.; ROSA, S. D. V. F. da; TAVEIRA, J. H. da S. Activity of some isoenzymatic systems in stored coffee grains. Ciência e Agrotecnologia, Lavras, v. 38, n. 1, p.15-24, jan./fev. 2014.| Biblioteca(s): Embrapa Café. |
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| Registros recuperados : 4 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
07/03/2016 |
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Data da última atualização: |
07/03/2016 |
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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: |
SAATH, R.; BROETTO, F.; BIAGGIONI, M. A. M.; BORÉM, F. M.; ROSA, S. D. V. F. da; TAVEIRA, J. H. da S. |
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Afiliação: |
RENI SAATH, IAC; FERNANDO BROETTO, UNESP; MARCO ANTÔNIO MARTIN BIAGGIONI, UNESP; FLÁVIO MEIRA BORÉM, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC; JOSÉ HENRIQUE DA SILVA TAVEIRA, UFLA. |
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Título: |
Activity of some isoenzymatic systems in stored coffee grains. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Ciência e Agrotecnologia, Lavras, v. 38, n. 1, p.15-24, jan./fev. 2014. |
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Idioma: |
Inglês |
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Conteúdo: |
Considering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40° C and 60° C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage. |
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Palavras-Chave: |
Coffee quality; Post-harvest processes. |
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Thesagro: |
Café; Coffea Arábica; Pós-colheita. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/140702/1/Activity-of-some-isoenzymatic.pdf
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Marc: |
LEADER 01899naa a2200241 a 4500
001 2039775
005 2016-03-07
008 2014 bl uuuu u00u1 u #d
100 1 $aSAATH, R.
245 $aActivity of some isoenzymatic systems in stored coffee grains.$h[electronic resource]
260 $c2014
520 $aConsidering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40° C and 60° C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage.
650 $aCafé
650 $aCoffea Arábica
650 $aPós-colheita
653 $aCoffee quality
653 $aPost-harvest processes
700 1 $aBROETTO, F.
700 1 $aBIAGGIONI, M. A. M.
700 1 $aBORÉM, F. M.
700 1 $aROSA, S. D. V. F. da
700 1 $aTAVEIRA, J. H. da S.
773 $tCiência e Agrotecnologia, Lavras$gv. 38, n. 1, p.15-24, jan./fev. 2014.
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Embrapa Café (CNPCa) |
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