01837naa a2200301 a 450000100080000000500110000800800410001902400560006010000220011624501650013826000090030352009000031265000160121265000170122865000170124565000130126265000210127565000220129665000200131865000230133870000210136170000210138270000160140370000220141970000160144170000250145777300530148221259372021-09-28       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodchem.2020.1280452DOI1 aCORRÊA, C. L. O.  aUse of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid.h[electronic resource]  c2021  aA factorial design with a duplicate in the central point was used to investigate the effect of treating arabica coffee beans with asparaginase. The investigated factors were enzymatic load (1000 and 5000 ASNU/Kg), water percentage (30 and 90%), and hydrolysis time (1 and 3 h). The acrylamide content was determined by UPLC-MS/MS, and the caffeic acid, chlorogenic acid and caffeine concentrations were determined by HPLC-DAD. The statistical analysis was carried out in the R platform using RStudio graphical interface. The results indicated the importance of coffee bean pretreatment with steam, and that the enzyme load reduced the acrylamide content to 65 mg/kg in coffee beans. The predicted reduction was obtained with hydrolysis time of 2 h, water content of 90%, and asparaginase load of 5000 ASNU/kg. The asparaginase treatment did not influence the major bioactive compounds in coffee.  aAcrylamides  aAsparaginase  aCaffeic acid  aCaffeine  aChlorogenic acid  aCoffee (beverage)  aFood technology  aVegetable products1 aPENHA, E. das M.1 aANJOS, M. R. dos1 aPACHECO, S.1 aFREITAS-SILVA, O.1 aLUNA, A. S.1 aGOTTSCHALK, L. M. F.  tFood Chemistrygv. 338, 128045, 6 p., fev. 2021.