Navegando por Autor "Jham, Gulab N."

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Chlorogenic acid levels in leaves of coffee plants supplied with silicon and infected by Hemileia vastatrix
(Sociedade Brasileira de Fitopatologia, 2011) Rodrigues, Fabrício A.; Carré-Missio, Vivian; Jham, Gulab N.; Berhow, Mark; Schurt, Daniel A.
Rust, caused by Hemileia vastatrix, is the main disease that decreases coffee production in Brazil. New and enhanced methods to reduce rust intensity that can be integrated with modern genetic and chemical approaches need to be investigated. Considering that many plant species supplied with silicon (Si) show increased resistance to several pathogens, this study examined the possible effect of this element in increasing chlorogenic acid (CA) concentrations in coffee leaves and, consequently, increasing the level of resistance to rust. Plants (cv. “Catuaí Vermelho IAC 44”) were inoculated with H. vastatrix after growing for 35 days in a hydroponic culture amended with 0 (-Si) or 2 (+Si) mM Si. Concentration of Si in leaf tissues was of 0.36 and 0.42 dag/kg for -Si and +Si treatments, respectively, but without a statistically significant difference. The area under rust progress curve was 154.5 and 119.4 for -Si and +Si treatments, respectively, but without significant statistical difference. For non-inoculated plants, the concentrations of total CA and caffeoyl-quinic acid (CQA) compounds (diCQA) were similar between -Si and +Si treatments. Even though there was an increase of 236.4 and 257.1%, respectively, for total CA and diCQA for +Si when compared to -Si treatment at 30 days after inoculation with H. vastatrix, reduction on rust severity was not obtained once the fungus had already colonized the leaf tissues. Therefore, regardless of the increase in the concentrations of chlorogenic acid on leaves, coffee resistance to H. vastatrix infection was not potentialized by Si.
The use of fatty acid profile as a potential marker for brazilian coffee (Coffea arabica L.) for corn adulteration
(Sociedade Brasileira de Química, 2008) Jham, Gulab N.; Berhow, Mark A.; Manthey, Linda K.; Palmquist, Deborah A.; Vaughn, Steven F.
Fatty acid methyl ester (FAME) composition of the coffee (Coffea arabica L.) varieties Catuai, Catucaí, Bourbom, Mundo Novo, Rubí and Topázio known to produce beverage of intermediate, excellent, excellent, intermediate, intermediate and poor quality, respectively, was determined for the first time. Average area % of the FAMEs of the six varieties was: palmitic (38.2), stearic (8.3), oleic (8.6), linoleic (38.5), linolenic (1.6) and arachidic (3.6) acids, respectively. The method was very quick with complete characterization (>99%) of the samples studied being possible in less than 6 min. While these values may provide insights for evaluating the coffee quality, no significant effect (p < 0.05) of coffee variety was found on area % of the FAMEs. In addition, FAMEs of six corn samples, six commercial coffee brands and one commercial coffee sample intentionally contaminated with three levels of corn were compared. Although the linoleic/stearic ratio was significantly different in coffee and corn FAMEs, this probe could not be used a marker to detect corn adulteration in commercial coffees.