Química Nova
URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/13323
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Item Benefícios do café na saúde: mito ou realidade?(Sociedade Brasileira de Química, 2009) Alves, Rita C.; Casal, Susana; Oliveira, BeatrizCoffee is widely consumed and appreciated all over the world, both for their stimulating effect and organoleptic characteristics. Due to its complex chemical composition and the factors involving brews preparation, the consumer is exposed to a wide range of chemical compounds. Several investigations aimed to clarify and understand coffee health effects. There is no evidence that moderate consumption could be harmful. On the contrary, some benefits and possible protective effects against several pathologies have been suggested. This review compiles the main conclusions related with the "coffee and health" topic, reporting, when possible, the chemicals involved.Item Determinação simultânea de precursores de serotonina - triptofano e 5-hidroxitriptofano - em café(Sociedade Brasileira de Química, 2010) Martins, Ana Carolina C. L.; Silva, Tarliane M.; Gloria, M. Beatriz A.Epidemiological studies attributed positive effects in the central nervous system (CNS) to coffee. Among possible active constituents, serotonin, a neurotransmitter in the CNS, is present; but dietary sources do not cross the blood-brain barrier. Tryptophan and 5-hidroxytryptophan (5-HTP) are serotonin precursors and can affect brain concentrations. An ion-pair-HPLC, post-column derivatization with o-phthalaldehyde and fluorimetric detection before and after hydrolysis with NaOH and extraction with methanol: water was developed for the simultaneous determination of these compounds. It was selective, sensitive (LOD = 0.3 and 0.2 mg/mL), precise (91.3 and 94.2% recovery for tryptophan and 5-HTP, respectively), and linear from 0.3 to 40 mg/mL for both compounds. It was applied to green and roasted arabica and robusta coffees.