Química Nova
URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/13323
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Resultados da Pesquisa
Item Efeito do processo de descafeinação com diclorometano sobre a composição química dos cafés arábica e robusta antes e após a torração(Sociedade Brasileira de Química, 2006) Toci, Aline; Farah, Adriana; Trugo, Luiz CarlosThe decaffeinated coffee market has been expanding increasingly in the last years. During decaffeination, aroma precursors and bioactive compounds may be extracted. In the present study we evaluate the changes in the chemical composition of C. arabica and C. canephora produced by decaffeination using dichloromethane. A significant change in the chemical composition of both C. arabica and C. canephora species was observed, with differences between species and degrees of roasting. Major changes were observed in sucrose, protein and trigonelline contents after decaffeination. Changes in the levels of total chlorogenic acids and in their isomers distribution were also observed. Lipids and total carbohydrates were not affected as much. The sensory and biological implications of these changes need to be investigated.Item Determinação de compostos bioativos em amostras comerciais de café torrado(Sociedade Brasileira de Química, 2005) Monteiro, Mariana Costa; Trugo, Luiz CarlosCoffee is a product consumed all around the world, Brazil being the biggest exporter. However, little is known about the difference in composition of the different brands in terms of bioactive substances. In the present study, ten of the most consumed brands of coffee in Rio de Janeiro were analyzed. Caffeine contents, trigonelline and total chlorogenic acid varied from 0.8 g/100g to 1.4 g/100g; 0.2 g/100g to 0.5 g/100g and from 3.5 g kg-1 to 15.9 g kg-1, respectively. The large heterogeneity observed in the amounts of the bioactive compounds can be attributed to different formulations of the various brands, as well as to different roasting conditions.