Química Nova

URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/13323

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2006 - 20102

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Assunto: search.filters.subject.Decaffeination

Resultados da Pesquisa

Agora exibindo 1 - 2 de 2
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    Compostos bioativos do café: atividade antioxidante in vitro do café verde e torrado antes e após a descafeinação
    (Sociedade Brasileira de Química, 2010) Lima, Adriene Ribeiro; Pereira, Rosemary Gualberto Fonseca Alvarenga; Abrahão, Sheila Andrade; Duarte, Stella Maris da Silveira; Paula, Fernanda Borges de Araújo
    This study aimed to evaluate the effect of coffee decaffeination with dichloromethane on the in vitro antioxidant activity of this matrix. It were determined the content of total phenolics, chlorogenic acid and caffeine of the coffee samples. The assessment of the antioxidant potential was investigated by DPPH radical scavenging method, reducer power and Fe2+ chelation activity. The process of decaffeination and roasting caused changes in the levels of the compounds investigated. The results show that the decaffeination by the dichloromethane method reduces the in vitro antioxidant potential of coffee.
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    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 Carlos
    The 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.