Biblioteca do Café

URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/1

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2007 - 20102

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Autor: search.filters.author.Duarte, Stella Maris da SilveiraAssunto: search.filters.subject.Antioxidant activity

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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    Influência do processamento e da torrefação sobre a atividade antioxidante do café (Coffea arabica)
    (Sociedade Brasileira de Química, 2007) Santos, Marcelo Henrique dos; Batista, Bruno Lemos; Duarte, Stella Maris da Silveira; Abreu, Celeste Maria Patto de; Gouvêa, Cibele Marli Cação Paiva
    The aim of this work is to evaluate the influence of processing (semi-dry and dry) and roasting (light, medium and dark) on the antioxidant activity of coffee brews, using tests to determine the reducing power and the DPPH scavenging, Fe+2 chelating and lipid peroxidation inhibition activities. All of the coffee brews presented concentration-dependent antioxidant activity. The light coffee samples presented the higher reducing power and DPPH scavenging activity. Its ion chelating capacity was similar to the medium samples, but was less than the green coffee chelating capacity. The semi-dry processing was more efficient than the dry processing only for the reducing power. All of the samples presented high lipid peroxidation inhibition activity. Based on the results the degree of coffee roasting seems to be more important than the processing to determine the antioxidant activity of brews.