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URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3352
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Item Cold coffee beverages extracted by cold and hot methods: composition and sensory acceptance by youngers(Editora UFLA, 2021) Violin, João Leonardo; Acre, Lucas Bonfanti; Francisco, Julyene Silva; Mori, André Luiz Buzzo; Benassi, Marta de ToledoBrazil is the second largest coffee consumer in the world, however, the participation of the young public in this market is not very expressive. The objective of this study was to evaluate the impact of non-sensory (packaging color, information, and images) and brewing methods (hot or cold extraction) on the acceptance of cold coffee beverages by young consumers. A coffee:water ratio of 1:10 (w:v) and infusion during 4 min and 24 h was used for both hot and cold extractions, respectively. Hot extraction was performed at 95 °C, then cooled in a refrigerator and served at 6 to 10 °C, the same temperature that the cold extraction was performed and served. The beverages were characterized by composition and extraction yield. The packaging of the beverages was designed aiming to appeal to the young Brazilian public (15 to 24 years old), and it was used for the Expectation Evaluation. The type of extraction (hot or cold) produced beverages with differences in composition but with similar acceptance. Except for pH (average value of 5.1), the beverages differed in all the studied parameters. Hot-extracted beverages (iced coffees) had higher contents of caffeine, chlorogenic acids, and melanoidins (92.9, 258.2, and 360.8∙10-6 kg 100 mL-1, respectively); they also presented higher acidity (3.4 mL of NaOH 20 mL-1) as well as higher yield compared to the cold-extracted beverages (cold brews). The use on product labels of brown and black colors, coffee bean images, and the inclusion of information regarding the bever ages (extraction method, consumption temperature, non-addition of sugar) generated a positive expectation that was assimilated by the young public. In conclusion, both proposals of cold coffee beverages (by hot or cold extraction) were well accepted considering their sensory and non-sensory aspects.Item Teores de compostos bioativos em cafés torrados e moídos comerciais(Sociedade Brasileira de Química, 2010) Souza, Romilaine Mansano Nicolau de; Canuto, Gisele André Baptista; Dias, Rafael Carlos Eloy; Benassi, Marta de ToledoThe amounts of nicotinic acid, trigonelline, 5-CQA, caffeine, kahweol and cafestol in 38 commercial roasted coffees ranged from 0.02 to 0.04; 0.22 to 0.96; 0.14 to 1.20; 1.00 to 2.02; 0.10 to 0.80 and 0.25 to 0.55 g/100 g, respectively. Evaluation of color and content of thermo-labile compounds indicated similarity in roasting degree. Differences in the levels of diterpenes and caffeine, components less influenced by the roasting degree, could be mainly explained by the species used (arabica and robusta). Gourmet coffees showed high concentrations of diterpenes, trigonelline and 5-CQA and low levels of caffeine, indicating high proportion of arabica coffee.Item Main minerals and organic compounds in commercial roasted and ground coffee: an exploratory data analysis(Sociedade Brasileira de Química, 2021) Kalschnea, Daneysa Lahis; Silva, Nathalia Karen; Canan, Cristiane; Benassi, Marta de Toledo; Flores, Eder Lisandro Moraes; Leite, Oldair DonizeteCoffee is one of the most popular beverages in the world, however, little information is found regarding the mineral composition of commercial roasted and ground coffees (RG) and its correlation with organic bioactive compounds. 21 commercial Brazilian RG coffee brands - 9 traditional (T) and 12 extra strong (ES) roasted ones - were analyzed for the Cu, Ca, Mn, Mg, K, Zn, and Fe minerals, caffeine, 5-caffeoylquinic acid (5-CQA) and melanoidins contents. For minerals determination by flame atomic absorption spectrometry (FAAS), the samples were decomposed by microwave-assisted wet digestion. Caffeine and 5-CQA were determined by liquid chromatography and melanoidins by molecular absorption spectrometry. The minerals and organic compounds contents association in RG coffee was observed by a principal component analysis. The thermostable compounds (minerals and caffeine) were related to dimension 1 and 2, while 5-CQA and melanoidins were related to dimension 3, allowing for the T coffees segmentation from ES ones.Item Characterization of Roasted Coffea arabica Species by the Relationship Between Caffeine and Diterpenes Contents(Instituto de Tecnologia do Paraná - Tecpar, 2020) Zanin, Rodolfo Campos; Kitzberger, Cíntia Sorane Good; Benassi, Marta de ToledoCommercial roasted and ground coffees are usually blends of Coffea arabica and Coffea canephora. Considering the differences in price and sensory characteristics between these two species, the identification of the presence of each species in commercial blends is of great interest. The aim of this study was to describe typical profiles of caffeine and diterpenes (kahweol and cafestol) contents and the ratios among these compounds to support the characterization of Coffea species in roasted coffees. 32 good cup quality Brazilian C. arabica coffees (from coffee quality contests) produced using different postharvest treatments were studied. All analysis were performed by HPLC. Higher ranges were observed in diterpene contents – kahweol varied from 1.75 to 10.68 g/kg (coefficient of variation of 510%) and cafestol from 1.76 to 9.66 g/kg (449%) – than caffeine, that varied from 5.1 to 16.2 g/kg (coefficient of variation of 218%). Wide ranges of the kahweol/cafestol ratio (0.63 to 2.77) and the caffeine/kahweol ratio (0.84 to 5.15) were also observed. Hence it was proposed the additional use of a new parameter, the ratio of caffeine/sum of diterpenes (kahweol + cafestol) that presents values from 0.54 to 2.39. The results indicated that the combined use of these parameters could be a potential tool for discriminating Coffea species in blends of roasted and ground coffee. It was proposed as potentially indicative of C. arabica: values of kahweol/cafestol ratio above 0.50, associated with caffeine/kahweol ratio lower than 5.50 and caffeine/sum of diterpenes ratio lower than 2.50.