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URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/3352
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Item Defense responses to Meloidogyne exigua in resistant coffee cultivar and non-host plant(Sociedade Brasileira de Fitopatologia, 2013) Silva, Rodrigo V.; Oliveira, Rosângela D.L.; Ferreira, Patrícia S.; Ferreira, Aline O.; Rodrigues, Fabrício A.The resistance of coffee plants to Meloidogyne exigua is conferred by the gene Mex-1. However, the mechanisms of resistance still need to be clarified. Therefore, the penetration, development and reproduction of two populations of M. exigua (M1, isolated from the coffee plant and M2, from rubber tree) in susceptible (Coffea arabica ‘Catuai’) and resistant (C. canephora ‘Apoatã’) cultivars were studied. A greater quantity of J2 from M1 penetrated the susceptible cultivar, but there was no difference between the cultivars for M2. Although the resistant coffee cultivar formed some galls, the nematode did not reproduce. M2 did not induce the formation of galls or the production of eggs in either cultivars. Events related to hypersensitive reaction (HR) were observed as well as other defense responses of the coffee cultivar against M. exigua, which inhibited the formation of the feeding site, provoked emigration of the J2 and delayed or inhibited development and reproduction. The response of the non-host plant was more effective, because it did not allow development of the nematode or, consequently, its reproduction. It was concluded that the coffee cultivar’s resistance to M. exigua is not restricted to HR, but rather to a set of defense responses, both constitutive and induced, expressed after nematode penetration, especially phenolic-like compounds.Item Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees(Instituto de Tecnologia do Paraná - Tecpar, 2014-01) Vicente, Silvio José Valadão; Queiroz, Yara Severino; Gotlieb, Sabina Léa Davidson; Torres, Elizabeth Aparecida Ferraz da SilvaThis study compared the regular and decaffeinated coffees in relation to antioxidant capacity, levels of some antioxidant molecules and stability of these parameters over a six-month period under different storage conditions. The regular coffee samples analyzed right after the industrial production showed higher antioxidant capacity (ORAC and DPPH), the same levels of phenolic compounds and higher levels of phenolic acids than decaffeinated coffee. After six months, the closed packs of both the grades kept under vacuum at 20°C did not show significant changes from the initial results; the open packs stored at 4°C showed small but statistically significant reductions and the open packs stored at 20°C showed higher and statistically significant losses (p < 0.05). Oxygen was the most important factor for these losses but temperature also played an important role. Tests showed that the storage conditions were very important to preserve the quality of coffees regarding the analyzed parameters.Item Potential antioxidant of brazilian coffee from the region of cerrado(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2018-07) Cruz, Richtier Gonçalves da; Vieira, Thais Maria Ferreira de Souza; Lira, Simone Possedente deCoffee is one of the most consumed beverages in the world. Its chemical composition may have varied according to the planting site, degree of roasting, and method of preparation. This work aimed to evaluate the antioxidant activity of coffee from the region of Cerrado in the State of Minas Gerais, Brazil. The evaluation was performed with samples roasted at two different levels (traditional and extra dark) and using two different preparation methods (decoction and infusion) that reflect the conditions of preparing coffee. In vitro antioxidant activity by ABTS and DPPH radical methods and the concentration of total phenolic compounds and caffeine were determined. Samples made by decoction showed a higher content of phenolic compounds and no significant difference was observed between the degrees of roasting. However, the antioxidant activity and caffeine concentration of the extra dark samples were higher than those of the traditional samples for both preparation methods. The decoction preparation method was better for extracting phenolic compounds and the extra dark roast showed a higher concentration of caffeine and antioxidant activity. The samples showed a high antioxidant activity, indicating the coffee from Cerrado is an important source of antioxidants.