Avaliação da qualidade de grãos crus e torrados de cultivares de cafeeiro (Coffea arabica L.)
Arquivos
Data
2000
Autores
Título da Revista
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Título de Volume
Editor
Universidade Federal de Lavras
Resumo
Com o objetivo de verificar a variação da composição química entre diferentes cultivares de Coffea arabica L. e sua relação com a qualidade da bebida, frutos do cafeeiro de Mundo Novo, Topázio, Catuaí Vermelho e Amarelo, Acaiá Cerrado, Rubi e Icatu Amarelo (LCG 3282 e H 2944), cultivadas na FESP-EPAMIG, município de São Sebastião do Paraíso - MG, foram colhidas em três etapas durante a colheita. Após a secagem e o beneficiamento os grãos crus foram submetidos às análises de lixiviação de potássio, condutividade elétrica, atividade da polifenoloxidase e teor de cafeína, e assim como nos grãos torrados, obtidos por torração clara, avaliou-se o teor de sólidos solúveis totais, açúcares totais, redutores e não redutores, acidez titulável total, pH, fenólicos totais, extrato etéreo, proteína bruta e a variação destes constituintes com a torração. Os resultados demonstraram não existir diferenças entre as cultivares quanto à atividade enzimática, a qual promoveu a classificação de suas bebidas nos padrões Mole a Apenas mole. Para os grãos crus, não foram observadas variações no teor de fenólicos totais e na acidez titulável, no entanto os demais constituintes mostraram-se variáveis entre as cultivares. Na avaliação dos grãos torrados, houve variação para todos os constituintes, demonstrando uma tendência das cultivares Mundo Novo e Rubi a apresentarem maiores teores de açúcares totais, sólidos solúveis e extrato etéreo. Com a torração, a acidez titulável total e o teor de extrato etéreo dos grãos de café sofreram elevações e os demais constituintes foram reduzidos, sendo possível observar ainda, uma variação nestas mudanças entre as distintas cultivares. Concluiu-se que, as cultivares exibiram variações na composição química dos grãos crus e torrados, contudo, não diferiram quanto a atividade da polifenoloxidase
With an objective to verify the variation of the chemical composition among different coffee cultivars of the species Coffea arabica L. and their relationship with beverage quality, fruits from cultivars in Mundo Novo, Topazio, Catuaí Vermelho e Amarelo, Acaia Cerrado, Rubi and Icatu Amarelo (LCG 3282 and H 2944) grown at FESP-EPAMIG, in the municipality of São Sebastião do Paraíso - MG, were collected in three steps during the harvest. After drying and processing, the grains were submitted to a potassium-leaching analysis, electric conductivity, polyphenoloxidase activity and caffeine content as well as in roasted grains obtained by light roasting, an evaluation of the total content of soluble solids, total sugars, both reducing and non reducing, total titrable acidity, pH, total phenolics, ether extracts, crude protein and the variation of these constituents with roasting. The results showed that there are no differences among cultivars as to the enzyme activity, which promoted the classification of the beverages to soft and only soft standards. The raw grains, no variations in the contents of total phenolics and titrable acidity, nevertheless, the other constituents presented variations among the cultivars. In the evaluation of roasted grains, there were variations for all the constituents, presenting a trend with the cultivars from Mundo Novo and Rubi, showing increased contents of total sugars, soluble solids and ether extract. With roasting, both total titrable acidity and ether extract content in the grams underwent rises while the remaining constituents were reduced, still making it possible to notice, a variation in these changes among distinct cultivars. Concluding that the cultivars exhibit variations in chemical compositions of raw and toasted grains, nevertheless there is no difference with polyphenoloxidase activity.
With an objective to verify the variation of the chemical composition among different coffee cultivars of the species Coffea arabica L. and their relationship with beverage quality, fruits from cultivars in Mundo Novo, Topazio, Catuaí Vermelho e Amarelo, Acaia Cerrado, Rubi and Icatu Amarelo (LCG 3282 and H 2944) grown at FESP-EPAMIG, in the municipality of São Sebastião do Paraíso - MG, were collected in three steps during the harvest. After drying and processing, the grains were submitted to a potassium-leaching analysis, electric conductivity, polyphenoloxidase activity and caffeine content as well as in roasted grains obtained by light roasting, an evaluation of the total content of soluble solids, total sugars, both reducing and non reducing, total titrable acidity, pH, total phenolics, ether extracts, crude protein and the variation of these constituents with roasting. The results showed that there are no differences among cultivars as to the enzyme activity, which promoted the classification of the beverages to soft and only soft standards. The raw grains, no variations in the contents of total phenolics and titrable acidity, nevertheless, the other constituents presented variations among the cultivars. In the evaluation of roasted grains, there were variations for all the constituents, presenting a trend with the cultivars from Mundo Novo and Rubi, showing increased contents of total sugars, soluble solids and ether extract. With roasting, both total titrable acidity and ether extract content in the grams underwent rises while the remaining constituents were reduced, still making it possible to notice, a variation in these changes among distinct cultivars. Concluding that the cultivars exhibit variations in chemical compositions of raw and toasted grains, nevertheless there is no difference with polyphenoloxidase activity.
Descrição
Dissertação de Mestrado defendida na Universidade Federal de Lavras
Palavras-chave
Café Torrefação Composição química Atividade enzimática Qualidade
Citação
Lopes, Luciana Maria Vieira. Avaliação da qualidade de grãos crus e torrados de cultivares de cafeeiro (Coffea arabica L.). Lavras : UFLA, 2000. 95p. : il. (Dissertação - mestrado) Orientador: Rosemary Gualberto F. A. Pereira T 663.934 L864a 2000