Efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina em Coffea arabica

dc.contributor.authorMoreira, Ivanira
dc.contributor.authorScheel, Guilherme Luiz
dc.contributor.authorHatumura, Pedro Henrique
dc.contributor.authorScarminio, Ieda Spacino
dc.date.accessioned2022-04-11T12:36:23Z
dc.date.available2022-04-11T12:36:23Z
dc.date.issued2014
dc.description.abstractIn this research work the effects of four solvents and their mixtures on the extraction of chlorogenic acids, caffeine and trigonelline in crude extracts of four coffee cultivars, traditional red bourbon, IAPAR59, IPR101 and IPR108 cultivars, were investigated by UV spectrophotometry and UV spectra obtained from RP-HPLC-DAD. The experimental results and the principal component analysis of UV spectra showed that the effect of solvent extraction of the metabolites does not depend on cultivars, because the spectral characteristics are similar, but the concentrations are different. The UV and UV-DAD spectra for four simplex centroid design mixtures were also similar but the concentrations of caffeine, trigonelline and the chlorogenic acids are different and depend on the solvent used in the extraction.pt_BR
dc.formatpdfpt_BR
dc.identifier.citationMOREIRA, I. et al. Efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina em Coffea arabica. Química Nova, São Paulo, v. 37, n. 1, p. 39-43, 2014.pt_BR
dc.identifier.issn1678-7064
dc.identifier.urihttps://doi.org/10.1590/S0100-40422014000100008pt_BR
dc.identifier.urihttp://www.sbicafe.ufv.br/handle/123456789/13468
dc.language.isopt_BRpt_BR
dc.publisherSociedade Brasileira de Químicapt_BR
dc.relation.ispartofseriesQuímica Nova;v.37, n.1, 2014
dc.rightsOpen Accesspt_BR
dc.subjectFingerprintpt_BR
dc.subjectMixture designpt_BR
dc.subjectCoffea arabicapt_BR
dc.subject.classificationCafeicultura::Qualidade de bebidapt_BR
dc.titleEfeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina em Coffea arabicapt_BR
dc.typeArtigopt_BR

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