Souza, Romilaine Mansano Nicolau deCanuto, Gisele André BaptistaDias, Rafael Carlos EloyBenassi, Marta de Toledo2022-04-112022-04-112010SOUZA, R. M. N. et al. Teores de compostos bioativos em cafés torrados e moídos comerciais. Química Nova, São Paulo, v. 33, n. 4, p. 885-890, 2010.1678-7064https://doi.org/10.1590/S0100-40422010000400023http://www.sbicafe.ufv.br/handle/123456789/13464The 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.pdfpt-BROpen AccessCaffeineKahweolCafestolCafeicultura::Qualidade de bebidaArtigo