Nutrição mineral do cafeeiro e qualidade da bebida

Martínez, Herminia; Clemente, Júnia Maria; Lacerda, José Soares de; Neves, Yonara Poltronieri; Pedrosa, Adriene Woods

doi:10.1590/0034-737x201461000009

Cited by 30 publications

(27 citation statements)

References 29 publications

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“…Caffeine is an alkaloid found in the pulp, cytoplasm, and cell walls of the coffee bean, with an important stimulant effect. Caffeine accounts for coffee bitterness and, in Arabian coffees, it occurs in a concentration of ?1.2% of the grain dry weight, depending on the intensity of the roasting, in which a loss of 10% may occur (Martinez et al, 2014). Some researchers have associated caffeine with coffee beverage quality (Franca et al, 2005;.…”

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Importance of Zinc for Arabica Coffee and Its Effects on the Chemical Composition of Raw Grain and Beverage Quality

et al. 2018

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Zinc is essential for the synthesis of amino acids, carbohydrates, and proteins, which are directly related to the chemical composition of raw coffee (Coffea arabica L.) beans, and it may influence the quality of the beverage. This study aimed at evaluating the influence of Zn doses on the chemical composition of coffee beans and beverage quality. Increased Zn availability in the growth medium maximized attributes related to beverage quality, such as polyphenol oxidase activity, color index, and contents of sucrose, caffeine, and trigonelline, reaching maximum values in plants with Zn leaf contents within the sufficiency range of 8.0 to 12.7 mg kg−1. Zinc doses lower or higher than the one that provided maximum quality (∼2 μmol L−1 in nutrient solution) increased the attributes related to loss of beverage quality, such as content of total phenols, 5‐caffeoylquinic acid, leached K, and electrical conductivity. Zinc supply influences the quality of coffee beans, having a positive effect on polyphenol oxidase activity, color index, and contents of sucrose, caffeine, and trigonelline. Adequate Zn doses reduce total phenol content, 5‐caffeoylquinic acid, leached K, and electrical conductivity. The leaf contents, which related to the minimum or maximum points of the quality attributes studied, varied between 8.0 and 12.7 mg Zn kg−1.

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Importance of Zinc for Arabica Coffee and Its Effects on the Chemical Composition of Raw Grain and Beverage Quality

et al. 2018

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“…Copper participates as a PPO cofactor and its reaction with chloride anions may inhibit its activity, with subsequent loss in the produced coffee quality. Chloride anion also has a negative effect on the PPO tertiary structure, denaturing it (Martinez et al, 2015).…”

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Influence of flowering and additional fertilization on physical and sensory aspects of arabica coffee

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et al. 2019

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In Caparaó region, Brazil, in areas above 1000 m high, a second flowering (called late or from March) is common to take place, causing changes in the crop management for those intending to produce specialty coffees. The objective of this study was to evaluate physical and sensory aspects of arabica coffee from the Caparaó region, produced in traditional and late plantations in the same fields, using two fertilization regimes, one recommended by specific literature and another with the addition of extra fertilizers (33%), respecting the proportions amid them. The employed factorial analysis allowed identifying the interaction between the two levels of nutrition and the two harvests, for the analyzed attributes. The extra addition of fertilizers provided a reduction in the mean score of the fragrance/aroma and overall sensory attributes in the traditional harvest; and in the late harvest, it alone was responsible for raising the scores of the following sensory attributes: flavor, aftertaste, acidity, balance and total. The added extra amount of fertilizer, unassisted, altered the coffee physical aspects, reducing their defects/imperfections. Influência da florada e adubação adicional em aspectos físicos e sensoriais de café arábicaRESUMO: Na região do Caparaó, em áreas acima de 1.000 m de altitude, é comum ocorrer um segundo surto de florada (chamada de tardia, ou de março) que gera modificações no manejo de colheita para aqueles que pretendem produzir cafés especiais. O objetivo deste trabalho foi avaliar aspectos físicos e sensoriais de café arábica da região do Caparaó, produzido em lavouras com colheitas tradicional e tardia nos mesmos talhões, usando dois regimes de adubação, sendo um o recomendado pela literatura específica e outro, com a adição de 33% de fertilizantes extras, respeitando-se as proporções entre eles. O fatorial utilizado permitiu identificar a interação entre os dois níveis de nutrição e as duas colheitas para os atributos analisados. A adição extra de fertilizantes proporcionou redução na nota média dos atributos sensoriais fragrância/aroma e geral, na colheita tradicional, e a colheita tardia, isoladamente, foi responsável pela elevação das notas dos seguintes atributos sensoriais: sabor, finalização, acidez, balanço e total. A quantidade extra de fertilizantes adicionada, de forma isolada, alterou os aspectos físicos dos cafés, reduzindo-lhes os defeitos/imperfeições. Palavras-chave: Coffea arabica L.; nutrição do cafeeiro; manejo cultural; florada de março; cafés especiais Influence of flowering and additional fertilization on physical and sensory aspects of arabica coffee Rev. Bras.

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“…Além disso, em condições favoráveis, alguns gêneros de fungos de armazenamento produzem substâncias toxicas para seres humanos e animais, com implicações negativas a saúde publica e a economia e a economia (HEIDTMANN-BEMVENUTI et al, 2011;MARTINEZ et al, 2014;LIMA et al, 2015;MOTTA et al, 2015), podendo causar contaminações ambientais, no solo (HARTMANN et al, 2008) e na água (KOLPIN et al, 2014;RIBEIRO & TIRITAN, 2015).…”

Section: Resultsunclassified