Variação no teor de lipídios em grãos de variedades de Coffea canephora

Aguiar, Adriano Tosoni da Eira; Salva, Terezinha de Jesus Garcia; Fazuoli, Luiz Carlos; Favarin, José Laércio

doi:10.1590/s0100-204x2005001200015

Cited by 6 publications

(5 citation statements)

References 5 publications

(9 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A maior concentração de lipídeos nos bordos externos dos grãos de cafés de melhor qualidade favorecem a maior retenção do aroma, melhorando assim a qualidade do produto (AMORIM, 1978;AGUIAR et. al., 2005).…”

Section: Resultsunclassified

Caracterização Dos Cafés Produzidos Em Solos Basálticos E Arenosos Do Paraná

Schmidt

Miglioranza²,

Garcia³

et al. 2012

RBTA

View full text Add to dashboard Cite

show abstract

Section: Resultsunclassified

Caracterização Dos Cafés Produzidos Em Solos Basálticos E Arenosos Do Paraná

Schmidt

Miglioranza²,

Garcia³

et al. 2012

RBTA

View full text Add to dashboard Cite

show abstract

“…como peneira seletiva, isto é, parte dos compostos aromáticos formados pela pirólise durante o aquecimento fica retida nesses óleos, enquanto outra é liberada. Desse modo, a maior concentração de lipídeos nos bordos externos dos grãos de cafés de melhor qualidade favorece uma maior retenção do aroma, melhorando assim a qualidade do produto (AMORIM, 1978;AGUIAR et. al., 2005).…”

Section: Resultsunclassified

Aspectos histoquímicos e morfológicos de grãos de café de diferentes qualidades

et al. 2007

View full text Add to dashboard Cite

Este trabalho teve por objetivo relacionar aspectos histoquímicos e morfológicos de grãos secos de café com a qualidade destes classificadas como bebida mole, dura e rio. Paralelamente a esses estudos, foram realizadas em cada lote de grãos a lixiviação de potássio, a condutividade elétrica e a atividade da polifenol oxidase. Uma maior lixiviação de potássio, com o conseqüente aumento na condutividade elétrica, mostrou ser um forte indicador de danos na membrana e parede celular. Este dano foi confirmado por fotomicrografias em estudos histoquímicos e morfológicos de grãos de café. Estes estudos mostraram que no café bebida mole havia corpos lipídicos globulares bem definidos no interior dos protoplastos. Com a perda da qualidade da bebida para dura e rio, verificou-se que os lipídeos não mais se apresentaram em corpos lipídicos bem definidos, estavam localizados nas regiões periféricas do protoplasto e algumas vezes extravasados no tecido devido à degradação da parede celular.

show abstract

“…PCA has been frequently used to associate the chemical composition of coffee with the geographical origin, 9,49 physicochemical and sensory traits 50 and botanical origin. 10,[51][52][53] Here, we apply this technique to discriminate Ethiopian accessions and traditional/modern cultivars.…”

Section: Composition Variability Of Ethiopian Accessions and Cultivarsmentioning

confidence: 99%

“…9 However, a wider range (10.69-16.75 g 100 g -1 ) was found by measuring different canephora cultivars. 10 Sugars are important precursors of the aromatic compounds generated during roasting. Sucrose, fructose and glucose are the major sugars found in coffee, and an increase in their concentrations has been associated with maturation stage of the beans.…”

Section: Introductionmentioning

confidence: 99%

Application of near Infrared Spectroscopy for Green Coffee Biochemical Phenotyping

Scholz

Kitzberger

Pereira³

et al. 2014

Journal of Near Infrared Spectroscopy

View full text Add to dashboard Cite

Accessions resulting from surveys in Ethiopia (the centre of origin of Arabica coffee) can be used as a source of genetic variability in breeding coffee plants. They may contain some genes of interest for coffee breeding, specifically in relation to beverage quality. Near infrared (NIR) spectroscopy was used to develop models for predicting the major coffee constituents related to quality beverage (proteins, caffeine, lipids, chlorogenic acids, phenolic compounds, total sugars and sucrose). We selected coffee samples listed in a database containing data of chemical contents from samples of traditional and modern cultivars and of Ethiopian accessions to construct models to predict these compounds. Spectra were collected between 1100 nm and 2500 nm, and mathematical pretreatments were applied. The number of samples for the calibration step for each compound was set so as to be representative of distribution values. Cross-validation was performed on the total set of samples to select the optimal number of terms for the prediction models of each component. The prediction models were developed employing a modified partial least-squares regression. The total set of samples for each component was divided randomly into two subsets: one for developing the prediction model and the other to evaluate the predicted values. The best prediction models obtained were for chlorogenic acids (r 2 = 0.94, RPD = 4.16), proteins (r 2 = 0.94, RPD = 4.09) and caffeine (r 2 = 0.92, RPD = 4.16). Models for lipids and phenolic compounds were not as accurate (r 2 = 0.87, RPD = 2.77 and r 2 = 0.86, RPD = 2.62, respectively), while models for sucrose (r 2 = 0.84, RPD = 2.44) and total sugars (r 2 = 0.85, RPD = 2.55) were even less accurate. All these models can be used for identifying coffee lines with more desirable traits in breeding programmes. The models were effective in discriminating Ethiopian coffee accessions from modern cultivars of coffee. Additionally, the NIR technique will make it possible to analyse a large number of samples in breeding programmes and may be used as a high-throughput analysis for green coffee phenotyping.

show abstract

Variação no teor de lipídios em grãos de variedades de Coffea canephora

Cited by 6 publications

References 5 publications

Caracterização Dos Cafés Produzidos Em Solos Basálticos E Arenosos Do Paraná

Caracterização Dos Cafés Produzidos Em Solos Basálticos E Arenosos Do Paraná

Aspectos histoquímicos e morfológicos de grãos de café de diferentes qualidades

Application of near Infrared Spectroscopy for Green Coffee Biochemical Phenotyping

Contact Info

Product

Resources

About