Composição química de cafés árabica de cultivares tradicionais e modernas

Kitzberger, Cíntia Sorane Good; Scholz, Maria Brígida dos Santos; Pereira, Luiz Filipe Protásio; Benassi, Marta de Toledo

doi:10.1590/s0100-204x2013001100011

Cited by 24 publications

(18 citation statements)

References 28 publications

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“…The maximum concentrations of citric and malic acids found in the present study are close to those of 1.12 and 0.33%, respectively, reported by Kitzberger et al (2013) for cherry beans of 'Catuaí Vermelho IAC 81'. It should be noted that organic acids are non-volatile components of coffee acidity and that malic and citric acids have been associated with a good quality beverage (Carvalho et al, 1997).…”

Section: Resultssupporting

confidence: 89%

“…The increase in Cu doses promoted a decline, followed by a subsequent increase in phenolic contents, which fitted to the quadratic model, with the lowest content of 6.10% at the estimated dose of 1.55 μmol L -1 and 8.05 mg kg -1 Cu leaf content (Figure 3). The lowest phenolic content found by Kitzberger et al (2013) was 4.55% in cherries of 'Catuaí Vermelho IAC 86' cultivated in the field. The reduction in phenolic content with higher Cu doses is directly related to the role of Cu in the secondary plant metabolism, i.e., in the lignification and formation of melanocytic substances, since the enzymes that oxidize phenols into lignin and other compounds are activated by Cu.…”

Section: Resultsmentioning

confidence: 82%

“…The contents of caffeine, trigonelline, and proanthocyanidins were not affected by Cu doses, and showed means ranging from 1.30 to 1.47 g 100 g -1 , 0.86 to 1.10 g 100 g -1 , and 6.17 to 6.26 mg g -1 , respectively (Table 2). While evaluating 'Catuaí Vermelho IAC 86', Kitzberger et al (2013) found similar contents for caffeine, the main bitter compound in coffee, and for trigonelline, which degrades into volatile compounds responsible for the aroma during roasting (Farah et al, 2006). In the present study, the accumulation of proanthocyanidins, which are compounds partially responsible for the astringency in coffee, was higher than the concentrations between 3.47 and 5.48 g 100 g -1 reported by Morais et al (2009) for 'Conilon' Coffea canephora Pierre ex A.Froehner.…”

Section: Resultsmentioning

confidence: 99%

“…The chemical composition, and qualitative and quantitative variations of coffee beans were investigated according to species (Monteiro & Farah, 2012), cultivar (Kitzberger et al, 2013), and also to processing, growing environment, and management (Ribeiro et al, 2016). Among the chemical components of the raw coffee beans, chlorogenic acids, caffeine, trigonelline, phenols, and sucrose are closely related to the sensory quality of the beverage and are used in its classification (Farah et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Production, chemical composition, and quality of Arabic coffee subjected to copper doses

Martínez

Lacerda

Clemente

et al. 2018

Pesq. agropec. bras.

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The objective of this work was to evaluate the effect of copper on the chemical composition of coffee beans and on the quality of the beverage, relating both of them to the Cu leaf contents in coffee (Coffea arabica) plants. Coffee plants were grown in a hydroponic system containing 0.2, 0.4, 0.8, 1.6, and 3.2 μmol L-1 Cu until fruit setting. Coffee bean production was evaluated, and, after the cherries were dried, the following characteristics were determined: leaf Cu content; total titratable acidity; color index; electrical conductivity; leached K; polyphenol oxidase (PPO) activity; concentrations of caffeine, trigonelline, organic acids, total phenols, chlorogenic acids (3-CQA, 4-CQA, and 5-CQA), sucrose, glucose, arabinose, mannose, and galactose; and sensory quality of roasted beans. Cu increased bean yield, PPO activity, and the concentrations of organic acids, 3-CQA, sucrose, and arabinose. Total titratable acidity, total phenols, 4-CQA, and 5-CQA were reduced with increasing Cu doses. Leaf contents related to the maximum and minimum values of desirable and undesirable quality attributes ranged from 5.6 to 11.4 mg kg-1 Cu, respectively. Copper affects the production and chemical composition of coffee beans, and the attributes related to quality are maximized in plants with low leaf contents of the nutrient.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Production, chemical composition, and quality of Arabic coffee subjected to copper doses

Martínez

Lacerda

Clemente

et al. 2018

Pesq. agropec. bras.

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“…For the analysis of the bioactive compounds in raw coffees, extraction was carried out based on Kitzberger et al (2013). Samples (0.50 g) were extracted with 50 mL of boiling water, for 45 min.…”

Section: Physical-chemical Characterization Of Materials and Instant mentioning

confidence: 99%

Instant coffee with steamed PVA beans: Physical-chemical and sensory aspects

Reis

Conti²,

Barrientos

et al. 2019

Ciênc. agrotec.

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Around 20% of Brazilian coffee production corresponds to defective beans (PVA), which decreases the quality of the coffee brews. Steam treatment has been reported as an alternative to improve the cup quality of coffee products. This research aimed to study the feasibility of using steamed Robusta PVA beans in instant coffee products. After the steam treatment (2 bar for 3 min), the Robusta PVA was dried, roasted, subjected to extraction in a pilot plant, and freeze-dried. The steamed and untreated Robusta PVA materials (raw, roasted, and instant coffees) and blends of instant Arabica coffee with PVA were characterized. The steamed Robusta PVA instant coffee presented 7.01 g caffeine and 8.74 g total chlorogenic acids in 100 g product. Instant coffee blends with 30% and 50% of steamed Robusta PVA in Arabica coffee were studied. A sensory difference between blends with steamed and untreated Robusta PVA was only perceived by the addition of 50% PVA. The blend with 50% of steamed coffee was preferred and well accepted (average grade of 7.9 on a 10-scale). The use of steamed Robusta PVA coffee (under mild steam treatment conditions, 2 bar/3 min) in instant coffee was viable, and it was obtained an instant coffee to be used in a blend with 50% of Arabica coffee with a good profile of bioactive compounds and sensory acceptance.

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Genetic and chemical control of coffee rust (Hemileia vastatrixBerk et Br.): impacts on coffee (Coffea arabicaL.) quality

et al. 2020

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BACKGROUND The occurrence of diseases can alter coffee (Coffea arabica L.) metabolism, causing changes in the composition of coffee beans and beverage quality. However, little is known about which aspects of coffee quality are actually altered by rust (Hemileia vastatrix Berk et Br.) and by its main control methods. The effect of chemical and genetic methods for the control of coffee rust on the quality of coffee beans and beverage was investigated. RESULTS Both genetic and chemical control reduce the damage caused by the disease in the composition of coffee beans. Genotypes with resistant ancestry, even with resistance breakdown, respond better to chemical control. The combination of genetic and chemical control favors an increase in the sugar content in the beans. CONCLUSIONS Despite the fact that both genetic and chemical control are effective in reducing disease damage regarding the chemical composition of beans, the quality potential of Timor Hybrid genotypes associated with the cancellation of rust expression through the joint action of genetic and chemical control favors the composition of beans and, consequently, the quantitative assessment of sensory attributes, adding value to the final product. © 2020 Society of Chemical Industry

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Composição química de cafés árabica de cultivares tradicionais e modernas

Cited by 24 publications

References 28 publications

Production, chemical composition, and quality of Arabic coffee subjected to copper doses

Production, chemical composition, and quality of Arabic coffee subjected to copper doses

Instant coffee with steamed PVA beans: Physical-chemical and sensory aspects

Genetic and chemical control of coffee rust (Hemileia vastatrixBerk et Br.): impacts on coffee (Coffea arabicaL.) quality

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