2002
DOI: 10.1590/s0103-90162002000400012
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Abstract: RESUMO: A atividade de polifenoloxidase (PFO) tem sido usada como indicadora da qualidade de bebida de café. Foram feitas comparações entre o método tradicionalmente usado para extração de polifenoloxidase de café e outro, onde impediu-se a oxidação de fenóis durante a extração, com posterior eliminação por filtração em coluna de exclusão. Um método intermediário entre os dois também foi testado. As medições de atividade foram feitas por espectrofotometria e por consumo de O 2 . Os métodos tradicionais de extr… Show more

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Cited by 16 publications
(16 citation statements)
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“…04, 1997;acidity: method AOAC (1997), by titration with NaOH 0.01 mol/L solution up to pH 8.2; ash content: by gravimetry, method AOAC (1997); reducing sugars: by dinitrosalicylic acid (DNS) method, as described by Miller (1959); total carbohydrates: by the colorimetric method described by Dubois et al (1956); soluble solids: measured in a digital refractometer with 0.1 resolution (Reichert, model AIR 200); total solids: by gravimetry, method AOAC (1997); density by picnometry, the juice was placed into a calibrated picnometer and the density was calculated by dividing the measured mass by the known volume; pectin: method of Carré and Haynes, described by Ranganna (1977) and by McComb and McCready (1952); fiber: enzymatic method for total, soluble and insoluble fiber in foods (AACC, 1996;AOAC, 1997); and proteins: by the principle of protein-dye binding according to Bradford (1976). For the determination of fiber proteins, the methodology of Mazzafera et al (2002) was used.…”
Section: Physico-chemical Characterizationmentioning
confidence: 99%
“…04, 1997;acidity: method AOAC (1997), by titration with NaOH 0.01 mol/L solution up to pH 8.2; ash content: by gravimetry, method AOAC (1997); reducing sugars: by dinitrosalicylic acid (DNS) method, as described by Miller (1959); total carbohydrates: by the colorimetric method described by Dubois et al (1956); soluble solids: measured in a digital refractometer with 0.1 resolution (Reichert, model AIR 200); total solids: by gravimetry, method AOAC (1997); density by picnometry, the juice was placed into a calibrated picnometer and the density was calculated by dividing the measured mass by the known volume; pectin: method of Carré and Haynes, described by Ranganna (1977) and by McComb and McCready (1952); fiber: enzymatic method for total, soluble and insoluble fiber in foods (AACC, 1996;AOAC, 1997); and proteins: by the principle of protein-dye binding according to Bradford (1976). For the determination of fiber proteins, the methodology of Mazzafera et al (2002) was used.…”
Section: Physico-chemical Characterizationmentioning
confidence: 99%
“…To evaluate the quality of the beverage, the following parameters are considered to be efficient markers: soluble solids (Santos;Pimenta, 2009;Ribeiro et al, 2014); total sugar content (Mendonça et al, 2007;Pérez-Hernández et al, 2012); electrical conductivity and potassium leaching (Malta;Chagas, 2009;Borém et al, 2013); total titratable acidity (Pimenta et al, 2008); and polyphenoloxidase activity (Mazzafera;Gonçalves;Shimizu, 2002;Angélico, 2011). Additional quality indicators include the official beverage classification (cup test), according to the CNNPA Resolution n° 12, 1978, and classification by type, which obeys the Official Table for Classification based on impurities and defects found in 300 g of coffee (Brasil, 2003).…”
Section: Chemical Composition Of Beans Is Associated With Coffee Qualitymentioning
confidence: 99%
“…Polyphenoloxidase is a cupric enzyme of great importance in the evaluation of the quality-related attributes of various fruits and vegetables, and is the only enzyme known to catalyse the aerobic oxidation of phenolic compounds, which are some of the most influential determinants of quality, mainly flavour and aroma, of coffee and many plant products Silva, 1968;Mazzafera;Gonçalves;Shimizu, 2002).…”
Section: Polyphenoloxidase (Pfo)mentioning
confidence: 99%
“…The estimates for the values of the various tested parameters from ripe beans are shown in Intercropping of C. canephora with rubber trees provides dense shading and promotes changes in microclimate conditions that, in combination with frequent rainfall, reduce water evaporation while keeping more moisture in the fruit for a longer period of time [5]. However, these conditions also favor an increase in pathogenic microorganism populations as well attacks by herbivorous insects, such as CBB, and can therefore promote increased damage to beans [12] [14] [45]. Furthermore, microorganisms produce enzymes that cause fermentation events by degrading mucilage in the fruit; this increased fermentation promotes physicochemical changes, such as reductions in water, simple sugar contents, and formation of aroma and flavored precursors [15].…”
Section: Physicochemical Parametersmentioning
confidence: 99%