Activity of some isoenzymatic systems in stored coffee grains

Saath, Reni; Broetto, Fernando; Biaggioni, Marco Antônio Martin; Borém, Flávio Meira; Rosa, Sttela Dellyzete Veiga Franco da; Taveira, José Henrique da Silva

doi:10.1590/s1413-70542014000100002

Cited by 19 publications

(14 citation statements)

References 26 publications

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“…Thus, grain mass cooling can be an alternative to prolong the storage period maintaining the quality, since favorable air conditions are important to reduce the deterioration process in stored grains (Guo et al, 2008;Rigueira et al, 2009;Quirino et al, 2013;Saath et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…A possible explanation for this result is the fact that the natural coffee is more susceptible to deterioration compared with pulped coffee (Taveira et al, 2012;Saath et al, 2014). Because of that, there is a more rapid reduction of its quality characteristics in the storage, compared with pulped coffee, increasing the period for the optimization of the variables.…”

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confidence: 99%

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Simultaneous optimization of coffee quality variables during storage

Abreu

Rosa

Cirillo

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThe objective of the study was to use methodology of simultaneous optimization of multiple responses applied to an experimental design to determine the best combination of storage period and conditions for preservation of coffee beans. Coffea arabica L. fruits were harvested in the ripe stage of maturation, processed using wet and dry methods, and dried to 11% (wet basis) moisture content. Part of the beans was hulled, while the other part was hulled only after the beans were stored under two different environmental conditions: cooled air at 10 ºC with 50% relative humidity; and at 25 ºC without controlling the relative humidity. Samples were taken at 3, 6, and 12 months intervals in order to evaluate quality. The data were submitted to the simultaneous optimization of responses for each processing and hulling condition separately, in a completely randomized design and 2 x 3 factorial scheme (two storage conditions and three storage periods). In conclusion, the use of the simultaneous optimization of responses is viable to be applied for determining the ideal storage conditions in a refrigerated condition. Otimização simultânea de variáveis da qualidade do café durante armazenamento R E S U M OObjetivou-se utilizar a metodologia de resposta simultânea aplicada a um delineamento experimental para determinar a melhor combinação de tempo e das condições de armazenamento para a conservação de grãos de café. Frutos de Coffea arabica L. foram colhidos no estádio de maturação cereja, processados por via úmida ou por via seca e secados até atingir 11% de teor de água. Parte dos grãos foi beneficiada e parte não foi beneficiada antes de ser armazenada em duas condições de ambiente: em ar refrigerado a 10 ºC e umidade relativa de 50% e em 25 ºC sem controle da umidade relativa do ar. Nos períodos de 3, 6 e 12 meses, foram retiradas amostras para avaliação da qualidade. Os dados foram submetidos à técnica de otimização de resposta simultânea para cada processamento e beneficiamento separadamente, em delineamento inteiramente casualizado e esquema fatorial 2 x 3 (duas condições de armazenamento e três períodos de armazenamento). Conclui-se que a utilização da metodologia de resposta simultânea é viável para ser aplicada para determinação das condições ideais de armazenamento em condição refrigerada.

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Section: Introductionmentioning

confidence: 99%

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confidence: 99%

Simultaneous optimization of coffee quality variables during storage

Abreu

Rosa

Cirillo

et al. 2017

Rev. bras. eng. agríc. ambient.

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“…Many of those compounds act as precursors of coffee flavor and aroma, their presence being dependent on the combination of genetic, environmental and technological factors (Bertrand et al, 2006;. Other factors, such as postharvest procedures also interfere in the coffee quality, especially processing and drying (Borém et al, 2008aSaath et al, 2010Saath et al, , 2014Taveira et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Post-harvest effects on beverage quality and physiological performance of coffee beans

Taveira¹,

Sttela²,

Pedro³

et al. 2015

Afr. J. Agric. Res.

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During coffee drying, different temperatures applied to the beans with varied humidity content levels can interfere in the membranes integrity, germination, organic acid and carbohydrate content resulting in coffees with distinct flavors. The quality control of the beans will be much more effective the earlier the alterations provoked in the postharvest are detected. This work has an objective to study alternative methods for the dehydration of the coffee beans using ultra-drying followed by slow drying and its impact on the sensorial quality, chemical composition and physiology. For that purpose, coffee lots were processed by the methods, dry (natural coffee) and wet (fully washed coffee); and sun-dried and machine-dried at a constant 60°C temperature and alternating 60/40°C. The sensory quality of the samples was assessed by the Specialty Coffee Association of America (SCAA) analysis protocol. The sugar, total titratable acidity and the phenolic compound content was also analyzed. The physiological alterations of the coffee beans were analyzed by germination tests, emergence speed index, electrical conductivity and potassium leaching. The temperature of the drying air significantly altered the sensorial quality of the coffee beans. The processing way associated to drying methods causes many physiological alterations with the highest damage observed in the natural coffees. For the first time, we are showing that drying with heated air at 60/40ºC is promising for the fully washed coffee beans, which are more tolerant to dehydration than the natural coffee beans. Conversely, the natural coffee beans were much more sensitive to drying regardless the temperature, with very low performance in the physiological analyses. The drying at the constant 60ºC temperature is inappropriate for the natural coffee as well as for the fully washed coffee beans. In addition, the physiological tests used were shown effective for the early evaluation of coffee beans quality.

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“…Taveira et al (2012), studying the protein profile of coffee seeds dried under different methods, observed greater activity of the catalase enzyme in seeds of worse physiological performance. Saath et al (2014) and Brandão Júnior,Vieira and Hilhost (2002) found reduction in the activity of the catalase enzyme in coffee seeds with lower physiological performance after processing and drying.…”

Section: Resultsmentioning

confidence: 96%

Tolerance of Coffea arabica L. seeds to sub zero temperatures

et al. 2017

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Preservation of the quality of coffee seeds is hindered by their intermediate behavior in storage. However, long-term storage at sub zero temperatures may be achieved by adjusting the water content of the seeds. The aim of this study was to evaluate the tolerance of coffee seeds to freezing, in relation to physiological and enzymatic modifications. Coffee seeds were dried in two manners, rapid and slow, to water contents of interest, 0.67, 0.43, 0.25, 0.18, 0.11, and 0.05 g H 2 O g -¹ dw (dry basis). After drying, the seeds were stored at a temperature of -20 ºC and of 86 ºC for 24 hours and for 12 months, and then compared to seeds in cold storage at 10 ºC. The seeds were evaluated through calculation of percentage of normal seedlings, percentage of seedlings with expanded cotyledonary leaves, dry matter of roots and of hypocotyls, and viability of embryos in the tetrazolium test. Expression of the enzymes superoxide dismutase, catalase, and peroxidase were evaluated by means of electrophoretic analysis. Only seeds dried more slowly to 0.18 g H 2 O g -1 dw present relative tolerance to storing at -20 °C for 12 months. Coffee seeds do not tolerate storage at a temperature of -86 ºC for 12 months. Water contents below 0.11g H 2 O g -¹ dw and above 0.43 g H 2 O g -¹ dw hurt the physiological quality of coffee seeds, regardless of the type of drying, temperature, and storage period. Coffee seed embryos are more tolerant to desiccation and to freezing compared to whole seeds, especially when the seeds are dried to 0.05 g H 2 O g -¹ dw. The catalase enzyme can be used as a biochemical marker to study tolerance to freezing in coffee seeds.Index terms: Drying; silica gel; saturated saline solutions; freezing; antioxidant enzymes. RESUMOA preservação da qualidade de sementes de café é dificultada pelo comportamento intermediário no armazenamento. Porém, a conservação a longo prazo em temperaturas subzero pode ser conseguido com o ajuste do teor de água das sementes. Objetivou-se neste trabalho avaliar a tolerância de sementes de café ao congelamento, com relação às modificações fisiológicas e enzimáticas. As sementes foram submetidas a dois tipos de secagem, rápida e lenta, até os teores de água de interesse, de 0,67, 0,43, 0,25, 0,18, 0,11, 0,05 g H 2 O g -¹ dw (base seca). Após secagem, as sementes foram armazenadas em temperatura de -20 e de -86 ºC, por 24 horas e por 12 meses, sendo comparadas às sementes armazenadas em câmara fria a 10 ºC. As sementes foram avaliadas pela porcentagem de plântulas normais, plântulas com folhas cotiledonares expandidas, matéria seca de raízes e de hipocótilos e viabilidade dos embriões no teste de tetrazólio. A expressão das enzimas superóxido dismutase, catalase e peroxidase foi avaliada por meio de análise eletroforética. Apenas as sementes secadas lentamente até 0,18 g H 2 O g -¹ dw apresentam relativa tolerância ao armazenamento a -20 °C por 12 meses. Sementes de café não toleram o armazenamento à temperatura de -86 ºC por 12 meses. Umidades abaixo de 0,11g H 2 O g -¹ dw ...

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Activity of some isoenzymatic systems in stored coffee grains

Cited by 19 publications

References 26 publications

Simultaneous optimization of coffee quality variables during storage

Simultaneous optimization of coffee quality variables during storage

Post-harvest effects on beverage quality and physiological performance of coffee beans

Tolerance of Coffea arabica L. seeds to sub zero temperatures

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