Café (Coffea arabica, L.) submetido a diferentes condições de torrefação: caracterização química e avaliação da atividade antioxidante e sensorial

Araújo, Fabiana Amaral

doi:10.11606/t.9.2007.tde-29032007-223916

Cited by 3 publications

(4 citation statements)

References 136 publications

(114 reference statements)

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“…In order to standardise the amount of coffee to be offered, the daily consumption of five cups of 200 mL for a 70 kg person and the ABIC (2007) directions for coffee preparation were taken into account: that is, 100 g of coffee powder diluted in one litre of boiling water, as proposed by Araujo (2007). In the first seven days, the animals drank a preparation of 25 g of coffee powder diluted in one litre of boiling water, followed by 4 days of a preparation of 50 g of coffee powder diluted in one litre of boiling water in order to adapt the animals to full protocol.…”

Section: Animal Protocolmentioning

confidence: 99%

Effects of cigarette smoke inhalation and coffee consumption on bone formation and osseous integration of hydroxyapatite implant

et al. 2013

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The present study aims to assess the effects of cigarette smoke inhalation and/or coffee consumption on bone formation and osseous integration of a dense hydroxyapatite (DHA) implant in rats. For this study, 20 male rats were divided into four groups (n = 5): CT (control) group, CE (coffee) group, CI (cigarette) group and CC (coffee + cigarette) group. During 16 weeks, animals in the CI group were exposed to cigarette smoke inhalation equivalent to 6 cigarettes per day; specimens in the CE group drank coffee as liquid diet; and rats in the CC group were submitted to both substances. In the 6 th week a 5 mm slit in the parietal bone and a 4 mm slit in the tibia were performed on the left side: the former was left open while the latter received a DHA implant. As soon as surgeries were finished, the animals returned to their original protocols and after 10 weeks of exposure they were euthanised (ethically sacrificed) and the mentioned bones collected for histological processing. Data showed that exposure to cigarette smoke inhalation and coffee consumption did not interfere in weight gain and that solid and liquid diet consumption was satisfactory. Rats in the CC group showed a decrease in bone neoformation around the tibial DHA implant (31.8 ± 2.8) as well as in bone formation in the parietal slit (28.6 ± 2.2). On their own, cigarette smoke inhalation or coffee consumption also led to diminished bone neoformation around the implant and delayed the bone repair process in relation to the CT group. However, reduction in the bone repair process was accentuated with exposure to both cigarette smoke inhalation and coffee consumption in this study.Keywords: cigarette, bone, hydroxyapatite, bone formation, coffee.Os efeitos do cigarro e do consumo de café sobre a formação óssea e a integração óssea de implantes de hidroxiapatita ResumoO presente estudo teve como objetivo avaliar os efeitos do tabagismo e do consumo de café, isolada ou concomitantemente, sobre a formação óssea e a osseointegração de implantes hidroxiapatita densa. Foram utilizados 20 ratos machos, divididos em quatro grupos (n = 5): grupo CT (controle); grupo CA (café); grupo CI (cigarro), e grupo CC (cigarro + café). Durante 16 semanas, os animais do grupo CI foram expostos à fumaça de seis cigarros/dia; os animais do grupo CA consumiram café como dieta líquida, e os animais do grupo CC, ambas as substâncias. Após seis semanas de exposição, uma falha óssea de 5 mm foi produzida no osso parietal esquerdo e de 4 mm, na tíbia esquerda dos animais. A falha do parietal foi mantida aberta, enquanto na tíbia corpos cerâmicos de hidroxiapatita densa (HAD) foram implantados em cavidade produzida cirurgicamente. Após as cirurgias, os animais retornaram aos protocolos experimentais e, ao término de dez semanas, foram eutanasiados, sendo as tíbias e os parietais coletados para processamento histológico. A exposição à fumaça do cigarro e o consumo de café não interferiram no ganho de peso dos animais, e os consumos de dieta líquida e sólida foram satisfatórios...

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Section: Animal Protocolmentioning

confidence: 99%

Effects of cigarette smoke inhalation and coffee consumption on bone formation and osseous integration of hydroxyapatite implant

et al. 2013

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“…A composição química do grão e, consequentemente, a qualidade e aceitabilidade do café dependem de fatores genéticos, sistema de cultivo, altitude, temperatura, demanda hídrica, tipos e níveis de adubação, época de colheita, preparo, armazenamento e processo de torração (CARVALHO e CHALFOUN, 1985;PIMENTA e VILELA, 2003;ARAÚJO, 2007). Quando comparada a outras regiões do país, a qualidade do café produzido no Paraná é considerada baixa devido ao uso inadequado de cultivares para cada região, métodos inapropriados de colheita e processamento (DAL MOLIN et al, 2008).…”

Section: Introductionunclassified

Caracterização sensorial de cafés arábica de diferentes cultivares produzidos nas mesmas condições edafoclimáticas

Kitzberger¹,

Scholz²,

Silva³

et al. 2011

BJFT

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Genetic improvement has increased the productivity and the positive agronomical traits of coffee, but it affects the composition and the sensory attributes of the product. Free Choice Profiling was used to evaluate the influence of genetic variability on the sensory characteristics of arabica coffee beverages of different varieties produced in the same climate conditions. Traditional cultivars (red Bourbon, red Catuaí, yellow Icatu) and cultivars which have been developed by the Instituto Agronômico do Paraná (IAPAR 59, IPR 98, IPR 99 and IPR 103) were studied. Cherry fruits were sun dried, manually selected to eliminate defective coffee beans, and roasted (8 to 11 min, 200 to 210 °C, lightness around 28). Sensory panel (15 assessors) evaluated the beverages in an incomplete balanced block design for seven samples, with three replications. Data were analyzed by Generalized Procrustes Analysis. The panelists showed adequate agreement, repeatability and samples discrimination. The first two dimensions accounted for 57% of the variance. The first dimension was mainly characterized by coffee color, turbidity, aroma (coffee, chocolate and caramel), bitter flavor and full-bodied (texture) parameters (positively). The second dimension was positively correlated with acid and green flavor and transparence. Bourbon coffee was characterized as the lesser full-bodied, and by lower intensity of color and bitter taste. The cultivars IAPAR 59, IPR 98, Icatu and Catuaí were described as similar and they showed intermediate behavior. Catuaí differed by the less intense acid and green taste. The cultivars IPR 99 and IPR 103 were characterized as more full-bodied and by the most intense coffee color, turbidity, and aroma (coffee, chocolate, caramel and sweet). The edapho-climatic conditions of the studied region has allowed the formation of positive attributes for the cultivars generated from crosses.

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“…Segundo Araújo (2007), apesar da torração reduzir o conteúdo de polifenóis que, como visto anteriormente, apresentam comprovada ação antioxidante, os produtos da reação de Maillard, especialmente as melanoidinas, também apresentam ação antioxidante. Além disso, durante o processo de torração, as condições de tempo e temperatura podem romper as ligações entre os compostos fenólicos e as moléculas a eles ligadas, o Tabela 1.…”

Section: Resultsunclassified

“…De acordo com Araújo (2007), durante o processo de torração, ocorre o rompimento das ligações entre os compostos fenólicos e as moléculas ligadas a eles, o que confere aos compostos resultantes uma estrutura com maior capacidade antioxidante.…”

Section: Introductionunclassified

Atividade antioxidante in vitro e in vivo de café bebida mole

Abrahão¹,

Pereira

Sousa

et al. 2012

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi determinar a atividade antioxidante do café, bebida mole, in vivo e in vitro, antes e após a torração. Para a análise da atividade antioxidante in vitro, foram utilizados os métodos In vitro and in vivo antioxidant activity of soft coffeeAbstract -The objective of this work was to determine the in vivo and in vitro antioxidant activity of soft coffee beverages, before and after roasting. For the analysis of the antioxidant activity, the methods of free radical sequestration (DPPH) and of the chelating activity of Fe 2+ ions were used. In vivo tests were performed with diabetic Zucker rats with metabolic syndrome and control Zucker rats. The animals received daily doses of coffee drinks by gavage for 30 days. After treatment, lipid peroxidation was evaluated. Roasted coffee samples had the highest percentage of free radical sequestration. Concentration in both green and roasted coffee samples was similar to that of the Trolox standard. From the roasted samples, medium roast stood out with greater Fe 2+ ion chelating activity. Green coffees showed higher quelating power than the roasted ones. The compounds in the extract decreased the lipid peroxidation in the liver and kidney which is common in cases of diabetes and metabolic syndrome. Coffee has an antioxidant activity and protects the liver and kidneys of animals from lipid peroxidation commonly present in type 2 diabetes mellitus and metabolic syndrome.

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Café (Coffea arabica, L.) submetido a diferentes condições de torrefação: caracterização química e avaliação da atividade antioxidante e sensorial

Abstract: Ao professor Jorge Mancini Filho pela oportunidade de me desenvolver profissionalmente, por sua valiosa orientação em todas as etapas desse trabalho, pela amizade e estímulo sempre demonstrados.

Cited by 3 publications

References 136 publications

Effects of cigarette smoke inhalation and coffee consumption on bone formation and osseous integration of hydroxyapatite implant

Effects of cigarette smoke inhalation and coffee consumption on bone formation and osseous integration of hydroxyapatite implant

Caracterização sensorial de cafés arábica de diferentes cultivares produzidos nas mesmas condições edafoclimáticas

Atividade antioxidante in vitro e in vivo de café bebida mole

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