Teor De Cafeína Em Cafés Brasileiros

Camargo, Mônica Cristiane Rojo de; Toledo, Maria Cecília de Figueiredo

doi:10.1590/s0101-20611998000400012

Cited by 45 publications

(45 citation statements)

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“…However, by the ABTS method, traditional coffee in both groups Preparation (decoction and infusion) presented lower antioxidant activity (p <0.05) than extra dark coffee. Camargo & Toledo (1998) used the same methodology to prepare the coffee and found a low amount of caffeine when they analyzed 14 brands of Brazilian coffees, concluded that the caffeine concentration can be affected by many factors such as the type of beans and preparation methods, but the authors didn't evaluate coffee from Cerrado.…”

Section: Resultsmentioning

confidence: 99%

Potential antioxidant of brazilian coffee from the region of Cerrado

2017

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Section: Resultsmentioning

confidence: 99%

Potential antioxidant of brazilian coffee from the region of Cerrado

2017

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“…Entretanto, CAMARGO & TOLEDO [3] evidenciaram que a quantidade de cafeína extraída de café fervido era 19 a 30% superior àquela obtida do café apenas coado. Esses dados sugerem que a fervura, procedimento não testado por outros autores, contribui para a formação do complexo solúvel HPA-cafeína, facilitando a passagem dos hidrocarbonetos para a bebida (Tabela 3).…”

Section: -Dados Analíticosunclassified

Chá-mate e café como fontes de hidrocarbonetos policíclicos aromáticos (HPAs) na dieta da população de Campinas

Camargo

Toledo

2002

Ciênc. Tecnol. Aliment.

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.br * A quem a correspondência deve ser enviada. RESUMOCom o objetivo de determinar os níveis dos contaminantes hidrocarbonetos policíclicos aromáticos (HPAs) em chá-mate e café e avaliar a contribuição desses produtos como fonte de HPAs na dieta da população de Campinas, três marcas com três diferentes lotes de chá-mate e café em pó, totalizando 18 amostras, foram analisadas. Os dados de consumo de chá-mate e café foram obtidos de uma pesquisa de hábitos alimentares feita no ano de 1993 junto à população local, através do método de freqüência de alimentos. A determinação de HPAs foi conduzida por cromatografia líquida de alta eficiência com detecção por fluorescência. A presença de diferentes hidrocarbonetos foi observada em todas as amostras de café analisadas, em níveis variando tanto entre as marcas quanto em função da técnica de preparo da bebida. A quantidade média de HPAs totais encontrada no café (bebida pronta para consumo) foi de 10,12µg/kg, enquanto que o chá-mate apresentou um nível de contaminantes significativamente menor (Σ=0,70µg/kg). Considerando-se a estimativa de consumo diário médio per capita de 69,79g de chá-mate e de 86,77g de café, pode-se considerar que o chá-mate e o café aportam diariamente cerca de 0, 05µg e 0, 88µg de HPAs totais, respectivamente, na dieta da população estudada (n=600 indivíduos). Palavras-chave: hidrocarboneto policíclico aromático; chá-mate, café. SUMMARY COFFEE AND MATE TEA AS A DIETARY SOURCE OF POLYCYCLIC AROMATIC HYDROCARBON (PAHs) IN CAMPINAS.In order to estimate the contribution of mate tea and regular coffee as a source of PAHs in the diet of the population of Campinas, SP, Brazil, different batches and brands of these products, totaling 18 samples, were analysed for PAH. The consumption data were obtained from a dietary survey (frequency recall), which took place in Campinas in 1993. PAH levels in the products were determined by high performance liquid chromatography with fluorescence detection. Different PAHs were detected in all samples of coffee, at levels varying with the brands and the beverage preparation technique. The mean total PAH content in coffee was 10.12µg/kg, while mate tea showed a relatively lower level of contamination (Σ=0.70µg/kg). Considering the per capita average daily consumption estimates of 69.79g of mate tea and 86.77g of coffee, one can assume that mate tea and coffee contribute with approximately 0.05µg and 0.88µg of total PAHs, respectively, to the dietary intake of these contaminants by the studied population (n=600).

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“…In this study, most participants were used to take daily moderate doses of caffeine (three cups a day) 2 . The complaints of anxiety and headache increased as a result of increased doses of caffeine intake.…”

Section: Discussionmentioning

confidence: 99%

Avaliação do efeito da cafeína no teste vestibular

Felipe¹,

Simões²,

Gonçalves³

et al. 2005

Rev. Bras. Otorrinolaringol.

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Exi st controversy about the interference of the caffeine in the vestibular test. Coffee is the richest source of caffeine. While in some services, the patients were orient to suspend the ingestion of caffeine 24 to 48 hours before the vestibular test, other not consider the suspension of this drink necessary. Aim: To evaluate the effect of caffeine in the vestibular test result. Study design: clinical with transversal cohort. Material and Method: Seccional and matched research. The vestibular test was performed twice in the same patient, with five days interval between the exams. In the first test, the patient did not drink coffee 24 hours before the exam; in the second, the patient drunk coffee as usual. All of the participants had clinical indication for vestibular test and were used to drinking coffee. Results: Nineteen women, medium age of 49,5 years, participated. The average coffee consumption was three cups per day. The complaints of anxiety and headache were associated with the submission to the vestibular test without coffee. The exams were not statistically different comparing the results of the tests performed with and without the coffee ingestion. Conclusion: The moderate ingestion of coffee was not shown to interfere in the results of the vestibular test. Considering that it is recommended that the patient be calm to be submitted to the vestibular test and that the half-life of the caffeine is only of six hours, we suggest that the orientation of complete and abrupt drinking coffee suspension of moderate dose before the vestibular test for the individuals used to daily drinking coffee be reevaluated.

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Teor De Cafeína Em Cafés Brasileiros

Cited by 45 publications

References 0 publications

Potential antioxidant of brazilian coffee from the region of Cerrado

Potential antioxidant of brazilian coffee from the region of Cerrado

Chá-mate e café como fontes de hidrocarbonetos policíclicos aromáticos (HPAs) na dieta da população de Campinas

Avaliação do efeito da cafeína no teste vestibular

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