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Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees

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dc.contributor.author Vicente, Silvio José Valadão
dc.contributor.author Queiroz, Yara Severino
dc.contributor.author Gotlieb, Sabina Léa Davidson
dc.contributor.author Torres, Elizabeth Aparecida Ferraz da Silva
dc.date.accessioned 2019-11-08T13:49:34Z
dc.date.available 2019-11-08T13:49:34Z
dc.date.issued 2014-01
dc.identifier.citation VICENTE, S. J. V. et al. Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees. Brazilian Archives of Biology and Technology, Curitiba, v. 57, n. 1, p. 110-118, jan./fev. 2014. pt_BR
dc.identifier.issn 1678-4324
dc.identifier.uri http://dx.doi.org/10.1590/S1516-89132014000100016 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/12391
dc.description.abstract This study compared the regular and decaffeinated coffees in relation to antioxidant capacity, levels of some antioxidant molecules and stability of these parameters over a six-month period under different storage conditions. The regular coffee samples analyzed right after the industrial production showed higher antioxidant capacity (ORAC and DPPH), the same levels of phenolic compounds and higher levels of phenolic acids than decaffeinated coffee. After six months, the closed packs of both the grades kept under vacuum at 20°C did not show significant changes from the initial results; the open packs stored at 4°C showed small but statistically significant reductions and the open packs stored at 20°C showed higher and statistically significant losses (p < 0.05). Oxygen was the most important factor for these losses but temperature also played an important role. Tests showed that the storage conditions were very important to preserve the quality of coffees regarding the analyzed parameters. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Instituto de Tecnologia do Paraná - Tecpar pt_BR
dc.relation.ispartofseries Brazilian Archives of Biology and Technology;v.57, n.1, p.110-118, 2014;
dc.rights Open Access pt_BR
dc.subject Coffee pt_BR
dc.subject Antioxidant capacity pt_BR
dc.subject Phenolic compounds pt_BR
dc.subject Caffeine pt_BR
dc.subject ORAC pt_BR
dc.subject DPPH pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees pt_BR
dc.type Artigo pt_BR

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