dc.contributor.author |
Wuerges, Karla Leticia |
|
dc.contributor.author |
Dias, Rafael Carlos Eloy |
|
dc.contributor.author |
Viegas, Marcelo Caldeira |
|
dc.contributor.author |
Benassi, Marta de Toledo |
|
dc.date.accessioned |
2022-02-08T13:38:45Z |
|
dc.date.available |
2022-02-08T13:38:45Z |
|
dc.date.issued |
2020 |
|
dc.identifier.citation |
WUERGES, K. L. et al. Kahweol and cafestol in coffee brews: comparison of preparation methods. Revista Ciência Agronômica, Fortaleza, v. 51, n. 1, p. 1-6, jan./mar. 2020. |
pt_BR |
dc.identifier.issn |
1806-6690 |
|
dc.identifier.uri |
https://www.scielo.br/j/rca/a/hCQkqtKzbTVpXBXwmytns5y/?format=pdf&lang=en |
pt_BR |
dc.identifier.uri |
http://www.sbicafe.ufv.br/handle/123456789/13298 |
|
dc.description.abstract |
The profile of bioactive compounds in coffee brews depends on the coffee bean species and varieties, harvesting and post-harvesting practices, roasting processes, and also on the brewing method. The present research aimed to study the contents of cafestol and kahweol - coffee diterpenes with a known impact on human health – comparing coffee beverages prepared using common brewing methods (filtered, espresso, and instant coffee brews). Filtered (cloth-filtered and paper-filtered), espresso and instant brews were obtained from a medium-roasted Coffea arabica coffee (NY 2). Five genuine replicates of each coffee brew were prepared, and the extracts were lyophilized. A validated UPLC-based method provided the content of diterpenes. The results were reported in mg of diterpene per g of solids or per a standard dose of 50 mL of coffee brew. Solids content of coffee brews ranged from 2.06 to 2.46 g 100 mL-1. All coffee brews presented low diterpene contents: 0.05 to 0.16 mg of kahweol and 0.11 to 0.14 mg of cafestol 50 mL-1. Instant coffee brew showed the lowest content of kahweol and absence of cafestol; this reduction was related to the production process of soluble coffee. Diterpenes content was similar in espresso and paper-filtered brews. The cloth-filtered coffee had lower solids content, but higher levels of diterpenes (in mg g-1 of solids). Similar cafestol and kahweol contents (mg 50 mL-1) were observed in filtered and espresso brews. |
pt_BR |
dc.format |
pdf |
pt_BR |
dc.language.iso |
en |
pt_BR |
dc.publisher |
Universidade Federal do Ceará |
pt_BR |
dc.relation.ispartofseries |
Revista Ciência Agronômica;v.51, n.1, 2020 |
|
dc.rights |
Open Access |
pt_BR |
dc.subject |
Coffea arabica |
pt_BR |
dc.subject |
Compostos bioativos |
pt_BR |
dc.subject |
Espresso |
pt_BR |
dc.subject |
Café filtrado |
pt_BR |
dc.subject |
Café solúvel |
pt_BR |
dc.subject.classification |
Cafeicultura::Café e saúde |
pt_BR |
dc.title |
Kahweol and cafestol in coffee brews: comparison of preparation methods |
pt_BR |
dc.type |
Artigo |
pt_BR |