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Sistematic study of benzo[a]pyrene in coffee samples

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dc.contributor.author Badolato, Elza S. G.
dc.contributor.author Martins, Maristela S.
dc.contributor.author Aued-Pimentel, Sabria
dc.contributor.author Alaburda, Janete
dc.contributor.author Kumagai, Edna E.
dc.contributor.author Baptista, Gisleine G.
dc.contributor.author Rosenthal, Amaury
dc.date.accessioned 2022-04-02T13:43:40Z
dc.date.available 2022-04-02T13:43:40Z
dc.date.issued 2006
dc.identifier.citation BADOLATO, E. S. G. et al. Sistematic study of benzo[a]pyrene in coffee samples. Journal of the Brazilian Chemical Society, São Paulo, v. 17, n. 5, p. 989-993, 2006. pt_BR
dc.identifier.issn 1678-4790
dc.identifier.uri https://doi.org/10.1590/S0103-50532006000500025 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13416
dc.description.abstract A method for extracting and quantifying benzo[a]pyrene (B[a]P) was evaluated and improved for samples of green and roasted ground Arabica (Coffea arabica) and Conillon (Coffea canephora) Brazilian coffees. The influence of the roasting process in B[a]P formation was considered too. These samples were extracted with acetone, followed by saponification and cyclohexane extraction. The extracts were cleaned by chromatography on a silica-gel. The quantification was done by HPLC with reversed-phase and fluorescence detection under isocratic conditions. The detection and quantification limits were 0.03 μg kg-1 and 0.10 μg kg-1, respectively. The recovery ranged from 76 to 116% for concentrations between 1.00 and 3.00 μg kg-1. The values obtained for B[a]P concentrations were from 0.47 to 12.5 μg kg-1 for samples of ground roasted coffee. B[a]P was absent in the green coffee samples. The control of the roasting parameters is fundamental for obtaining a good quality product. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Sociedade Brasileira de Química pt_BR
dc.relation.ispartofseries Journal of the Brazilian Chemical Society;v.17, n.5, 2006
dc.rights Open Access pt_BR
dc.subject Benzo[a]pyrene pt_BR
dc.subject Polycyclic aromatic hydrocarbons pt_BR
dc.subject HPLC analysis pt_BR
dc.subject.classification Cafeicultura::Colheita, pós-colheita e armazenamento pt_BR
dc.title Sistematic study of benzo[a]pyrene in coffee samples pt_BR
dc.type Artigo pt_BR

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