Controlled water stress in uniformity of maturity and productivity of conilon coffee

Correa, Jorge Montoanelli; Vieira, Gustavo Haddad Souza; Baitelle, Diego Corona; Loss, Jéssica Broseghini; Monaco, Paola Alfonsa Vieira Lo; Haddade, Ismail Ramalho; Meneghelli, Caroline Merlo; Schwan, VÃ­tor Vargas; Birchler, Renan; Madalon, Fernando Zanotti

doi:10.5897/ajar2016.11995

Cited by 3 publications

(3 citation statements)

References 5 publications

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“…DACGO is in agreement with that of Haile. ( 2014) with a value of 15.6% and Jorge et al(2017) with a value of 14.70%.While the yield of DRCGO is not in agreement with the study of Ravindranath et al(1972) with a value of 7.9%. The result of DCGOM does not synchronize with the results achieved by…”

Section: Evaluation Of Different Characteristics Of Dcgo Organoleptic...mentioning

confidence: 63%

“…Regarding fat content, our results varied between 11.2% -15.01%. It has been reported that CG contained 10-15% (Jenkins et al, 2014), (9.3-16.2%) (Cruz et al, 2012), 20%) (Lago et al, 2001;Martinez-Saez et al, 2017), 15.6% ( Haile, 2014), 14.70% (Jorge et al, 2017) of fats. The variations in content compared to our work are probably related to extraction methods and coffee varieties.…”

Section: Primary Metabolitesmentioning

confidence: 99%

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Valorization of dry coffee grounds (DCG) and their oily extract: Coffea arabica and Coffea canephora and their mixture

Zohra¹,

Kanoun²,

Wafa³

et al. 2022

ijmfmap

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The coffee grounds CG are considered as a solid residue generated by consumers of ground coffee.For this purpose, three samples of dry coffee grounds DCG and its oily extract (Sample 1: Arabica, Sample 2: Robusta, Sample 3: mixture of two varieties) were subjected to a physicochemical characterization, quantification of primary and secondary metabolites and the mineral salts determination.The results show that the DCG of the three samples is a good source of carbohydrates with a max of 65.31±0.67%. In fact, the oil DCG extraction provided a yield with a maximum of 15.01±0.9%. The obtained values for the different physicochemical quality indices (refractive index RI , acidity index AI , ester index EI , saponification index SI and peroxide index PI),showed the conformity of the studied oils to the standards. Laquantification of secondary metabolites showed that the oily extract of mixture of two varieties is the richest in polyphenols with a value of 50.28±13.32 mg GAE/gr, on the other hand, the Robusta variety was found to be the richest in flavonoids (337.12±22.66 mg CE/gr).

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Section: Evaluation Of Different Characteristics Of Dcgo Organoleptic...mentioning

confidence: 63%

Section: Primary Metabolitesmentioning

confidence: 99%

Valorization of dry coffee grounds (DCG) and their oily extract: Coffea arabica and Coffea canephora and their mixture

Zohra¹,

Kanoun²,

Wafa³

et al. 2022

ijmfmap

View full text Add to dashboard Cite

show abstract

“…No sistema PS, de forma semelhante aos sistemas CB e CI, obteve-se notas intermediárias, quando comparadas aos demais sistemas. É esperado que grãos produzidos em cafezais a pleno sol em regiões quentes, principalmente quando em condições de estresse hídrico, apresentem menor qualidade de bebida devido a alterações na composição bioquímica e maturação incompleta dos frutos (Correa et al, 2017).…”

Section: /6unclassified

Efeito do sombreamento na qualidade da bebida de café conilon cultivado em sistemas consorciados

Souza

Almeida

Berilli

2019

Agraria

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RESUMO: O objetivo do trabalho foi analisar a qualidade física e sensorial de grãos de café Conilon cultivados em diferentes sistemas de consórcio. Os sistemas de manejo avaliados foram: café em monocultivo a pleno sol-PS; café em consórcio com pupunha-CP; café em consórcio com gliricídia-CG; café em consórcio com banana-CB, e; café em consórcio ingá-CI. Avaliou-se atributos físicos dos grãos, e atributos sensoriais por meio da avaliação da qualidade de bebida produzida em cada um dos sistemas de cultivo. O experimento foi conduzido em delineamento de blocos casualizados com 4 repetições. A qualidade de bebida foi avaliada por provadores certificados pela Associação Brasileira da Indústria do Café. Os dados foram submetidos à análise de variância e comparação de médias pelo teste Tukey (p = 0,05). Não foi identificado efeito significativo na qualidade física dos grãos, contudo, houve efeito significativos para os atributos de qualidade de bebida. A escolha das espécies a serem utilizadas em consórcio com café Conilon influencia na qualidade de bebida. O consórcio com pupunha e ou gliricídia são indicados para agregação de qualidade de bebida em café Conilon.

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A critical techno-economic analysis of coffee processing utilizing a modern fermentation system: Implications for specialty coffee production

Júnior

Neto

Pereira

et al. 2021

Food and Bioproducts Processing

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Controlled water stress in uniformity of maturity and productivity of conilon coffee

Abstract: ).

Cited by 3 publications

References 5 publications

Valorization of dry coffee grounds (DCG) and their oily extract: Coffea arabica and Coffea canephora and their mixture

Valorization of dry coffee grounds (DCG) and their oily extract: Coffea arabica and Coffea canephora and their mixture

Efeito do sombreamento na qualidade da bebida de café conilon cultivado em sistemas consorciados

A critical techno-economic analysis of coffee processing utilizing a modern fermentation system: Implications for specialty coffee production

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