Determinação Do Teor De Cafeína Em Diferentes Tipos De Cafés

Silva, Cicero Jordan Rodrigues Sobreira da; Benjamim, Cicero Jonas R.; Carvalho, Luana Barreto; Rocha, Élida Mara Braga; Mori, Edna

doi:10.12957/demetra.2018.30653

Cited by 3 publications

(2 citation statements)

References 11 publications

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“…The coffee tree has a complex phytochemical composition, including caffeine and chlorogenic acids (CGAs) which are both products of plant specialized metabolism that act in plant protection against biotic and abiotic stresses (Frischknecht et al, 1986;Mondolot et al, 2006;Leitão et al, 2008;Gebeyehu and Bikila, 2015). Among the purine alkaloids, caffeine is the most abundant, being found in all organs of coffee plants, with greater abundance in flowers and especially in young leaves, in which a great biosynthetic rate and concentration are noticed (Ashihara, 2006;Abrahão et al, 2010;Perrois et al, 2014;Sunarharum et al, 2014;Da Silva et al, 2018). Concerning phenolic compounds, the 5-O-caffeoylquinic acid (5-CQA) is the most abundant among the chlorogenic acids (CGAs) present in coffee plants, which is considered the main component of the phenolic fraction.…”

Section: Introductionmentioning

confidence: 99%

Elevated [CO2] Mitigates Drought Effects and Increases Leaf 5-O-Caffeoylquinic Acid and Caffeine Concentrations During the Early Growth of Coffea Arabica Plants

Catarino

Monteiro

Ferreira

et al. 2021

Front. Sustain. Food Syst.

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Increasing atmospheric [CO2] is thought to contribute to changes in precipitation patterns, increasing heatwaves and severe drought scenarios. However, how the combination of elevated [CO2] and progressive drought affect plant metabolism is poorly understood. Aiming to investigate the effects of this environmental condition on photosynthesis and specialized metabolites in leaves of Coffea arabica during the early growth, plants fertilized with ambient (a[CO2]-400 ppm) and elevated (e[CO2]-800 ppm) [CO2] were exposed to well-watered (WW) or water-deficit (WD) regimes for 40 days. Over the 40-day-water-withdrawal, soil moisture, and leaf water potential decreased compared to WW-condition. Elevated [CO2] stimulates CO2 assimilation (A) and intrinsic water use efficiency (iWUE) even under WD. Drought condition slightly changed stomatal conductance, transpiration rate and maximum quantum efficiency of photosystem II (PSII) regardless of [CO2] compared to WW-plants. Total soluble amino acid concentration did not change significantly, while total phenolic compounds concentration decreased under e[CO2] regardless of water regimes. The combination of e[CO2]+WD increased the 5-O-caffeoylquinic acid (5-CQA) and caffeine amounts by 40-day when compared to a[CO2]+WD plants. Altogether, these results suggest that e[CO2] buffers mild-drought stress in young C. arabica by increasing A, iWUE and stimulating changes in the leaf contents of 5-CQA and caffeine.

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Section: Introductionmentioning

confidence: 99%

Elevated [CO2] Mitigates Drought Effects and Increases Leaf 5-O-Caffeoylquinic Acid and Caffeine Concentrations During the Early Growth of Coffea Arabica Plants

Catarino

Monteiro

Ferreira

et al. 2021

Front. Sustain. Food Syst.

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“…Coffee is among the most widely consumed non-alcoholic drinks globally (Silva et al 2013). An important substance contained in coffee is caffeine (da Silva et al 2018;Carmen et al 2020). Caffeine is an alkaloid chemical compound that is also known as trimethylsantin.…”

Section: Introductionmentioning

confidence: 99%

Relationship analysis based on phytochemical contents among coffee pulp from three coffee species collected in Southern Thailand and Jambi, Indonesia

MAXISELLY,

MAULANA,

CHUMTHONG

et al. 2023

Biodiversitas

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Abstract. Maxiselly Y, Maulana H, Chumthong A, Chiarawipa R. 2023. Relationship analysis based on phytochemical contents among coffee pulp from three coffee species collected in Southern Thailand and Jambi, Indonesia. Biodiversitas 24: 5439-5445. Coffee pulp is part of the coffee cherry, except for the seed, and has many benefits for human health. The research aimed to analyze phytochemical contents and the relationship among the coffee pulp of three coffee species: Coffea arabica (Arabica), Coffea canephora (Robusta), and Coffea liberica (Liberica), collected in southern Thailand and Jambi, Indonesia. The coffee pulp of Arabica from Indonesia dominated in three variables: antioxidant activity (67.37±11.83 mg/100g DW), tannin (40.71 ±3.52 mg/100g DW), and phenolic (50.47±5.43 mg/100g DW). Robusta coffee pulp from Thailand contained a lower value of all phytochemical components. However, the coffee pulp of Liberica from Thailand had the highest value for flavonoid content (18.19±0.95 mg/100g DW) and saponin content (0.77±0.09 g/100g DW) among the three species in both countries. Principal Component Analysis (PCA) also supports the result, which shows connectivity among antioxidant activity, tannin, and phenolic to Arabica from Indonesia, with flavonoid and saponin to Liberica from Thailand. These results indicate both the species and the environment influenced the phytochemical compositions of coffee pulp. Thus, Indonesia may benefit from developing more Arabica and Robusta coffee pulp products, while Thailand may benefit from creating the Liberica coffee pulp product.

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Óleo de café torrado (Coffea arabica): Caracterização dos ácidos graxos, qualificação dos compostos aromáticos e quantificação do teor de cafeína

Sanches

Neto

Ueno

et al. 2020

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A vida útil de um óleo vegetal depende de algumas variáveis que envolvem desde o cultivo, extração, transporte e, principalmente, o armazenamento dos grãos. Os processos de oxidação são responsáveis pela redução da vida útil das matérias-primas lipídicas. Dentre os processos de oxidação, a rancidez é a principal alteração que ocorre, resultando em modificações consideráveis na qualidade final e sensorial dos óleos vegetais e determinando, de uma forma direta, a vida útil do mesmo. A auto oxidação, a polimerização térmica ou a oxidação térmica também são alterações químicas que ocorrem nos óleos vegetais, sendo essas reações aceleradas pelo mal armazenamento e também pelo calor. O óleo de café torrado é um produto de altíssimo valor agregado, uma vez que seu valor de mercado é muito maior que a matéria-prima principal, o café. Assim sendo, o objetivo deste estudo foi qualificar e quantificar os ácidos graxos presentes por meio de cromatografia gasosa, qualificar os compostos aromáticos e quantificar e monitorar o teor de cafeína presente no óleo durante 12 meses em diferentes temperaturas de armazenamento. Na análise dos compostos aromáticos foi possível identificar vários compostos responsáveis pelo aroma de café e não foi identificado o composto malonaldeído, responsável pelo aroma de ranço em óleos durante o armazenamento. Os principais ácidos graxos presentes no óleo de café são o Linoléico, Palmítico, Esteárico e o Oléico. O óleo apresentou uma quantidade de cafeína, que se manteve constante ao longo de 12 meses e em ambas temperaturas de armazenamento.

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Determinação Do Teor De Cafeína Em Diferentes Tipos De Cafés

Cited by 3 publications

References 11 publications

Elevated [CO2] Mitigates Drought Effects and Increases Leaf 5-O-Caffeoylquinic Acid and Caffeine Concentrations During the Early Growth of Coffea Arabica Plants

Elevated [CO2] Mitigates Drought Effects and Increases Leaf 5-O-Caffeoylquinic Acid and Caffeine Concentrations During the Early Growth of Coffea Arabica Plants

Relationship analysis based on phytochemical contents among coffee pulp from three coffee species collected in Southern Thailand and Jambi, Indonesia

Óleo de café torrado (Coffea arabica): Caracterização dos ácidos graxos, qualificação dos compostos aromáticos e quantificação do teor de cafeína

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