Proximate composition and fatty acids profile of green and roasted defective coffee beans

Oliveira, Leandro S.; Franca, Adriana S.; Mendonça, Juliana C.F.; Barros-Júnior, Mario C.

doi:10.1016/j.lwt.2005.01.011

Cited by 113 publications

(71 citation statements)

References 8 publications

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“…Composição química de cafés arábica crus de diferentes cultivares tradicionais e de cruzamentos modernos, produzidos sob as mesmas condições edafoclimáticas e submetidos à colheita e tratamentos pós-colheita padronizados (1) . (Ky et al, 2001) e com diferente qualidade de bebida e origem genética (1.000 a 1.350 mg 100g -1 ) (Malta & Chagas, 2009;Rodarte et al, 2009 (Mazzafera et al, 1998;Oliveira et al, 2006), observando-se também influência das condições ambientais (Geromel et al, 2008).…”

Section: Resultsunclassified

Composição química de cafés árabica de cultivares tradicionais e modernas

Kitzberger

Scholz

Pereira

et al. 2013

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi avaliar a influência da diversidade genética sobre a composição química de cultivares modernas e tradicionais de café arábica brasileiro. Cultivares tradicionais (Bourbon, Catuaí e Icatu) e modernas (Iapar 59, IPR 98, IPR 99 e IPR 103) foram cultivadas nas mesmas condições edafoclimáticas e submetidas a tratamentos pós-colheita padronizados. Determinaram-se os teores de sacarose, açúcares redutores, ácidos orgânicos (quínico, málico e cítrico), compostos fenólicos totais, ácido 5-cafeoilquínico, compostos nitrogenados (proteína, trigonelina e cafeína), lipídeos totais, cafestol e caveol. A diversidade genética confere variabilidade à composição do café e permite a discriminação entre cultivares tradicionais e modernas. As cultivares modernas apresentam maior teor de ácidos málico e 5-cafeoilquínico, lipídeos totais, caveol e trigonelina. Os parâmetros caveol e a relação caveol/ cafestol são propostos como discriminadores entre cultivares modernas e tradicionais, uma vez que a introgressão de genes de Coffea canephora aumenta os teores de caveol e os valores da relação caveol/cafestol.Termos para indexação: Coffea arabica, Coffea canephora, café cru, compostos bioativos, diversidade genética, diterpenos. Chemical composition of traditional and modern Arabica coffee cultivarsAbstract -The objective of this work was to evaluate the influence of genetic diversity on the chemical composition of traditional and modern cultivars of Brazilian arabica coffee. Traditional (Bourbon, Catuaí and Icatu) and modern cultivars (Iapar 59, IPR 98, IPR 99, and IPR 103) were subjected to the same edaphoclimatic conditions, and to standardized post-harvest treatments. Contents of sucrose, reducing sugars, organic acids (quinic, malic, and citric), total phenolic compounds, 5-caffeoylquinic acid, nitrogenous compounds (protein, caffeine, and trigonelline), total lipids, cafestol, and kahweol were determined. Genetic diversity provides variability in coffee composition, allowing the discrimination between traditional and modern cultivars. Modern cultivars have higher contents of malic and 5-caffeoylquinic acids, total lipids, kahweol and trigonelline. The parameters kahweol and the kahweol/cafestol ratio are proposed as discriminators between traditional and modern cultivars, since the introgression of genes from Coffea canephora increase the kahweol content and the values of kahweol/cafestol ratio.

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Section: Resultsunclassified

Composição química de cafés árabica de cultivares tradicionais e modernas

Kitzberger

Scholz

Pereira

et al. 2013

Pesq. agropec. bras.

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“…Os grãos de cafés defeituosos estão permanentemente presentes no café produzido no Brasil devido, principalmente, ao tipo de colheita, derriça no chão e o processamento adotado pelos produtores. 2,3 Os grãos defeituosos, que compreendem aproximadamente 20% da produção total de café, comprometem a qualidade da bebida quando são torrados com os grãos sadios. 4 Entre esses defeitos, destaca-se a fração de defeito PVA (preto, verde, ardido) que, se separada dos grãos sadios, gera um volume de rejeitos e de perdas significativas no volume comercializado.…”

Section: Introductionunclassified

Produção e caracterização de carvão ativado produzido a partir do defeito preto, verde, ardido (PVA) do café

Ramos¹,

Guerreiro²,

Resende³

et al. 2009

Quím. Nova

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“…According to Verdin Filho et al (2016), the permanence of Conilon coffee in the field after harvesting causes chemical changes in the grains, which negatively affect the sensorial quality of the product, causing sharp decreases in the quality of the beverage after the very first day. Oliveira et al (2006) report that the origin of defects in coffee beans produced in Brazil is mainly due to the harvest system, dropping the fruits on the ground, fermentation and the processing system after harvest.…”

Section: Resultsmentioning

confidence: 99%

The permanence in the plantation after harvest damages physical characteristics of Conilon coffee grains

Filho¹,

Volpi²,

Colodetti³

et al. 2018

Afr. J. Agric. Res.

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The permanence of harvested fruits in the plantation can cause irreversible damage to Conilon coffee quality, possibly increasing the overall number of defects, causing losses to crop yield and changing the organoleptic properties of the product. The objective of this study was to quantify the changes caused by permanence time of the Conilon coffee in the plantation after harvest over the mass and classification of the product. The experiment followed a completely random design, with 8 treatments and 4 repetitions, using standardized bags of mature fruits of Coffea canephora Pierre ex Froehner that were kept in the plantation field for periods of 0, 1, 2, 3, 4, 6, 8 or 10 days after manual harvest of the grains. After these periods, the coffee was dried, processed and weighted to quantify losses. The samples from each parcel were used to classify the resulting coffee regarding grain size in standardized classification sieves (sieves 12, 11 and 10 for round grains; sieves 17, 15 and 13 for flat grains), grain defects (brocaded, sour, black, defective percentage and total number of defects) and yield losses (dried coffee weight and processing ratio). The results showed that keeping the harvested fruits in the plantation causes losses over mass and over the overall product classification, affecting grain size and increasing the number and type of defects. This reinforces the recommendation to transport the harvested coffee for drying as soon as possible after harvesting.

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Proximate composition and fatty acids profile of green and roasted defective coffee beans

Cited by 113 publications

References 8 publications

Composição química de cafés árabica de cultivares tradicionais e modernas

Composição química de cafés árabica de cultivares tradicionais e modernas

Produção e caracterização de carvão ativado produzido a partir do defeito preto, verde, ardido (PVA) do café

The permanence in the plantation after harvest damages physical characteristics of Conilon coffee grains

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