Zinc supplementation, production and quality of coffee beans

Martínez, Herminia; Neves, Yonara Poltronieri; Farah, Adriana; Perrone, Daniel

doi:10.1590/s0034-737x2013000200020

Cited by 23 publications

(29 citation statements)

References 10 publications

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“…Martinez et al [56] studying Zn effect on the production and cupping quality of coffee did not observe Zn effect on the coloration index, with the mean values being 0.95 DO 425 nm, which is in agreement with the results found by Lima et al [59] for good coffees and, also, with the means found in this work.…”

Section: Electrical Conductivity Leached Potassium and Coloration Isupporting

confidence: 93%

“…In a field experiment performed in the same conditions of that of the experiment reported here, Martinez et al [56] studied the effect of Zn on the production and on some quality attributes of coffee beans and did not observe effect of the nutrient on the production; however, there was an effect of Zn on beans size. Moreover, plants supplemented with Zn had the highest percentage of exportable grains, retained in the sieves 17 and 18.…”

Section: Productionmentioning

confidence: 72%

“…In the same orchard, Martinez et al [56] did not observe the effect of the nutrient on the total titratable acidity and pH, with the average values being 14.7 mL of NaOH 100 g −1 and 5.4 mL of NaOH 100 g −1 , respectively.…”

Section: Electrical Conductivity Leached Potassium and Coloration Imentioning

confidence: 89%

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Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans

Clemente

Martínez

Pedrosa

et al. 2018

Journal of Food Quality

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Micronutrients perform speci c and essential functions in plant metabolism, and their de ciency may lead to metabolic disturbances that a ect co ee production and quality beverage. In Brazil, the B, Cu, and Zn are the main micronutrients, and these are provided by soil or foliar fertilization, frequently with low recovery e ciency. is work objected verifying the feasibility of supplying of B, Cu, and Zn via insertion of tablets in the orthotropic branch of Co ea arabica, as well as to evaluate the co ee plant response in terms of productivity and quality of the beverage. Adult plants received B, Cu, and Zn, each micronutrient alone or combined with the other two, by foliar fertilization or by tablets inserted in the trunk base. e productivity, cupping quality, and some chemical indicators of beans quality were evaluated in two crop seasons. Boron, copper, and zinc supplied by foliar spray or solid injections in the trunk in uenced the chemical composition and quality of the co ee beans, characterized by the cupping test and the levels of ca eine, trigonelline, sucrose, glucose, arabinose, mannose, 3-ca eoylquinic acid, 5-ca eoylquinic acid, polyphenol oxidase activity, and total phenolic compounds. Copper and zinc were equivalent in either form of supply regarding the production and quality of co ee.

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Section: Electrical Conductivity Leached Potassium and Coloration Isupporting

confidence: 93%

Section: Productionmentioning

confidence: 72%

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Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans

Clemente

Martínez

Pedrosa

et al. 2018

Journal of Food Quality

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“…The total titratable acidity (ATT) of coffee beans has an inverse relationship with the coffee beverage quality, because better quality coffees have lower total titratable acidity (Martinez, Poltronieri, Farah, & Perrone, 2013).…”

Section: Resultsmentioning

confidence: 99%

<b>Quality of coffee cultivated in Campos Gerais, Minas Gerais

et al. 2016

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ABSTRACT. Coffee quality can be defined as a set of physical, chemical, sensory and safety attributes that meet consumer taste preferences. Coffea arabica is the most cultivated species, accounting for 70% national and world production of coffee. The present study analyzed 6 coffee samples from 6 different regions in the municipality of Campos Gerais, subjected to the treatments raw and roasted, in order to assess their physical and chemical quality based on the parameters of titratable acidity, pH, moisture, soluble solids content and caffeine content. All the samples met the standard of at least one of the quality parameters studied. The best value of total acidity in roasted coffee was observed in the Grupiara region. The raw coffee of the Galo region presented the best quality as to the pH. The sample of the Prata region showed the highest caffeine content related to the quality of raw and roasted coffee, the best content for total acidity for raw coffee and the best pH value for roasted coffee. Therefore, the coffee of the Prata region is considered the best quality coffee analyzed in this study.Keywords: Coffea arabica, physical and chemical analysis, raw coffee, roasted coffee. Qualidade do café cultivado em Campos Gerais, Minas Gerais RESUMO.A qualidade do café pode ser definida por um conjunto de atributos físicos, químicos, sensoriais e de segurança que atenda os gostos dos consumidores. A espécie C. arábica é a mais cultivada e responsável por mais de 70% da produção nacional e mundial de café. Neste trabalho foram analisadas seis amostras de café originados de seis regiões distintas situadas no município de Campos Gerais, Estado de Minas Gerais, submetidas aos tratamentos cru e torrado com o objetivo de avaliar sua qualidade físico-química com base nos parâmetros de acidez total titulável, pH, umidade, teor de sólidos solúveis e teor de cafeína. Os resultados demonstraram que todas as amostras analisadas estão nos padrões de pelo menos um dos parâmetros de qualidade estudados. O melhor valor de acidez total no café torrado foi na região Grupiara. O café cru da região do Galo apresentou a melhor qualidade quanto ao valor do pH. A região do Prata apresentou o maior teor de cafeína relacionado à qualidade de cafés crus e torrados, o melhor teor para o parâmetro acidez total para o café cru e o melhor valor de pH quanto à qualidade do café torrado. Portanto, o café da região do Prata pode ser considerado o de melhor qualidade estudado neste trabalho. Palavras-chave:Coffea arabica, análise físico-química, café cru, café torrado.

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“…Neves et al, (2011) observaram que o fornecimento de Zn influenciou positivamente a produção e a qualidade dos grãos de café, caracterizada pelo seu tamanho, percentagem de grãos brocados, condutividade elétrica e o potássio lixiviado dos grãos. Os resultados de Martinez et al (2013) corroboraram os anteriores e indicaram, ainda, que os grãos de cafeeiros supridos com Zn apresentaram maiores teores de ácidos clorogênicos e maior atividade antioxidante.…”

Section: Boro Cobre E Zincounclassified

Nutrição mineral do cafeeiro e qualidade da bebida

et al. 2014

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Recebido para publicação em 15/05/2014 e aprovado em 11/10/2014. 1 Engenheira-Agrônoma, Doutora. Departamento de Fitotecnia, Universidade Federal de Viçosa, Campus Viçosa, Avenida Peter Henry Rolfs, s/n, 36570-000, Viçosa, Minas Gerais, Brasil. herminia@ufv.br (autora para correspondência Nutrição mineral do cafeeiro e qualidade da bebidaOs nutrientes minerais interferem na qualidade final do café por duas vias, uma direta, por seu papel no metabolismo da planta e acúmulo de compostos químicos desejáveis, do ponto de vista do aroma e sabor do café, e, outra, indireta, por seu papel na produção de compostos que desfavorecem o desenvolvimento microbiano nos grãos. Neste trabalho, procurou-se destacar as características químicas dos grãos associadas à qualidade da bebida e suas possíveis interações com os macro e micronutrientes, bem como relatar os resultados de pesquisa que relacionam nutrição mineral, qualidade da bebida e produção de compostos a ela associados. Palavras-chave: Coffee mineral nutrition and beverage qualityMineral nutrients influence the final quality of coffee in two ways: first directly, for their functions in plant metabolism and accumulation of desirable chemical compounds from the standpoint of flavor and taste of coffee; and indirectly, for its role in producing compounds that are harmful to microbial growth in beans. In this study, we focused on the chemical compounds of green coffee related to good beverage quality and its possible interactions with macro and micronutrients. We also report research findings that relate mineral nutrition, beverage quality and production of compounds in coffee beans.

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Zinc supplementation, production and quality of coffee beans

Cited by 23 publications

References 10 publications

Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans

Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans

<b>Quality of coffee cultivated in Campos Gerais, Minas Gerais

Nutrição mineral do cafeeiro e qualidade da bebida

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