Título:	Antioxidant enzymes preserving coffee quality in refrigerate environment.
Autoria:	ABREU, G. F. de ROSA, S. D. V. F. da MALTA, M. R. CLEMENTE, A. da C. S. VILELA, A. L. PEREIRA, R. W.
Afiliação:	Giselle Figueiredo de Abreu, Universidad Federal de Lavras - UFLA/Departamento de Ingenieria; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; Marcelo Ribeiro Malta, Empresa de Investigación Agropecuaria de Minas Gerais - EPAMIG/Universidad Federal de Lavras- UFLA; Aline da Consolação Sampaio Clemente, Universidad Federal de Lavras - UFLA/Departamento de Agricultura/Sector de semillas; Amanda Lima Vilela, Universidad Federal de Lavras - UFLA/Departamento de Agricultura/Sector de semillas; Rucyan Walace Pereira, Universidad Federal de Lavras - UFLA/Departamento de Agricultura/Sector de semillas.
Ano de publicação:	2018
Referência:	Biotecnología Vegetal, v. 18, n. 3, p. 151-159, julio-septiembre, 2018
Conteúdo:	Post-harvest phases may cause biochemical and physiological changes with direct effects on coffee (Coffea sp.) grains quality during its storage. The aim of this study was to determine the relevance of antioxidant isoenzyme expression on the coffee grains quality undergoing different types of processing and storage conditions. Coffea arabica L. ripe fruits was harvested, part of them was dry processed and another part was wet processing. Immediately, the coffee was dried. After drying, some of the grains were hulled and the other part was maintained unhulled. After that, the grains were stored under refrigerate controlled conditions (10 ºC and 50% relative humidity) or at 25 ºC without relative humidity control for a period of 12 months. Enzymatic expression of catalase, esterase, peroxidase, and alcohol dehydrogenase enzymes was evaluated in the coffee grains in these storage conditions by electrophoretic analysis. The results were compared to the sensorial and physiological profiles of the samples. It was found that expression of enzymes of the antioxidative process is associated with changes in the quality of coffee grains. Natural coffee obtained by dry processing is more sensitive to biochemical changes than wet-processed coffee. A refrigerated environment has a beneficial ffect for preserving the coffee grains showed by higher expression of catalase, peroxidase, and alcohol dehydrogenase enzymes after six months of storage in these conditions. The protection of the endosperm by the presence of the pericarp in natural coffee or the endocarp in fully-washed coffee is beneficial to maintenance of quality and is related to expression of antioxidant enzymes.
NAL Thesaurus:	Alcohol dehydrogenase Esterases Peroxidases
Palavras-chave:	Alcohol deshidrogenasa Catalasa Esterasa Peroxidasa
Notas:	Título em espanhol: Enzimas antioxidantes preservan la calidad del café en ambiente refrigerado.
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (SAPC)