Please use this identifier to cite or link to this item:
|Research center of Embrapa/Collection:||Embrapa Café - Artigo em periódico indexado (ALICE)|
|Type of Material:||Artigo em periódico indexado (ALICE)|
BIAGGIONI, M. A. M.
BORÉM, F. M.
ROSA, S. D. V. F. da
TAVEIRA, J. H. da S.
|Additional Information:||RENI SAATH, IAC; FERNANDO BROETTO, UNESP; MARCO ANTÔNIO MARTIN BIAGGIONI, UNESP; FLÁVIO MEIRA BORÉM, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC; JOSÉ HENRIQUE DA SILVA TAVEIRA, UFLA.|
|Title:||Activity of some isoenzymatic systems in stored coffee grains.|
|Publisher:||Ciência e Agrotecnologia, Lavras, v. 38, n. 1, p.15-24, jan./fev. 2014.|
|Description:||Considering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance of arabica coffee during storage. Coffee in beans (natural) and in parchment (pulped) dried in concrete terrace and in dryer with heated air were packed in jute bags and stored in not controlled environmental conditions. Enzymatic activities of superoxide dismutase, catalase, peroxidase, polyphenoloxidase, esterase and lipoxygenase in coffee grains were evaluated at zero, three, six, nine and twelve months by means of electrophoresis. Independently of the drying method, the activity of isoenzymatic complexes highlighted deteriorative processes in stored grains of coffee. The treatments 60/40° C and 60° C used to reduce the water content imposed a greater stress condition, accelerated metabolism of natural coffee in the storage with decreased activity of defense mechanisms due to latent damage in these grains. Natural coffees are more sensible to high drying temperatures and its quality reduces faster than pulped coffee in the storage.|
|Appears in Collections:||Artigo em periódico indexado (SAPC)|
Files in This Item:
|Activityofsomeisoenzymatic.pdf||1,78 MB||Adobe PDF|