1. Repositório Institucional da UFMG
  2. Publicações Científicas e Culturais
  3. Artigo de Periódico
Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40586
Full metadata record
DC FieldValueLanguage
dc.creatorÁzula Narayama Malacco Ferreirapt_BR
dc.creatorMariana Mirelle Pereira Natividadept_BR
dc.creatorRoberto Gonçalves Junqueirapt_BR
dc.creatorScheilla Vitorino Carvalho de Souza Ferreirapt_BR
dc.creatorRenata Adriana Labancapt_BR
dc.date.accessioned2022-03-29T21:42:05Z-
dc.date.available2022-03-29T21:42:05Z-
dc.date.issued2018-
dc.citation.volume15pt_BR
dc.citation.issue1pt_BR
dc.citation.spage51pt_BR
dc.citation.epage59pt_BR
dc.identifier.doi10.3844/ajassp.2018.51.59pt_BR
dc.identifier.issn15469239pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40586-
dc.description.resumoCoffee is one of the most consumed beverages worldwide and commonly present on Brazilian tables. It is known for its health benefits, mainly ascribed to its antioxidant compounds. Because of a lack of standardized analytical methods to evaluate these compounds in coffee, the variety of products sold, as well as the influence of the form of preparation of the beverage upon the content of the antioxidants, this work is intended to evaluate the reducing capacity of beverages prepared with samples of roasted and ground coffee, as well as the influence of the preparation, employing the Folin Ciocalteu (FC) spectrophotometric method. After the validation of the method, the reducing capacity in commercial coffee beverages was evaluated as well as the influence of different ways of preparation, including infusion and decoction. The optimization steps and validation of spectrophotometric method FC allowed to obtain more reliable results, facilitating the analysis of the evaluated coffee samples and ensuring greater security in the analysis of the results. The preparation technique also influenced the reductive capacity of drinks, as different preparation methods resulted in different values and the decoction the most efficient. This information can be valuable to consumers, who can choose to domestic preparation techniques that result in a coffee drink with better content of antioxidant compounds.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofAmerican Journal of Applied Sciencespt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectInfluential of preparation techniquept_BR
dc.subjectCoffeept_BR
dc.subjectPhenolic compoundspt_BR
dc.subjectReference measurementpt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherCafépt_BR
dc.titleInfluence in the drink preparation mode associated coffee the antioxidant capacity of different brandspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttp://thescipub.com/abstract/10.3844/ajassp.2018.51.59pt_BR
Appears in Collections:Artigo de Periódico

Files in This Item:
File Description SizeFormat 
Influence in the Drink Preparation Mode Associated Coffee the Antioxidant Capacity of Different Brands.pdf287.51 kBAdobe PDFView/Open
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.