| Revista: | Quimica nova |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000313154 |
| ISSN: | 0100-4042 |
| Autors: | Toci, Aline1 Farah, Adriana Trugo, Luiz Carlos |
| Institucions: | 1Universidade Federal do Rio de Janeiro, Instituto de Quimica, Rio de Janeiro. Brasil |
| Any: | 2006 |
| Període: | Sep |
| Volum: | 29 |
| Número: | 5 |
| Paginació: | 965-971 |
| País: | Brasil |
| Idioma: | Portugués |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | The decaffeinated coffee market has been expanding increasingly in the last years. During decaffeination, aroma precursors and bioactive compounds may be extracted. In the present study we evaluate the changes in the chemical composition of C. arabica and C. canephora produced by decaffeination using dichloromethane. A significant change in the chemical composition of both C. arabica and C. canephora species was observed, with differences between species and degrees of roasting. Major changes were observed in sucrose, protein and trigonelline contents after decaffeination. Changes in the levels of total chlorogenic acids and in their isomers distribution were also observed. Lipids and total carbohydrates were not affected as much. The sensory and biological implications of these changes need to be investigated |
| Disciplines | Química |
| Paraules clau: | Química de alimentos, Café, Descafeinización, Diclorometano, Composición química |
| Keyword: | Chemistry, Food chemistry, Coffee, Decaffeination, Dichloromethane, Chemical composition |
| Text complet: | Texto completo (Ver HTML) |
