| Revista: | Quimica nova |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000313248 |
| ISSN: | 0100-4042 |
| Autores: | Tavares, Leila Aley1 Ferreira, Antonio Gilberto |
| Instituciones: | 1Universidade Federal de Sao Carlos, Departamento de Quimica, Sao Carlos, Sao Paulo. Brasil |
| Año: | 2006 |
| Periodo: | Sep |
| Volumen: | 29 |
| Número: | 5 |
| Paginación: | 911-915 |
| País: | Brasil |
| Idioma: | Portugués |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | Coffee is one of the beverages most widely consumed in the world and the "cafezinho" is normally prepared from a blend of roasted powder of two species, Coffea arabica and Coffea canephora. Each one exhibits differences in their taste and in the chemical composition, especially in the caffeine percentage. There are several procedures proposed in the literature for caffeine determination in different samples like soft drinks, coffee, medicines, etc but most of them need a sample workup which involves at least one step of purification. This work describes the quantitative analysis of caffeine using ¹H NMR and the identification of the major components in commercial coffee samples using 1D and 2D NMR techniques without any sample pre-treatment |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Café tostado, Composición química, Análisis cualitativo, Análisis cuantitativo, Cafeína |
| Keyword: | Chemistry, Food chemistry, Roasted coffee, Chemical composition, Qualitative analysis, Quantitative analysis, Caffeine |
| Texto completo: | Texto completo (Ver HTML) |
