Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/10935
metadata.artigo.dc.title: Biogenic amine profile in unripe Arabica coffee beans processed according to dry and wet methods
metadata.artigo.dc.creator: Dias, Eduardo C.
Borém, Flávio Meira
Pereira, Rosemary Gualberto Fonseca Alvarenga
Mendes, Eulália
Lima, Renato R. de
Fernandes, José O.
Casal, Susana
metadata.artigo.dc.subject: Unripe coffee
Biogenic amines
Postharvest treatment
Coffee processing
metadata.artigo.dc.publisher: American Chemical Society
metadata.artigo.dc.date.issued: 19-Mar-2012
metadata.artigo.dc.identifier.citation: DIAS, E. C. et al. Biogenic amine profile in unripe Arabica coffee beans processed according to dry and wet methods. Journal of Agricultural and Food Chemistry, Easton, v. 60, n. 16, p. 4120–4125, 2012.
metadata.artigo.dc.description.abstract: Immature coffee fruit processing contributes to a high amount of defective beans, which determines a significant amount of low-quality coffee sold in the Brazilian internal market. Unripe bean processing was tested, taking the levels of bioactive amines as criteria for evaluating the extent of fermentation and establishing the differences between processing methods. The beans were processed by the dry method after being mechanically depulped immediately after harvest or after a 12 h resting period in a dry pile or immersed in water. Seven bioactive amines were quantified: putrescine, spermine, spermidine, serotonin, cadaverine, histamine, and tyramine, with global amounts ranging from 71.8 to 80.3 mg/kg. The levels of spermine and spermidine were lower in the unripe depulped coffee than in the natural coffee. The specific conditions of dry and wet processing also influenced cadaverine levels, and histamine was reduced in unripe depulped coffee. A resting period of 12 h does not induce significant alteration on the beans and can be improved if performed in water. These results confirm that peeling immature coffee can decrease fermentation processes while providing more uniform drying, thus reducing the number of defects and potentially increasing beverage quality.
metadata.artigo.dc.identifier.uri: http://pubs.acs.org/doi/full/10.1021/jf2046703
http://repositorio.ufla.br/jspui/handle/1/10935
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos
DEG - Artigos publicados em periódicos
DEX - Artigos publicados em periódicos

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