Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/34563
Título: Influence in the drink preparation mode associated coffee the antioxidant capacity of different brands
Palavras-chave: Antioxidant activity
Influential of preparation technique
Phenolic compounds
Reference measurement
Atividade antioxidante
Influente de técnica de preparação
Compostos fenólicos
Medição de referência
Data do documento: 2018
Editor: Science Publications
Citação: FERREIRA, A. N. M. et al. Influence in the drink preparation mode associated coffee the antioxidant capacity of different brands. American Journal of Applied Sciences, [S. l.], v. 15, n. 1, p. 51-59, 2018.
Resumo: Coffee 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.
URI: https://thescipub.com/abstract/10.3844/ajassp.2018.51.59
http://repositorio.ufla.br/jspui/handle/1/34563
Aparece nas coleções:DNU - Artigos publicados em periódicos

Arquivos associados a este item:
Não existem arquivos associados a este item.


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.