Influence of environmental and microclimate factors on the coffee beans quality (C. canephora): correlation between chemical analysis and stable free radicals

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorAlves, André Luíz-
Autor(es): dc.creatorPessoa, Marcio Solino-
Autor(es): dc.creatorSouza, Paulo Eduardo Narcizo de-
Autor(es): dc.creatorPartelli, Fábio Luís-
Autor(es): dc.creatorMoscon, Paulo Sérgio-
Autor(es): dc.creatorSilva, Edson Correa da-
Autor(es): dc.creatorGuimarães, André Oliveira-
Autor(es): dc.creatorMuniz, Eduardo Perini-
Autor(es): dc.creatorPinheiro, Patrícia Fontes-
Autor(es): dc.creatorBorém, Flávio Meira-
Autor(es): dc.creatorMorais, Paulo César-
Data de aceite: dc.date.accessioned2026-02-09T12:02:48Z-
Data de disponibilização: dc.date.available2026-02-09T12:02:48Z-
Data de envio: dc.date.issued2019-04-23-
Data de envio: dc.date.issued2019-04-23-
Data de envio: dc.date.issued2018-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/33676-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1153146-
Descrição: dc.descriptionThe present study reports a physicochemical comparison of shade-grown and sun-grown coffee beans, under unripe, rip and roasted-ripe conditions, using electrical conductivity measurements, electron paramagnetic resonance (EPR), infrared spectroscopy (FTIR), and high performance liquid chromatography (HPLC). Moreover, the assessed physicochemical parameters were compared with organoleptic evaluations based on the Coffee Quality Institute protocol. The values found for electrical conductivity, leached potassium, and stable free radicals were respectively 29%, 31%, and 350% higher for shade-grown coffee beans, whereas polyphenol oxidase enzymatic activity was 23% lower. By contrast, FTIR and HPLC measurements identified higher chlorogenic acid and lipid contents in sun-grown coffee beans. Importantly, the sensorial grade attributed to roasted-ripe grains was 12% higher for sun-grown coffee. Our findings suggest that shade-grown coffee beans have undergone microorganismal activity and undesired fermentation during cultivation, which resulted in lower coffee quality. A correlation between a set of selected physicochemical properties and organoleptic properties was robustly established and could be used in the development of future coffee bean quality control protocols.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherScientific Research Publishing-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceAgricultural Sciences-
Palavras-chave: dc.subjectSun-grown coffee-
Palavras-chave: dc.subjectShade-grown coffee-
Palavras-chave: dc.subjectFermentation-
Palavras-chave: dc.subjectElectron paramagnetic resonance-
Palavras-chave: dc.subjectInfrared spectroscopy-
Palavras-chave: dc.subjectHigh performance liquid chromatography-
Palavras-chave: dc.subjectCafé cultivado ao sol-
Palavras-chave: dc.subjectCafé cultivado à sombra-
Palavras-chave: dc.subjectFermentação-
Palavras-chave: dc.subjectRessonância paramagnética eletrônica-
Palavras-chave: dc.subjectEspectroscopia de infravermelho-
Palavras-chave: dc.subjectCromatografia líquida de alta performance-
Título: dc.titleInfluence of environmental and microclimate factors on the coffee beans quality (C. canephora): correlation between chemical analysis and stable free radicals-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.