Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351265
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampBragagnolo, Neura-
dc.contributor.authorunicampRendón Mamani, Mery Yovana-
dc.typeArtigopt_BR
dc.titlePhysical characteristics of the paper filter and low cafestol content filter coffee brewspt_BR
dc.contributor.authorRendón, M.Y.-
dc.contributor.authordos Santos Scholz, M.B.-
dc.contributor.authorBragagnolo, N.-
dc.subjectPorosidadept_BR
dc.subjectDiterpenospt_BR
dc.subjectColesterolpt_BR
dc.subjectCafépt_BR
dc.subject.otherlanguageCholesterolpt_BR
dc.subject.otherlanguageDiterpenespt_BR
dc.subject.otherlanguageCoffeept_BR
dc.subject.otherlanguagePorositypt_BR
dc.description.abstractThe results found in the literature concerning the effect of consuming filter coffee brews on increasing the blood cholesterol levels due to the presence of diterpenes, are divergent. Thus the present research evaluated the diterpene (cafestol and kahweol) concentrations in filter coffee brews prepared with paper filters of different sizes, colors and origins (Brazil, Japan, The United States of America, Germany, France and the Netherlands), with and without micro perforations. This is the first study that reports the physical characteristics of paper filter and its importance to obtain filter coffee brew with low cafestol content. Thus, a sample of Catuai cultivar coffee with high cafestol content was roasted to a medium-light degree and used to prepare the brews in a 1:10 ratio (coffee powder to water). The diterpenes were extracted by direct saponification and quantified and identified by HPLC-DAD-MS/MS. The paper filters were physically characterized by measuring their grammage, and the fat permeation rate calculated in order to better understand the differences between the filters which allow one to obtain higher or lower diterpene contents. The cafestol and kahweol concentrations in the brews varied from 1.62 to 2.98 mg/L and from 0.73 to 1.96 mg/L, respectively. The highest cafestol and kahweol concentrations were obtained using paper filters with micro perforations, considering similar sized paper filters. The paper filters showed high fat permeability and grammages between 50.46 and 67.48 g/m2. The diterpene retention capacities of the filters produced in the different countries were similar. The results showed that the porosity of the paper filter and the particle size of the ground roasted coffee were determinant factors in obtaining filter coffee brews with lower cafestol contents.pt_BR
dc.relation.ispartofFood research internationalpt_BR
dc.relation.ispartofabbreviationFood res. int.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2018-
dc.date.monthofcirculationJunept_BR
dc.language.isoengpt_BR
dc.description.volume108pt_BR
dc.description.firstpage280pt_BR
dc.description.lastpage285pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn0963-9969pt_BR
dc.identifier.eissn1873-7145pt_BR
dc.identifier.doi10.1016/j.foodres.2018.03.041pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0963996918302175pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber190704/2015-2pt_BR
dc.description.sponsordocumentnumber2016/04973-1pt_BR
dc.date.available2020-10-16T21:52:57Z-
dc.date.accessioned2020-10-16T21:52:57Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-10-16T21:52:57Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-10-16T21:52:57Z (GMT). No. of bitstreams: 0 Previous issue date: 2018en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351265-
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source2-s2.0-85044468852pt_BR
dc.creator.orcid0000-0003-2847-7161pt_BR
dc.creator.orcid0000-0002-1528-4136pt_BR
dc.type.formArtigopt_BR
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