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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.identifier.isbnnullpt
dc.typeArtigo de periódicopt_BR
dc.titleRoasting Process Affects The Profile Of Diterpenes In Coffeept_BR
dc.contributor.authorDias R.C.E.pt_BR
dc.contributor.authorde Faria-Machado A.F.pt_BR
dc.contributor.authorMercadante A.Z.pt_BR
dc.contributor.authorBragagnolo N.pt_BR
dc.contributor.authorBenassi M.T.pt_BR
unicamp.authorMercadante, A.Z., Universidade Estadual de CampinasCampinas, SP, Brazilpt_BR
unicamp.authorBragagnolo, N., Universidade Estadual de CampinasCampinas, SP, Brazilpt_BR
unicamp.author.externalDias, R.C.E., Departamento de Química, Insituto Federal Catarinense – Câmpus Araquari, Rod. 280, km 27 Postal Code 21Araquari, Santa Catarina, Brazilpt
unicamp.author.externalde Faria-Machado, A.F., Embrapa Agroindústria de Alimentos, Av. das Américas, 29501Rio de Janeiro, RJ, Brazilpt
unicamp.author.externalBenassi, M.T., Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, CP 6001Londrina, Brazilpt
dc.description.abstractThere is no consensus in the literature regarding the decrease of kahweol and cafestol contents during coffee roasting, but it has been reported that these compounds can undergo dehydration under heat. Kahweol and cafestol were quantified in Arabica and Robusta coffees with different roasting degrees (2, 4, 6, 8 and 10 min at 230 °C). The structures of the diterpenes and the presence of derivative compounds were determined by liquid chromatography with UV–Vis and mass spectrometry detection. In the dark roast samples, dehydro derivatives were found. The roasting process influenced the level of diterpenes in both species of coffee, but the effect was dependent on the intensity of the process. Cafestol and kahweol were degraded (general losses from 60 to 75 % on a lipid basis) to dehydrocafestol and dehydrokahweol, respectively, after 8 min of process, which corresponds to the commercial roasting degree. On the other hand, the amounts of cafestol and kahweol (mg/100 g of coffee) remained stable during the roasting process due to relative increase in lipid concentration.en
dc.relation.ispartofEuropean Food Research and Technologypt_BR
dc.publisherSpringer Verlagpt_BR
dc.date.issued2014pt_BR
dc.identifier.citationEuropean Food Research And Technology. Springer Verlag, v. 239, n. 6, p. 961 - 970, 2014.pt_BR
dc.language.isoenpt_BR
dc.description.volume239pt_BR
dc.description.issuenumber6pt_BR
dc.description.initialpage961pt_BR
dc.description.lastpage970pt_BR
dc.rightsfechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn14382377pt_BR
dc.identifier.doi10.1007/s00217-014-2293-xpt_BR
dc.identifier.urlhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84911987191&partnerID=40&md5=a2b6f839afc55e33d638c26ad19b7ac4pt_BR
dc.description.sponsorshipCAPES; São Paulo Research Foundation; CNPq; São Paulo Research Foundation; FAPESP; São Paulo Research Foundationpt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.date.available2015-06-25T17:52:09Z
dc.date.available2015-11-26T14:14:08Z-
dc.date.accessioned2015-06-25T17:52:09Z
dc.date.accessioned2015-11-26T14:14:08Z-
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dc.description.provenanceMade available in DSpace on 2015-11-26T14:14:08Z (GMT). No. of bitstreams: 2 2-s2.0-84911987191.pdf: 1080474 bytes, checksum: 7db8cc21a17edd326bd8007f0013f47d (MD5) 2-s2.0-84911987191.pdf.txt: 29987 bytes, checksum: 4c02a42cc643aec6994e66cc03367d5e (MD5) Previous issue date: 2014en
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/86226
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/86226-
dc.identifier.idScopus2-s2.0-84911987191pt_BR
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