Decaffeinated Coffee
Mostrando 1-12 de 17 artigos, teses e dissertações.
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1. Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees
This study compared the regular and decaffeinated coffees in relation to antioxidant capacity, levels of some antioxidant molecules and stability of these parameters over a six-month period under different storage conditions. The regular coffee samples analyzed right after the industrial production showed higher antioxidant capacity (ORAC and DPPH), the same
Braz. arch. biol. technol.. Publicado em: 2014-02
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2. Influence of integral and decaffeinated coffee brews on metabolic parameters of rats fed with hiperlipidemic diets
The objective of this study was to evaluate the influence of integral and decaffeinated coffee brews (Coffea arabica L and C. canephora Pierre) on the metabolic parameters of rats fed with hyperlipidemic diet. Thirty male Wistar rats (initial weight of 270 g ± 20 g) were used in the study, which were divided into six groups five each. The treatments were no
Braz. arch. biol. technol.. Publicado em: 2013-10
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3. The inclusion of coffee in commercial layer diets
This experiment aimed at evaluating the effect of the dietary inclusion of caffeinated and decaffeinated coffee on the performance and internal and external egg quality of commercial layers. One hundred and twenty 25-week-old Hy-line Brown layers, with 1575 ± 91 average body weight, were distributed according to a completely randomized experimental design w
Rev. Bras. Cienc. Avic.. Publicado em: 2013-06
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4. Effect of decaffeination of green and roasted coffees on the in vivo antioxidant activity and prevention of liver injury in rats
Decaffeination and roasting affects the composition of the chlorogenic acids in coffee, which have antioxidant potential. The aim of this study was to evaluate the effects of coffee decaffeination on the in vivo antioxidant activity and the prevention of liver damage. The Wistar rats received intraperitoneal doses of carbon tetrachloride and daily doses of A
Rev. bras. farmacogn.. Publicado em: 14/05/2013
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5. Altered expression of the caffeine synthase gene in a naturally caffeine-free mutant of Coffea arabica.
In this work, we studied the biosynthesis of caffeine by examining the expression of genes involved in this biosynthetic pathway in coffee fruits containing normal or low levels of this substance. The amplification of gene-specific transcripts during fruit development revealed that low-caffeine fruits had a lower expression of the theobromine synthase and ca
In.: GENETICS AND MOLECULAR BIOLOGY. Publicado em: 2011
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6. Altered expression of the caffeine synthase gene in a naturally caffeine-free mutant of Coffea arabica.
In this work, we studied the biosynthesis of caffeine by examining the expression of genes involved in this biosynthetic pathway in coffee fruits containing normal or low levels of this substance. The amplification of gene-specific transcripts during fruit development revealed that low-caffeine fruits had a lower expression of the theobromine synthase and ca
In.: GENETICS AND MOLECULAR BIOLOGY. Publicado em: 2011
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7. Metilxantinas por eletroforese capilar : desenvolvimento, otimização e validação de metodo. Aplicação em cafe descafeinado e outras bebidas / Methylxantines by capillary electrophoresis : method development, optimization and validadion. Application to decaffeinated coffee and other beverages
A otimização simultânea de múltiplas respostas foi utilizada no desenvolvimento de um método por eletroforese capilar (EC) para a determinação de cafeína em café descafeinado. O método foi desenvolvido utilizando o planejamento composto central para otimizar a concentração de dodecilsulfato de sódio (SDS), a concentração de carbonato de sódio
Publicado em: 2010
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8. Consumo de café e seus efeitos sobre parâmetros bioquímicos, fisiológicos e antropométricos em indivíduos adultos portadores de Diabetes Mellitus Tipo II / Coffee consumption and its effects on biochemical, physiological and anthropometric characteristics in adults with diabetes mellitus type II
Existem muitos relatos conflitantes sobre os efeitos do café na saúde, assim, objetivou-se nessa pesquisa analisar mediante testes in vivo, os efeitos do consumo de café normal e descafeinado, quanto a aspectos fisiológicos, bioquímicos e antropométricos em portadores de diabetes mellitus tipo II, uma vez que essa doença tem aumentado nas últimas dé
Publicado em: 2010
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9. Aceitação e preferência por cafés submetidos a diferentes métodos de extração de cafeína / Acceptance and preference for coffees submitted to different methods of extraction of caffeine
Introduction: researches have been made to determine the coffee components and its functions, sensory characteristics and effects related to human health. Caffeine is one of the most consumed psychoactive substances in the world. During the last five decades, the worldwide caffeine consumption almost doubled, mainly trough coffee. For this reason, many studi
Publicado em: 2009
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10. Antioxidant characterization of coffee (Coffea arabica, L.) and the effects of its oral feed in rats / Caracterização antioxidante do café (Coffea arabica, L.) e efeitos da sua administração oral em ratos
Introduction: A risk factor for several degenerative diseases is the excess of reactive species caused by oxidative stress. Phenolic acids share in the defense against those species, acting as antioxidants and as transcriptional factors for the phase II antioxidant enzymes (superoxide dismutase, catalase and glutathione peroxidase). Several foods have phenol
Publicado em: 2009
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11. Aminas bioativas livres e conjugadas no café solúvel:: metodologia de análise e influência do processamento.
Free and conjugated bioactive amines in instant coffee: the methodology of analysis and the influence of processing - The profile and levels of free bioactive amines in instant coffee, as well as the influence of the processing on the levels of free and conjugated amines, were investigates. The method for analysis of free and conjugated amines in coffee bean
Publicado em: 2008
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12. Efeito do processo de descafeinação com diclorometano sobre a composição química dos cafés arábica e robusta antes e após a torração
The decaffeinated coffee market has been expanding increasingly in the last years. During decaffeination, aroma precursors and bioactive compounds may be extracted. In the present study we evaluate the changes in the chemical composition of C. arabica and C. canephora produced by decaffeination using dichloromethane. A significant change in the chemical comp
Química Nova. Publicado em: 2006-10