Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorRendón, Mery Y.
dc.creatorGratão, Priscila L.
dc.creatorSalva, Terezinha J.G.
dc.creatorAzevedo, Ricardo A.
dc.creatorBragagnolo, Neura
dc.date2014-05-27T11:28:37Z
dc.date2016-10-25T18:45:26Z
dc.date2014-05-27T11:28:37Z
dc.date2016-10-25T18:45:26Z
dc.date2013-03-04
dc.date.accessioned2017-04-06T02:16:12Z
dc.date.available2017-04-06T02:16:12Z
dc.identifierEuropean Food Research and Technology, v. 236, n. 5, p. 753-758, 2013.
dc.identifier1438-2377
dc.identifier1438-2385
dc.identifierhttp://hdl.handle.net/11449/74792
dc.identifierhttp://acervodigital.unesp.br/handle/11449/74792
dc.identifier10.1007/s00217-013-1933-x
dc.identifierWOS:000317986700001
dc.identifier2-s2.0-84876440856
dc.identifierhttp://dx.doi.org/10.1007/s00217-013-1933-x
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/895552
dc.descriptionThe development of the germination process and drought stress during the drying of coffee can generate reactive oxygen species, which can be neutralized by way of antioxidant mechanisms. No studies related to antioxidant enzymes during the drying of coffee were found in the literature, and considering their importance, the enzymatic activities of superoxide dismutase (SOD), guaiacol peroxidase (GPOX) and glutathione reductase (GR), and also the hydrogen peroxide content were evaluated during the drying of two types of coffee bean, one processed as natural coffee and the other as pulped natural coffee. The results showed a reduction in the SOD, GPOX and GR enzymatic activities of the natural coffee as compared to the pulped natural coffee during the drying period. Moreover, the hydrogen peroxide content of the natural coffee was greater than that of the pulped natural coffee. These results suggest the development of oxidative stress during the coffee drying process, controlled more efficiently in pulped natural coffee by the early action of GPOX during the drying process. Nevertheless, differential responses by SOD isoenzymes and possibly the role of other peroxidases also appear to be involved in the responses observed. © 2013 Springer-Verlag Berlin Heidelberg.
dc.languageeng
dc.relationEuropean Food Research and Technology
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntioxidant enzymes
dc.subjectCoffea arabica
dc.subjectCoffee drying
dc.subjectHydrogen peroxide
dc.subjectReactive oxygen species
dc.subjectAntioxidant enzyme
dc.subjectAntioxidant enzyme activity
dc.subjectAntioxidant mechanisms
dc.subjectDifferential response
dc.subjectGlutathione reductase
dc.subjectSuperoxide dismutases
dc.subjectDrying
dc.subjectEnzyme activity
dc.subjectOxygen
dc.subjectPeroxides
dc.subjectCoffee
dc.titleAntioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans
dc.typeOtro


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