dc.creatorDias, Eduardo C.
dc.creatorBorém, Flávio Meira
dc.creatorPereira, Rosemary Gualberto Fonseca Alvarenga
dc.creatorMendes, Eulália
dc.creatorLima, Renato R. de
dc.creatorFernandes, José O.
dc.creatorCasal, Susana
dc.date2016-03-18T14:23:38Z
dc.date2016-03-18T14:23:38Z
dc.date2012-03-19
dc.date.accessioned2023-09-28T19:57:44Z
dc.date.available2023-09-28T19:57:44Z
dc.identifierDIAS, E. C. et al. Biogenic amine profile in unripe Arabica coffee beans processed according to dry and wet methods. Journal of Agricultural and Food Chemistry, Easton, v. 60, n. 16, p. 4120–4125, 2012.
dc.identifierhttp://pubs.acs.org/doi/full/10.1021/jf2046703
dc.identifierhttp://repositorio.ufla.br/jspui/handle/1/10935
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9041157
dc.descriptionImmature coffee fruit processing contributes to a high amount of defective beans, which determines a significant amount of low-quality coffee sold in the Brazilian internal market. Unripe bean processing was tested, taking the levels of bioactive amines as criteria for evaluating the extent of fermentation and establishing the differences between processing methods. The beans were processed by the dry method after being mechanically depulped immediately after harvest or after a 12 h resting period in a dry pile or immersed in water. Seven bioactive amines were quantified: putrescine, spermine, spermidine, serotonin, cadaverine, histamine, and tyramine, with global amounts ranging from 71.8 to 80.3 mg/kg. The levels of spermine and spermidine were lower in the unripe depulped coffee than in the natural coffee. The specific conditions of dry and wet processing also influenced cadaverine levels, and histamine was reduced in unripe depulped coffee. A resting period of 12 h does not induce significant alteration on the beans and can be improved if performed in water. These results confirm that peeling immature coffee can decrease fermentation processes while providing more uniform drying, thus reducing the number of defects and potentially increasing beverage quality.
dc.languageen_US
dc.publisherAmerican Chemical Society
dc.rightsrestrictAccess
dc.sourceJournal of agricultural and food chemistry
dc.subjectUnripe coffee
dc.subjectBiogenic amines
dc.subjectPostharvest treatment
dc.subjectCoffee processing
dc.titleBiogenic amine profile in unripe Arabica coffee beans processed according to dry and wet methods
dc.typeArtigo


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