Perfil de aminoÃcidos nos frutos verdes do cafeeiro processados por via seca e via Ãmida / Amino acids profile in the unripe arabica fruits by dry and wet processing

AUTOR(ES)

Eduardo Carvalho Dias

DATA DE PUBLICAÇÃO

2008

RESUMO

The quality of natural coffee produced in Brazil is quite variable. During harvest, fruits at different stages of maturation can be found. Since manual and selective harvesting are economically prohibited, unripe fruits are naturally present in BrazilÂs post harvest. Processing operations can minimize this problem, providing correct processing techniques are applied. Wet processing can effectively used. Nevertheless, an unripe portion of fruit with low quality will be produced. Mechanical depulping of immature coffee appears to be a potential way of improving its quality. The chemical, biochemical and physiological alterations that happen during post harvest result in different flavor and aroma precursor compounds that will determine coffee bean quality. The effect the wet and dry processing and water emersion time of immature fruits in coffee bean compounds were studied. Carbohydrates and amino acids contribute to the development of typical aroma during roasting, which is considered as the major attribute related to coffee quality. The analysis of amino acids is important, because these compounds act as precursor of aromatic and volatile substances while the asparagine produces acrylamide, a potentially harmful substance during the course of Maillard reaction. The amino acids were analyzed by reversed phase chromatography after derivatization with phenylisothiocyanate and ultraviolet detection. The procedures used in the post harvest interfere significantly in the amino acid profile of the immature coffee beans. Asparagine is the amino acid with the highest concentration in the natural unripe coffee and significantly lower in pulped natural unripe coffee; and arginine, threonine, glutamine, tryptophan, valine, isoleucine and histidine presented superior levels when immature coffee fruits were processed by dry processing in comparison with wet processing. Phenylalanine, aspartic acid and glutamic acid presented superior levels in wet processing.

ASSUNTO(S)

processamento asparagine asparagina cafà imaturo qualidade aminoacids pÃs-colheita postharvest ciencia de alimentos processing quality aminoÃcidos unripe coffee

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