Decaffeination
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. 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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2. Compostos bioativos do café: atividade antioxidante in vitro do café verde e torrado antes e após a descafeinação
This study aimed to evaluate the effect of coffee decaffeination with dichloromethane on the in vitro antioxidant activity of this matrix. It were determined the content of total phenolics, chlorogenic acid and caffeine of the coffee samples. The assessment of the antioxidant potential was investigated by DPPH radical scavenging method, reducer power and Fe2
Química Nova. Publicado em: 2010
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3. 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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4. Efeito da descafeinaÃÃo do cafà sobre a atividade antioxidante e prevenÃÃo de lesÃo hepÃtica em ratos / Effect of decaffeination of coffee on the antioxidant activity and prevention of liver injury in rats
The present study aimed at evaluating the effect of the coffee decaffeination on the antioxidant activity in vitro and in vivo and on the prevention of liver injury in rats. In all experiments the beverages was prepared according to a same methodology. There were certain the content of phenolic compounds, chlorogenic acids, caffeine, trigonelline and soluble
Publicado em: 2008
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5. 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
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6. Desenvolvimento de bioprocesso para produção de cafeina e teofilina dementilases por Rhizopus delemar em fermentação no estado solido utilizando casca de cafe como substrato
Avanços na biotecnologia, principalmente na área de tecnologia enzimática e de fragmentações, oferecem oportunidades para a utilização econômica de resíduos agroindustriais. A casca obtida durante o processamento do café por via seca tem sido pouco empregada quando comparada com volume em que é gerada. Este resíduo poderia ser mais utilizado se c
Publicado em: 2003