Literatura científica selecionada sobre o tema "Cafea arabica"

Abstrak. Tujuan penelitian ini adalah untuk mengetahui pengaruh dari fermentasi kopi arabika (coffea arabica) dengan menggunakan inokulum feses luwak terhadap kandungan kimia yaitu kadar air, pH, glukosa, kadar kafein dan Total Asam Terlitrasi (TAT), lalu membandingkan dengan kandungan kimia dari kopi yang difermentasi alami pada hewan luwak. Pada penelitian ini terdapat tiga sampel kopi dengan perlakuan yang berbeda yaitu: R1 (Gelondong), R2 (Kulit tanduk), dan R3 (Kulit ari), masing-masing perlakuan dilakukan sebanyak 3 kali ulangan sehingga diperoleh 9 (sembilan) sampel. Sebelum diberikan perlakuan, sampel terlebih dahulu disortasi dari kotoran dan benda – benda asing. Selanjutnya dilakukan fermentasi biji kopi arabika sebanyak ±1000 g menggunakan inokulum feses luwak, difermentasi selama 96 jam dalam wadah toples tertutup. Parameter yang dianalisis adalah kadar air, pH, glukosa, kadar kafein dan Total Asam Terlitrasi (TAT), setelah mendapatkan hasil data diolah dengan menggunakan ANOVA. Hasil dari penelitian ini menunjukkan fermentasi dengan menggunakan inokulum feses luwak sangat berpengaruh terhadap karakteristik kimia kopi arabika, dalam penelitian ini dapat dilihat bahwa hasil yang didapat meningkatkan kualitas biji kapi arabika. Fermentasi kopi arabika dengan menggunakkan inokulum feses luwak, yang paling mendekati kualitas biji kopi luwak asli adalah: pH R1-5,81, TAT R1-1,96%, kadar air R2-9,01%, glukosa R3-4,73% dan kafein R3-0,229%. Karakteristik kimia kopi luwak asli adalah sebagai berikut : pH 5,58, TAT 2,05%, kadar air 9,45%, glukosa 9,21% dan kafein 0,69%. Hasil fermentasi menggunakan inokulum feses luwak dibandingkan dengan kopi non fermentasi menunjukkan hasil yang sama seperti hasil perbandingan dengan kopi luwak asli, hanya berbeda pada TAT R2-0,78%. Karakteristik kimia kopi non fermentasi yaitu : pH 5,08, TAT 0,25%, kadar air 8,5-9,5%, glukosa 9,72% dan kafein 0,9-1,2%.(Fermentation of Arabica Coffee (Coffea arabica) Using civet Feces inoculum)Abstract. The purpose of this study was to determine the effect of arabica coffee Fermentation (arabica coffee) by using civet Feces inoculums on chemical content, which is water content, pH, glucose, caffeine content and Total Titrated Acid (TAT), then making comparisons with the chemical content of fermented coffee natural in civet animals. In this study there were three coffee samples with different treatments, namely: R1 (spindle), R2 (horn skin), and R3 (epidermis), each treatment was carried out as many as 3 replications to obtain 9 (nine) samples. Before being given treatment, the sample is first sorted from dirt and foreign objects. Then fermented arabica coffee beans as much as ± 1000 g using civet feces inoculum, fermented for 96 hours in a closed jar container. The parameters analyzed were water content, pH, glucose, caffeine content and Total Titrated Acid (TAT), after getting the results of the data were processed using ANOVA. The results of this study indicate that the fermentation using civet feces inoculums greatly influenced the chemical characteristics of Arabica coffee, in this study it could be seen that the results obtained improved the quality of Arabica coffee seeds. Fermentation of arabica coffee using civet feses inoculums, the closest to the quality of the original civet coffee beans are: pH R1-5.81, TAT R1-1.96%, water content R2-9.01%, glucose R3-4.73% and caffeine R3-0.222%. The chemical characteristics of the original civet coffee are as follows: pH 5.58, TAT 2.05%, moisture content 9.45%, glucose 9.21% and caffeine 0.69%. The results of fermentation using civet feces inoculum compared with non-fermented coffee showed the same results as the comparison with the original civet coffee, only differing at TAT R2-0.78%. Chemical characteristics of non-fermented coffee are: pH 5.08, TAT 0.25%, moisture content 8.5-9.5%, glucose 9.72% and caffeine 0.9-1.2%.

<p><strong><em> </em></strong></p><pre>ABSTRACT</pre><pre> Considering the importance of arabica coffee commodity for farmers, a clear picture of arabica coffee marketing channel from producer farmer to final consumer (Merchant) is needed so that the profit can be equally distributed. This study aims to determine the marketing channel, margin, marketing efficiency of arabica coffee in the village of Sitinjo II, Sitinjo Subdistrict, Dairi Regency. The method used is proportionate stratified random sampling as much as 50 farmers while collecting merchant samples taken by census method that is as much as 5 traders and for the factory is taken as many as 2 factories with Purposive sampling method. The results showed that there are two channels of arabica coffee marketing at the location of research that is, the first channel starts from the farmer to the factory in the village Sitinjo II Sitinjo District. The second channel starts from the farmers, the collecting merchant proceeds to the factory in the village of Sitinjo II, Sitinjo Subdistrict. The biggest marketing margin is RP.4.000 found on channel II and the more efficient channel is on channel I with an efficiency value of 7.51%.</pre><p> </p>

The antioxidant potential of some herbal plant extracts (commercial products) was measured using variousin vitroassays. Among the extracts fromCurcuma longa, Caffea arabica, Tribulus terrestris, Bacopa monnieriandTrigonella foenum- graecum, theCurcuma longaand coffee bean extract (Caffea Arabica) showed greater antioxidant activity measured as scavenging of DPPH, superoxide radicals, reducing power and inhibition of microsomal lipid peroxidation.

Attempts to transform somatic embryos of Caffea sp. with A.tumefaciens LBA44 04 pBI12l.l failed (C. Coyne and D. Lightfoot unpublished). In order to investigate the possibility of genotype interactions in Agrobacterium transformation of Caffea sp., leaf explants of the coffee cultivar Caturra were inoculated with 4 tumorigenic Agrobacterium strains. Callus formed on both control leaf explants and those inoculated with A. rhizogenes A4. However, callus did not continue autonomous growth when subcultured. The activity of 24 tumorigenic forming Agrobacterium strains was determined by inoculating the stems and leaves of kalanchoë, tomato, and carrot. Positive results were obtained with 14 strains. Three of these strains were genetically transformed by introducing the plasmid pBI121.1. Additional experiments on coffee leaf and internode explants inoculated with the 14 active Agrobacterium strains as well as the 3 transformed strains have been conducted.

After air and water, food is the third most essential thing for humans to provide energy and development. More and more customers of eateries, including restaurants and cafes, express their opinion or sentiment about quality, ambiance, and facilities. This research performs a sentiment analysis of the eateries’ reviews obtained in Qassim, Saudi Arabia. The reviews are obtained in Arabic, the local language of the region. We apply various models of Long Short-Term Memory, a deep learning technique. The best approach achieved 83% accuracy. Furthermore, we also compared the proposed methods with state-of-the-art machine learning ones, such as support vector machines, nearest neighbor, Naïve Bayes, random forest, and logistic regression. The achieved results are promising.

Abstract Various hypotheses have been put forward to explain the etymology of Old It. (zucchero) caffettino (Jaffa < Yāfā, cafis < qafīz, Caffa = Feodosia, caffa < qafaṣ, Haifa < Ḥayfā, Kafá < ?, coffa < quffa(h)). All these proposals, however, are unsustainable for reasons of cultural-historical and/or semantic, phonetic and morphological incompatibilities. In reality the etymon is the Arabic nisba adjective of the name of the Egyptian city of Qifṭ (qiftī), which in Medieval times was highly renowned for its sugar production. The Arabic equivalent of zucchero caffettino is as-sukkar al-qiftī. The phonomorphological adaptation of caffettino is absolutely regular (anaptyctical e, gemination f > ff, initial ca- < qi-, final –ī > -ino); the original type qiftī is still reflected by the ancient Italian and Romance variants chafethi, cafeti and cafati.

Coffee is one of the popular drinks for Indonesian people. Coffee consumption in Indonesia has increased very rapidly. The influence of lifestyle and the increasing number of cafes and coffee shops contribute to the increase in coffee consumers. One downstream processing of coffee beans is roasting coffee beans, which consists of light, medium, and dark roasting. This study aimed to determine the antioxidant activity of Gununghalu Arabica Coffee (Coffea arabica L.) with Light Roasting, Medium Roasting, and Dark Roasting Techniques. This research is an experimental study, where the antioxidant activity analysis was carried out using the DPPH method (2,2-diphenyl-1-picrylhydrazyl). Gununghalu Arabica coffee with light, medium, and dark roasting techniques positively containing flavonoids, alkaloids, saponins, tannins, and terpenoids. The results showed that the IC50 value of Gununghalu Arabica coffee for light, medium, and dark roasting was 102.94 ppm, 70.66 ppm, and 87.66 ppm. The test results show that the antioxidant activity of Gununghalu Arabica coffee with light roasting techniques are moderate, while medium and dark roasting techniques are strong. The results of this study are expected to provide implications for the development of coffee processing techniques to have maximum health benefits.

AbstractGenoa was involved since the 13th century in the commercial activities in the region around the Black Sea (Caffa, Pera, Kiliya, etc.). Numerous texts of that time written in Latin (especially old notarial records) have survived to our days. As the region was a melting pot of traders and travelers from East and West, the sources also contain some interesting lexical borrowings from Arabic. The present article illustrates this phenomenon on the basis of selected examples from the edition of Gheorghe Ioan Brătianu (Actes des notaires Génois de Péra et de Caffa de la fin du treizième siècle, Bucarest, Cultura naţională, 1927) which so far has not yet been taken into account in linguistic research.

The translatability of shop names constitutes a problem for translation students. To find out the status of shop name translation in Saudi Arabia, a sample of 271 shop names (clothing, accessories, beauty products, restaurants, cafes… etc.) was collected and analyzed to find out which shop names are translated, which ones are not, and which ones should be translated and to set some guidelines for shop-name translation. Results showed that 24% of the shops have pure Arabic names, 25% have international brand names (Starbucks, Burger King, McDonald’s, Pizza Hut, Monsoon, Zara, Sony); 39% have local English names ( أوبريشن فلافل Operation Falafel, Brand Center براند سنتر, بيبي شوب Baby Shop); and 12% mixed names (Arabic + foreign). Only 6.7% of all shop names are fully translated (العربية للعود Arabian Oud; الركن السويسري Swiss Corner; الشمس والرمال للرياضة Sun & Sand Sports; Seven Degree Café مقهى ٧ درجات); 3,3% are partially translated (Cotton Home قطن هوم; ماما بطاطا Mama Batata; JORI COFFEE الجوري كوفي) and 90% are transliterated using Arabic letters (Bershka بيرشكا , MANGO مانجو, كامايو Camaieu). Many shop names are transliterated, although they are translatable, are difficult to decode as the grapheme sequence does not fit the Arabic graphological system (Dr Nutrition دكتور نيوتريشن & Natural Touch تاتش ناتشرال). It was recommended that Franchised International brand names such as Debenhams & Samsung cannot be translated but transliterated. Some foreign shop names can be fully or partially translated rather than transliterated (Dr Nutrition< دكتور التغذية; Natural Touch< اللمسة الطبيعية; Red Sea Mall< مول البحر الأحمر). The Arabic version is for Arab shoppers who do not know English and the English version is for foreigners. Shop names containing café, chocolate, garden and others can be partially translated (Caribou Café مقهى كاريبو; Atayf Garden حديقة أطياف). French and Italian shop names should be transliterated according to their pronunciation in the source language, not in English (Parfois بارفواه, not بارفويس). The word order in compounds should be correct, and the vowels, diphthongs and consonants should be transcribed accurately. The transliteration should be consistent for all shop branches. Further recommendations are given.

Abstrak. Kopi merupakan bahan minuman yang memiliki aroma, rasa dan khasiat yang khas biji kopi mengandung kafein, kafein banyak digunakan dalam bentuk obat, makanan dan minuman produksi kopi dipengaruhi oleh teknik budidaya tanaman kopi salah satunya bagian pemupukan. Penelitian ini bertujuan untuk mengetahui pengaruh jenis pupuk organik cair pada berbagai konsentrasi terhadap pertambahan pertumbuhan vegetatif kopi arabika. Penelitian ini dilaksanakaan di Kebun Rakyat Desa Keudah Penosan Sepakat Kecamatan Blangjerango Kabupaten Gayo Lues dari bulan April sampai Juni 2018. Penelitian ini menggunakan Rancangan Acak Kelompok pola faktorial 2 x 4 dan 3 ulangan, sehingga terdapat 24 satuan percobaan pada hasil uji F yang signifikan dilanjutkan dengan uji Beda Nyata Jujur taraf 5%. Faktor pertama adalah jenis pupuk organik cair dengan 2 taraf yaitu: pupuk organik cair nasa dan pupuk organik cair mol Faktor kedua adalah konsentrasi dengan 4 taraf yaitu, 2, 4, 6, dan 8 cc L-1 air. Parameter yang diamati adalah pertambahan pertumbuhan tinggi tanaman, pertambahan pertumbuhan diameter pangkal batang, pertambahan pertumbuhan panjang cabang Plagiotrop, pertambahan pertumbuhan jumlah daun cabang plagiotrop dan pertambahan pertumbuhan jumlah cabang. Hasil penelitian menunjukkan bahwa jenis pupuk organik cair nasa berpengaruh nyata terhadap pertambahan pertumbuhan tinggi tanaman umur 90, pertambahan pertumbuhan diameter pangkal batang umur 60 hari dan pertambahan pertumbuhan jumlah cabang plagiotrop umur 90 hari. Konsentrasi berpengaruh nyata terhadap pertambahan pertumbuhan panjang cabang plagiotrop umur 90 hari konsentrasi terbaik yaitu 2 cc L-1 air pada jenis pupuk Mol dan tidak terdapat intraksi nyata. The Effect Type of Liquid Organik Fertilizer at Varius Consentration Vegetative Growth Arabica Caffea (Coffea arabica L.) Abstract.Coffee is a beverage that has the aroma, taste and special quality. Coffee beans contains caffeine, caffeine is widely used as medicine, food and beverages. Coffee production is influenced by coffee cultivation techniques, one of the techniques is fertilization. This study aims to determine the effect of types of liquid organic fertilizer in various concentrations on the increasing of vegetative growth of arabica coffee. This research was carried out at citizenry plantation, Keudah Penosan Sepakat Village, Blangjerango District, Gayo Lues Regency from April to June 2018. This study used a Factorial-Randomized Block Design 2 x 4 and 3 replications and there were 24 experimental units. The results of the significant F test is continued by Honest Real Difference test level of 5%. The first factor was the type of liquid organic fertilizer with 2 treatments : Nasa liquid organic fertilizer and mol liquid organic fertilizer. The second factor was concentration with 4 treatments : 2, 4, 6, and 8 cc L-1 water. The parameters observed were the increase of plant height growth , stem root diameter growth, plagiotropic branch length growth, the number of leaves of plagiotropic branches growth and the number of branches. The results showed that the type of liquid organic fertilizer had a significant effect on the increase of plant height 90 DAP, the increase of stem root diameter growth and the increase of the number of plagiotropic branches 90 DAP. Concentration has a significant effect on the increase of the plagiotropic branch length 90 DAP. The best concentration is 2 cc L-1 water with Mol fertilizer and there was no real intraction.

Orientador: Hilary Castle de Menezes
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Este trabalho teve como objetivo principal estudar diversas formulações de blends de café arábica com café robusta através de avaliação sensorial com consumidores, tanto para preparo em filtro de papel como para café espresso. Inicialmente, foi determinada a faixa de grau de torração mais adequada para cada café estudado, através de avaliação sensorial com experts e com equipe treinada para Análise Descritiva Quantitativa. Os resultados apontaram uma torração média como a que apresentava maior intensidade de aroma e sabor característicos de café sem a percepção do sabor queimado, caracterizada pela perda de peso de 15 a 16% e pela da luminosidade do grão (L*) entre 37 e 38. A etapa fundamental do trabalho se deu em seguida com a avaliação dos blends (de 10 a 50% de robusta, cereja descascado) mais uma amostra de arábica 100%, preparados em filtro de papel e tipo espresso, através de Teste de Aceitação com consumidores diários de café. Os resultados para ambos os preparos mostraram não haver diferença significativa (ao nível de 5%) na apreciação das amostras por parte dos consumidores. Os resultados do teste sensorial foram complementados por avaliações químicas. Utilizando-se de técnicas de Comatografia líquida de alta eficiência (HPLC), foram analisados os teores de ácidos clorogênicos, ácidos carboxílicos e açúcares dos cafés arábica e robusta (processado via seca ¿ RS, e cereja descascado - RCD), bem como de alguns blends (arábica 80% e robusta CD 20%; arábica 60% e robusta CD 40%). Foram determinados os teores desses componentes nos cafés verdes, após torração e nas bebidas (filtrada e espresso). Os resultados apontaram diferenças entre o café arábica e os robustas para diversos compostos, especialmente no café verde, havendo também algumas diferenças entre os robustas RCD e RS. Os teores dos componentes encontrados nos blends apresentaram comportamento coerente se comparados os resultados com o café arábica e o robusta RCD 100%. Com a torração as diferenças tenderam a diminuir tornando-se ainda menores com a extração da bebida, seja ela em filtro de papel ou tipo espresso. Para finalizar, foi observado o perfil de voláteis das amostras citadas no parágrafo anterior, exceto para o café verde, usando técnica de isolamento do headspace retido em polímero poroso e analisado por Cromatografia Gasosa (CG). Os resultados mostraram diferenças consideráveis nos perfis encontrados para o café arábica e os cafés robusta especialmente nas bebidas. No entanto, pouca diferença foi notada entre os blends e o café arábica. No geral, embora haja considerável diferença entre o café arábica e o café robusta, quando este é adicionado ao café arábica, até proporções de 50% (como mostrado na avaliação sensorial) pouca diferença se nota, tanto química quanto em relação à aceitação sensorial do produto final. Este resultado mostra a viabilidade do uso do café robusta para ambos os preparos de bebidas, em oposição ao preconceito que existe por parte de alguns setores do agronegócio café
Abstract: The main objective of this thesis was to study various blends of arabica and robusta coffees, prepared both by filtration and the espresso technique, by carrying out sensory evaluations with consumers. Initially, for each coffee studied, the most adequate degree of roast was determined using a sensory evaluation by experts and by a panel trained for Quantitative Descriptive Analysis. The results indicated a medium roast as being that presenting greater intensity of characteristic coffee aroma and flavour with no perception of a burnt flavour, characterised by a loss of mass from 15 to 16% and by a bean luminosity (L*) between 37 and 38. The fundamental stage of the work followed with the evaluation of the blends (from 10 to 50% semi-dry processed robusta) plus a 100% arabica sample, prepared both by filtration and by the espresso technique, using an acceptance test with daily coffee consumers. The results for both types of preparation showed no significant difference (at the 5% significance level) in the appreciation of the samples by the consumers. The results of the sensory test were complemented by chemical evaluations. The chlorogenic acid, carboxylic acid and sugar contents of the arabica and robusta (dry processed ¿ RS, semi-dry processed ¿ RCD) coffees, and of some blends (80% arabica + 20% RCD robusta; 60% arabica + 40% RCD robusta) were determined by high performance liquid chromatography (HPLC). The contents of these components were determined in the raw coffees, after roasting and in the brews (filtered and espresso). The results showed differences between the arabica and robusta coffees for various components, especially in the raw coffees, some differences between the RCD and RS robustas also being found. The values found in the blends were coherent considering the values found for the 100% robusta RCD and arabica samples. The differences tended to decrease with roasting and were even smaller in the brews, be the samples prepared by filtration or the espresso technique. To finalise the work, the volatile profiles of the samples cited in the previous paragraph, with the exception of the raw samples, were observed, using a technique of isolation from the headspace by retention in a porous polymer and analysis by gas chromatography (GC). The results showed considerable differences between the profiles of the arabica and robusta coffees, especially in the brews, but little difference was noted between the blends and the arabica coffee. In general, despite considerable differences between the arabica coffee and the robusta coffee, when the latter is added to the former up to 50% (as shown in the sensory evaluation), little difference is detected, either chemically or by the sensory acceptance of the final product. These results show the viability of using robusta coffee in both types of brew preparation, contrary to the prejudiced idea existing in some parts of coffee agro-business
Doutorado
Doutor em Tecnologia de Alimentos

Orientador: Hilary Castle de Menezes
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: A variabilidade de preços que ocorre no agronegócio de café, ao mesmo tempo que gera problemas com a qualidade dos produtos, abre espaço para um assunto há muito discutido, mas pouco estudado: a utilização do café robusta no setor de cafés torrados e moídos em blends com o café arábica. Porém o preconceito existente com relação ao uso do café robusta nesse setor, devido às suas características organolépticas, cria uma necessidade de se otimizar a torração deste café antes de usá-lo num blend. Com o objetivo de otimizar o processo de torração do café robusta (Coffea canephora Conillon), foi realizado um planejamento fatorial 22 com cinco níveis, resultando em 11 amostras, tendo como variáveis independentes a temperatura interna do tambor do torrador no início do processo e o tempo de torração, cujos máximos e mínimos (-a, +a) foram de 200 a 230°C e 15 a 29 min, respectivamente. As amostras foram submetidas a um teste de aceitação por 25 consumidores e os resultados apontaram as seguintes condições ótimas de torração: tempo variando de 22 a 28 min e temperatura de 225 a 230°C. As notas para aceitação do aroma foram as que determinaram esta faixa ótima e variaram entre 6 e 7 na escala hedônica, indicando que os consumidores gostaram moderadamente do aroma destas amostras. Tais resultados foram confirmados pelo parecer de um provador e classificador profissional de café e ressaltam a neutralidade do café robusta e a viabilidade de sua utilização na formulação de blends com o café arábica sem comprometer o sabor e aroma característicos da bebida, com o objetivo de se reduzir o custo do produto final sem perda de qualidade. A formulação se blends utilizou café robusta e café arábica com classificação de bebida riada. Os resultados da avaliação dos provadores profissionais mostraram que o blend com 20% de café robusta não alterou as características sensoriais da bebida se comparada com a de arábica 100%, recebendo nota 4 (numa escala de 1 a 5, sendo 1 = péssimo e 5 = ótimo). Usando até 50% de robusta no blend as notas e o conceito ficaram acima da média. A torração adequada para ambos os cafés não permitiu a sensação dos sabores medicinais, característicos da bebida riada, no arábica 100% e em nenhum blend. Também foram realizadas determinações físicas, químicas e físicoquímicas (cor instrumental, umidade, sólidos solúveis, pH, acidez total, açúcares redutores e totais e fenólicos totais) para se analisar o comportamento destas em função do grau de torração e da porcentagem de robusta nos blends
Abstract: The variability of prices in the coffee trade leads to problems with product quality, but at the same time opens up some possibilities for a subject long discussed but little studied, that of the use of robusta coffee by the ground roasted coffee sector, in the form of blends with arabica coffee. However, due to a longtime bias against the use of robusta coffee by this sector, due to its organoleptic characteristics, there is a necessity to optimize the roasting process of robusta coffee, before using it in blends. With the objective of optimizing the roasting process of robusta (Coffea canephora Conillon) coffee, a 22 factorial design with five levels was used, resulting in 11 samples, the independent variables being the internal temperature of the drum at the beginning of the process and the roasting time, whose maximum and minimum values (-a, +a) were from 200 to 230°C and from 15 to 29 minutes respectively. A Consumer Acceptance Test using 25 consumers was applied and the results indicated the following ranges as optimal: 22 to 28 min. and 225 to 230°C. the sample scores which determined these optimized ranges varied from 6 to 7 on the 9 point hedonic scale, indicating that the consumers moderately liked these samples. These results agreed with the report of a professional coffee taster and classifier and emphasized the neutrality of robusta coffee and the viability of its use in the formulation of blends with arabica coffee without undermining the flavour and aroma characteristics of the beverage, aiming at reducing costs without loss of quality. In the formulation of the blends, robusta coffee was used together with arabica coffee whose beverage was classified as rioy. The results of the evaluation by professional tasters showed that the blend containing 20% robusta coffee did not alter the sensory characteristics of the beverage when compared with that of the 100% arabica sample, receiving a score of 4 (on a scale from 1 to 5, in which 1= terrible and 5 = optimum). Using up to 50% robusta in the blend, the scores were still above average. By the use of adequate roasting procedures for both types of coffee, the medicinal flavour, characteristic of rioy beverage, was not apparent either in the 100% arabica coffee or in any of the blends. Physical, chemical and physicochemical analyses were also carried out (instumentally measured colour, moisture and soluble solids contents, pH, total acidity, total and reducing sugar contents and total phenolic content) in order to evaluate their behaviour as a function of the degree of roast and of the percent robusta in the blends
Mestrado
Mestre em Tecnologia de Alimentos

Orientadores: Neusa Diniz da Cruz, Gil Martins Felippe
Tese (doutorado) - Universidade Estadual de Campinas, Instituto de Biologia
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Resumo: Dentro do gênero Coffea L. a espécie de maior importância econômica C. arábica é uma exceção no gênero pois é única espécie poliplóide com n=22 cromossomos e autocompatível, enquanto todas as demais espécies são diplóides e incompatíveis. A herança dissômica em C. arábica e a constatação de pareamento entre cromossomos de plantas di-haplóides dessa espécie e mesmo a facilidade de cruzamento com várias outras espécies do gênero, tem indicado ser a mesma um alopoliplóide de segmento, ou seja, os genomas que fazem parte de seu complemento são considerados bastante semelhantes, apesar do comportamento meiótico ser regular sem a formação de multivalentes. A origem da espécie C. arábica, apesar dos trabalhos realizados sobre o assunto, é ponto de controvérsia e continua a suscitar curiosidade tanto com relação às possíveis espécies ancestrais, como à constituição desta espécie poliplóide, a qual poderia ter surgido através de duas possibilidades a autopoliploidia ou alopoliploidia... Observação: O resumo, na íntegra, poderá ser visualizado no texto completo da tese digital
Abstract: Coffea arabica L, is all exception in the genus Coffea L, because it is the only species so far analysed to have 2n = 4x = 44 chromosomes and is predominantly autogamous. All the other species are diploid with 2n = 22 chromosomes and are self incompatible. The species C. arabica has been considered a segmental allopoliploid, because it presents : a diploid I ike behaviour, a marginal geographic distribution and a relatively easy crossability with other Coffea species. Di-haploid plants of this species show also some degree of chromosome pairing. The structure and the origin of C. arabica is a point of controversy and many coffee researchers consider this species as a segmentaI allopoliploid. Many diploid species have been suggested as possible parentals. Analysis of somatic metaphases chromosomes show Iittle differences among chromosomes. It is very difficult to identify them individually. In view of this problem, detailed morphological analysis of the pachytene chromosomes of C. arabica was carried out. The pachytene chromomeric patterns revealed that there occurs some structural similarities in about 54% of the 22 bivalentes. Twelve of these 22 pairs of bivalents are similar to each other, two by two, in their chromomeric patterns indicating some degree of structural homology, This fact is supported by two secondary associations observed, one of them involving one nucleolar bivalent. Based on these results and other from the Iiterature, it is suggested that C. arabica has a genetic system controlling chromosome pairing like that of Triticum and other genera.... Note: The complete abstract is available with the full electronic digital thesis or dissertations
Doutorado
Doutor em Ciências Biológicas

Orientador: Jurandir Zullo Junior
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola
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Resumo: O uso de técnicas de sensoriamento remoto orbital e geoprocessamento representa significativo avanço para os levantamentos de dados da agricultura, dados o seu caráter multiespectral e sua repetividade. Sua aplicação no monitoramento de culturas torna-se cada vez mais importante, principalmente com a possibilidade do uso de sensores de melhor resolução espacial, espectral, temporal e radiométrica. Este trabalho teve como objetivo a avaliação do impacto do aumento das resoluções espacial e radiométrica da imagem pancromática do IKONOS-II na identificação de plantios de café (Coffea arabica) e sua comparando com a imagem do LANDSAT/ETM+. A área de estudo está localizada no município de Pedregulho, na Fazenda Taquari, aonde foram selecionados 50 talhões com plantios de café, sendo levantados em campo dados referentes à altura, idade, espaçamento e variedade de cada talhão. A análise estatística utilizada para avaliar os dados das duas imagens (imagem do satélite IKONOS-II e do LANDSAT/ETM+, bandas 3, 4 e 5) foi o teste de Tukey e a análise de correlação. As imagens analisadas mostraram-se eficientes na identificação de talhões com características diferentes em campo, sendo que a imagem do IKONOS-II com valor de reflectância foi a que apresentou melhor desempenho. Para os talhões com características iguais em campo, as imagens analisadas não se mostraram eficientes, independentemente do satélite utilizado. As correções atmosférica e radiométrica na imagem do IKONOS-II não proporcionaram ganho nas análises realizadas. Cerca de 68% dos talhões identificados na imagem do IKONOS-II puderam ser localizados na imagem do LANDSAT/ETM+. A correlações significativas entre as bandas 3, 4 e 5 do LANDSAT/ETM+ e o canal pancromático do IKONOS-II indica uma forma de ligação entre as imagens dos dois satélites que permitirá aproveitar as vantagens de cada um na determinação da área plantada
Abstract: The use of orbital remote sensing and geoprocessing techniques represents significant advance for agriculture data surveying, considering its multispectral feature and repetitiveness. Its application for crop monitoring becomes more important, mainly with the possibility of using the sensors of high spatial, spectral, temporal and radiometric resolution. This work aimed the evaluation of the high spatial and radiometric resolutions from pancromatic images of IKONOS-II in the identification of coffee (Coffea arabica) planting areas, and its comparison to LANDSAT/ETM+ imagery. The study area is located in the city of Pedregulho, Taquari farm, where 50 coffee areas were selected. In each area it was collected information about plant¿s features, like height, age, spacing and variety. The statistic analysis used to evaluate the data (from IKONOS-II panchromatic imagery and from LANDSAT/ETM+, bands 3, 4 and 5) was done using Tukey¿s test and the correlation¿s analysis. According to the accomplished analysis, the images showed to be efficient in the identification of coffee areas with different field features, and the calibrated IKONOS-II image showed the best results. Considering the areas with similar field features, both analyzed satellite images didn¿t showed to be efficient in the coffee identification. The atmospheric and radiometric corrections applied on the IKONOS-II image didn¿t improve the analysis results. More than the half of the identified areas in the IKONOS-II image could be found in the LANDSAT/ETM+ image (68%). The significant correlation between LANDSAT/ETM+ (bands 3, 4 and 5) and IKONOS-II panchromatic channel shows a link between both satellite images
Mestrado
Planejamento e Desenvolvimento Rural Sustentável
Mestre em Engenharia Agrícola

Orientador : Antonio Celso N. de Magalhães
Dissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Biologia
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Resumo: Para o complexo patógeno-hospedeiro coffea arábica L.Hemileia vastatrix Berk. Et Br. Foram testados dois métodos de indução de resistência. Em um deles, folhas de dois cultivares de café Catuai (SH5) e cii22-18 (SH2Sh%), foram expostas a diferentes períodos de irradiação com, luz na qualidade vermelha extremo, para em seguida serem retirados discos de folhas e estes inoculados com esporos de ferrugem, raça ll 9v5). No segundo método, discos de folhas dos mesmos cultivares de café foram inoculados com esporos de ferrugem inativados termicamente, em três concentrações (0,1 e 2 mg.ml-1 H2O). Em seguida, em diferentes dias após esta prévia inoculação, os discos foram inoculados com esporos viáveis da mesma raça de ferrugem, nas concentrações 0,25, 0,5 e 1 mg.ml-1H2o.Observou-se indução de resistência na planta suscetível apenas no segundo método. Tal fato foi melhor evidenciado na combinação 2 mg.ml-1 H2O/0,5 mg.ml-1 H2O no primeiro dia após a inoculação com esporos inativos de ferrugem.Também se determinou o teor de fenóis totais e dosou-se a atividade das enzimas felilalanina amônia-liase, polifenoloxidase e peroxidase. Não foram encontradas variações estatisticamente significativas em nenhum dos casos. Análises cromatográficas dos extratos etanólicos de fenóis revelaram o aparecimento de uma nova substância fenólica em Catuai, e uma outra em C1122-18, sendo identificadas como flavonol e isoflavona, respectivamente
Abstract: Two methods were tried to induce resitance in the hostpathogen system coffea arabica-Hemileia vastratrix. In the first method. Leaf discs of two cultivars (Catuai, SH5 and c1122-18, SH2SH5) were inoculated with uredospores of race ll (v5) after the leaves were exposed to far red irradiation with different durations. In the second method, discs of leaves of the same cultivars were inoculated with thermically inactivated uredospores of race ll at 0,1, and 2mg.ml-1 HO concentrations. The discs were inoculated with viable uredospores and on different days after the pre-treatment with inactivated uredospores.Induced resistence was obtained in the susceptible plant (Catuai) only by the second method. Most evidence of induced resistence was obtained in the combination of 2mg.ml-1 Ho of dead uredospore with 0,5 mg.ml-1 H2O of viable uredospores, applied one day after pre-treatment.Total phenol content., peroxidase, polyphenoloxidase and phenylalanine ammonia_liase activities were also assayed. However no significant differences were observed among treatments.Phenolic extracts were analysed by cellulose thin-layer chromatography and two new spots were detected, identified as a flavonol in the susceptible cultivar catuasi and an isoflavone in the resistant cultivar C1122-18. Flavonol might be associated with the induced resistance in leaf discs of Catuai by the treatment with inactivated uredospores, as suggested by its appearance on the days that induced resistance was most evident
Mestrado
Biologia Vegetal
Mestre em Ciências Biológicas

Orientadores: Doris Groth, Luiz Fernandes Razera
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola
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Mestrado
Pre-Processamento de Produtos Agropecuarios
Mestre em Engenharia Agrícola

Orientador: Marcelo Alexandre Pado
Dissertação (mestrado) - Universidade Estadual de Campinas
Made available in DSpace on 2018-08-11T05:25:56Z (GMT). No. of bitstreams: 1 Santos_RogeriaAssisdos_M.pdf: 2383324 bytes, checksum: 3c994c169d180b8b2aadd7ca8cfa7ab7 (MD5) Previous issue date: 2008
Resumo: Na atualidade a qualidade do café transformou-se num aspecto imprescindível para conquista de novos mercados. Sabe-se que a qualidade do café acha-se estritamente relacionada aos diversos constituintes físico-químicos do grão responsáveis pelo sabor e aroma característicos da bebida e que esta pode ser comprometida pela falta de cuidado durante as etapas pós-colheita e de armazenamento dos grãos, uma vez que os mesmos ficam sujeitos às alterações físicas e químicas que podem comprometar a qualidade da bebida. Sendo assim, o presente trabalho teve como objetivo principal avaliar o comportamento de alguns parâmetros físico-químicos durante o pós-colheita de café arábica, variedade Mundo Novo, colhidos e monitorados em diferentes estádios de maturação, visando à produção de café de qualidade superior. Primeiramente foi realizada a escolha da fazenda, tomou-se o cuidado em escolher uma fazenda que já realizasse procedimentos adequados durante o processamento dos grãos e que permitisse a realização do monitoramento pós-colheita. Após esta escolha, iniciou-se o trabalho de campo, no qual foi feito o acompanhamento de todas as etapas pós-colheita dos grãos com auxílio de um check list. Em todas as etapas avaliadas neste estudo (secagem em terreiro, secador rotativo, armazenamento em tulha e em armazém) foram coletadas amostras para a realização das análises de umidade, acidez titulável total, pH, sólidos solúveis totais, proteínas, lipídeos, ácidos clorogênicos e açúcares. O monitoramento foi realizado nos três estádios de maturação estudados, representados pelos lotes L1 (frutos 90% cereja + 10% de verde); L2 (frutos 100% cereja) colhidos no início da safra, e pelo lote L3 (85% de café bóia + 10% de cereja + 5% de verde) colhido 45 dias após a primeira colheita, permitindo avaliar além das alterações físico-quimicas ocorrida nos grãos durante o processamento pós-colheita, avaliar também a variação destes parâmentros entre os estádios estudados. A avaliação da qualidade dos grãos foi complementada por avaliação sensorial das bebidas que foi realizada através de três testes sensoriais sendo eles: Prova de Xícara, Análise Descritiva Quantitativa (ADQ) e Língua Eletrônica. Ao decorrer de todas as etapas estudadas os teores de umidade e proteína diminuíram enquanto os sólidos solúveis totais e o pH aumentaram gradativamente. Já os teores de lipídeos e a acidez titulável apresentaram-se instáveis durante o processamento. Com relação aos monoisômeros de ácidos clorogênicos, o teor de 5-CQA tende a aumentar e os isômeros 3 e 4 não apresentam tendência definida de aumento ou diminuição durante o processamento. Durante o processo de torração e elaboração da bebida ocorreu redução no teor de 5-CQA e aumento nos teores de 3 e 4-CQA. Na bebida preparada em papel filtro também foram encontrados os três monoisômeros. Com relação aos açúcares, o teor de sacarose tende a aumentar enquanto os teores de frutose e glicose tendem a diminuir durante o processamento. Após a torração o nível de sacarose, frutose e glicose diminuíram drásticamente, não sendo detectados glicose e frutose nos grãos torrados. Os resultados dos testes sensoriais indicaram que grãos colhidos em diferentes estádios de maturação são passíveis de produzir bebida de qualidade superior. Este estudo também demonstrou a importância da realização de futuros trabalhos que avaliem o comportamento de compostos físico-quimicos em grãos durante todo o procedimento pós-colheita, para que seja possível estabelecer futuramente procedimentos seguros de pós-colheita capazes de garantir a qualidade do grão e da bebida
Abstract: Nowadays the quality of coffee became an indispensable aspect for the conquest of new markets. It is known that the quality of coffee is strictly related to diverse physical-chemical constituents of the grain responsible for the characteristic flavor and taste of the drink and this could be compromised for the absence of precaution during the post-harvested stages and storage, since the grains become susceptible to physical and chemical alterations that may decrease the quality of the drink. Within this facts, the present work has the main objective to evaluate the behavior of some physical-chemical parameters in the course of post-harvest of coffee Arabica, Mundo Novo variety, harvested and monitored in different stages of maturation, aiming to produce a superior quality of coffee. Firstly it was chosen carrefully a farm that already accomplish the adequate proceedings during the grain processing.and that could allow the accomplishment of the monitoring in the course of the post-harvest. After this choice, the work at the field was initiated, in which the accompanying of all post-harvested stages with help of a checklist. In all stages evaluated in this study dry in brick yard, rotative drier, storage in warehouse and in granary some samples were collected for accomplishment of moisture, acid titration, pH, total soluble solids, proteins, lipids, chlorogenic acids and sugars. The monitoring was carried out in three stages of maturation studied, represented by L1 lots (90% cherry fruit + 10% green); L2 (cherry fruit 100%) taken at the start of the season, and the lot L3 (85% of coffee float + 10% of cherry + 5% of green) collected 45 days after the first harvestwhich allowed to evaluate not only the physical-chemical alterations occurred in the grains in the course of post-harvest process, but also the evaluation of these parameters between the stages studied. The evaluation of grain quality was complemented by sensorial evaluation of the drinks, which was realized in three sensorial tests, as follows; Cup Test, Descriptive Quantitative Analysis and Eletronic Tongue. In all studied stages the levels of moisture and protein decreased, while the total soluble solids and pH increased gradually. In the case of lipids and titration acid, they presented themselves unstable in the course of the process. About the chlorogenic acid monoisomers, the level of 5-CQA tends to increase during the grain process and levels of the isomers 3 and 4 did not present a definite tendency of increasing or decreasing during the process. During the torrefaction process and elaboration of the drink occurred a reduction in the levels of 5-CQA, and increase of the 3 and 4-CQA. In drink prepared in filter paper also were encountered concentrations of three monoisomers. In relation to sugars, the sucrose level tends to increase however, the levels of fructose and glucose tend to decrease within the process. After the torrefaction, the level of sucrose, fructose and glucose decreased drastically, and the presence of of glucose and fructose wasn¿t detected in toasted grains. The results of sensory analysis indicate that grains harvested at different stages of maturation are likely produce drinks of a superior quality. This study has demonstrated the importance of the accomplishment of future works that evaluate the behavior of physical-chemical compounds in grains during all post-harvest proceeding, to allow the possibility to establish future safe proceedings of post-harvest capable of guarantying the quality of the grain and the drink
Mestrado
Mestre em Ciência de Alimentos

Orientador: Marcos Silveira Buckeridge
Tese (doutorado) - Universidade Estadual de Campinas, Instituto de Biologia
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Resumo: No presente trabalho são efetuadas comparações entre a composição dos polissacarídeos de parede celular de grãos verdes de café colhidos de variedades diferentes de Coffea arabica e C. canephoraem que os frutos foram colhidosem umestágio específico de maturação (somente frutos avermelhados) com grãos verdes de cafés denominados conilon e arábica que são diretamente utilizados como matéria prima para a produção de café solúvel. Observou-se que no caso dos grãos colhidos em um estágio específico, as diferenças entre os conteúdos de pectinas e hemicelulosessão mínimas, enquanto para os grãos utilizados na indústria há maior rendimento de polissacarídeos (hemiceluloses) como um todo e há também uma diferença entre conilon e arábica. Umavez que se sabe que esta composição varia ao longo do processo de desenvolvimento do fruto, especula-se que o modo de colheita, que para no café colhido no campo inclui certa parcela de grãos verdes juntamente com frutos maduros, possa influenciar na composição final dos polissacarídeos nas sementes de café
Abstract: In the present work, comparisons. among the composition of cell wall polysaccharides of green coffee seeds were made with material collected from varieties of Coffea arabica and Coffea canephora in which fruits were harvested at the same developmental stage (red fruits) with green coffee beans from two varieties (arabica and conilon) used as raw material for production of soluble coffee. We observed that for seeds collected from red fruits, the differences found between pectins and hemicelluloses were minimal, whereas for the seeds used as raw material for industry conilon and arabica differed. As it is knownthat cell wall composition varies in the seeds during fruit development, it is speculated hat the harvesting mode, which in the field includes green beans along with the red mature fruits, might influence the final composition of the polysaccharides in coffee seeds
Doutorado
Biologia Celular
Doutor em Biologia Celular e Estrutural

Orientador: Antonio Celso Novaes de Magalhães
Tese (doutorado) - Universidade Estadual de Campinas, Instituto de Biologia
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Resumo: A distribuição da atividade da enzima redutase de nitrato ¿in vivo¿, foi estudada em folhas e raízes de plantas jovens de café, cultivadas em areia, em casa de vegetação e irrigadas com solução nutritiva de Hoagland. A otimização da metodologia para a análise da redutase de nitrato ¿in vivo¿ nas raízes mostrou que os valores máximos foram obtidos quando se utilizou como meio de incubação uma solução tampão de fosfato 0,1M , pH 8,0 , em KNO3 50mM. Verificou-se que existe uma relação linear entre a taxa de efluxo dos íons nitrito, resultante da redução de nitrato, e o rempo de ensaio compreendido entre 15 e 45 minutos de reação, que foram então padronizados para a retirada das alíquotas. O borbulhamento contínuo de N2, durante a anáise da redutase de nitrato, aumentou em média 1,3 e 7,5 vezes, respectivamente as atividades enzimáticas das folhas e das raízes, em relação ao controle, sem N2. A atividade da redutase de nitrato, determinada nas raízes mais jovens, foi em média 2,4 vezes maior do que a das secções mais maduras, independente do estádio de desenvolvimento das plantas estudadas. Ao contrário do observado na grande maioria das espécies, a atividade da redutase de nitrato, tanto nas folhas como nas raízes de plantas jovens de café, decresceu durante as horas de luz e aumentou no período escuro. ...Observação: O resumo, na íntegra, poderá ser visualizado no texto completo da tese digital
Abstract: The distribution of the ¿in vivo¿ nitrate reductase activity in leaves and roots of young coffee plants and in leaves of adult plants during the reproductive stage were studied. The young plants were cultivated in sand irrigated with nutrient solution in the greenhouse. The adult plants were cultivated in hydroponics, in ambient conditions. The modified assay of the ¿in vivo¿ root nitrate reductase showed higher values of activity when the tissues were incubated in 0.1 M phosphate buffer, pH 8.0, and 50 mM KNO3, under continuous N2 bubbling, in the dark. With this procedure enzyme activity was 7,5 times higher compared with the control without N2. Young sections reduced nitrate 2.4 times more efficientely than mature sections, independentely of the stage of development of the plant. In young plants, the activity of nitrate reductase in both roots and leaves decreased during the light period and increased in the dark. The observed inhibition of nitrate reduction under illumination apparentely was not due to limitation of photosyntesis and nitrate availability, and suggested that the nitrate reductase reaction would utilize metabolic energy derived from the oxidation of carbohydrate pools. In the dark, nitrate reduction was higher in the roots than in the leaves, the pattern being reversed in the light. ...Note: The complete abstract is available with the full electronic digital thesis or dissertations
Doutorado
Biologia Vegetal
Mestre em Ciências Biológicas

After a critical review of the existing theoretical interpretations of the role of the elements in the communicative chain, already explicit in the writings of Lasswell, Schramm and Merton, in the article is argued the introduction of the topos in the whole process of perception and interpretation of the media message. The specifics of the topos can enrich the perception of the media reality and can determine its further internalization in the minds and behavior of the individuals and the audience in general. There is a great difference when you are listening and understanding one and the same message if you are looking home TV monitor, or in a noisy pub among fans of the opposing team, or in an Arabic cafe, furiously chanting while bombing the Twin Towers in New York, or in the car with strangers hitchhikers, or lonely staying before he home computer. The study of the typology of these potential reactions will enable us to recognize more precisely and calculate the effectiveness of the media impact and reinforce its parameters.