Publicação: Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans
Carregando...
Data
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Tipo
Artigo
Direito de acesso
Acesso restrito
Resumo
The 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.
Descrição
Palavras-chave
Antioxidant enzymes, Coffea arabica, Coffee drying, Hydrogen peroxide, Reactive oxygen species, Antioxidant enzyme, Antioxidant enzyme activity, Antioxidant mechanisms, Differential response, Glutathione reductase, Superoxide dismutases, Drying, Enzyme activity, Oxygen, Peroxides, Coffee
Idioma
Inglês
Como citar
European Food Research and Technology, v. 236, n. 5, p. 753-758, 2013.
