Relaçao da atividade da polifenoloxidase do grao de Coffea arabica L. com a qualidade da bebida (nota preliminar)
This work deals with a study about polyphenoloxydase activity found in extracts of green beans of Coffea arabica L. Five kinds of coffe--classified by the liquorers of the Brazilian Institute of Coffee (IBC) as soft (pulped), soft (without pulping), hard, por and very poor, were used as source of polyphenoloxydase. The activity of polyphenoloxydase was followed by the change of absorbance due to the action of the enzyme on 3,4 dihydroxyphenylalanine (DOPA) at 420 mu. A significant correlation was found -- between polyphenoloxydase activity and quality of beverage. It was observed that the polyphenoloxydase activity decreased from the better to the poor coffee quality. The test carried out in order to know the interference of heated extracts of soft and poor coffee on the activity of polyphenoloxydase which give good quality of beverage, showed reasonable activation. This preliminary research suggests the possibility of classifying the quality of beverage or arabica coffee by a biochemical test
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| Format: | biblioteca |
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Ene
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| Subjects: | COFFEA ARABICA, BIOQUIMICA, GRANOS, COMPOSICION, ENZIMAS, ACTIVIDAD ENZIMATICA, CALIDAD, BEBIDAS, POLIFENOLOXIDASA, CALIDAD DE LA BEBIDA, |
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