Produção, composição química e qualidade da bebida de café arábica em razão da dose de cobre e zinco

• Ano de defesa: 2014
• Autor(a) principal: Lacerda, José Soares de
• Orientador(a): Martinez, Hermínia Emília Prieto
• Banca de defesa: Neves, Yonara Poltronieri , Favarin, José Laércio
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Fitotecnia
• Departamento: Plantas daninhas, Alelopatia, Herbicidas e Resíduos; Fisiologia de culturas; Manejo pós-colheita de
• País: BR
• Palavras-chave em Português: Planta - Nutrição; Café - Absorvição de zinco; Café - Absorvição de cobre; Café - Qualidade
• Palavras-chave em Inglês: Plant - Nutrition; Coffee - Absorvição zinc; Coffee - Absorvição copper; Coffee - Quality
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::AGRONOMIA::FITOTECNIA
• Link de acesso: http://locus.ufv.br/handle/123456789/1241

Copper and zinc although required in small amounts by the coffee are essential in the formation and activation of several enzymes, acting in the oxidation of phenolic compounds, lignin formation, synthesis of amino acids, carbohydrates and proteins. Such compounds are directly related to the chemical quality of raw coffee beans and therefore may influence the quality of the drink. The objective of this study was to evaluate the effect of copper and zinc in the chemical composition of the grains and quality of coffee beverage. The experiment was conducted in the greenhouse of the Department of Plant Science (UFV- MG), hydroponically with treatments arranged in a completely randomized design with three replications, each plot had 2 pots containing one plant in each pot of coffee. Treatments consisted of increasing doses of copper (0.05, 0.1, 0.2, 0.4 and 0.8 mmol L- 1) and zinc (0.5, 1.0, 2.0, 3.0 and 4.0 mmol L-1) in nutrient solution . Mature grains from each treatment were collected and after drying and processing were determined: the activity of PPO, and the levels of caffeine, trigonelline, phenolic compounds, 5-caffeoilquinic acid (5- CQA) and sucrose. There were linear increases with increasing levels of Cu and quadratic response for doses of Zn in the PPO enzyme activity and sucrose levels, respectively. The trigonelline levels showed a quadratic response doses of Cu and Zn for the caffeine levels observed quadratic effect only for doses of Zn. Total phenols and 5-CQA were reduced second base square root function to a minimum point, with subsequent increased with doses of nutrients in the study. The levels of Cu and Zn nutrient solutions positively influenced the activity of PPO, the levels of sucrose and trigonelline, and negatively total phenols and 5- CQA, related to the quality of coffee beans attributes. Leaf contents that related to the points of maximum or minimum of the quality attributes studied ranged from 4.51 and 5.8 mg kg- 1 Cu 8.0 and 12.7 mg kg- 1 Zn.