Produção de café orgânico na região sul de Minas Gerais: eficiência econômica e energética

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Desempenho de reatores anaeróbios horizontais com manta de lodo e de leito fixo, em série, tratando águas residuárias do beneficiamento do café por via úmida

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Controle da ferrugem asiática da soja (Phakopsora packyrhizi) com óleo de café e bacillus spp

Pós-graduação em Agronomia (Proteção de Plantas) - FCA

Estudo clínico comparativo da função mastigatória em indivíduos portadores de próteses totais com oclusões balanceadas lingualizada e convencional

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência do consumo do café (com e sem cafeína) ou da cafeína isolada sobre a fibrose e a promoção da hepatocarcinogênese química em ratos Wistar machos

Pós-graduação em Patologia - FMB

Influência de fatores bioclimáticos no desenvolvimento e produção do cafeeiro arábica e na qualidade dos grãos em Matão (SP)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Qualidade do café em coco e em pergaminho armazenados em atmosfera modificada

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Antifungal activity of flavonoids from Heteropterys byrsonimifolia and a commercial source against Aspergillus ochraceus: In silico interactions of these compounds with a protein kinase

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Aplicação de água ozonizada como agente sanitizante durante o processamento de café arábica

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Qualidade e alterações estruturais do café arábica submetido a alternância da temperatura na secagem

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Alterações na composição química e sensorial de café (Coffea arabica L.) nos processos pós-colheita

An interdisciplinary study was conducted to evaluate the effects of drying and storage time on changes in the quality of natural and fully washed coffees beans dried out in the yard and mechanically dried at a temperature of 60/40°C in air dryer machine. The coffee beans (Coffea arabica L.) harvested in cherries were processed by dry and wet methods, being subjected to pre-drying yard, followed by drying yard in the sun with air heated of 60/40°C until it reached the water content of 11% (wb). After reached the thermal equilibrium with the environment, the beans were packed in jute bag with a capacity of five kilograms and stored in uncontrolled environment during the period of one year, and removing material from each treatment every three months. To characterize the effect of drying and storage time on the coffee quality different methodologies was evaluated. It was observed less drying time for the fully washed coffee 60/40°C, and thus less energy consumed in the drying process until the point of storage, for the natural coffee there was significant effect of time on the chemical quality, biochemical and sensory; fully washed coffee proved to be more tolerant to drying than natural coffee, regardless of drying method, showing a better drink quality and less variation in chemical composition and biochemistry.

Eficiência energética da produção de café orgânico na região sul de Minas Gerais

In this study, organic coffee production systems energy efficiency was estimate. So, an itinerary technical was built since the deployment phase up to the organic coffee production. The inputs used (labor, machine hours, pesticides, fertilizers, etc.) converted into energy units, quantified the energy input, while the production of organic coffee beans benefited was constituted the energy output. Data collection was based on an intentional and non-probabilistic sampling. Nine farmers were interviewed whose main source of income was the coffee production and had keep records of the culture data. The balances were positive, with an energy yield of 626.465MJ.ha-1, compared to an energy expenditure of 112.998MJ.ha-1 during the crop cycle. It is concluded that organic coffee production is energy efficient.

Eficiência da cokrigagem na estimativa da produtividade do café conilon

The objective of this research was to estimate the productivity (PRODUT) in sc/ha of coffee conilon through the technique of cokriging, using as covariate the production of humid coffee (PROD) in kg and compare the results with estimates obtained by kriging ordinary. The study was conducted in a commercial area of conilon coffee, Coffea canephora Pierre var. conilon, located in São Mateus Municipality, Espirito Santo State. For the field work was sampled the humid coffee production in a sampling grid irregular of 18.5 ha, 87 sampling points in the total. We also determined the production of dry coffee beans and coffee benefited 12% moisture, to obtain the PRODUT variable. After exploratory data analysis, which showed the correlation between variables in the order of 0.899, was performed variogram analysis. Were adjusted theoretical variograms to PROD and PRODUT and cross variogram between two variables. Finally we estimated the value of productivity, both by ordinary kriging as per cokriging. The validation of the estimation by cokriging not shows, however, significant gains in relation to validation by ordinary kriging.

Inhibition of 11beta-hydroxysteroid dehydrogenase type 1 by plant extracts used as traditional antidiabetic medicines

Elevated glucocorticoids are a key risk factor for metabolic diseases, and the glucocorticoid-activating enzyme 11beta-hydroxysteroid dehydrogenase 1 (11beta-HSD1) represents a promising therapeutic target. We measured the potential of six traditional antidiabetic medicinal plants extracts to inhibit 11beta-HSD1 activity and glucocorticoid receptor (GR) activation in transfected HEK-293 cells. Leave extracts of Eriobotrya japonica preferentially inhibited 11beta-HSD1 over 11beta-HSD2. Extracts of roasted but not native coffee beans preferentially inhibited 11beta-HSD1 over 11beta-HSD2, emphasizing the importance of sample preparation. Thus, natural compounds inhibiting 11beta-HSD1 may contribute to the antidiabetic effect of the investigated plant extracts.

Caracterização da fração de óleo de café extraido de grãos sadios, verdes e preto-verdes, e a influência na adição deste na sensorial de café liofilizado

The application of roasted coffee oil directly on freeze dried soluble coffee is used to minimize the formation of fine poder which adhere on the glass packaging, which results in a negative visual appearance, as well as contributes to the aromatic impact when opening the packaging. The coffee oil is considered a high cost product obtained from Arabica coffee beans, previosly selected and roasted, by mechanical press. In Brazil the coffee culture and marketing results in the selection of the beans by type of defects and beverage, the volume of exportation works with types of coffee beans with low quantity of defects resulting in a large volume of defective coffee beans trading on the domestic market. Nevertheless, coffees which present defective grains like green, black-green beans present differences in the final flavor of the roasted coffees. The aim of this study was to evaluate the chemical composition of the oils extracted from grains classified as normal, green and black-green, at natural and roasted conditions. The oil was obtained by cold extraction using solvents of different polarities, and yield was calculated as well as its fatty acid composition. The oil of the roasted defective coffee grains was also used to prepare drinks of lyophilized soluble coffee in order to verify if jugdes were able to differenciate the sensory caracteristics of the beverages, in comparison to the product prepared using commercial oil obtained by mechanical pressing. Samples of oil obtained from defective grains showed similar extraction yields compared to hot extraction. Cromatographs of oils of the deffective grains did not showed differences compared to normal grains. In relation to the sensory analysis of the soluble coffee beverages, it was verified that when applying oils of light roasted black-green beans or oils of medium and dark roasted green beans obtained with rapid process, judges had more difficulties to distinguish differences between samples. Economic viability demonstrated that with the actual prices of the coffee beans, the use of defective beans could reduce in 64% the costs of the raw beans.