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1.
Braz. dent. j ; 32(4): 96-105, July-Aug. 2021. tab
Article in English | LILACS, BBO | ID: biblio-1345515

ABSTRACT

Abstract This study evaluated the effect of post-cure heat treatment (PCHT) on the Knoop microhardness (KHN), degree of conversion (DC), color changes, and contrast ratio (CR) of four resin composites (RCs): Z100 (3M ESPE), Z350 XT (3M ESPE), Estelite Omega (Tokuyama) and Empress Direct (Ivoclar Vivadent). Specimens (12 × 1 mm) were prepared for each material (n = 10 / group). After curing, samples were subjected to PCHT for 10 min at 100°C or 170°C. Control group was maintained at room temperature (24°C) for the same time. The DC was analyzed by FT-NIR immediately and 24 h after the PCHT (n = 3 / group). KHN was analyzed 24 h after PCHT (n = 10 / group). According to CIEDE2000 (∆E00), color measurements were obtained immediately after curing, five minutes after PCHT, and after seven days of storage in water, coffee, and red wine. Data were analyzed by One and Two-Way ANOVA (p < 0.05). Z100, Z350, and Estelite Omega showed increases in KHN with increased temperature (p < 0.05). PCHT at 100°C and 170°C led to a higher DC of all RCs (p < 0.05). Initially, the PCHT lead to increased ∆E00 values (p < 0.05), which was decreased after immersion in coffee and wine (p < 0.05). Considering the effect of PCHT and staining solutions, lower color changes were observed in the thermally treated specimens (p < 0.05). Taken collectively, the results suggest the PCHT as an economical and practical alternative to enhance direct RC's properties in direct-indirect and indirect restorations.


Resumo Este estudo avaliou o efeito do tratamento térmico pós-cura (PCHT) na microdureza Knoop (KHN), grau de conversão (DC), mudanças de cor e razão de contraste (CR) de quatro compósitos resinosos (RCs): Z100 (3M ESPE ), Z350 XT (3M ESPE), Estelite Omega (Tokuyama) e Empress Direct (Ivoclar Vivadent). Corpos de prova (12 × 1 mm) foram preparadas para cada material (n = 10 / grupo). Após a cura, as amostras foram submetidas ao PCHT por 10 min a 100 ou 170° C. O grupo controle foi mantido à temperatura ambiente (24° C) pelo mesmo tempo. O DC foi analisada por FT-NIR imediatamente e 24 h após a PCHT (n = 3 / grupo). KHN foi analisado 24 h após PCHT (n = 10 / grupo). De acordo com o CIEDE2000 (∆E00), as medidas de cor foram obtidas imediatamente após a cura, cinco minutos após a PCHT e após sete dias de armazenamento em água, café e vinho tinto. Os dados foram analisados por ANOVA de um e dois fatores (P < 0,05). Z100, Z350 XT e Estelite Omega mostraram aumentos no KHN com o aumento da temperatura (P < 0,05). PCHT a 100 ° C e 170 ° C levou a uma maior DC de todos os RCs (P < 0,05). Inicialmente, o PCHT levou ao aumento dos valores de ∆E00 (P < 0,05), que diminuiu após a imersão em café e vinho (P < 0,05). Considerando o efeito de PCHT e soluções de coloração, menores mudanças de cor foram observadas nas amostras tratadas termicamente (P < 0,05). Os resultados sugerem o PCHT como uma alternativa econômica e prática para aumentar as propriedades diretas de compósitos resinosos em restaurações diretas-indiretas e indiretas.


Subject(s)
Composite Resins , Hot Temperature , Surface Properties , Materials Testing , Coffee
2.
Rev. colomb. cardiol ; 28(4): 389-396, jul.-ago. 2021. tab, graf
Article in Spanish | LILACS, COLNAL | ID: biblio-1351938

ABSTRACT

Resumen Introducción: La enfermedad cerebrovascular es causa frecuente de morbimortalidad y, en ese sentido, el consumo de café tiene un impacto cardiovascular, por lo cual es importante evaluar la evidencia respecto a la asociación entre su consumo y la enfermedad cerebrovascular. Objetivo: Evaluar la asociación entre consumo de café y riesgo de morbimortalidad por enfermedad cerebrovascular. Método: Se realizó una búsqueda en las bases Medline, EMBASE, LILACS y Cochrane (enero de 1966 a junio de 2018) y se seleccionaron revisiones sistemáticas y metaanálisis evaluados de forma estandarizada y pareada. Se seleccionaron seis publicaciones. Resultados: Se encontró que el consumo de café en rango moderado (hasta cuatro tazas) se asocia a una reducción del riesgo de enfermedad cerebrovascular (riesgo relativo [RR] = 0.89, intervalo de confianza del 95% [IC95%]: 0.81-0.97, y RR: 0.83, IC95%: 0.75-0.91). Esta protección se mantiene en el subgrupo de mujeres, con reducciones del 13% (IC95%: 0.78-0.97) para una taza, del 16% (IC95%: 0.74-0.95) para dos tazas y 19% (RR: 0.81; IC95%: 0.70-0.93) (IC95%: 0.70-0.93) para cuatro o más tazas. Los hallazgos también son significativos para el subtipo isquémico (RR = 0.80; IC95%: 0.71-0.90). Conclusiones: El consumo de café reduce el riesgo de eventos cerebrovasculares entre un 11% y un 17%, y esto se mantiene en el subgrupo de mujeres y en el subtipo isquémico.


Abstract Introduction: Cerebrovascular disease is a frequent cause of morbidity and mortality and, in this sense, coffee consumption has a cardiovascular impact, which is why it is important to evaluate the evidence regarding the association between its consumption and cerebrovascular disease. Objective: To evaluate the association between coffee consumption and risk of morbidity and mortality due to cerebrovascular disease. Method: A search was carried out in the Medline, EMBASE, LILACS and Cochrane databases (January 1966 to June 2018), selecting systematic reviews and meta-analyzes evaluated in a standardized and paired way. Six publications were selected. Results: it was found that the consumption of coffee in a moderate range (up to 4 cups) is associated with a reduction in the risk of cerebrovascular disease (relative risk [RR] = 0.89, 95% confidence interval [95% CI]: 0.81- 0.97, and RR = 0.83, 95% CI: 0.75-0.91). This protection is maintained in the subgroup of women, with reductions of 13% (95% CI: 0.78-0.97) for a cup, 16% (95% CI: 0.74-0.95) for two cups, and RR = 0.81 (95% CI: 0.70-0.93) for four or more cups. The findings are also significant for the ischemic subtype (RR = 0.80; 95% CI: 0.71-0.90). Conclusions: Coffee consumption reduces the risk of cerebrovascular events between 11% and 17%, and this is maintained in the subgroup of women and in the ischemic subtype.


Subject(s)
Humans , Female , Coffee , Stroke , Risk , Morbidity , Mortality
3.
San Salvador; s.n; 20211019. 133 p. ilus, graf, tab.
Thesis in Spanish | LILACS, BISSAL | ID: biblio-1337905

ABSTRACT

El objetivo de la presente investigación se determinó de la Actividad Antioxidante de polifenoles presentes en la trilla de Coffea arábica (café) del beneficiado Honey, procedente de la finca industrial Ibiza ubicada en el cantón El Zarzal, municipio de la Palma, departamento de Chalatenango, en el que se obtuvo información del proceso Honey donde se resaltan las abundantes ventajas en el sector cafetalero, además se estudió el trillado, medio que permite obtener la trilla de café que es un subproducto descartable; la que fue adquirida por medio de un muestreo dirigido por el propietario de la planta industrial, realizado en marzo de 2019. Se extrajeron los metabolitos polifenolicos presentes en el analito, utilizando tres tipos de solventes: mezcla hidroalcohólica 70:30, 50:50 y solvente acuoso, empleando el método ultrasónico para obtener el extracto en estado líquido, posteriormente se concentraron las muestras en el equipo Genevac EZ-Plus para obtener extracto en estado sólido. Para cuantificar la actividad antioxidante se utilizó el reactivo 2,2-difenil-picril hidrazilo (DPPH), que en su forma de radical libre, sufre una reducción en presencia de un antioxidante, por medio de espectrofotometría UV-Visible, tomando en cuenta el reactivo Trolox como estándar comparativo en el análisis obteniendo resultados positivos. Estadísticamente los resultados se evaluaron utilizando la herramienta de varianza ANOVA, indicando que existe una diferencia significativa de actividad antioxidante en cada una de las mezclas de analito, además el método estadístico Tukey indica que la extracción con mezcla hidroalcohólica 50:50 posee mayor actividad antioxidante con una media de 29.29 µM. Esta investigación sirve como fuente de información para generar un valor agregado a la trilla del café y que de esta manera se pueda estandarizar la metodología para obtener antioxidantes con fines destacados en la industria


The objective of this research was determined from the Antioxidant Activity of polyphenols present in the threshing of Coffea arabica (coffee) from the beneficiary Honey, from the Ibiza industrial estate located in the El Zarzal canton, municipality of La Palma, department of Chalatenango, In which information was obtained on the Honey process, where the abundant advantages in the coffee sector are highlighted, in addition, threshing was studied, a means that allows obtaining the threshing of coffee, which is a disposable by-product; which was acquired through a sampling directed by the owner of the industrial plant, carried out in March 2019. The polyphenolic metabolites present in the analyte were extracted, using three types of solvents: hydroalcoholic mixture 70:30, 50:50 and aqueous solvent, using the ultrasonic method to obtain the extract in liquid state, later the samples were concentrated in the Genevac EZ-Plus equipment to obtain extract in solid state. To quantify the antioxidant activity, the 2,2-diphenyl-picryl hydrazyl reagent (DPPH) was used, which in its free radical form, undergoes a reduction in the presence of an antioxidant, by means of UV-Visible spectrophotometry, taking into account the Trolox reagent as a comparative standard in the analysis obtaining positive results. Statistically the results were evaluated using the ANOVA variance tool, indicating that there is a significant difference in antioxidant activity in each of the analyte mixtures, in addition the Tukey statistical method indicates that the extraction with a 50:50 hydroalcoholic mixture has greater antioxidant activity with a mean of 29.29 µM. This research serves as a source of information to generate added value to the threshing of coffee and that in this way the methodology to obtain antioxidants can be standardized for outstanding purposes in the industry


Subject(s)
Research , Coffee , Academic Dissertations as Topic
4.
Rev. ADM ; 78(2): 73-79, mar.-abr. 2021. ilus, tab
Article in Spanish | LILACS | ID: biblio-1247336

ABSTRACT

El color es un efecto visual de los rayos de luz reflejándose y su concepto es complejo por ser una sensación que se percibe y por las características electromagnéticas. Los dientes varían espacialmente porque son curvados, tienen prolongaciones relativamente pequeñas y vistas en contra de una variable de fondo no uniforme así como típicamente una iluminación no estandarizada, por lo cual difieren en relación con su colorimetría, por lo que el estudio del color es fundamental en la odontología. En la actualidad hay métodos para evaluar el color, desde una simple revisión visual hasta instrumentos como el colorímetro y los espectrofotómetros, los cuales son aparatos utilizados en la medida del color de un objeto a través de su longitud de onda reflejada. Una pigmentación dental se produce por varios factores, ya sean intrínsecos y extrínsecos, estas pigmentaciones son factores importantes tanto en la estética como en el aspecto físico, por lo que es importante poder evaluar la estabilidad de los dientes naturales ante diferentes sustancias que podrían modificar su color natural. En este estudio nos dimos a la tarea de evaluar el cambio de color de dientes naturales ante diferentes bebidas, se eligieron tres bebidas pigmentantes y de uso común: café, vino tinto y jugo de arándano; se utilizaron 10 dientes unirradiculares del mismo color previamente analizados con el espectrofotómetro. Un diente fue la muestra control y los nueve restantes se sumergieron en frascos separados con 10 mL de las tres bebidas elegidas. Realizando la evaluación de color a los 15, 30 y 90 días con ayuda del espectrofotómetro, pudimos observar que el diente sumergido en café no tuvo variación durante los primeros 15 días y el cambio más notable de color fue hasta los 90 días a diferencia de las muestras sumergidas en vino y jugo de arándano cuya variación máxima de color se presentó en 15 días respectivamente (AU)


Color is a visual effect of light rays reflecting and its concept is complex, for being a sensation that is perceived and for the electromagnetic characteristics. Teeth vary spatially because they are curved, have relatively small extensions, and are viewed against a non-uniform background variable as well as typically non-standardized illumination, which is why they differ in relation to their colorimetry. So the study of color is fundamental in dentistry. Currently, there are methods to evaluate color, from a simple visual check to instruments such as the colorimeter and spectrophotometers, which are devices used to measure the color of an object through its reflected wavelength. A dental pigmentation is produced by various factors, both intrinsic and extrinsic, these pigmentations are currently important factors in both aesthetics and physical appearance, so it is important to be able to evaluate the stability of natural teeth against different substances that could modify its natural color. In this study, we undertook the task of evaluating the change in the color of natural teeth when faced with different beverages. Three pigment and commonly used beverages were chosen: coffee, red wine and cranberry juice; 10 single-rooted teeth of the same color previously analyzed with the spectrophotometer were used. One tooth was the control sample and the remaining nine were immersed in separate bottles with 10 mL of the three chosen drinks. Carrying out the color evaluation at 15, 30 and 90 days with the help of the spectrophotometer, we could see that the tooth immersed in coffee did not change during the first 15 days and the most notable change in color was up to 90 days, unlike the samples immersed in wine and cranberry juice whose maximum color variation was presented in 15 days respectively (AU)


Subject(s)
Humans , Tooth Discoloration , Beverages , Color , Colorimetry , Esthetics, Dental , Spectrophotometry/methods , Wine , In Vitro Techniques , Epidemiology, Descriptive , Statistical Analysis , Coffee , Juices , Light
5.
Braz. dent. sci ; 24(1): 1-7, 2021. tab
Article in English | LILACS, BBO | ID: biblio-1145514

ABSTRACT

Objective: The aim of this in vitro study was to evaluate the color stability of different bulk fill composite resins after extrinsic staining with coffee. Material and Methods: Forty-eight disk-shaped specimens (6 mm diameter x 4 mm thick) of each composite resin were prepared for color change test. The composite resins were divided into 4 groups (n=12): one conventional composite resin (Filtek Z250) and three bulk-fill composite resins (Filtek Bulk Fill, Aura Bulk Fill, and Opus Bulk Fill). The samples were stained with 20 mL coffee solution for 7 days, with the solution being replaced every 24 h. The color change analysis was performed using a spectrophotometer, according to the CIE Lab formula. Data were analyzed using the Analysis of variance (ANOVA) and Tukey HSD tests (α=0.05). Results: The results revealed significant differences in color change among the composite resins tested (ρ<0.0001). The Aura Bulk Fill and Opus Bulk Fill showed the highest color change values. Conclusion:Thus, all the resins analyzed were susceptible to extrinsic staining with coffee, and the Filtek Bulk Fill showed the lowest color change value (AU)


Objetivo: O objetivo deste estudo in vitro foi avaliar a estabilidade da cor de diferentes resinas compostas bulk fill após coloração extrínseca com café. Material e Métodos: 48 corpos-de-prova em forma de disco (6 mm de diâmetro x 4 mm de espessura) de cada resina composta foram preparados para o teste de alteração de cor. As resinas compostas foram divididas em 4 grupos (n = 12): uma resina composta convencional (Filtek Z250) e três resinas compostas bulk-fill (Filtek Bulk Fill, Aura Bulk Fill e Opus Bulk Fill). As amostras foram coradas com 20 mL de solução de café por 7 dias, sendo a solução substituída a cada 24 horas. A análise da mudança de cor foi realizada em espectrofotômetro, de acordo com a fórmula CIE Lab. Os dados foram analisados por meio dos testes de Análise de Variância (ANOVA) e Tukey HSD (α = 0,05). Resultados: Os resultados revelaram diferenças significativas na mudança de cor entre as resinas compostas testadas (ρ <0,0001). A Aura Bulk Fill e a Opus Bulk Fill apresentaram os maiores valores de alteração de cor. Conclusão: Assim, todas as resinas analisadas foram suscetíveis à coloração extrínseca com café, sendo que a Filtek Bulk Fill apresentou o menor valor de alteração de cor. (AU)


Subject(s)
Analysis of Variance , Coffee , Color , Composite Resins , Dentistry
6.
Rev. colomb. cardiol ; 27(6): 621-629, nov.-dic. 2020. tab
Article in English, Spanish | LILACS, COLNAL | ID: biblio-1289282

ABSTRACT

Resumen Objetivo Analizar y sintetizar la evidencia sobre el efecto del consumo habitual de café en la aparición de enfermedad cardiovascular. Métodos Se realizó una evaluación crítica de la literatura basada en metaanálisis y revisiones sistemáticas publicadas en Medline, EMBASE, Cochrane Database of Systematic Reviews y LILACS (enero 1966 a junio 2018). La búsqueda, selección y extracción de información fue llevada a cabo por una pareja de investigadores. La calidad de los manuscritos fue evaluada con AMSTAR. Resultados Se analizaron cuatro revisiones sistemáticas que consideraron como desenlaces enfermedad coronaria, riesgo cardiovascular e infarto del miocardio; para el primer y segundo desenlace se encontró una reducción del riesgo con consumo de 3-4 tazas/día (RR=0,90; IC95% 0,84-0,9; p de heterogeneidad=0,02 y RR=0,85; IC95% 0,80-0,90; p de heterogeneidad=0,09); para 1-2 tazas/día (RR=0,89; IC95% 0,85-0,94; p de heterogeneidad=0,83 y RR=0,89; IC95% 0,84-0,94; p de heterogeneidad=0,09) respectivamente. Para infarto agudo de miocardio se reportó un aumento del riesgo en hombres con consumo de 3-4 tazas/día (OR=1,75; IC95% 1,44-2,14; p de heterogeneidad=0,005) y de ≥ 4 tazas/día (OR=2,01; IC95% 1,7-2,36; p de heterogeneidad<0,001). Conclusiones Los consumos leves y moderados de café tienen un efecto neutro o de reducción del riesgo cardiovascular y de enfermedad coronaria; en contraste, el riesgo de infarto agudo de miocardio se incrementa con consumos mayores o iguales a 3 tazas/día en hombres. Se recomienda el consumo de hasta 3 tazas de café día y se desaconsejan consumos mayores, especialmente en hombres.


Abstract Objective To analyse and summarise the evidence on the effect of regular coffee drinking on the appearance of cardiovascular disease. Methods A critical review of the literature was carried out based on a meta-analysis and systematic reviews published in MedLine, EMBASE, Cochrane Database of Systematic Reviews, and LILACS (January 1966 to June 2018). The search, selection, and extraction of the information were performed by two investigators. The quality of the manuscripts was evaluated using AMSTAR. Results An analysis was made of 4 systematic reviews that considered coronary disease, cardiovascular risk, and myocardial infarction as outcomes. For the first and second outcomes, a reduction in risk was found with consuming 3-4 cups/day (RR=0.90; 95%CI; 0.84-0.9; P=.02, and RR=0.85; IC95% CI; 0.80-0.90; P=.09); for 1-2 cups/day (RR=0.89; 95%CI; 0.85-0.94; P=.83, and RR=0.89; 95%CI; 0.84-0.94; P=.09), respectively. As regards myocardial infarction, an increase in risk was reported with consuming 3-4 cups/day (OR=1.75; 95%CI; 1.44-2.14; P=.005) and ≥ 4 cups/day (OR=2.01; IC95%CI; 1.7-2.36; P<.001). Conclusion Mild and moderate consumption of coffee has a neutral effect or a reduction in cardiovascular risk and coronary disease. On the other hand, the risk of myocardial is increased with drinking more or equal to 3 cups/day in men. The drinking of up to 3 cups of coffee/day is recommended, and it is not advised to drink more, especially in men.


Subject(s)
Coffee , Coronary Disease , Systematic Review , Heart Disease Risk Factors , Myocardial Infarction
7.
Rev. chil. obstet. ginecol. (En línea) ; 85(4): 312-323, ago. 2020. tab, graf
Article in Spanish | LILACS | ID: biblio-1138627

ABSTRACT

OBJETIVO: El objetivo de este trabajo fue establecer el efecto de la borra de café sobre la movilidad y los parámetros funcionales de los espermatozoides humanos in vitro. MATERIALES Y MÉTODOS: La borra de café, un subproducto obtenido en establecimientos especializados en la preparación de café soluble a base de grano, se diluyo en tampón fosfato salino y se mezcló en proporciones iguales con las muestras de semen de 16 voluntarios aparentemente sanos. A cada muestra se le determinó el efecto sobre la movilidad espermática en función del tiempo (30, 60, 90 y 120 minutos, n=16) y sobre los parámetros funcionales (n=6) por medio de citometría de flujo: potencial de membrana mitocondrial, producción de especies reactivas de oxígeno y lipoperoxidación de la membrana espermática. RESULTADOS: La incubación de los espermatozoides con la borra de café evidencio un cambio positivo en la movilidad espermática. Adicionalmente, la incubación con la borra de café incremento significativamente el potencial de membrana mitocondrial en los espermatozoides. CONCLUSIÓN: La borra de café, seguramente debido a los compuestos antioxidantes, afecta positivamente la movilidad espermática aumentando el potencial de membrana mitocondrial. Por lo tanto, esto es un paso inicial en la búsqueda de un suplemento de origen natural que aumente la calidad seminal.


OBJECTIVE: The objective of this work is to establish the effect of spent coffee grounds on the motility and functional parameters of human spermatozoa, in vitro. MATERIALS AND METHODS: Spent coffee grounds, a by-product obtained in specialized establishments in the preparation of soluble coffee based on grain, was diluted in saline phosphate buffer and mixed in equal proportions with semen samples from 16 apparently healthy volunteers. Each sample was determined the effect on sperm motility as a function of time (30, 60, 90 and 120 minutes, n=16) and on functional parameters (n=6) by means of flow cytometry: mitochondrial membrane potential, reactive oxygen species production and membrane lipoperoxidation. RESULTS: The incubation of the spermatozoa with the spent coffee grounds showed a positive change in sperm motility. Additionally, incubation with spent coffee grounds significantly increased the mitochondrial membrane potential in human sperm cells. CONCLUSION: Spent coffee grounds, probably due to antioxidant compounds, positively affects sperm motility by increasing mitochondrial membrane potential. Therefore, this is an initial step in the search for a supplement of natural origin that increases seminal quality.


Subject(s)
Humans , Male , Adult , Young Adult , Semen/drug effects , Sperm Motility/drug effects , Spermatozoa/drug effects , Plant Extracts/pharmacology , Coffee/chemistry , Semen/physiology , Sperm Motility/physiology , Spermatozoa/physiology , Time Factors , In Vitro Techniques
8.
Rev. chil. nutr ; 47(3): 503-511, jun. 2020. tab, graf
Article in Spanish | LILACS | ID: biblio-1126150

ABSTRACT

El objetivo de este estudio fue establecer la relación entre consumo habitual de café y la mortalidad general y cardiovascular. En una búsqueda sistemática en Medline, EMBASE, LILACS y Cochrane se seleccionaron y analizaron revisiones sistemáticas y meta-análisis por una pareja de investigadores. De 181 referencias, 74 fueron seleccionadas por título y resumen; luego de eliminar duplicados y según el puntaje de calidad obtenido por AMSTAR, se consideraron 5 artículos para extracción y análisis. El consumo moderado de café (3 o 4 tazas) disminuye la mortalidad general, tanto comparado con el no consumo (RR= 0,83; IC95%: 0,79-0,88; I2= 83% para 3 tazas, y RR=0,84 IC95%: 0,82-0,87; I2= 58% para 4), como con un consumo mínimo (RR= 0,88; IC95%: 0,84-0,93; I2= 68,7% para 4 tazas, y RR= 0,87; IC95%: 0,83-0,91; I2= 59,8% para consumo entre 3 y 4 tazas). La mortalidad cardiovascular se reduce si se compara con el no consumo, para 4 tazas (RR= 0,80; IC95%: 0,74-0,86; I2= 58%) y (RR= 0,83; IC95%: 0,75-0,92, I2 = 92%) y para 3 tazas (RR= 0,81; IC95%: 0,72-0,90; I2= 92%) y RR (0,79; IC95% 0.74-0.84; I2= 58%). Como conclusión, el consumo habitual de 3 y 4 tazas de café reduce la mortalidad general y cardiovascular.


The objective of this study was to establish the relationship between habitual coffee consumption and all-cause and cardiovascular mortality. A systematic review was conducted using Medline, EMBASE, LILACS and Cochrane databases. Systematic reviews and meta-analysis were selected and analyzed. From 181 systematic reviews, 74 were selected by title and summary; after eliminating duplicates. According to the quality score of the AMSTAR tool, five articles were selected for information extraction and analysis. Moderate coffee consumption (3 or 4 cups) decreased overall mortality, compared to non-consumption (RR= 0.83, 95% CI: 0.79-0.88; I2= 83% for 3 cups, and RR= 0.84, 95% CI: 0.82-0.87; I2= 58% for 4 cups) and minimum consumption (RR= 0.88, 95% CI: 0.84-0.93; I2= 68.7% for 4 cups, and RR= 0.87, 95% CI: 0.83-0.91; I2= 59.8% between 3 and 4 cups). Cardiovascular mortality was reduced when compared to non-consumption, for 4 cups (RR= 0.80, 95% CI: 0.74-0.86; I2= 58%) and (RR= 0.83, 95% CI: 0.75-0.92; I2= 92%), and for 3 cups (RR= 0.81, 95 CI: 0.72-0.90; I2= 92%; RR= 0.79, 95% CI: 0.74-0.84; I2= 58%). In conclusion, habitual coffee consumption between 3 and 4 cups reduces the risk of all-cause and cardiovascular mortality.


Subject(s)
Humans , Cardiovascular Diseases/mortality , Coffee , Drinking Behavior , Mortality
9.
Biosci. j. (Online) ; 36(4): 1116-1125, 01-06-2020.
Article in English | LILACS | ID: biblio-1147210

ABSTRACT

The quality of coffee is one of the most important requirements in the commercialization of the product, and the post-harvest stage is decisive in the production of excellent coffees. The region of Mutum, MG, Brazil, is predominantly coffee-growing, with high potential for the production of specialty coffees. Due to the social and economic importance of coffee production in the Matas de Minas region, research has been demanded with the aim of providing technological information that provides improvements in quality and consequent price aggregation of the coffee bag. Among the several factors that may affect coffee quality are the processing system, the drying method and the altitude. Thus, the objective of this work was to evaluate the quality of Arabica coffee at different altitudes, submitted to different processing systems and drying methods. The work was conducted at the Cabeceira do Imbiruçu, in a randomized complete block design,with treatments arranged in a scheme comprising sub-subdivided plots (2 x 2 x 2), with four replications. In the plots, the two altitudes (850 and 1050 m), in the subplotsthe two processingsystems (dry (natural) and wet (peeled cherry)) and in the sub-subplotstwo drying methods (cement and suspended yard, both covered). Sensory and electrical conductivity analyzes were performed. The fruits of coffee trees located at altitudes of 1050 m have sensory attributes superior to those of altitudes of 850 m. The best results of the coffee flavor and aroma sensory attributes were obtained in the wet processing system when compared to a dry (natural) processing system. The electrical conductivity of the coffee beans obtained in the wet processing system was lower than that obtained in the dry processing system (natural), which gives a better beverage quality. Drying methods in suspended yard and cement yard, both with plastic cover and if technically conducted, do not influence the sensory characteristics of the Arabica coffee.


A qualidade do café é um dos requisitos mais importantes na comercialização do produto, sendo a etapa de pós-colheita determinante na produção de cafés de excelência. A região de Mutum, MG, Brasil, é predominantemente cafeeira, com elevado potencial de produção de cafés especiais. Em razão da importância social e econômica da cafeicultura para a região das Matas de Minas, pesquisas têm sido demandadas com o intuito de fornecer informações tecnológicas que proporcionem melhorias na qualidade e consequente na agregação do preço da saca de café. Dentre os diversos fatores que podem afetar a qualidade do café destacam-se o sistema de processamento, o método de secagem e a altitude. Assim, objetivou-se com a realização deste trabalho, avaliar a qualidade do café arábica em diferentes altitudes, submetido a diferentes sistemas de processamento e métodos de secagem. O trabalho foi conduzido na propriedade cabeceira do Imbiruçu, em um delineamento experimental de blocos casualizados, com os tratamentos dispostos em um esquema de parcelas sub-subdivididas (2 x 2 x 2), com quatro repetições, sendo nas parcelas, as duas altitudes (850 e 1050 m), nas subparcelas, os dois sistemas de processamento (seco (natural) e úmido (cereja descascada)) e nas subparcelas, dois métodos de secagem (cimento e terreiro suspenso, ambos cobertos). Foram realizadas análises sensoriais e de condutividade elétrica. Os frutos de cafeeiros localizados em altitudes de 1050 m possuem atributos sensoriais superiores aos de altitudes de 850 m. Os melhores resultados dos atributos sensoriais sabor e aroma do café foram obtidos no sistema de processamento via úmida quando comparado como sistema de processamento via seca (natural). A condutividade elétrica dos grãos de café obtidos no sistema de processamento via úmida foi menor que a obtida no sistema de processamento via seca (natural), o que confere melhor qualidade de bebida. Os métodos de secagem em terreiro suspenso e em terreiro de cimento, ambos com cobertura plástica e se tecnicamente conduzidos, não influenciam nas características sensoriais do café arábica.


Subject(s)
Coffee , Research , Quality Management , Altitude
10.
Biosci. j. (Online) ; 36(2): 429-438, 01-03-2020. tab, graf
Article in English | LILACS | ID: biblio-1146269

ABSTRACT

The value of coffee presents a significant increase influenced by the improvement of the beans quality, so that a coffee made by beans with an inferior quality has a lower acceptance in the market and a reduction in therms of commercialization value. The different time of fermentation of the coffee in water can give rise to different beverage and physiological quality of its seeds, and may interfere in its commercialization value and in the production of seedlings in nurseries. The target of this study was to identify the best time of fermentation of the beans and seeds of Arabic coffee in the region of Mutum-MG, aiming to obtain a better quality of the drink and a better physiological quality of the seeds. The experimental design was completely randomized with seven treatments, 0, 6, 12, 18, 24, 30 and 36 hours of fermentation in water. Four replicates per treatment were used. Each repetition consisted in ten liters of coffee. The samples were submitted to a drying process in covered suspended terrarium until reaching 12% moisture. The evaluations consisted in the realization of these sensorial analysis (AS); % water content (%U); electrical conductivity (EC); first germination count (FCG); percentage of germination (%G); total fresh mass (TFM); total dry mass (TDM) and radicle length (RL). The 18 hours fermentation time provided a better quality of coffee drink obtaining a score of 84 points and also resulted in a higher physiological quality of the seeds. Excess fermentation impaired the quality of the drink and physiological quality.


O valor do café tem um aumento significativo com a melhoria da qualidade dos grãos, um café com grãos de qualidade inferior tem uma aceitação inferior no mercado e uma redução no valor de comercialização. Os diferentes tempos de fermentação do café em água podem originar diferentes bebida e qualidade fisiológica de suas sementes, podendo interferir no valor na comercialização e na produção de mudas em viveiros. O objetivo desse trabalho foi identificar o melhor tempo de fermentação dos grãos e sementes de café Arábica da região de Mutum-MG, visando obter melhor qualidade da bebida e qualidade fisiológica das sementes. O delineamento experimental utilizado foi inteiramente casualizado, com sete tratamentos, 0, 6, 12, 18, 24, 30 e 36 horas de fermentação em água. Foram utilizadas quatro repetições por tratamento. Cada repetição foi constituída por dez litros de café. As amostras passaram por processo de secagem em terreiro suspenso coberto até atingir 12% de umidade. As avaliações consistiram na realização da análise sensorial (AS); % teor de água (%U); condutividade elétrica (CE); primeira contagem de germinação (PCG); porcentagem de germinação (G); massa fresca total (MFT); massa seca total (MST) e comprimento de raiz (CR). O tempo de fermentação de 18 horas proporcionou melhor qualidade de bebida de café obtendo nota de 84 pontos e também resultou em maior qualidade fisiológica das sementes. A fermentação em excesso prejudicou a qualidade da bebida e a qualidade fisiológica.


Subject(s)
Coffee , Crops, Agricultural , Fermentation
11.
J. Health Biol. Sci. (Online) ; 8(1): 1-6, 01/01/2020. ilus
Article in Portuguese | LILACS | ID: biblio-1103689

ABSTRACT

Objetivo: devido ao consumo rotineiro do café pela população brasileira, o presente trabalho tem como objetivo avaliar o potencial carcinogênico de diferentes concentrações do café (Coffea arabica), por meio do Teste para Detecção de Tumor Epitelial em Drosophila melanogaster. Métodos: para avaliar o efeito carcinogênico do café, larvas de 3° estágio descendentes do cruzamento entre fêmeas virgens wts/TM3, sb¹ e machos mwh/mwh foram tratadas com diferentes concentrações de café comercial (100; 50; 25; 12,5 e 6,26 mg/mL). Após a exposição (48h) e o processo de metamorfose, as moscas adultas foram analisadas quanto à presença de tumor epitelial, e os grupos tratados foram comparados com o controle negativo (água ultrapura). A toxicidade do café foi mensurada por meio da taxa de moscas que sobreviveram a etapa de metamorfose após exposição. Resultados: foi observado diferença estatisticamente significativa na taxa de sobrevivência (p < 0,05) e na frequência de tumor epitelial total (p < 0,05) em moscas tratadas com 100 mg/mL de café, quando comparado ao controle negativo. Conclusões: o café, na concentração de 100 mg/mL, foi tóxico e carcinogênico para D. melanogaster.


Objective: Due to the routine consumption of coffee by the Brazilian population, the present work aims to evaluate the carcinogenic potential of different concentrations of coffee (Coffea arabica) through the Test for Epithelial Tumor Detection in Drosophila melanogaster. Methods: In order to evaluate the carcinogenic effect of coffee, third-stage larvae descended from the cross between virgin females wts/TM3, sb1 and males mwh/mwh were treated with different concentrations of commercial coffee (100, 50, 25, 12, 26 mg/mL). After exposure (48h) and the metamorphosis process, the adult flies were analyzed for the presence of an epithelial tumor and the treated groups were compared with the negative control (ultrapure water). Coffee toxicity was measured by the rate of flies that survived the post-exposure metamorphosis stage. Results: A statistically significant difference was observed in survival rate (p < 0.05) and frequency of total epithelial tumor (p < 0.05) in flies treated with 100 mg/mL of coffee, when compared to the negative control. Conclusions: Coffee at the concentration of 100 mg/mL was toxic and carcinogenic to D. melanogaster.


Subject(s)
Genotoxicity , Carcinogenicity Tests , Coffee
12.
Biosci. j. (Online) ; 36(1): 61-67, jan./feb. 2020. tab, ilus, graf
Article in English | LILACS | ID: biblio-1049195

ABSTRACT

The mechanized harvesting operation of coffee sweep from ground have a great importance, due the value of the coffee that was lost by the harvest process, as well as the breakdown of the cycle of pests that can damage the coffee. To change work settings can influence significantly the capacity of the gathering system. Due, the objective of this study was to evaluate the influence the speed of displacement and rotations of the components of gathering coffee machine in its performance. The experiment was carried out in the municipality of Presidente Olegário-MG on coffee plantations aged 10 to 11 years. The field, presenting an average of 990 kg ha-1 of coffee present in the soil after the machine harvest. The engine rotations of the tractor evaluated were 146.6, 162.3, 178.0, 193.7, and 209.4 rad.s-1 combined with the 1stA and 2ndA gears, resulting in different working speeds. The treatments were distributed in randomized blocks with five replicates. The variables analyzed were the gathering efficiency, cleaning efficiency, coffee losses, and percentage of mineral and vegetal impurities. It was concluded that the gathering efficiency was higher when working with 178.0 rad.s-1 at 1.26 km h-1, resulting in lower coffee losses in the operation, a preponderant factor in the study. On the other hand, the best cleaning efficiency of the machine was found when using 193.7 rad.s-1 and 1.37 km h-1.


A operação de recolhimento mecanizado do café de varreção apresenta grande importância, devido ao valor do café que é perdido pelo processo de colheita, como também pela quebra do ciclo de pragas que podem prejudicar o cafeeiro. A alteração de regulagens de trabalho da recolhedora pode influenciar significantemente na capacidade do sistema de recolhimento. Portanto, objetivou-se neste trabalho avaliar a influência da velocidade de deslocamento e das rotações dos componentes da recolhedora no seu desempenho. O experimento foi realizado no município de Presidente Olegário-MG em lavoura de café com idade de 10 a 11 anos. A área estudada foi caracterizada, apresentando média de 990 kg ha-1 de café presentes no solo para recolhimento. As rotações do motor do trator avaliadas foram de 146.6, 162.3, 178.0, 193.7, e 209.4 rad.s-1 combinadas com as marchas 1ªA e 2ªA, resultando em diferentes velocidades de trabalho. Os tratamentos foram distribuídos em blocos casualizados com cinco repetições. As variáveis analisadas foram a eficiência de recolhimento, eficiência de limpeza, perdas de café e porcentagem de impurezas minerais e vegetais. Concluiu-se que a eficiência de recolhimento foi maior quando se trabalhou com 178.0 rad.s-1 à 1,26 km h-1, originando assim menores perdas de café na operação, fator preponderante no estudo. Por outro lado, a melhor eficiência de limpeza da máquina foi encontrada quando se utilizou 193.7 rad.s-1 e 1,37 km h-1.


Subject(s)
Automation , Coffee , Crops, Agricultural
13.
Biosci. j. (Online) ; 36(1): 142-151, jan./feb. 2020. ilus, tab
Article in English | LILACS | ID: biblio-1049225

ABSTRACT

The intensive agricultural machinery traffic to which soils under coffee crops are exposed may cause significant changes in soil structure. The goals of this study were to: a) characterize the spatial variability of precompression stress (σp) and volumetric water content (θ) of a Red-Yellow Latosol (Oxisol) and determine their spatially dependent structures using ordinary kriging semivariograms; b) using this date to construct a load-bearing capacity (LBC) map for the site, identifying the depth with higher ; and c) use the map as a decision support tool regarding agricultural machinery logistic management in coffee plantations. The research was conducted on an experimental farm of the Agricultural Research Company of Minas Gerais (Epamig), Patrocinio, MG, on a clayey Oxisol. Samples were collected from 2.0 × 1.5 m sampling pits at intersections of a rectangular 40 × 150 m grid, totaling 28 sampling points. The soil samples were collected with metal rings (0.0254 m in height and 0.0630 m in diameter) using an Uhland sampler. Sampling at each pit was at 3 layers: 0.00­0.03 m, 0.10­0.13 m, and 0.25­0.28 m, and seven samples arranged in a matrix form were collected at each layer, totaling 588 samples. The σp and θ showed a spatially dependent structure. The depth of 0.00­0.03 m showed higher LBC, indicating that this depth was more compacted compared to other depths. Based on the σp maps, the tractor and the combine should not traffic into the areas at water content of 0.45 m3 m-3, because the soil has a LBC of 200 kPa. If this condition is not respected, additional compaction will occur. Tractor traffic is permissible when the water content reaches values less than 0.36 m3 m-3, whereas for combine traffic, the water content values must be less than 0.30 m3 m-3.


O tráfego intenso de máquinas agrícolas sobre solos cultivados com cafeeiro pode causar alterações significativas na estrutura do solo. Os objetivos deste estudo foram: a) avaliar e identificar a variabilidade espacial da pressão de preconsolidação (σp) e a umidade volumétrica (θ) de um Latossolo Vermelho-Amarelo (LVA) e determinar a estrutura de dependência espacial através de semivariogramas utilizando a krigagem ordinária; b) verificar no mapa, a profundidade com maior capacidade de suporte de carga (CSC) do solo ; c) dar suporte a tomada de decisão no manejo do maquinário agrícola da cultura cafeeira e utilizar esses mapas para a logística de manejo de trafego de máquinas. O experimento foi conduzido num LVA textura muito argilosa na Fazenda da Epamig (Empresa de Pesquisa Agropecuária de Minas Gerais), em Patrocínio-MG. A amostragem foi realizada numa malha retangular (150 m x 40 m), onde foram coletadas amostras indeformadas em anéis metálicos de 0,0254 m de altura por 0,0630 m de diâmetro com auxílio do amostrador tipo Uhland em 28 trincheiras. Cada trincheira possui três degraus que correspondem às profundidades de (0.00-0.03; 0.10-0.13 e 0.25-0.28 m) e as dimensões dos degraus foram de 2,0 x 1,5 m, coletaram-se sete amostras (disposta em forma matricial) para cada degrau, totalizando 588 amostras. A σp e θ apresentaram estrutura de dependência espacial. A profundidade de 0.00-0.03m apresentou maior CSC indicando que esta profundidade está mais compactada em relação as demais profundidades. Com base nos mapas da σp, o trator e a colhedora não devem trafegar na área para umidade volumétrica igual a 0.45 m3 m-3, pois o solo possui CSC de 200 kPa. Se essa condição for desrespeitada, a compactação adicional poderá ocorrer. Para o tráfego do trator, deve-se esperar por um período, para que a θ atinja um valor menor que 0.36 m3 m-3, enquanto que para o tráfego da colhedora deve-se esperar a θ atingir valor menor que 0.30 m3 m-3.


Subject(s)
Soil , Solid Waste Compaction , Weight-Bearing , Coffee
14.
Article in English | WPRIM | ID: wpr-786599

ABSTRACT

PURPOSE: This study evaluated color stability of Dentca 3D-printed denture teeth, in comparison to color stabilities of four conventional types of denture teeth, upon being immersed in various colorants.MATERIALS AND METHODS: Four types of conventional prefabricated denture teeth (Surpass, GC, Artic 6, Heraeus Kulzer, Premium 6, Heraeus Kulzer, Preference, Candulor), 3D-printed denture teeth (Dentca); and Z250 (Filtek Z250, 3M ESPE) were prepared for testing. The samples were immersed in erythrosine 3%, coffee, cola, and distilled water (DW) at 37℃. Color change (ΔE) was measured by spectrophotometer before immersion and at 7, 14, and 21 days after immersion. One-way analysis of variance was performed along with Tukey's honestly significant difference multiple comparisons test (P<.05).RESULTS: No great difference was observed between the color change of Dentca denture teeth and that of conventional denture teeth in most cases (P>.05). The color change of Dentca denture teeth immersed in erythrosine 3% was greater than that of Surpass (ΔE = 0.67 ± 0.25) after 1 week; Artic 6 (ΔE = 1.44 ± 0.38) and Premium 6 (ΔE = 1.69 ± 0.35) after 2 weeks; and Surpass (ΔE = 1.79 ± 0.49), Artic 6 (ΔE = 2.07 ± 0.21), Premium 6 (ΔE = 2.03 ± 0.75), and Preference (ΔE = 2.01 ± 0.75) after 3 weeks (P<.05).CONCLUSION: A color change was observed in Dentca denture teeth when immersed in some colorants; however, the maximum value of ΔE for Dentca denture teeth was within the clinically acceptable range.


Subject(s)
Coffee , Cola , Dentures , Erythrosine , Immersion , Printing, Three-Dimensional , Tooth , Water
15.
Article in English | WPRIM | ID: wpr-786070

ABSTRACT

OBJECTIVE: Previous studies have separately reported the contributions of dietary factors to the risk of cardiovascular disease (CVD) and its markers, including blood pressure (BP) and lipid profile. This study systematically reviewed the current evidence on this issue in the Korean population.METHODS: Sixty-two studies from PubMed and Embase were included in this meta-analysis. We performed a random-effects model to analyze pooled odds ratios (ORs) and hazard ratios (HRs) and their 95% confidence intervals (CIs) for the consumption of 14 food items, three macro- and eight micro-nutrients, two dietary patterns, and three dietary indices.RESULTS: An analysis of pooled effect sizes from at least four individual study populations showed significant associations between coffee consumption and CVD (OR/HR, 0.71; 95% CI, 0.52–0.97) and elevated/high triglycerides (TG) (OR, 0.84; 95% CI, 0.78–0.90), sugar-sweetened beverage intake and elevated BP (OR/HR, 1.20; 95% CI, 1.09–1.33), and milk and dairy intake and elevated/high TG and elevated high-density lipoprotein cholesterol (HDL-C) (OR/HR, 0.82; 95% CI, 0.76–0.89 for both). Carbohydrate consumption and the low-carbohydrate-diet score were consistently related to an approximately 25% risk reduction for elevated TG and HDL-C. A lower risk of elevated total cholesterol, but not low-density lipoprotein, was additionally observed for those with a higher low-carbohydrate-diet score. A healthy dietary pattern was only associated with a reduced risk of elevated TG in the Korea National Cancer Screenee Cohort (OR, 0.81; 95% CI, 0.67–0.98).CONCLUSION: This study showed that milk and dairy and coffee had protective effects for CVD and its risk factors, such as BP and lipid profile, while sugar-sweetened beverages exerted harmful effects.


Subject(s)
Asian Continental Ancestry Group , Beverages , Blood Pressure , Cardiovascular Diseases , Cholesterol , Coffee , Cohort Studies , Dyslipidemias , Humans , Hypertension , Korea , Lipoproteins , Milk , Odds Ratio , Risk Factors , Risk Reduction Behavior , Triglycerides
16.
Article in Korean | WPRIM | ID: wpr-811373

ABSTRACT

OBJECTIVES: Most cohort studies used food frequency questionnaires (FFQ) to evaluate coffee consumption as it assesses habitual dietary patterns, whereas some studies have used the 24-hour recalls (24HR) as it elicits in-depth description of foods and the amount eaten. The aim of this study was to compare FFQs and 24HR to assess the consumption of various types of coffee.METHODS: We included 25,904 participants aged 40 years or older from the Health Examinees (HEXA) Study of the Korean Genome and Epidemiologic Study (KoGES). Each participant completed one FFQ and one-day (n=11,280) or two-day 24HR (n=14,624). We classified coffee types into: black coffee, coffee with sugar and cream, and coffee with sugar alone or cream alone. We compared the proportions of nondrinkers, black coffee, and coffee with sugar and cream through FFQ and 24HR.RESULTS: Among those who completed one FFQ and one-day 24HR, 39.4% of “nondrinkers” on one-day 24HR reported that they did not drink coffee on their FFQs. Whereas among those who complete two-day 24HR, 71.2% of “nondrinkers” on two-day 24HR said that they did not drink coffee on their FFQs. Among those who completed one FFQ and oneday 24HR, 58.3% marked “black coffee” on one-day 24HR said that they drank black coffee on their FFQs. Among those who complete two-day 24HR, 58.8% marked “black coffee” on two-day 24HR said that they drank black coffee on their FFQs. The kappa coefficients and percent agreements were 0.4 and 59.6%, respectively, for the comparison of coffee intake between FFQ and one-day 24HR, and 0.6 and 72.8%, respectively, for the comparison of coffee intake between FFQ and two-day 24HR.CONCLUSIONS: We found discrepancies between FFQs and 24HR in the types of coffee consumed. Such limitations should be considered when using the 24HR data to examine the effect of coffee consumption on disease development.


Subject(s)
Coffee , Cohort Studies , Epidemiologic Studies , Genome
17.
Arq. Inst. Biol ; 87: e0762018, 2020. graf
Article in English | ID: biblio-1121084

ABSTRACT

Intoxication by dispersion of glyphosate droplets in coffee seedlings is common and, in addition to the problem of drift, there are reports of contamination of this herbicide to a nontarget plant via the rhizosphere. Hydroponics allows the comparison of the translocation of the glyphosate absorbed by the foliage or the roots and avoids the interaction with the soil, which could hamper the achievement of more accurate conclusions when it is absorbed by the root. Thus, the toxicity of glyphosate sublethal dosages in the initial growth of coffee plants in hydroponics was evaluated by applying four sublethal dosages in two different locations (solution and leaf). Fifty days after the application of the herbicide, the intoxication percentage and the growth of the coffee seedlings were evaluated. From the reduced dose of 115.2 g·ha-1 of glyphosate, height reductions, root length; number of leaves, dry mass of leaf, roots and total, leaf area, and leaf mass ratio were observed. The first two parameters were observed only in leaf application and the others via leaf and solution. The aerial part­root ratio system had an increase in herbicide sublethal dosages when applied to leaves and the ratio of leaf area and specific leaf area increased in both applications. Sublethal dosages of glyphosate applied to young coffee plants under hydroponic conditions impair their growth, and it is more accentuated with increasing doses and when the leaves, instead of the roots, absorb the herbicide.(AU)


Intoxicação por dispersão das gotas de glifosato em mudas de café são comuns, além do problema da deriva, há relatos da passagem desse herbicida para planta não alvo via rizosfera. A hidroponia possibilita comparar a translocação do glifosato absorvido pelas folhagens ou raízes e evita a interação do solo que poderia dificultar a obtenção de conclusões mais precisas quando absorvido pela raiz. Assim, a toxidade de subdoses de glifosato no crescimento inicial de plantas de café em hidroponia foi avaliada aplicando-se quatro subdoses em dois locais distintos (solução e folha). Cinquenta dias após a aplicação do herbicida, a porcentagem de intoxicação e o crescimento das mudas de café foram avaliados. A partir da subdose de 115,2 g·ha-1 de glifosato observaram-se reduções da altura; comprimento radicular; número de folhas; massa seca da folha, raiz, radicular e total; área foliar; razão de massa foliar, sendo os dois primeiros parâmetros observados somente na aplicação foliar e os demais via foliar e solução. A relação parte aérea/sistema radicular aumentaram com o incremento das subdoses do herbicida quando aplicado nas folhas e a razão de área foliar e área foliar específica aumentaram em ambas as vias de aplicação. Subdoses de glifosato aplicadas em plantas jovens de café, em condições hidropônicas, prejudicam o seu crescimento sendo mais acentuados com o aumento das doses e quando o herbicida é absorvido pelas folhas em relação à absorção radicular.(AU)


Subject(s)
Coffee , Hydroponics , Herbicides , Absorption , Environmental Pollution , Toxicity , Rhizosphere
18.
Arq. Inst. Biol ; 87: e0152019, 2020. tab
Article in English | ID: biblio-1130052

ABSTRACT

Root-knot nematode is one of the most important phytosanitary problems for Conilon coffee, as it reduces productivity and is difficult to handle. We aimed at studying the infectivity and damage caused by M. incognita race 1 in the "Jequitibá Incaper 8122" intermediate maturity coffee variety. The experiment was conducted in a greenhouse, in completely randomized design, with five replicates. The clones composing the variety "Jequitibá Incaper 8122" were inoculated with 2,000 eggs + second-stage juveniles of M. incognita race 1. Uninoculated plants were the control. Evaluations were performed 180 days after inoculation, considering the plant height (H), stem diameter (SD), number of leaves (NOL), leaf area (LA), number of plagiotropic branches (NPB), number of nodes (NN), chlorophyll content (CHLO), shoot dry matter (SDM), root fresh matter (RFM), final population (FNP), and reproduction factor (NRF). The nematode reduced NOL in clones 208 and 209, NRF in clones 201, 203, 207 and 208, NN in clones 203, 207, 208 and 209, CHLO in clones 201, 204, 206, 207 and 209, SDM in clones 201, 203, 204 and 205 and RFM in clones 205 and 207. M. incognita race 1 FNP and NRF were larger in clones 208, 201, 207 and 203. Clone 202 had FNP and NRF equal to zero, being immune to the nematode. Clone 206 presented the lowest NRF value among clones parasitized by M. incognita.(AU)


O nematoide-das-galhas é um dos mais importantes problemas fitossanitários para o cafeeiro conilon, por reduzir a produtividade e ser de difícil manejo. Objetivou-se estudar a infectividade e os danos causados por M. incognita raça 1 na variedade de café conilon de maturação intermediária "Jequitibá Incaper 8122". O experimento foi conduzido em casa de vegetação, em DIC, com cinco repetições. Os clones que compõem a variedade "Jequitibá Incaper 8122" foram inoculados com 2.000 ovos + juvenis de segundo estádio de M. incognita raça 1. Plantas não inoculadas constituíram a testemunha. As avaliações foram realizadas 180 dias após a inoculação, sendo avaliados: altura da planta (ALT), diâmetro do caule (DCA), número de folhas (NFO), área foliar (AFO), número de ramos plagiotrópicos (NRP), número de nós (NN), teor de clorofila (CLO), massa seca da parte aérea (MSA), matéria fresca da raiz (MFR), população final (PFN) e fator de reprodução (FRE). O nematoide reduziu o NFO nos clones 208 e 209, NRP nos clones 201, 203, 207 e 208, NN nos clones 203, 207, 208 e 209, CLO nos clones 201, 204, 206, 207 e 209, MSA nos clones 201, 203, 204 e 205 e MFR nos clones 205 e 207. PFN e FRE de M. incognita raça 1 foram maiores nos clones 208, 201, 207 e 203; o clone 202 teve a PFN e a FRE igual a zero, apresentando-se imune ao nematoide. O clone 206 apresentou o menor valor de FRE entre os clones parasitados por M. incognita.(AU)


Subject(s)
Coffee Industry , Coffea , Nematoda , Tylenchoidea , Pest Control , Clone Cells , Microscopy, Electron, Scanning Transmission , Coffee , Agricultural Pests
19.
Rev. Nutr. (Online) ; 33: e190097, 2020. tab, graf
Article in English | LILACS | ID: biblio-1101407

ABSTRACT

ABSTRACT Objective The purpose of this study is to determine the phenolic and flavonoid contents, and antioxidant activities and neuroprotective effects of powdered coffee sample of a commercial coffee brand originated from Sivas, Turkey. Methods Total phenolic, flavonoid and antioxidant contents, enzymatic and non-enzymatic antioxidative activities based on 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity, metal chelating potential, reducing power, superoxide dismutase and catalase activity tests and lipid peroxidation inhibition potentials of the ethanolic and aqueous extracts of the coffee sample were assayed using the commonly preferred spectrophotometric methods. Furthermore the extracts' cholinesterase and tyrosinase inhibition potentials were evaluated. Phenolic profiles of the coffee sample were investigated using high performance liquid chromatography. Results Catechin was the most frequently detected phenolic acid. In addition, it was demonstrated that the water extract has a significant impact when compared with standard antioxidants. While the SC50 (sufficient concentration to obtain 50% of a maximum scavenging capacity) value for the scavenging activity of 2,2-diphenyl-1-picrylhydrazyl free radical was calculated as being 0.08mg/mL for water extract, the amount of chelating agents with half Fe2+ ions in the medium was found to be 0.271mg/mL. Additionally, it was shown that 0.1mg/mL concentration of both extracts prevents lipid peroxidation by 8%. Compared with standard drugs, inhibition potentials of cholinesterase and tyrosinase enzymes were considered as moderately acceptable in these samples. Conclusion Besides the extracts' enzymatic antioxidant activity, their inhibition potential on cholinesterase and tyrosinase enzymes - which are important clinical enzymes - reveal that this natural source can be used as a valuable resource in different fields, especially in medicine.


RESUMO Objetivo O objetivo deste estudo é determinar o conteúdo fenólico e flavonoide, bem como as atividades antioxidantes e os efeitos neuroprotetores de uma amostra de café em pó de uma promissora marca comercial proveniente de Sivas, Turquia. Métodos A partir dos métodos espectrofotométricos comumente utilizados, foram analisados os seguintes aspectos da amostra de café: teores de fenólicos totais, flavonoides e antioxidantes; atividades antioxidantes enzimáticas e não enzimáticas, baseadas na atividade de eliminação de radicais livres de 2,2-difenil-1-picrilhidrazila potencial quelante de metais; poder redutor; testes de atividade de superóxido dismutase e catalase; e potenciais de inibição da peroxidação lipídica dos extratos etanólicos e aquosos. Além disso, foram avaliados os potenciais de inibição da colinesterase e da tirosinase dos extratos. Os perfis fenólicos da amostra de café foram investigados por cromatografia líquida de alta eficiência. Resultados Entre os ácidos fenólicos estudados, o mais detectado foi a catequina. Especialmente, foi demonstrado que o extrato de água tem um impacto significativo quando comparado com os antioxidantes padrão. Determinou--se que o valor de SC50 (a concentração suficiente para obter 50% da capacidade máxima de eliminação) da atividade de eliminação do radical 2,2-difenil-1-picrilhidrazilab/para extrato de água era de 0,08mg/mL, enquanto a quantidade de agentes quelantes com metade de Fe2+ íons na média foi encontrada como 0,271mg/mL. Também foi demonstrado que a concentração de 0,1mg/mL de ambos os extratos inibe a peroxidação lipídica em cerca de 8%. Comparado com drogas padrão, os potenciais de inibição das amostras nas enzimas e tirosinase foram aceitáveis como moderados. Conclusão Os resultados mostram que, além de terem atividade antioxidante enzimática, os extratos apresentam potencial de inibição das enzimas colinesterase e tirosinase, que são importantes enzimas clínicas, o que revela que essa fonte natural pode ser usada como um recurso valioso em vários campos, principalmente na medicina.


Subject(s)
Cholinesterase Inhibitors , Lipid Peroxidation , Monophenol Monooxygenase , Coffee , Phenolic Compounds , Free Radicals , Antioxidants
20.
Bio sci. (En línea) ; 3(5): 1-11, 2020. graf, tab
Article in Spanish | LILACS, LIBOCS | ID: biblio-1141234

ABSTRACT

El objetivo del estudio fue determinar el consumo de psicoestimulantes en estudiante de la Universidad San Francisco Xavier de Chuquisaca. Se recolectaron los datos mediante encuestas aplicadas a 331 estudiantes. El estudio reveló el psicoestimulante de mayor consumo con 31,88% el café y la coca cola con 26,65%, en su mayoría fueron consumidos con fines académicos. En los efectos secundarios, la sed se estableció como el más frecuente en estudiantes con 30,74%, seguido por cefalea con 27,56% y el cansancio en 14,84%. Se concluye que el café se determina como psicoestimulante menor más consumido en épocas de actividad académica y la sed como el efecto secundario más frecuente.


The objective of the study was to determine the consumption of psychostimulants in a student at the San Francisco Xavier de Chuquisaca University. The data were collected through surveys applied to 331 students. The study revealed the psychostimulant with the highest consumption with 31.88%, coffee and coca cola with 26.65%, most of which were consumed for academic purposes. Regarding side effects, thirst was established as the most frequent in students with 30.74%, followed by headache with 27.56% and fatigue in 14.84%. It is concluded that coffee is determined as the minor psychostimulant most consumed in times of academic activity and thirst as the most frequent side effect.


Subject(s)
Coca , Coffee , Fatigue , Population , Secondary Effect , Surveys and Questionnaires
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