
Evaluation of the influence of cultivation on the total magnesium concentration and infusion extractability in commercial arabica coffee
2020; Elsevier BV; Volume: 327; Linguagem: Inglês
10.1016/j.foodchem.2020.127012
ISSN1873-7072
AutoresJoão Batista dos Santos Espinelli, Guilherme von Brixen Montzel Duarte da Silva, Renan Branco Bastos, Eliana Badiale‐Furlong, Rodolfo Carapelli,
Tópico(s)Food composition and properties
ResumoCoffee is considered an important source of organic nutrients and minerals, and these resources are strongly affected by agricultural management. Among the minerals, the element Mg is important, which is essential for both plants and humans. In this work, the effects of agricultural management on the absorption and storage of Mg by commercial, ground, roasted Arabica coffee were investigated. For this purpose, some Mg and P fractions were evaluated. It was observed that Mg stored in the grain was concentrated in the inorganic fraction, with an average extraction of 102% and in conventional samples and 119% in organic samples. These results suggest that in these samples Mg is probably largely presented as different inorganic salts. Phytate and organic acid salts are two possibilities discussed in this work that could explain this hypothesis. This can be corroborated by the extraction of Mg in the infusion of hot water.
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