ALTERAÇÕES NA COLORAÇÃO DE GRÃOS DE CAFÉ SUBMETIDOS A DIFERENTES MÉTODOS DE PROCESSAMENTO E ARMAZENAMENTO

The color evaluation of coffee grains becomes important as atypically colored coffee or different levels of whiteness will receive lower price on the market. In addition to commercial impairment, changes in color are indicative of the occurrence of oxidative processes and biochemical damage, which can alter the flavor and aroma precursors of the grains, resulting in lower beverage quality. Thus, the aim of this study is to evaluate the color characteristics in coffee grains with different levels of quality that were processed, benefited and stored under different conditions. Coffee fruits were harvested in the cherry stage and dry processed and wet processed. Grains were dried until reaching 11% moisture content and subjected to three treatments (manual hulling, mechanical hulling and without hulling), and were stored under two conditions (10ºC and 50% RU; and 25ºC without relative humidity control). After eight months of storing, the color parameters of the grains, the physiological and sensory quality were evaluated. The intensity of the green and blue colors and the brightness of the grains are affected by the processing and hulling methods, and storage conditions. The wet processed coffee grains have a more intense greenish color compared to the dry processed ones. Coffee grains stored under lower temperature have lower brightness indexes and “b” color parameter, as well better physiological quality.A avaliação da cor de grãos de café torna-se importante uma vez que cafés com coloração atípica ou com diferentes níveis de branqueamento receberão menores preços no mercado. Além da desvalorização comercial, a alteração na cor é indicativos da ocorrência de processos oxidativos e alterações bioquímicas que podem modificar os precursores do sabor e aroma dos grãos, reduzindo a qualidade da bebida. Objetivou-se, neste estudo, avaliar as características de cor de grãos de café de diferentes qualidades, os quais foram processados e beneficiados por meio de diferentes métodos, e armazenados em diferentes condições. Frutos de Coffea arabica foram colhidos no estádio cereja e processados, por via úmida e por via seca. Os grãos foram secados até atingirem 11% de teor de água e submetidos a três formas de beneficiamento (manual, mecânico e sem beneficiamento) e a duas condições de armazenamento (10 ºC e 50% de umidade relativa; e 25 ºC sem controle de umidade relativa). Após o armazenamento por oito meses, os parâmetros de cor dos grãos e a qualidade fisiológica e sensorial foram avaliados. A intensidade das cores verde e azul e a luminância dos grãos de café são afetadas pelos métodos de processamento, beneficiamento e condições de armazenamento. Cafés despolpados apresentam coloração verde mais intensa, em comparação aos cafés naturais. O resfriamento do ar de armazenamento de grãos de café a 10ºC propicia menores índices de luminância e da coordenada b, bem como melhor qualidade fisiológica

Electroconvulsive Therapy Alters Dopamine Signaling in the Striatum of Non-human Primates

Electroconvulsive therapy (ECT) is one of the most effective therapies for depression and has beneficial motor effects in parkinsonian patients. However, little is known about the mechanisms of therapeutic action of ECT for either condition. The aim of this work was to explore the impact of ECT on dopaminergic function in the striatum of non-human primates. Rhesus monkeys underwent a course of six ECT treatments under a human clinical protocol. Longitudinal effects on the dopaminergic nigrostriatal system were studied over 6 weeks using the in vivo capabilities of positron emission tomography (PET). PET scans were performed prior to the onset of ECT treatments and at 24–48 h, 8–10 days, and 6 weeks after the final ECT treatment. Early increases in dopamine transporter and vesicular monoamine transporter 2 binding returned to baseline levels by 6 weeks post-ECT. Transient increases in D1 receptor binding were also observed, whereas the binding potential to D2 receptors was unaltered. The increase in dopaminergic neurotransmission suggested by our results may account in part for the therapeutic effect of ECT in mood disorders and Parkinson's disease