The germination process.
Considering their importance, scientists evaluated the enzymatic activities of superoxide dismutase, guaiacol peroxidase and glutathione reductase, as well as the hydrogen peroxide content during the drying of two types of coffee bean, one processed as natural coffee and the other as pulped natural coffee. There was a reduction in the superoxide dismutase, guaiacol peroxidase and glutathione reductase enzymatic activity of the natural coffee as compared to the pulped natural coffee during the drying period. Moreover, the hydrogen peroxide content of the natural coffee was greater than that of the pulped natural coffee.
The development of oxidative stress during the coffee-drying process can be controlled more efficiently in pulped natural coffee by the early action of guaiacol peroxidase during the drying process. Superoxide dismutase isoenzymes and possibly other peroxidases also appear to be involved in the responses observed.
Contact: Neura Bragagnolo, Faculdade de Engenharia de Alimentos, Universidade de Campinas, Campinas, SP, 13083-862, Brazil. Phone: +55 19 3521 2160. Email: email@example.com.