{"id":2119,"date":"2025-03-24T11:40:16","date_gmt":"2025-03-24T17:40:16","guid":{"rendered":"https:\/\/www.thermofisher.com\/blog\/cienciaacelerada\/?p=2119"},"modified":"2025-03-24T11:40:16","modified_gmt":"2025-03-24T17:40:16","slug":"quantificacao-de-cafeina-em-cha-embebido-usando-uv-vis","status":"publish","type":"post","link":"https:\/\/www.thermofisher.com\/blog\/cienciaacelerada\/inspecao-de-alimentos\/quantificacao-de-cafeina-em-cha-embebido-usando-uv-vis\/","title":{"rendered":"Quantifica\u00e7\u00e3o de cafe\u00edna em ch\u00e1 embebido usando UV-Vis"},"content":{"rendered":"<p><span style=\"font-weight: 400\">Por<\/span><a href=\"https:\/\/www.thermofisher.com\/blog\/food\/tf-author\/kyle-mcnally\/\"> <span style=\"font-weight: 400\">Kyle Mcnally, especialista em desenvolvimento de mercado<\/span><\/a><\/p>\n<p><span style=\"font-weight: 400\">No campo da ci\u00eancia dos alimentos, a quantifica\u00e7\u00e3o precisa dos principais componentes dos produtos de consumo \u00e9 fundamental. Um desses componentes \u00e9 a cafe\u00edna, um estimulante encontrado no ch\u00e1, que exige uma medi\u00e7\u00e3o precisa para garantir a consist\u00eancia e a seguran\u00e7a do produto.<\/span><a href=\"https:\/\/www.thermofisher.com\/us\/en\/home\/industrial\/spectroscopy-elemental-isotope-analysis\/molecular-spectroscopy\/uv-vis-spectrophotometry.html?icid=CAD_blog_food_2024Nov\"> <span style=\"font-weight: 400\">A espectroscopia de absor\u00e7\u00e3o UV-Vis\u00edvel<\/span><\/a><span style=\"font-weight: 400\"> provou ser um m\u00e9todo poderoso de an\u00e1lise. Este artigo explora a aplica\u00e7\u00e3o da espectroscopia UV-Vis\u00edvel na quantifica\u00e7\u00e3o da cafe\u00edna em ch\u00e1 em infus\u00e3o, enfatizando a import\u00e2ncia da corre\u00e7\u00e3o de fundo para obter resultados precisos.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2117 size-full\" src=\"http:\/\/admin.acceleratingscience.com\/cienciaacelerada\/wp-content\/uploads\/sites\/17\/2025\/01\/Captura-de-pantalla-2025-01-16-160432.png\" alt=\"\" width=\"1878\" height=\"511\" srcset=\"https:\/\/admin.acceleratingscience.com\/cienciaacelerada\/wp-content\/uploads\/sites\/17\/2025\/01\/Captura-de-pantalla-2025-01-16-160432.png 1878w, https:\/\/admin.acceleratingscience.com\/cienciaacelerada\/wp-content\/uploads\/sites\/17\/2025\/01\/Captura-de-pantalla-2025-01-16-160432-300x82.png 300w, https:\/\/admin.acceleratingscience.com\/cienciaacelerada\/wp-content\/uploads\/sites\/17\/2025\/01\/Captura-de-pantalla-2025-01-16-160432-1024x279.png 1024w, https:\/\/admin.acceleratingscience.com\/cienciaacelerada\/wp-content\/uploads\/sites\/17\/2025\/01\/Captura-de-pantalla-2025-01-16-160432-768x209.png 768w, https:\/\/admin.acceleratingscience.com\/cienciaacelerada\/wp-content\/uploads\/sites\/17\/2025\/01\/Captura-de-pantalla-2025-01-16-160432-1536x418.png 1536w\" sizes=\"auto, (max-width: 1878px) 100vw, 1878px\" \/><\/p>\n<h2><b>Entendendo a espectroscopia UV-Vis\u00edvel<\/b><\/h2>\n<p><span style=\"font-weight: 400\">A espectroscopia UV-Vis\u00edvel \u00e9 uma t\u00e9cnica que mede a absor\u00e7\u00e3o de luz por uma amostra em diferentes comprimentos de onda. De acordo com a<\/span><a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC7540309\/\"> <span style=\"font-weight: 400\">lei de Beer<\/span><\/a><span style=\"font-weight: 400\">, a absorb\u00e2ncia \u00e9 diretamente proporcional \u00e0 concentra\u00e7\u00e3o do analito na solu\u00e7\u00e3o. Esse m\u00e9todo \u00e9 particularmente vantajoso em ambientes de QA\/QC, onde \u00e9 crucial verificar a quantidade correta de uma subst\u00e2ncia ou garantir que os contaminantes estejam abaixo dos limites aceit\u00e1veis.<\/span><\/p>\n<p><span style=\"font-weight: 400\">No entanto, a complexidade das matrizes alimentares pode representar um desafio. Muitas amostras de alimentos cont\u00eam v\u00e1rios componentes, o que leva \u00e0 sobreposi\u00e7\u00e3o de espectros de absor\u00e7\u00e3o. Essa natureza aditiva da absorb\u00e2ncia pode complicar a quantifica\u00e7\u00e3o. A separa\u00e7\u00e3o desses componentes \u00e9 uma solu\u00e7\u00e3o, mas geralmente consome muito tempo e \u00e9 impratic\u00e1vel.<\/span><\/p>\n<p><a href=\"https:\/\/www.thermofisher.com\/us\/en\/home\/industrial\/spectroscopy-elemental-isotope-analysis\/molecular-spectroscopy\/uv-vis-spectrophotometry\/instruments.html?icid=CAD_blog_food_2024Nov\"><span style=\"font-weight: 400\">Os instrumentos de espectroscopia UV-Vis<\/span><\/a><span style=\"font-weight: 400\"> oferecem an\u00e1lises r\u00e1pidas, baratas e f\u00e1ceis de usar para verificar se a qualidade do produto est\u00e1 dentro das especifica\u00e7\u00f5es, especialmente para bebidas como ch\u00e1, caf\u00e9, cerveja, vinho, sucos, energ\u00e9ticos e refrigerantes, \u00e1guas e outros l\u00edquidos finos, mas tamb\u00e9m podem funcionar com l\u00edquidos pegajosos e espessos, como mel, ou oleosos, como \u00f3leo de palma.<\/span><\/p>\n<h3><b>Entendendo o ch\u00e1, embebido ou n\u00e3o<\/b><\/h3>\n<p><span style=\"font-weight: 400\">O teor de cafe\u00edna do ch\u00e1 \u00e9 liberado principalmente durante o processo de macera\u00e7\u00e3o. Portanto, o ch\u00e1 que n\u00e3o foi mergulhado conter\u00e1 quantidades insignificantes de cafe\u00edna no l\u00edquido, pois a cafe\u00edna permanece nas folhas secas do ch\u00e1.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Aqui est\u00e1 uma compara\u00e7\u00e3o para maior clareza:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><b>Ch\u00e1 em infus\u00e3o:<\/b><span style=\"font-weight: 400\"> O teor de cafe\u00edna no ch\u00e1 em infus\u00e3o pode variar muito, dependendo de fatores como o tipo de ch\u00e1, o tempo de infus\u00e3o e a temperatura da \u00e1gua. Uma pesquisa na Internet mostra que muitas empresas de ch\u00e1 informam que, em m\u00e9dia, uma x\u00edcara de ch\u00e1 preto de 240 ml cont\u00e9m cerca de 40-70 miligramas de cafe\u00edna, enquanto o ch\u00e1 verde cont\u00e9m cerca de 20-45 miligramas. Observando os mesmos fatores vari\u00e1veis, a<\/span><a href=\"https:\/\/www.mayoclinic.org\/healthy-lifestyle\/nutrition-and-healthy-eating\/in-depth\/caffeine\/art-20049372\"> <span style=\"font-weight: 400\">Mayo Clinic<\/span><\/a><span style=\"font-weight: 400\">* oferece esses n\u00fameros como guia: 8 on\u00e7as de ch\u00e1 preto preparado cont\u00eam 47 mg de cafe\u00edna, enquanto 8 on\u00e7as de ch\u00e1 verde preparado t\u00eam 28.<\/span><\/li>\n<li style=\"font-weight: 400\"><b>Ch\u00e1 n\u00e3o filtrado:<\/b><span style=\"font-weight: 400\"> As folhas secas de ch\u00e1 cont\u00eam cafe\u00edna, mas at\u00e9 que sejam mergulhadas em \u00e1gua quente, a cafe\u00edna n\u00e3o \u00e9 liberada em uma forma consum\u00edvel. Portanto, as folhas de ch\u00e1 n\u00e3o maceradas n\u00e3o contribuem com um teor mensur\u00e1vel de cafe\u00edna em uma bebida.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">Se voc\u00ea gosta de beber ch\u00e1, a<\/span><a href=\"https:\/\/www.teausa.org\/14521\/brewing-tea\"> <span style=\"font-weight: 400\">Tea Association of the United States<\/span><\/a><span style=\"font-weight: 400\"> aconselha que, para uma boa x\u00edcara de ch\u00e1 preto, a infus\u00e3o deve ser de 3 a 5 minutos, com outros tempos sugeridos para os ch\u00e1s verde, oolong e branco. No entanto, se voc\u00ea for um cientista e estiver tentando medir a cafe\u00edna no ch\u00e1, precisar\u00e1 de alguns instrumentos anal\u00edticos.<\/span><\/p>\n<h4><b>Aplica\u00e7\u00e3o na quantifica\u00e7\u00e3o de cafe\u00edna<\/b><\/h4>\n<p><span style=\"font-weight: 400\">Realizamos um teste, usando um<\/span><a href=\"https:\/\/www.thermofisher.com\/us\/en\/home\/industrial\/spectroscopy-elemental-isotope-analysis\/molecular-spectroscopy\/uv-vis-spectrophotometry\/applications.html#food-beverage\"> <span style=\"font-weight: 400\">espectrofot\u00f4metro UV-Vis\u00edvel<\/span><\/a><span style=\"font-weight: 400\">, para quantificar a cafe\u00edna no ch\u00e1 em infus\u00e3o.<\/span><\/p>\n<p><span style=\"font-weight: 400\">O processo come\u00e7ou com a prepara\u00e7\u00e3o de amostras de ch\u00e1, que foram mergulhadas em um per\u00edodo de tempo vari\u00e1vel. Como esperado, o aumento do tempo de infus\u00e3o resultou em maior absorb\u00e2ncia, indicando que mais componentes s\u00e3o extra\u00eddos das folhas de ch\u00e1. Isso foi evidenciado pelos espectros de absor\u00e7\u00e3o das amostras de ch\u00e1 em infus\u00e3o por 30 segundos, 2 minutos, 4 minutos e 10 minutos.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Um aspecto cr\u00edtico do m\u00e9todo \u00e9 a corre\u00e7\u00e3o de fundo, que \u00e9 essencial para remover a interfer\u00eancia e garantir a quantifica\u00e7\u00e3o precisa. A corre\u00e7\u00e3o de fundo refere-se ao processo de ajuste de qualquer interfer\u00eancia ou ru\u00eddo que possa afetar a precis\u00e3o das medi\u00e7\u00f5es. Esses fatores externos podem incluir o tipo de ch\u00e1, a qualidade da \u00e1gua e a qualidade do pr\u00f3prio ch\u00e1.<\/span><\/p>\n<h5><b>Resultados e discuss\u00e3o<\/b><\/h5>\n<p><span style=\"font-weight: 400\">Quando terminamos a an\u00e1lise, os espectros de absor\u00e7\u00e3o dos padr\u00f5es de cafe\u00edna e das amostras de ch\u00e1 foram comparados. Os padr\u00f5es revelaram uma caracter\u00edstica de absor\u00e7\u00e3o clara em 272 nm, que foi usada para quantificar a concentra\u00e7\u00e3o de cafe\u00edna. A absorb\u00e2ncia nesse comprimento de onda foi plotada em rela\u00e7\u00e3o \u00e0 concentra\u00e7\u00e3o de cafe\u00edna, resultando em uma rela\u00e7\u00e3o linear.<\/span><\/p>\n<p><span style=\"font-weight: 400\">As amostras de ch\u00e1, medidas em diferentes tempos de inclina\u00e7\u00e3o, mostraram aumentos correspondentes na absorb\u00e2ncia, alinhando-se com o aumento esperado na extra\u00e7\u00e3o de cafe\u00edna ao longo do tempo. A aus\u00eancia de caracter\u00edsticas de absor\u00e7\u00e3o significativas al\u00e9m de 450 nm indicou interfer\u00eancia m\u00ednima de part\u00edculas, confirmando a efic\u00e1cia do processo de filtragem.<\/span><\/p>\n<h6><b>Conclus\u00e3o<\/b><\/h6>\n<p><span style=\"font-weight: 400\">Este estudo demonstrou que a quantifica\u00e7\u00e3o precisa e eficiente da cafe\u00edna pode ser obtida por meio da<\/span><a href=\"https:\/\/www.thermofisher.com\/us\/en\/home\/industrial\/spectroscopy-elemental-isotope-analysis\/molecular-spectroscopy\/uv-vis-spectrophotometry.html?icid=CAD_blog_food_2024Nov\"> <span style=\"font-weight: 400\">espectroscopia UV-Vis\u00edvel<\/span><\/a><span style=\"font-weight: 400\">.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Para os cientistas de alimentos, esse m\u00e9todo oferece um meio n\u00e3o destrutivo de analisar o espectro de absorb\u00e2ncia de amostras de ch\u00e1, permitindo an\u00e1lises adicionais, se necess\u00e1rio, o que o torna uma ferramenta valiosa em ambientes de QA\/QC.<\/span><\/p>\n<p><span style=\"font-weight: 400\">A espectroscopia UV-Vis\u00edvel, quando combinada com m\u00e9todos avan\u00e7ados de corre\u00e7\u00e3o de fundo, oferece uma abordagem poderosa para a quantifica\u00e7\u00e3o da cafe\u00edna no ch\u00e1 em infus\u00e3o.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Essa t\u00e9cnica n\u00e3o apenas ajuda a garantir a qualidade e a seguran\u00e7a do produto, mas tamb\u00e9m simplifica o processo anal\u00edtico, tornando-a uma ferramenta indispens\u00e1vel para os cientistas de alimentos.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Para obter mais informa\u00e7\u00f5es, incluindo m\u00e9todos e processos de estudo, instrumentos usados, espectros de absor\u00e7\u00e3o, deriva\u00e7\u00e3o de equa\u00e7\u00f5es, compara\u00e7\u00f5es de an\u00e1lises derivadas e gr\u00e1ficos de c\u00e1lculo de concentra\u00e7\u00e3o de cafe\u00edna, leia a nota de aplica\u00e7\u00e3o:<\/span><a href=\"https:\/\/assets.thermofisher.com\/TFS-Assets\/CAD\/Application-Notes\/genesys-caffeine-quantification-app-note-1620197.pdf?icid=CAD_blog_food_2024Nov\"> <i><span style=\"font-weight: 400\">Caffeine Quantification in Steeped Tea:<\/span><\/i> <i><span style=\"font-weight: 400\">Corre\u00e7\u00e3o de fundo usando GENESYSTM Smart QC<\/span><\/i><\/a><i><span style=\"font-weight: 400\">.<\/span><\/i><\/p>\n<h6><b>Recursos adicionais<\/b><\/h6>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Nota de aplica\u00e7\u00e3o:<\/span><a href=\"https:\/\/assets.thermofisher.com\/TFS-Assets\/CAD\/Application-Notes\/genesys-caffeine-quantification-app-note-1620197.pdf?icid=CAD_blog_food_2024Nov\"> <i><span style=\"font-weight: 400\">Caffeine Quantification in Steeped Tea:<\/span><\/i> <i><span style=\"font-weight: 400\">Corre\u00e7\u00e3o de fundo usando GENESYSTM Smart QC<\/span><\/i><\/a><\/li>\n<li style=\"font-weight: 400\"><a href=\"https:\/\/www.thermofisher.com\/us\/en\/home\/industrial\/spectroscopy-elemental-isotope-analysis\/molecular-spectroscopy\/uv-vis-spectrophotometry\/applications.html#food-beverage?icid=CAD_blog_food_2024Nov\"><span style=\"font-weight: 400\">Aplica\u00e7\u00f5es do espectrofot\u00f4metro UV-Vis<\/span><\/a><\/li>\n<li style=\"font-weight: 400\"><a href=\"https:\/\/www.thermofisher.com\/us\/en\/home\/industrial\/spectroscopy-elemental-isotope-analysis\/molecular-spectroscopy\/uv-vis-spectrophotometry\/instruments\/genesys-uv-vis-spectrophotometer.html?icid=CAD_blog_food_2024Nov\"><span style=\"font-weight: 400\">Espectrofot\u00f4metros GENESYS<\/span><\/a><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">*https:\/\/www.mayoclinic.org\/healthy-lifestyle\/nutrition-and-healthy-eating\/in-depth\/caffeine\/art-20049372<\/span><\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.thermofisher.com\/us\/en\/home\/industrial\/spectroscopy-elemental-isotope-analysis\/molecular-spectroscopy\/uv-vis-spectrophotometry\/applications.html#food-beverage?icid=CAD_blog_food_2024Nov\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2116 \" src=\"http:\/\/admin.acceleratingscience.com\/cienciaacelerada\/wp-content\/uploads\/sites\/17\/2025\/01\/Celebrating-100K-NanoDrop-eSig-banner-1473399-600x125-1.jpg\" alt=\"\" width=\"792\" height=\"165\" srcset=\"https:\/\/admin.acceleratingscience.com\/cienciaacelerada\/wp-content\/uploads\/sites\/17\/2025\/01\/Celebrating-100K-NanoDrop-eSig-banner-1473399-600x125-1.jpg 600w, https:\/\/admin.acceleratingscience.com\/cienciaacelerada\/wp-content\/uploads\/sites\/17\/2025\/01\/Celebrating-100K-NanoDrop-eSig-banner-1473399-600x125-1-300x63.jpg 300w\" sizes=\"auto, (max-width: 792px) 100vw, 792px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Por Kyle Mcnally, especialista em desenvolvimento de mercado No campo da ci\u00eancia dos alimentos, a quantifica\u00e7\u00e3o precisa dos principais componentes dos produtos de consumo \u00e9 fundamental. Um desses componentes \u00e9 a cafe\u00edna, um estimulante encontrado no ch\u00e1, que exige uma medi\u00e7\u00e3o precisa para garantir a consist\u00eancia e a seguran\u00e7a do produto. A espectroscopia de absor\u00e7\u00e3o<\/p>\n","protected":false},"author":1127,"featured_media":2117,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[151],"tags":[],"division":[],"class_list":{"0":"post-2119","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-inspecao-de-alimentos","8":"entry"},"_selected_authors":"","_selected_reviewers":"","acf":[],"yoast_head":"<!-- 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