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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
25/05/1994 |
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Data da última atualização: |
25/05/1994 |
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Autoria: |
REGO FILHO, L. de M.; PERRUSO, J. C.; LEITE, W. W.; NASCIMENTO, F. N. do; LEITE, J. L. B.; FERREIRA, L.; CASSINO, P. C. R. |
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Afiliação: |
Dept. Fitot., Inst. AGron., UFRRJ, 23851-970 Seropedica, RJ. |
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Título: |
Eficiencia de inseticidas no controle de Liriomyza sativae Blanch. (Diptera: Agromyzidae) e de Scrobipalpuloides absoluta (Meir.) (Lepidoptera: Gelechiidae) em tomateiro estaqueado. |
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Ano de publicação: |
1993 |
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Fonte/Imprenta: |
Anais da Sociedade Entomologica do Brasil, Jaboticabal, v.22, n.2, p.349-353, 1993. |
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ISSN: |
0301-8059 |
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Idioma: |
Português |
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Palavras-Chave: |
Insect; Insecticide; Leafminer; Pest; Tomato; Tomato Moth. |
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Thesagro: |
Lycopersicon Esculentum; Praga. |
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Thesaurus Nal: |
chemical control. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00940naa a2200301 a 4500
001 1751416
005 1994-05-25
008 1993 bl uuuu u00u1 u #d
022 $a0301-8059
100 1 $aREGO FILHO, L. de M.
245 $aEficiencia de inseticidas no controle de Liriomyza sativae Blanch. (Diptera$bAgromyzidae) e de Scrobipalpuloides absoluta (Meir.) (Lepidoptera: Gelechiidae) em tomateiro estaqueado.
260 $c1993
650 $achemical control
650 $aLycopersicon Esculentum
650 $aPraga
653 $aInsect
653 $aInsecticide
653 $aLeafminer
653 $aPest
653 $aTomato
653 $aTomato Moth
700 1 $aPERRUSO, J. C.
700 1 $aLEITE, W. W.
700 1 $aNASCIMENTO, F. N. do
700 1 $aLEITE, J. L. B.
700 1 $aFERREIRA, L.
700 1 $aCASSINO, P. C. R.
773 $tAnais da Sociedade Entomologica do Brasil, Jaboticabal$gv.22, n.2, p.349-353, 1993.
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Registro original: |
Embrapa Hortaliças (CNPH) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
09/01/2018 |
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Data da última atualização: |
09/01/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
OLIVEIRA, W. P. de; BIASOTO, A. C. T.; MARQUES, V. F.; SANTOS, I. M. dos; MAGALHÃES, K.; CORREA, L. C.; NEGRO-DELLACQUA. M.; MIRANDA, M. S.; CAMARGO, A. C. de; SHAHIDI, F. |
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Afiliação: |
WALKIA POLLIANA DE OLIVEIRA, UFBA; ALINE TELLES BIASOTO MARQUES, CPATSA; VALQUIRIA FERNANDA MARQUES, UNIVASF; IEDA MARIA DOS SANTOS, UNIVASF; KEDMA MAGALHAES, UNIVASF; LUIZ CLAUDIO CORREA, CPATSA; MELISSA NEGRO-DELLACQUA, UFSC; MARIA SPINOLA MIRANDA, UFBA; ADRIANO COSTA DE CAMARGO, Memorial University of Newfoundland St. John’s, NL, Canada; FEREIDOON SHAHIDI, Memorial University of Newfoundland St. John’s, NL, Canada. |
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Título: |
Phenolics from winemaking by-products better decrease VLDL-cholesterol and triacylglycerol levels than those of red wine in wistar rats. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Journal of Food Science, v, 82, n. 10, p. 2432-2437, 2017. |
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DOI: |
10.1111/1750-3841.13841 |
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Idioma: |
Inglês |
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Conteúdo: |
Winemaking by-products account for more than 30% of the grape production, but this inexpensive feedstock has not yet been fully exploited. Accordingly, we evaluated the potential biological activity of winemaking by-products produced with Syrah grapes in comparison with those of the wine produced using the same grape cultivar. Winemaking by-products showed higher contents of total anthocyanins, flavonols, stilbenes, and flavanols than red wine as evaluated by HPLC-DAD-FD (on a dry weight basis). In contrast, red wine was a better source of phenolic acids. However, the contribution of phenolic acids was minor for both samples. Furthermore, equivalent concentration of winemaking by-products (100 mg/kg/d) showed greater biological activity by than that of red wine by decreasing the levels of VLDL- cholesterol and triacylglycerols in Wistar rats. Therefore, this study supports the use of winemaking by-products as an economical source of bioactive phenolics with potential use in the food and nutraceutical industries |
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Palavras-Chave: |
Bebidas funcionais; Cardiovascular disease; Compostos bioativos; Doenças cardiovasculares; Functional beverage; Processing by-products; Sub-produto; Vitis vin?fera. |
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Thesagro: |
Processamento; Uva. |
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Thesaurus NAL: |
Bioactive compounds; Grapes. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02201naa a2200385 a 4500
001 2084644
005 2018-01-09
008 2017 bl uuuu u00u1 u #d
024 7 $a10.1111/1750-3841.13841$2DOI
100 1 $aOLIVEIRA, W. P. de
245 $aPhenolics from winemaking by-products better decrease VLDL-cholesterol and triacylglycerol levels than those of red wine in wistar rats.$h[electronic resource]
260 $c2017
520 $aWinemaking by-products account for more than 30% of the grape production, but this inexpensive feedstock has not yet been fully exploited. Accordingly, we evaluated the potential biological activity of winemaking by-products produced with Syrah grapes in comparison with those of the wine produced using the same grape cultivar. Winemaking by-products showed higher contents of total anthocyanins, flavonols, stilbenes, and flavanols than red wine as evaluated by HPLC-DAD-FD (on a dry weight basis). In contrast, red wine was a better source of phenolic acids. However, the contribution of phenolic acids was minor for both samples. Furthermore, equivalent concentration of winemaking by-products (100 mg/kg/d) showed greater biological activity by than that of red wine by decreasing the levels of VLDL- cholesterol and triacylglycerols in Wistar rats. Therefore, this study supports the use of winemaking by-products as an economical source of bioactive phenolics with potential use in the food and nutraceutical industries
650 $aBioactive compounds
650 $aGrapes
650 $aProcessamento
650 $aUva
653 $aBebidas funcionais
653 $aCardiovascular disease
653 $aCompostos bioativos
653 $aDoenças cardiovasculares
653 $aFunctional beverage
653 $aProcessing by-products
653 $aSub-produto
653 $aVitis vin?fera
700 1 $aBIASOTO, A. C. T.
700 1 $aMARQUES, V. F.
700 1 $aSANTOS, I. M. dos
700 1 $aMAGALHÃES, K.
700 1 $aCORREA, L. C.
700 1 $aNEGRO-DELLACQUA. M.
700 1 $aMIRANDA, M. S.
700 1 $aCAMARGO, A. C. de
700 1 $aSHAHIDI, F.
773 $tJournal of Food Science, v, 82$gn. 10, p. 2432-2437, 2017.
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