| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agrobiologia. |
|
Data corrente: |
01/12/2017 |
|
Data da última atualização: |
06/12/2017 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
COELHO, M. S.; PACHECO, S.; SANTIAGO, M. C. P. de A.; NASCIMENTO, L. da S. de M. do; BORGUINI, R. G.; AGUIAR, L. A. de; ESPINDOLA, J. A. A.; GUERRA, J. G. M.; GODOY, R. L. de O. |
|
Afiliação: |
MONALISA SANTANA COELHO DE JESUS, CNPAB. |
|
Título: |
Influence of boiling on the dry matter contents and on the carotenoids retention of yellow fleshed cassava roots. |
|
Ano de publicação: |
2017 |
|
Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017. |
|
Idioma: |
Português |
|
Notas: |
SLACA, 12. De 4 a 7 de Novembro de 2017. |
|
Conteúdo: |
Vegetables provide 80% of the dietary carotenoids in developing countries. Cassava feeds over 70 million of these people, responsible for more than 500 Kcal of their daily diet. Since some varieties have high levels of pro-vitamin A, whose deficiency is a public health problem that leads to blindness and high rates of children mortality that is a strategic food. However, the preparation forms may alter the content of these nutrients. The objective of this work was to verify the effect of boiling the roots, on the carotenoids retention and on the dry matter content. Two roots of each plant of six different varieties of cassava, donated by the Polo Regional Vale do Paraíba, APTA Regional (Pindamonhangaba, SP) and multiplied in small farm (Cachoeiras de Macacu, RJ) were harvested, peeled and cut into small pieces. The pieces of one were boiled for 20 minutes in 1 L water with 10 g NaCl, drained and ground. The pieces of the other were ground. The dry matter contents, which varied between 17 and 35%, were made by gravimetry after drying the samples in an oven. The total carotenoid contents obtained by spectrophotometry, ranged from 261 to 2048 µg.100g-1. The profile was done by HPLC-PDA. Some samples had carotenoid retentions between 90 and 98%, with reduction of the dry matter by gelatinization of the starch. There was an increase in the percentage of the cis-13-?-carotene isomer after boiling, for three varieties, indicating the isomerization of all-trans-?-carotene. Some had carotenoid retentions greater than 100% with reduction of dry matter by gelatinization or with increased dry matter by probable starch retrogradation. Carotenoids degradation with retentions less than 100% were expected for all samples after boiling. This may not have been evidenced probably due to differences in carotenoid content between roots of the same plant. MenosVegetables provide 80% of the dietary carotenoids in developing countries. Cassava feeds over 70 million of these people, responsible for more than 500 Kcal of their daily diet. Since some varieties have high levels of pro-vitamin A, whose deficiency is a public health problem that leads to blindness and high rates of children mortality that is a strategic food. However, the preparation forms may alter the content of these nutrients. The objective of this work was to verify the effect of boiling the roots, on the carotenoids retention and on the dry matter content. Two roots of each plant of six different varieties of cassava, donated by the Polo Regional Vale do Paraíba, APTA Regional (Pindamonhangaba, SP) and multiplied in small farm (Cachoeiras de Macacu, RJ) were harvested, peeled and cut into small pieces. The pieces of one were boiled for 20 minutes in 1 L water with 10 g NaCl, drained and ground. The pieces of the other were ground. The dry matter contents, which varied between 17 and 35%, were made by gravimetry after drying the samples in an oven. The total carotenoid contents obtained by spectrophotometry, ranged from 261 to 2048 µg.100g-1. The profile was done by HPLC-PDA. Some samples had carotenoid retentions between 90 and 98%, with reduction of the dry matter by gelatinization of the starch. There was an increase in the percentage of the cis-13-?-carotene isomer after boiling, for three varieties, indicating the isomerization of all-trans-?-carotene. Some had ... Mostrar Tudo |
|
Palavras-Chave: |
Pro-vitamin A. |
|
Thesaurus Nal: |
degradation; isomerization. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 02824naa a2200265 a 4500
001 2081251
005 2017-12-06
008 2017 bl --- 0-- u #d
100 1 $aCOELHO, M. S.
245 $aInfluence of boiling on the dry matter contents and on the carotenoids retention of yellow fleshed cassava roots.$h[electronic resource]
260 $c2017
500 $aSLACA, 12. De 4 a 7 de Novembro de 2017.
520 $aVegetables provide 80% of the dietary carotenoids in developing countries. Cassava feeds over 70 million of these people, responsible for more than 500 Kcal of their daily diet. Since some varieties have high levels of pro-vitamin A, whose deficiency is a public health problem that leads to blindness and high rates of children mortality that is a strategic food. However, the preparation forms may alter the content of these nutrients. The objective of this work was to verify the effect of boiling the roots, on the carotenoids retention and on the dry matter content. Two roots of each plant of six different varieties of cassava, donated by the Polo Regional Vale do Paraíba, APTA Regional (Pindamonhangaba, SP) and multiplied in small farm (Cachoeiras de Macacu, RJ) were harvested, peeled and cut into small pieces. The pieces of one were boiled for 20 minutes in 1 L water with 10 g NaCl, drained and ground. The pieces of the other were ground. The dry matter contents, which varied between 17 and 35%, were made by gravimetry after drying the samples in an oven. The total carotenoid contents obtained by spectrophotometry, ranged from 261 to 2048 µg.100g-1. The profile was done by HPLC-PDA. Some samples had carotenoid retentions between 90 and 98%, with reduction of the dry matter by gelatinization of the starch. There was an increase in the percentage of the cis-13-?-carotene isomer after boiling, for three varieties, indicating the isomerization of all-trans-?-carotene. Some had carotenoid retentions greater than 100% with reduction of dry matter by gelatinization or with increased dry matter by probable starch retrogradation. Carotenoids degradation with retentions less than 100% were expected for all samples after boiling. This may not have been evidenced probably due to differences in carotenoid content between roots of the same plant.
650 $adegradation
650 $aisomerization
653 $aPro-vitamin A
700 1 $aPACHECO, S.
700 1 $aSANTIAGO, M. C. P. de A.
700 1 $aNASCIMENTO, L. da S. de M. do
700 1 $aBORGUINI, R. G.
700 1 $aAGUIAR, L. A. de
700 1 $aESPINDOLA, J. A. A.
700 1 $aGUERRA, J. G. M.
700 1 $aGODOY, R. L. de O.
773 $tIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agrobiologia (CNPAB) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Semiárido. |
|
Data corrente: |
09/08/2022 |
|
Data da última atualização: |
16/11/2023 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
SANTISTEBAN, R. M.; F. NETO, J.; SILVA, E. M. S.; CORREIA, R. C.; CAMARA, C. A.; SILVA, T. M. S. |
|
Afiliação: |
ROGELIO M. SANTISTEBAN, UFRPE; JOSÉ F. NETO, UNIVASF; EVA M. S. SILVA, UNIVASF; REBERT COELHO CORREIA, CPATSA; CELSO A. CAMARA, UFRPE; TANIA M. S. SILVA, UFRPE. |
|
Título: |
Chemical analysis by UPLC-DAD-qTOF-MS/MS of the honeys of stingless bee Melipona mandacaia (Mandaçaia). |
|
Ano de publicação: |
2022 |
|
Fonte/Imprenta: |
In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE QUÍMICA, 45., 2022, Maceió. Química para o desenvolvimento sustentável e soberano: anais. Maceió: SBQ, 2022. |
|
Páginas: |
p. 698. |
|
Idioma: |
Inglês |
|
Conteúdo: |
The stingless bee Melipona mandacaia popularly known as mandacaia is endemic to the Caatinga biome, being found in the region of Vale do São Francisco. It is a very important bee for meliponiculture in the municipalities of Petrolina (PE) and Juazeiro (BA), where they are used for honey production. Due to its importance and endemism, the mandaçaia has been the subject of research, mainly due to the fact that there is little information about the species, together with the great demand for the rational creation and commercialization of its products. Profile of compounds by Ultra-Performance Liquid Chromatography coupled with a Diode Array Detector and quadrupole Time of Flight Mass Spectrometry MS/MS) of sixteen Melipona mandacaia honeys from semiarid region of the Northeast of Brazil are presented. The melissopalynological analysis showed one principal pollen types of Mimosa tenuiflora (jurema preta). Mandaçaia monofloral honeys have similar characteristic profile of phenolic compounds. Fifty-three compounds were identified, mainly phenolic derivatives. Forty aglycone flavonoids: 26 flavones/flavonols and 14 flavanones/flavanonols. |
|
Palavras-Chave: |
Abelha sem ferrão; Bioma Caatinga; Mel de Mandaçaia; Meliponicultura. |
|
Thesagro: |
Abelha; Análise Química; Caatinga; Mel. |
|
Thesaurus NAL: |
Bee pollen; Chemical analysis; Melipona. |
|
Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1145356/1/Chemical-analysis-by-2022.pdf
|
|
Marc: |
LEADER 02142nam a2200313 a 4500
001 2145356
005 2023-11-16
008 2022 bl uuuu u00u1 u #d
100 1 $aSANTISTEBAN, R. M.
245 $aChemical analysis by UPLC-DAD-qTOF-MS/MS of the honeys of stingless bee Melipona mandacaia (Mandaçaia).$h[electronic resource]
260 $aIn: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE QUÍMICA, 45., 2022, Maceió. Química para o desenvolvimento sustentável e soberano: anais. Maceió: SBQ$c2022
300 $ap. 698.
520 $aThe stingless bee Melipona mandacaia popularly known as mandacaia is endemic to the Caatinga biome, being found in the region of Vale do São Francisco. It is a very important bee for meliponiculture in the municipalities of Petrolina (PE) and Juazeiro (BA), where they are used for honey production. Due to its importance and endemism, the mandaçaia has been the subject of research, mainly due to the fact that there is little information about the species, together with the great demand for the rational creation and commercialization of its products. Profile of compounds by Ultra-Performance Liquid Chromatography coupled with a Diode Array Detector and quadrupole Time of Flight Mass Spectrometry MS/MS) of sixteen Melipona mandacaia honeys from semiarid region of the Northeast of Brazil are presented. The melissopalynological analysis showed one principal pollen types of Mimosa tenuiflora (jurema preta). Mandaçaia monofloral honeys have similar characteristic profile of phenolic compounds. Fifty-three compounds were identified, mainly phenolic derivatives. Forty aglycone flavonoids: 26 flavones/flavonols and 14 flavanones/flavanonols.
650 $aBee pollen
650 $aChemical analysis
650 $aMelipona
650 $aAbelha
650 $aAnálise Química
650 $aCaatinga
650 $aMel
653 $aAbelha sem ferrão
653 $aBioma Caatinga
653 $aMel de Mandaçaia
653 $aMeliponicultura
700 1 $aF. NETO, J.
700 1 $aSILVA, E. M. S.
700 1 $aCORREIA, R. C.
700 1 $aCAMARA, C. A.
700 1 $aSILVA, T. M. S.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Semiárido (CPATSA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
