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Registro Completo |
Biblioteca(s): |
Embrapa Hortaliças. |
Data corrente: |
09/08/2021 |
Data da última atualização: |
09/08/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
GONÇALVES, A. M.; CABRAL, C. S.; REIS, A.; FONSECA, M. E. N.; COSTA, H.; RIBEIRO, F. H. S.; BOITEUX, L. S. |
Afiliação: |
A.M. GONÇALVES, Departamento de Fitopatologia, Universidade de Brasíılia; C.S. CABRAL, Departamento de Fitopatologia, Universidade de Brasíılia; AILTON REIS, CNPH; MARIA ESTHER DE N FONSECA BOITEUX, CNPH; H. COSTA, Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural; FABIANA HELENA SILVA RIBEIRO MARTIN, CNPH; LEONARDO SILVA BOITEUX, CNPH. |
Título: |
A three-decade survey of Brazilian Fusarium oxysporum f. sp. lycopersici races assessed by pathogenicity tests on differential tomato accessions and by molecular markers. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Journal of Applied Microbiology, v. 131, n. 2, p. 873-884, Aug. 2021. |
ISSN: |
1364-5072 |
DOI: |
https://doi-org.ez103.periodicos.capes.gov.br/10.1111/jam.14966 |
Idioma: |
Inglês |
Conteúdo: |
Aim Physiological race determination of 143 Fusarium oxysporum f. sp. lycopersici (FOL) isolates collected along 30 years in major tomato-producing regions of Brazil. |
Palavras-Chave: |
Race diversity. |
Thesaurus Nal: |
Fusarium oxysporum f. sp. lycopersici; Solanum lycopersicum; Tomatoes. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/224961/1/jam.14966.pdf
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Marc: |
LEADER 01094naa a2200265 a 4500 001 2133374 005 2021-08-09 008 2021 bl uuuu u00u1 u #d 022 $a1364-5072 024 7 $ahttps://doi-org.ez103.periodicos.capes.gov.br/10.1111/jam.14966$2DOI 100 1 $aGONÇALVES, A. M. 245 $aA three-decade survey of Brazilian Fusarium oxysporum f. sp. lycopersici races assessed by pathogenicity tests on differential tomato accessions and by molecular markers.$h[electronic resource] 260 $c2021 520 $aAim Physiological race determination of 143 Fusarium oxysporum f. sp. lycopersici (FOL) isolates collected along 30 years in major tomato-producing regions of Brazil. 650 $aFusarium oxysporum f. sp. lycopersici 650 $aSolanum lycopersicum 650 $aTomatoes 653 $aRace diversity 700 1 $aCABRAL, C. S. 700 1 $aREIS, A. 700 1 $aFONSECA, M. E. N. 700 1 $aCOSTA, H. 700 1 $aRIBEIRO, F. H. S. 700 1 $aBOITEUX, L. S. 773 $tJournal of Applied Microbiology$gv. 131, n. 2, p. 873-884, Aug. 2021.
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Embrapa Hortaliças (CNPH) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
09/05/2024 |
Data da última atualização: |
09/05/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
SOUSA, F. do C. A.; SOUZA, E. F. de; SOUZA, A. M. de; MAMEDE, A. M. G. N.; OLIVEIRA, E. M. M.; FREITAS-SILVA, O. |
Afiliação: |
FILIPE DO CARMO ALEIXO SOUSA, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; ERIKA FRAGA DE SOUZA, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; ANDRESSA MOREIRA DE SOUZA, CTAA; ALEXANDRA MARA GOULART NUNES MAMEDE, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DA BANHIA; EDNA MARIA MORAIS OLIVEIRA, CTAA; OTNIEL FREITAS SILVA, CTAA. |
Título: |
Considerations on the authenticity and nutritional aspects of green coffee products consumed in Brazil. |
Ano de publicação: |
2024 |
Fonte/Imprenta: |
Concilium, v. 24, n. 9, p. 83-103, 2024. |
DOI: |
https://doi.org/10.53660/CLM-3279-24H05 |
Idioma: |
Inglês |
Conteúdo: |
Several benefits have been attributed to the consumption of green coffee, in the form of capsules or teas, mainly due to its high content of phenolic acids, which allegedly show antioxidant, antimutagenic, and anticarcinogenic activities in vitro. Chlorogenic acid is the phenolic compound present in greater proportion in coffee and the consumption of green coffee extract has been associated with health and loss of weight. However, beyond these bioactive compounds with a healthy appeal, other compounds which can have deleterious health effects should be considered in the consumption of these extracts, such as the presence of contaminants (ochratoxin A and its producing fungi), phytates, and tannins, which exhibit anti-nutritional characteristics. In that sense, this manuscript seeks to assess the composition of commercial green coffee extracts, analyzing their authenticity, nutritional and anti-nutritional aspects, to provide technical information for a qualified discussion about the effective healthiness of the consumption of commercial green coffee extracts. Nine samples of green coffee food supplements were selected and a product was prepared to serve as a standard. It was possible to identify coffee DNA in six of the commercial samples of food supplements. The products had antioxidant activity between 33 and 2408 µmol of Trolox/g. It was possible to identify chlorogenic acid in all samples with concentrations ranging from 0.023 - 20 mg / g of coffee. Six samples presented positive values for ochratoxin A, despite being within the limits of the coffee roasted legislation, there is a certain concern about the safety of these supplements. MenosSeveral benefits have been attributed to the consumption of green coffee, in the form of capsules or teas, mainly due to its high content of phenolic acids, which allegedly show antioxidant, antimutagenic, and anticarcinogenic activities in vitro. Chlorogenic acid is the phenolic compound present in greater proportion in coffee and the consumption of green coffee extract has been associated with health and loss of weight. However, beyond these bioactive compounds with a healthy appeal, other compounds which can have deleterious health effects should be considered in the consumption of these extracts, such as the presence of contaminants (ochratoxin A and its producing fungi), phytates, and tannins, which exhibit anti-nutritional characteristics. In that sense, this manuscript seeks to assess the composition of commercial green coffee extracts, analyzing their authenticity, nutritional and anti-nutritional aspects, to provide technical information for a qualified discussion about the effective healthiness of the consumption of commercial green coffee extracts. Nine samples of green coffee food supplements were selected and a product was prepared to serve as a standard. It was possible to identify coffee DNA in six of the commercial samples of food supplements. The products had antioxidant activity between 33 and 2408 µmol of Trolox/g. It was possible to identify chlorogenic acid in all samples with concentrations ranging from 0.023 - 20 mg / g of coffee. Six samples presented... Mostrar Tudo |
Palavras-Chave: |
Food supplement; Green coffee capsules. |
Thesaurus NAL: |
Chlorogenic acid; Ochratoxin A. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02424naa a2200241 a 4500 001 2164154 005 2024-05-09 008 2024 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.53660/CLM-3279-24H05$2DOI 100 1 $aSOUSA, F. do C. A. 245 $aConsiderations on the authenticity and nutritional aspects of green coffee products consumed in Brazil.$h[electronic resource] 260 $c2024 520 $aSeveral benefits have been attributed to the consumption of green coffee, in the form of capsules or teas, mainly due to its high content of phenolic acids, which allegedly show antioxidant, antimutagenic, and anticarcinogenic activities in vitro. Chlorogenic acid is the phenolic compound present in greater proportion in coffee and the consumption of green coffee extract has been associated with health and loss of weight. However, beyond these bioactive compounds with a healthy appeal, other compounds which can have deleterious health effects should be considered in the consumption of these extracts, such as the presence of contaminants (ochratoxin A and its producing fungi), phytates, and tannins, which exhibit anti-nutritional characteristics. In that sense, this manuscript seeks to assess the composition of commercial green coffee extracts, analyzing their authenticity, nutritional and anti-nutritional aspects, to provide technical information for a qualified discussion about the effective healthiness of the consumption of commercial green coffee extracts. Nine samples of green coffee food supplements were selected and a product was prepared to serve as a standard. It was possible to identify coffee DNA in six of the commercial samples of food supplements. The products had antioxidant activity between 33 and 2408 µmol of Trolox/g. It was possible to identify chlorogenic acid in all samples with concentrations ranging from 0.023 - 20 mg / g of coffee. Six samples presented positive values for ochratoxin A, despite being within the limits of the coffee roasted legislation, there is a certain concern about the safety of these supplements. 650 $aChlorogenic acid 650 $aOchratoxin A 653 $aFood supplement 653 $aGreen coffee capsules 700 1 $aSOUZA, E. F. de 700 1 $aSOUZA, A. M. de 700 1 $aMAMEDE, A. M. G. N. 700 1 $aOLIVEIRA, E. M. M. 700 1 $aFREITAS-SILVA, O. 773 $tConcilium$gv. 24, n. 9, p. 83-103, 2024.
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