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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
15/03/2016 |
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Data da última atualização: |
19/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SIQUEIRA, B. dos S.; BASSINELLO, P. Z.; SANTOS, S. C.; MALGARESI, G.; FERRI, P. H.; RODRIGUEZ, A. G.; FERNANDES, K. F. |
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Afiliação: |
BEATRIZ DOS SANTOS SIQUEIRA, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; SUZANA COSTA SANTOS, UFG; GABRIEL MALGARESI; PEDRO HENRIQUE FERRI, UFG; ARMANDO GARCIA RODRIGUEZ, UFG; KATIA FLAVIA FERNANDES, UFG. |
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Título: |
Do enzymatic or non-enzymatic pathways drive the postharvest darkening phenomenon in carioca bean tegument? |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 69, p. 593-600, June 2016. |
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ISSN: |
0023-6438 |
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DOI: |
10.1016/j.lwt.2016.01.079 |
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Idioma: |
Inglês |
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Conteúdo: |
Four genotypes of carioca bean were accelerate aged (40 0C/75% relative humidity) and evaluated to determine if differences in postharvest darkening trait was an enzymatic or non-enzymatic process. Chromaticity a* was the colour parameter with major alterations, and increase in chromaticity b* often masked the reddish of tegument. Peroxidase activity was not detected. Polyphenoloxidase remained active along the storage time, but its activity was higher in the lighter genotypes. Flavonoid, proanthocyanidin and total phenol content were much higher in darker genotypes, although just this last component presented significant alterations. Genotypes showed different susceptibilities to the darkening independent of phenolic content. Results of principal response curves analyse suggested different pathways for the darkening process: darkening in lighter genotypes seem to be mostly due to polyphenoloxidase activity while in dark ones there are the combination of enzymatic and non-enzymatic oxidation. |
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Palavras-Chave: |
Principal response curves; Total phenolics. |
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Thesagro: |
Cor; Feijão; Phaseolus vulgaris. |
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Thesaurus Nal: |
Beans; Color; Oxidoreductases. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/141171/1/CNPAF-2016-pzb.pdf
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Marc: |
LEADER 01922naa a2200313 a 4500
001 2040928
005 2022-05-19
008 2016 bl uuuu u00u1 u #d
022 $a0023-6438
024 7 $a10.1016/j.lwt.2016.01.079$2DOI
100 1 $aSIQUEIRA, B. dos S.
245 $aDo enzymatic or non-enzymatic pathways drive the postharvest darkening phenomenon in carioca bean tegument?$h[electronic resource]
260 $c2016
520 $aFour genotypes of carioca bean were accelerate aged (40 0C/75% relative humidity) and evaluated to determine if differences in postharvest darkening trait was an enzymatic or non-enzymatic process. Chromaticity a* was the colour parameter with major alterations, and increase in chromaticity b* often masked the reddish of tegument. Peroxidase activity was not detected. Polyphenoloxidase remained active along the storage time, but its activity was higher in the lighter genotypes. Flavonoid, proanthocyanidin and total phenol content were much higher in darker genotypes, although just this last component presented significant alterations. Genotypes showed different susceptibilities to the darkening independent of phenolic content. Results of principal response curves analyse suggested different pathways for the darkening process: darkening in lighter genotypes seem to be mostly due to polyphenoloxidase activity while in dark ones there are the combination of enzymatic and non-enzymatic oxidation.
650 $aBeans
650 $aColor
650 $aOxidoreductases
650 $aCor
650 $aFeijão
650 $aPhaseolus vulgaris
653 $aPrincipal response curves
653 $aTotal phenolics
700 1 $aBASSINELLO, P. Z.
700 1 $aSANTOS, S. C.
700 1 $aMALGARESI, G.
700 1 $aFERRI, P. H.
700 1 $aRODRIGUEZ, A. G.
700 1 $aFERNANDES, K. F.
773 $tLWT - Food Science and Technology$gv. 69, p. 593-600, June 2016.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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| Registros recuperados : 10 | |
| 5. |  | PEREIRA, W. J.; SIQUEIRA, B. dos S.; DEUS, K. E. de; FERNANDES, K. F.; BASSINELLO, P. Z.; VIANELLO, R. P. Determinação das condições de qRT-PCR para genes envolvidos no fenômeno hard-to-cook em feijão carioca. In: SEMINÁRIO JOVENS TALENTOS, 6., 2012, Santo Antônio de Goiás. Resumos apresentados. Santo Antônio de Goiás: Embrapa Arroz e Feijão, 2012. p. 33. (Embrapa Arroz e Feijão. Documentos, 275).| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Arroz e Feijão. |
|    |
| 6. | | SIQUEIRA, B.; PEREIRA, W. J.; BATISTA, K. A.; OOMAH, B. D.; FERNANDES, K. F.; BASSINELLO, P. Z. Influence of storage on darkening and hardening of slow- and regular-darkening carioca bean (Phaseolus vulgasris L.) genotypes. Journal of Agricultural Studies, v. 2, n. 2, p. 87-104, Sept. 2014.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: C - 0 |
| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 7. | | NASCENTES, C. C.; KAMOGAWA, M. Y.; FERNANDES, K. F.; ARRUDA, M. A. Z.; NOGUEIRA, A. R. de A.; NÓBREGA, J. A. Direct determination of Cu, Mn, Pb, Zn in beer by thermospray flame furnace atomic absorption spectrometry. Spectrochimica Acta Part B, v. 60, p. 749-753, 2005.| Tipo: Artigo em Periódico Indexado |
| Biblioteca(s): Embrapa Pecuária Sudeste. |
|  |
| 8. | | DI-MEDEIROS, M. C. B.; PASCOAL, A. M.; BATISTA, K. A.; BASSINELLO, P. Z.; LIÃO, L. M.; LELES, M. I. G.; FERNANDES, K. F. Rheological and biochemical properties of Solanum lycocarpum starch. Carbohydrate Polymers, Barking, v. 104, p. 66-72, 2014.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 9. | | SIQUEIRA, B. dos S.; BASSINELLO, P. Z.; SANTOS, S. C.; MALGARESI, G.; FERRI, P. H.; RODRIGUEZ, A. G.; FERNANDES, K. F. Do enzymatic or non-enzymatic pathways drive the postharvest darkening phenomenon in carioca bean tegument? LWT - Food Science and Technology, v. 69, p. 593-600, June 2016.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Arroz e Feijão. |
| |
| 10. | | PAULA, L. C.; LEMES, A. C.; VALENCIA-MEJÍA, E.; MOREIRA, B. R.; OLIVEIRA, T. S.; CAMPOS, I. T. N.; NERI, H. F. S.; BRONDANI, C.; GHEDINI, P. C.; BATISTA, K. A.; FERNANDES, K. F. Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties Food Chemistry: X, v. 13, 100259, Mar. 2022.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Arroz e Feijão. |
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| Registros recuperados : 10 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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