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 | Acesso ao texto completo restrito à biblioteca da Embrapa Milho e Sorgo. Para informações adicionais entre em contato com cnpms.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
28/04/2020 |
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Data da última atualização: |
28/04/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
RAVISANKAR, S.; QUEIROZ, V. A. V.; AWIKA, J. M. |
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Afiliação: |
Shreeya Ravisankar, Texas A&M University; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Joseph M. Awika, Texas A&M University. |
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Título: |
Rye flavonoids: structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Food Chemistry, v. 324, article 126871, 2020. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2020.126871 |
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Idioma: |
Inglês |
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Conteúdo: |
Flavones are important bioactive flavonoids in cereal grains, but are poorly characterized. This study investigated rye flavone profile as influenced by phenotype (grain color), sourdough fermentation, and subsequent heat processing. Twelve rye varieties belonging to 4 phenotypes were characterized using UPLC-tandem quadrupole MS before and after fermentation and baking. Antioxidant properties were also assessed. Rye flavones (range 57?137 μg/g) were dominated by O-glycosides (50?68%), present as derivatives of tricin (exclusively O-glycosides), chrysoeriol (O-/C-glycosides), and apigenin (exclusively C-glycosides). Phenotype did not influence flavone content. Fermentation partially hydrolyzed O-glycosides to their aglycones, but did not affect C-glycosides. Extractable phenols and antioxidants increased 1.9?3.6X after 96-h fermentation; baking further increased these components by 36?96% in fermented samples, likely via enhanced cell wall disruption. The high proportion of flavone-O-glycosides in rye is of interest due to their known higher bioavailability relative to typical cereal grain C-glycosides. |
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Palavras-Chave: |
Atividade antioxidante. |
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Thesagro: |
Centeio; Fermentação; Flavonóide. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01824naa a2200205 a 4500
001 2121871
005 2020-04-28
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2020.126871$2DOI
100 1 $aRAVISANKAR, S.
245 $aRye flavonoids$bstructural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties.$h[electronic resource]
260 $c2020
520 $aFlavones are important bioactive flavonoids in cereal grains, but are poorly characterized. This study investigated rye flavone profile as influenced by phenotype (grain color), sourdough fermentation, and subsequent heat processing. Twelve rye varieties belonging to 4 phenotypes were characterized using UPLC-tandem quadrupole MS before and after fermentation and baking. Antioxidant properties were also assessed. Rye flavones (range 57?137 μg/g) were dominated by O-glycosides (50?68%), present as derivatives of tricin (exclusively O-glycosides), chrysoeriol (O-/C-glycosides), and apigenin (exclusively C-glycosides). Phenotype did not influence flavone content. Fermentation partially hydrolyzed O-glycosides to their aglycones, but did not affect C-glycosides. Extractable phenols and antioxidants increased 1.9?3.6X after 96-h fermentation; baking further increased these components by 36?96% in fermented samples, likely via enhanced cell wall disruption. The high proportion of flavone-O-glycosides in rye is of interest due to their known higher bioavailability relative to typical cereal grain C-glycosides.
650 $aCenteio
650 $aFermentação
650 $aFlavonóide
653 $aAtividade antioxidante
700 1 $aQUEIROZ, V. A. V.
700 1 $aAWIKA, J. M.
773 $tFood Chemistry$gv. 324, article 126871, 2020.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Hortaliças. Para informações adicionais entre em contato com cnph.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
16/04/1996 |
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Data da última atualização: |
05/02/2024 |
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Autoria: |
BOITEUX, L. S.; GIORDANO, L. de B.; FURUMOTO, O.; ARAGAO, F. A. S. de. |
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Afiliação: |
LEONARDO SILVA BOITEUX, CNPH; LEONARDO DE BRITTO GIORDANO, CNPH; FERNANDO ANTONIO SOUZA ARAGÃO, CNPH. |
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Título: |
Estimating the pleiotropic effect of the jointless-2 gene on the processing and agronomic traits of tomato by using near-isogenic lines. |
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Ano de publicação: |
1995 |
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Fonte/Imprenta: |
Plant Breeding, v. 114, n. 5, p. 457-459, Oct. 1995. |
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DOI: |
10.1111/j.1439-0523.1995.tb00833.x |
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Idioma: |
Inglês |
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Conteúdo: |
Two near-isogenic lines of the processing tomato cv. ‘IPA-5’, pheno-typically distinct from each other only in terms of the presence or absence of a jointless fruit pedicel, were used to estimate pleiotropic effects of the recessive gene j-2 on 15 processing and agronomic parameters. Total yield, total yield of mature fruit, total yield of green fruit, total number of fruit, total number of mature fruit, total number of green fruit, mean weight of mature fruit, mean weight of green fruit, mean weight of mature plus green fruit, soluble solids, fruit colour, pH, titratable acidity, sugar: acid ratio, and fruit firmness were compared in jointed (J-2/J-2) and jointless pedicel (J-2/J-2) lines. Statistically significant differences were detected between both isolines for the following parameters: total number of fruit, total yield, total yield of green fruit, and total number of green fruit. In all cases, smaller values were observed in the isoline with the genetic constitution J-2/J-2. These data reinforce the view that they j-2 gene may cause, in some specific tomato backgrounds, significant yield constraints. Furthermore, it was demonstrated that this gene cannot exert any important pleiotropic influence on any of the processing characteristics evaluated. |
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Palavras-Chave: |
Efeito pleotropico; Jointless-2 gene; Pleiotropic effects; Tomate industrial; Tomato processing. |
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Thesagro: |
Cerrado; Gene; Lycopersicon Esculentum. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02104naa a2200265 a 4500
001 1754681
005 2024-02-05
008 1995 bl --- 0-- u #d
024 7 $a10.1111/j.1439-0523.1995.tb00833.x$2DOI
100 1 $aBOITEUX, L. S.
245 $aEstimating the pleiotropic effect of the jointless-2 gene on the processing and agronomic traits of tomato by using near-isogenic lines.
260 $c1995
520 $aTwo near-isogenic lines of the processing tomato cv. ‘IPA-5’, pheno-typically distinct from each other only in terms of the presence or absence of a jointless fruit pedicel, were used to estimate pleiotropic effects of the recessive gene j-2 on 15 processing and agronomic parameters. Total yield, total yield of mature fruit, total yield of green fruit, total number of fruit, total number of mature fruit, total number of green fruit, mean weight of mature fruit, mean weight of green fruit, mean weight of mature plus green fruit, soluble solids, fruit colour, pH, titratable acidity, sugar: acid ratio, and fruit firmness were compared in jointed (J-2/J-2) and jointless pedicel (J-2/J-2) lines. Statistically significant differences were detected between both isolines for the following parameters: total number of fruit, total yield, total yield of green fruit, and total number of green fruit. In all cases, smaller values were observed in the isoline with the genetic constitution J-2/J-2. These data reinforce the view that they j-2 gene may cause, in some specific tomato backgrounds, significant yield constraints. Furthermore, it was demonstrated that this gene cannot exert any important pleiotropic influence on any of the processing characteristics evaluated.
650 $aCerrado
650 $aGene
650 $aLycopersicon Esculentum
653 $aEfeito pleotropico
653 $aJointless-2 gene
653 $aPleiotropic effects
653 $aTomate industrial
653 $aTomato processing
700 1 $aGIORDANO, L. de B.
700 1 $aFURUMOTO, O.
700 1 $aARAGAO, F. A. S. de
773 $tPlant Breeding$gv. 114, n. 5, p. 457-459, Oct. 1995.
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