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Registro Completo |
Biblioteca(s): |
Embrapa Agropecuária Oeste; Embrapa Recursos Genéticos e Biotecnologia; Embrapa Semiárido. |
Data corrente: |
25/10/2000 |
Data da última atualização: |
03/06/2003 |
Autoria: |
IRIARTE, L.; LAZARTE, L.; FRANCO, J.; FERNÁNDEZ, D. |
Título: |
El rol del género en la conservación, localización y manejo de la diversidad genética de papa, tarwi y maíz. |
Ano de publicação: |
1999 |
Fonte/Imprenta: |
Cochabamba: IPGRI/FAO, 1999. |
Páginas: |
77 p. |
Idioma: |
Espanhol Inglês Português |
Conteúdo: |
Descripcion del area de estudio; Metodos y materiales; El rol de genero en la conservación, localización y manejo de la biodiversidad genética de: papa, tarwi y maiz en la zona de pocoata arani. |
Palavras-Chave: |
Andes; Comunidade indigena; Conservation; Diversidade geneteci; Diversidade genetica; Localizacao; Lupnus mutabilis; Maize; Management; Pearl lupin; Resource conservation. |
Thesagro: |
Batata; Biodiversidade; Conservação; Manejo; Milho; Recurso Genético; Solanum Tuberosum; Tremoço; Variedade; Zea Mays. |
Thesaurus Nal: |
biodiversity; genetic resources; genetic variation; Lupinus mutabilis; potatoes. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01412nam a2200469 a 4500 001 1245198 005 2003-06-03 008 1999 bl uuuu 00u1 u #d 100 1 $aIRIARTE, L. 245 $aEl rol del género en la conservación, localización y manejo de la diversidad genética de papa, tarwi y maíz. 260 $aCochabamba: IPGRI/FAO$c1999 300 $a77 p. 520 $aDescripcion del area de estudio; Metodos y materiales; El rol de genero en la conservación, localización y manejo de la biodiversidad genética de: papa, tarwi y maiz en la zona de pocoata arani. 650 $abiodiversity 650 $agenetic resources 650 $agenetic variation 650 $aLupinus mutabilis 650 $apotatoes 650 $aBatata 650 $aBiodiversidade 650 $aConservação 650 $aManejo 650 $aMilho 650 $aRecurso Genético 650 $aSolanum Tuberosum 650 $aTremoço 650 $aVariedade 650 $aZea Mays 653 $aAndes 653 $aComunidade indigena 653 $aConservation 653 $aDiversidade geneteci 653 $aDiversidade genetica 653 $aLocalizacao 653 $aLupnus mutabilis 653 $aMaize 653 $aManagement 653 $aPearl lupin 653 $aResource conservation 700 1 $aLAZARTE, L. 700 1 $aFRANCO, J. 700 1 $aFERNÁNDEZ, D.
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Embrapa Agropecuária Oeste (CPAO) |
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Registro Completo
Biblioteca(s): |
Embrapa Meio-Norte. |
Data corrente: |
11/12/2018 |
Data da última atualização: |
11/12/2018 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
DEMOLINER, F.; POLICARPI, P. de B.; VASCONCELOS, L. F. L.; VITALI, L.; MICKE, G. A.; BLOCK, J. M. |
Afiliação: |
FERNANDA DEMOLINER, Federal University of Santa Catarina, Florianópolis, SC, Brazil; PRISCILA DE BRITTO POLICARPI, Federal University of Santa Catarina, Florianópolis, SC, Brazil; LUCIO FLAVO LOPES VASCONCELOS, CPAMN; LUCIANO VITALI, Federal University of Santa Catarina, Florianópolis, SC, Brazil; GUSTAVO AMADEU MICKE, Federal University of Santa Catarina, Florianópolis, SC, Brazil; JANE MARA BLOCK, Federal University of Santa Catarina, Florianópolis, SC, Brazil. |
Título: |
Sapucaia nut (Lecythis pisonis Cambess) and its by-products: a promising and underutilized source of bioactive compounds. Part II: phenolic compounds profile. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Food Research International, v. 112, p. 434-442, 2018. |
Idioma: |
Inglês |
Conteúdo: |
In this study, the profile of the bioactive compounds of sapucaia nut (Lecythis pisonis Cambess) and its byproducts have been investigated. The phenolic profile by LC-ESI-MS/MS, the total phenolic content, the condensed tannins and the antioxidant activity of the sapucaia nut and shell were determined. 14 phenolic compounds were identified in the sapucaia nut extract, primarily phenolic acids and flavonoids. Catechin, epicatechin, myricetin, ellagic acid and ferulic acid presented significant correlation to the antioxidant activity. The sapucaia shell contained 22 phenolic compounds, 13 of which were quantified. The sapucaia shell extract showed a high content of total phenolic compounds, a high condensed tannins content, and high antioxidant activity. The higher antioxidant activity of the shell can be associated with a higher content of phenolics. Overall, it can be concluded that the sapucaia nut is a raw material rich in phenolic compounds that present high antioxidant activity. The nuts and the cake may be used as a promising raw material for the food industry, while the shells could be an alternative source of natural antioxidants. Further use in the cosmetics and pharmaceutical industry may also be envisaged. 1. Introduction Lecythis pisonis . |
Palavras-Chave: |
ABTS; DPPH; FRAP; Noz sapucaia. |
Thesagro: |
Antioxidante. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/188190/1/SAPUCAIA-NUT.-PART-II-v.-112-2018-.pdf
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Marc: |
LEADER 02009naa a2200241 a 4500 001 2101212 005 2018-12-11 008 2018 bl uuuu u00u1 u #d 100 1 $aDEMOLINER, F. 245 $aSapucaia nut (Lecythis pisonis Cambess) and its by-products$ba promising and underutilized source of bioactive compounds. Part II: phenolic compounds profile.$h[electronic resource] 260 $c2018 520 $aIn this study, the profile of the bioactive compounds of sapucaia nut (Lecythis pisonis Cambess) and its byproducts have been investigated. The phenolic profile by LC-ESI-MS/MS, the total phenolic content, the condensed tannins and the antioxidant activity of the sapucaia nut and shell were determined. 14 phenolic compounds were identified in the sapucaia nut extract, primarily phenolic acids and flavonoids. Catechin, epicatechin, myricetin, ellagic acid and ferulic acid presented significant correlation to the antioxidant activity. The sapucaia shell contained 22 phenolic compounds, 13 of which were quantified. The sapucaia shell extract showed a high content of total phenolic compounds, a high condensed tannins content, and high antioxidant activity. The higher antioxidant activity of the shell can be associated with a higher content of phenolics. Overall, it can be concluded that the sapucaia nut is a raw material rich in phenolic compounds that present high antioxidant activity. The nuts and the cake may be used as a promising raw material for the food industry, while the shells could be an alternative source of natural antioxidants. Further use in the cosmetics and pharmaceutical industry may also be envisaged. 1. Introduction Lecythis pisonis . 650 $aAntioxidante 653 $aABTS 653 $aDPPH 653 $aFRAP 653 $aNoz sapucaia 700 1 $aPOLICARPI, P. de B. 700 1 $aVASCONCELOS, L. F. L. 700 1 $aVITALI, L. 700 1 $aMICKE, G. A. 700 1 $aBLOCK, J. M. 773 $tFood Research International$gv. 112, p. 434-442, 2018.
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