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Registro Completo |
Biblioteca(s): |
Embrapa Gado de Corte. |
Data corrente: |
27/07/1999 |
Data da última atualização: |
27/07/1999 |
Autoria: |
VIEIRA, K. O.; ALBUQUERQUE, L. B.; KOLLER, W. W. |
Afiliação: |
CNPq. |
Título: |
Entomofauna associada as fezes de bovinos. |
Ano de publicação: |
1999 |
Fonte/Imprenta: |
In: ENCONTRO DE BIOLOGOS DO CRB-1 (SP,MT,MS), 10., 1999, Sao Carlos. Programa e resumos [S.l.]: CRB-1/UFS Car., [1999?]. |
Páginas: |
p.92. |
Idioma: |
Português |
Notas: |
CNPGC. Resumo 04.07. |
Palavras-Chave: |
Brazilian savannas; Faeces. |
Thesagro: |
Bovino; Cerrado; Entomofauna; Fezes. |
Thesaurus Nal: |
cattle; entomology. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00698naa a2200253 a 4500 001 1321674 005 1999-07-27 008 1999 bl --- 0-- u #d 100 1 $aVIEIRA, K. O. 245 $aEntomofauna associada as fezes de bovinos. 260 $c1999 300 $ap.92. 500 $aCNPGC. Resumo 04.07. 650 $acattle 650 $aentomology 650 $aBovino 650 $aCerrado 650 $aEntomofauna 650 $aFezes 653 $aBrazilian savannas 653 $aFaeces 700 1 $aALBUQUERQUE, L. B. 700 1 $aKOLLER, W. W. 773 $tIn: ENCONTRO DE BIOLOGOS DO CRB-1 (SP,MT,MS), 10., 1999, Sao Carlos. Programa e resumos [S.l.]: CRB-1/UFS Car., [1999?].
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Embrapa Gado de Corte (CNPGC) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amazônia Oriental. |
Data corrente: |
19/09/2012 |
Data da última atualização: |
30/11/2012 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
GORDON, A.; CRUZ, A. P. G.; CABRAL, L. M. C.; FREITAS, S. C. de; DIB TAXI, C. M. A.; DONANGELO, C. M.; MATTIETTO, R. de A.; FRIEDRICH, M.; MATTA, V. M. da; MARX, F. |
Afiliação: |
ANDRÉ GORDON, UNIVERSITY OF BONN, GERMANY; ANA PAULA GIL CRUZ, UFRJ; LOURDES MARIA CORREA CABRAL, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA; CRISTINA MARIA ARAUJO DIB TAXI, UFRA; CARMEN MARINO DONANGELO, UFRJ; RAFAELLA DE ANDRADE MATTIETTO, CPATU; MIRKO FRIEDRICH, UNIVERSITY OF BONN, GERMANY; VIRGINIA MARTINS DA MATTA, CTAA; FRIEDHELM MARX, UNIVERSITY OF BONN, GERMANY. |
Título: |
Chemical characterization and evaluation of antioxidant properties of Açaí fruits (Euterpe oleraceae Mart.) during ripening. |
Ano de publicação: |
2012 |
Fonte/Imprenta: |
Food Chemistry, v. 133, n. 2, p. 256-263, Jul. 2012. |
DOI: |
10.1016/j.foodchem.2011.11.150 |
Idioma: |
Inglês |
Conteúdo: |
Consumption of açaí fruits has been linked to positive health effects due to its phenolic content and nutritive value. The objective of this study was to characterize açaí fruits chemically and to determine the antioxidant capacity at three different maturity stages. With the exception of fat, amounts of macronutrients, minerals and titratable acids decreased during the ripening process. The same trend was observed for most of the phenolic constituents identified by HPLC?ESI-MS/MS. A consistent decline was shown for flavones and hydroxycinnamic acids. The concentration of the anthocyanins increased in the course of ripening. In accordance with the total amount of the identified phenolic compounds, the antioxidant capacity, measured by TEAC and TOSC, also decreased. However, the contribution of the main phenolic compounds to the overall antioxidant capacity evaluated by TOSC was estimated to be low. |
Palavras-Chave: |
Amadurecimento; Antocianinas; Capacidade antioxidante; Cromatografia líquida; Espectrometria de massa; Flavonas; TEAC; TOSC. |
Thesagro: |
Açaí; Euterpe Oleracea. |
Thesaurus NAL: |
anthocyanins; flavones; ripening. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02059naa a2200397 a 4500 001 1934134 005 2012-11-30 008 2012 bl uuuu u00u1 u #d 024 7 $a10.1016/j.foodchem.2011.11.150$2DOI 100 1 $aGORDON, A. 245 $aChemical characterization and evaluation of antioxidant properties of Açaí fruits (Euterpe oleraceae Mart.) during ripening.$h[electronic resource] 260 $c2012 520 $aConsumption of açaí fruits has been linked to positive health effects due to its phenolic content and nutritive value. The objective of this study was to characterize açaí fruits chemically and to determine the antioxidant capacity at three different maturity stages. With the exception of fat, amounts of macronutrients, minerals and titratable acids decreased during the ripening process. The same trend was observed for most of the phenolic constituents identified by HPLC?ESI-MS/MS. A consistent decline was shown for flavones and hydroxycinnamic acids. The concentration of the anthocyanins increased in the course of ripening. In accordance with the total amount of the identified phenolic compounds, the antioxidant capacity, measured by TEAC and TOSC, also decreased. However, the contribution of the main phenolic compounds to the overall antioxidant capacity evaluated by TOSC was estimated to be low. 650 $aanthocyanins 650 $aflavones 650 $aripening 650 $aAçaí 650 $aEuterpe Oleracea 653 $aAmadurecimento 653 $aAntocianinas 653 $aCapacidade antioxidante 653 $aCromatografia líquida 653 $aEspectrometria de massa 653 $aFlavonas 653 $aTEAC 653 $aTOSC 700 1 $aCRUZ, A. P. G. 700 1 $aCABRAL, L. M. C. 700 1 $aFREITAS, S. C. de 700 1 $aDIB TAXI, C. M. A. 700 1 $aDONANGELO, C. M. 700 1 $aMATTIETTO, R. de A. 700 1 $aFRIEDRICH, M. 700 1 $aMATTA, V. M. da 700 1 $aMARX, F. 773 $tFood Chemistry$gv. 133, n. 2, p. 256-263, Jul. 2012.
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Embrapa Agroindústria de Alimentos (CTAA) |
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