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Registro Completo |
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Biblioteca(s): |
Embrapa Trigo. |
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Data corrente: |
10/01/2010 |
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Data da última atualização: |
10/01/2010 |
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Autoria: |
SIMON, C. |
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Título: |
Soja, trigo, milho e arroz: os esteios da agricultura gaúcha. |
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Ano de publicação: |
1977 |
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Fonte/Imprenta: |
Lavoura Arrozeira, Porto Alegre, v. 30, n. 300, p. 10-16, 1977. |
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Idioma: |
Inglês |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00328naa a2200109 a 4500
001 1827657
005 2010-01-10
008 1977 bl --- 0-- u #d
100 1 $aSIMON, C.
245 $aSoja, trigo, milho e arroz$bos esteios da agricultura gaúcha.
260 $c1977
773 $tLavoura Arrozeira, Porto Alegre$gv. 30, n. 300, p. 10-16, 1977.
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Registro original: |
Embrapa Trigo (CNPT) |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
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Data corrente: |
10/09/2015 |
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Data da última atualização: |
17/03/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
LIMA, M. dos S.; DUTRA, M. da C. P.; TOALDO, I. M.; CORREA, L. C.; PEREIRA, G. E.; OLIVEIRA, D. de; BORDIGNON-LUIZ, M. T.; NINOW, J. L. |
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Afiliação: |
LUIZ CLAUDIO CORREA, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV. |
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Título: |
Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Food Chemistry, v. 188, p. 384-392, Dec. 2015. |
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Idioma: |
Inglês
Português |
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Conteúdo: |
The effect of maceration process on the profile of phenolic compounds, organic acids composition and antioxidant activity of grape juices from new varieties of Vitis labrusca L. obtained in industrial scale was investigated. The extraction process presented a high yield without pressing the grapes. The use of a commercial pectinase resulted in an increase on extraction yield and procyanidins B1 and B2 concentrations and a decrease on turbidity and concentration of catechins. The combination of 60° C and 3.0 mL 100 kg 1 of enzyme resulted in the highest extraction of phenolic compounds, reducing the content of acetic acid. The juices presented high antioxidant activity, related to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acids. Among the bioactive compounds, the juices presented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with higher levels compared to those reported in the literature . |
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Palavras-Chave: |
Composto bioativo; Pectinases; Suco de uva. |
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Thesagro: |
Uva; Vitis Labrusca. |
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Thesaurus NAL: |
bioactive compounds; Grape juice. |
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Categoria do assunto: |
A Sistemas de Cultivo |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/129323/1/lima-foodchemistry-v188-p384-392-dec2015.pdf
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Marc: |
LEADER 01842naa a2200289 a 4500
001 2023598
005 2016-03-17
008 2015 bl uuuu u00u1 u #d
100 1 $aLIMA, M. dos S.
245 $aPhenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration.$h[electronic resource]
260 $c2015
520 $aThe effect of maceration process on the profile of phenolic compounds, organic acids composition and antioxidant activity of grape juices from new varieties of Vitis labrusca L. obtained in industrial scale was investigated. The extraction process presented a high yield without pressing the grapes. The use of a commercial pectinase resulted in an increase on extraction yield and procyanidins B1 and B2 concentrations and a decrease on turbidity and concentration of catechins. The combination of 60° C and 3.0 mL 100 kg 1 of enzyme resulted in the highest extraction of phenolic compounds, reducing the content of acetic acid. The juices presented high antioxidant activity, related to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acids. Among the bioactive compounds, the juices presented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with higher levels compared to those reported in the literature .
650 $abioactive compounds
650 $aGrape juice
650 $aUva
650 $aVitis Labrusca
653 $aComposto bioativo
653 $aPectinases
653 $aSuco de uva
700 1 $aDUTRA, M. da C. P.
700 1 $aTOALDO, I. M.
700 1 $aCORREA, L. C.
700 1 $aPEREIRA, G. E.
700 1 $aOLIVEIRA, D. de
700 1 $aBORDIGNON-LUIZ, M. T.
700 1 $aNINOW, J. L.
773 $tFood Chemistry$gv. 188, p. 384-392, Dec. 2015.
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Embrapa Uva e Vinho (CNPUV) |
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