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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
23/10/2012 |
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Data da última atualização: |
24/10/2012 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
MALDONADE, I. R.; MENDES, D. G.; MACEDO, T. C. de; FERREIRA, N. A. |
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Afiliação: |
IRIANI RODRIGUES MALDONADE, CNPH; DEUSANIO GONCALVES MENDES, CNPH. |
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Título: |
Antioxidant properties of black garlic. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
In: INTERNATIONAL SYMPOSIUM ON MEDICINAL AND NUTRACEUTICAL PLANTS, 3.; CONFERENCE OF NATIONAL INSTITUTE OF SCIENCE & TECHNOLOGY FOR TROPICAL FRUITS, 3., 2012, Aracaju. [Abstracts...]. Aracaju: ISHS; UFS; SBCTA, 2012. |
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Descrição Física: |
CD-ROM. |
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ISBN: |
978-85-63641-01-4 |
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Idioma: |
Inglês |
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Notas: |
Apresentação Oral. |
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Conteúdo: |
Black garlic has been used for thousands of years by oriental countries, especially in China and Korea, due to its medicinal properties. Recently, because its unique taste and flavor, black garlic has been utilized by great chefs in culinary in the occident. The bulbs of garlic develop black color by chemical and biochemical reactions, under determined controlled temperature and humidity. The final product eliminates the harsh and irritating compounds, and its antioxidant properties are increased, which have been related to the formation of phenolic compounds. This work aimed to study the physical and chemical properties of black garlic because very few scientific reports have been published. The black garlic bulbs were produced in our laboratory and some bought on the supermarket for comparison. Total soluble solids (TSS), pH, titratable acidity (TA), firmness, color and total phenolic compounds (Folin-Ciocalteu) were determined from bulbs and cloves in triplicate. Each 1.0 g of garlic was extracted with 10 mL of methanol at room temperature and centrifuged at 10,000 x g for 15 minutes. The supernatant was used to measure the total phenolic compounds. The data showed that the pH of black garlic (4.70) is much lower than the garlic in natura (6.67), confirmed by TA of black garlic that increased from 6.1 to 15%. On the other hand, TSS (23.00) in black garlic was greater than in natura (7.80). The mean of total phenolic contents in the commercial black bulbs were 377.00 mg GAE 100g-1 while the total phenolics in the in natura bulbs were 82.00 mg GAE 100g-1. This result indicates that black garlic has antioxidant properties (in vitro) enhanced by the chemical and biochemical reactions during the ageing process. MenosBlack garlic has been used for thousands of years by oriental countries, especially in China and Korea, due to its medicinal properties. Recently, because its unique taste and flavor, black garlic has been utilized by great chefs in culinary in the occident. The bulbs of garlic develop black color by chemical and biochemical reactions, under determined controlled temperature and humidity. The final product eliminates the harsh and irritating compounds, and its antioxidant properties are increased, which have been related to the formation of phenolic compounds. This work aimed to study the physical and chemical properties of black garlic because very few scientific reports have been published. The black garlic bulbs were produced in our laboratory and some bought on the supermarket for comparison. Total soluble solids (TSS), pH, titratable acidity (TA), firmness, color and total phenolic compounds (Folin-Ciocalteu) were determined from bulbs and cloves in triplicate. Each 1.0 g of garlic was extracted with 10 mL of methanol at room temperature and centrifuged at 10,000 x g for 15 minutes. The supernatant was used to measure the total phenolic compounds. The data showed that the pH of black garlic (4.70) is much lower than the garlic in natura (6.67), confirmed by TA of black garlic that increased from 6.1 to 15%. On the other hand, TSS (23.00) in black garlic was greater than in natura (7.80). The mean of total phenolic contents in the commercial black bulbs were 377.00 mg GA... Mostrar Tudo |
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Thesagro: |
Alho; Allium Sativum; Análise química; Antioxidante. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02525naa a2200241 a 4500
001 1937497
005 2012-10-24
008 2012 bl uuuu u00u1 u #d
020 $a978-85-63641-01-4
100 1 $aMALDONADE, I. R.
245 $aAntioxidant properties of black garlic.
260 $c2012
300 $cCD-ROM.
500 $aApresentação Oral.
520 $aBlack garlic has been used for thousands of years by oriental countries, especially in China and Korea, due to its medicinal properties. Recently, because its unique taste and flavor, black garlic has been utilized by great chefs in culinary in the occident. The bulbs of garlic develop black color by chemical and biochemical reactions, under determined controlled temperature and humidity. The final product eliminates the harsh and irritating compounds, and its antioxidant properties are increased, which have been related to the formation of phenolic compounds. This work aimed to study the physical and chemical properties of black garlic because very few scientific reports have been published. The black garlic bulbs were produced in our laboratory and some bought on the supermarket for comparison. Total soluble solids (TSS), pH, titratable acidity (TA), firmness, color and total phenolic compounds (Folin-Ciocalteu) were determined from bulbs and cloves in triplicate. Each 1.0 g of garlic was extracted with 10 mL of methanol at room temperature and centrifuged at 10,000 x g for 15 minutes. The supernatant was used to measure the total phenolic compounds. The data showed that the pH of black garlic (4.70) is much lower than the garlic in natura (6.67), confirmed by TA of black garlic that increased from 6.1 to 15%. On the other hand, TSS (23.00) in black garlic was greater than in natura (7.80). The mean of total phenolic contents in the commercial black bulbs were 377.00 mg GAE 100g-1 while the total phenolics in the in natura bulbs were 82.00 mg GAE 100g-1. This result indicates that black garlic has antioxidant properties (in vitro) enhanced by the chemical and biochemical reactions during the ageing process.
650 $aAlho
650 $aAllium Sativum
650 $aAnálise química
650 $aAntioxidante
700 1 $aMENDES, D. G.
700 1 $aMACEDO, T. C. de
700 1 $aFERREIRA, N. A.
773 $tIn: INTERNATIONAL SYMPOSIUM ON MEDICINAL AND NUTRACEUTICAL PLANTS, 3.; CONFERENCE OF NATIONAL INSTITUTE OF SCIENCE & TECHNOLOGY FOR TROPICAL FRUITS, 3., 2012, Aracaju. [Abstracts...]. Aracaju: ISHS; UFS; SBCTA, 2012.
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Registro original: |
Embrapa Hortaliças (CNPH) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
22/10/2009 |
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Data da última atualização: |
17/12/2009 |
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Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
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Autoria: |
SANTANA, I. B. B.; SOARES FILHO, W. dos S.; RITZINGER, R.; LEDO, C. A. da S.; COSTA, M. A. P. de C.; MOREIRA, R. F. C.; LUQUINE, L. S.; CRUZ, E. S. da. |
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Afiliação: |
Ivonilda Barbosa Brito Santana, UFRB; Walter dos Santos Soares Filho, CNPMF; Rogério Ritzinger, CNPMF; Carlos Alberto da Silva Ledo, CNPMF; Maria Angélica Pereira de Carvalho Costa, UFRB; Ricardo Franco Cunha Moreira, UFRB; Liliane Santana Luquine, UFRB; Elaine Silva da Cruz, UFRB. |
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Título: |
Análise da diversidade genética de acessos de umbu-cajazeira (Spondias spp.) mediante caracterização físico-química de frutos. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE MELHORAMENTO DE PLANTAS, 5., 2009, Guarapari. O melhoramento e os novos cenários da agricultura: anais. Vitória: Incaper, 2009. 1 CD-ROM. |
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Idioma: |
Português |
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Notas: |
pdf 2291 |
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Conteúdo: |
A caracterização físico-química de frutos de acessos de espécies frutíferas é de inquestionável valor na fase de pré-melhoramento genético. Diante disso, objetivou-se com este estudo caracterizar física e quimicamente frutos de dez acessos/genótipos de umbu-cajazeira oriundos de coletas de germoplasma realizadas no Estado da Bahia. Foram avaliados: massa (g), diâmetros longitudinal e transversal (mm), acidez titulável (AT), sólidos solúveis (SS), ácido ascórbico (AA), pH e relação sólidos solúveis/acidez titulável dos frutos. Com base nos resultados obtidos, observou-se baixa distância genética entre os acessos/genótipos estudados, havendo a formação de três grupos, a partir do ponto de corte (distância de 1,35), sendo que as maiores distâncias ocorreram entre os acessos/genótipos 'Princesa' e 'Gigante de Santa Bárbara' (2,28), 'Gigante de Santa Bárbara' e 'Esperança' (2,27) e 'Preciosa' e 'Gigante de Santa Bárbara' (2,03), relativamente aos caracteres estudados. |
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Palavras-Chave: |
Umbu-cajá. |
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Thesagro: |
Fruta Tropical; Melhoramento Genético Vegetal. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01908naa a2200253 a 4500
001 1656097
005 2009-12-17
008 2009 bl uuuu u00u1 u #d
100 1 $aSANTANA, I. B. B.
245 $aAnálise da diversidade genética de acessos de umbu-cajazeira (Spondias spp.) mediante caracterização físico-química de frutos.
260 $c2009
500 $apdf 2291
520 $aA caracterização físico-química de frutos de acessos de espécies frutíferas é de inquestionável valor na fase de pré-melhoramento genético. Diante disso, objetivou-se com este estudo caracterizar física e quimicamente frutos de dez acessos/genótipos de umbu-cajazeira oriundos de coletas de germoplasma realizadas no Estado da Bahia. Foram avaliados: massa (g), diâmetros longitudinal e transversal (mm), acidez titulável (AT), sólidos solúveis (SS), ácido ascórbico (AA), pH e relação sólidos solúveis/acidez titulável dos frutos. Com base nos resultados obtidos, observou-se baixa distância genética entre os acessos/genótipos estudados, havendo a formação de três grupos, a partir do ponto de corte (distância de 1,35), sendo que as maiores distâncias ocorreram entre os acessos/genótipos 'Princesa' e 'Gigante de Santa Bárbara' (2,28), 'Gigante de Santa Bárbara' e 'Esperança' (2,27) e 'Preciosa' e 'Gigante de Santa Bárbara' (2,03), relativamente aos caracteres estudados.
650 $aFruta Tropical
650 $aMelhoramento Genético Vegetal
653 $aUmbu-cajá
700 1 $aSOARES FILHO, W. dos S.
700 1 $aRITZINGER, R.
700 1 $aLEDO, C. A. da S.
700 1 $aCOSTA, M. A. P. de C.
700 1 $aMOREIRA, R. F. C.
700 1 $aLUQUINE, L. S.
700 1 $aCRUZ, E. S. da
773 $tIn: CONGRESSO BRASILEIRO DE MELHORAMENTO DE PLANTAS, 5., 2009, Guarapari. O melhoramento e os novos cenários da agricultura: anais. Vitória: Incaper, 2009. 1 CD-ROM.
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