|
|
Registro Completo |
Biblioteca(s): |
Embrapa Clima Temperado. |
Data corrente: |
06/02/2017 |
Data da última atualização: |
28/09/2017 |
Tipo da produção científica: |
Circular Técnica |
Autoria: |
OLIVEIRA, A. C. B. de; POLETINE, J. P.; RAMOS, N. P.; GUERRA, E. P.; RESENDE, J. C. F. de; CARAFFA, M.; PIRES, J. L. F.; CARVALHO, C. G. P. |
Afiliação: |
ANA CLAUDIA BARNECHE DE OLIVEIRA, CPACT; Juliana Parisotto Poletine; NILZA PATRICIA RAMOS, CNPMA; Edson Perez Guerra; José Carlos Fialho de Resende; Marcos Caraffa; JOAO LEONARDO FERNANDES PIRES, CNPT; CLAUDIO GUILHERME PORTELA CARVALHO, CNPSO. |
Título: |
Comportamento de Genótipos de Girassol nas Safras 2013/14 e 2014/15. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
Pelotas: Embrapa Clima Temperado, 2016. |
Páginas: |
8 p. |
Série: |
(Embrapa Clima Temperado, Circular Técnica, 174). |
Idioma: |
Português |
Thesagro: |
Girassol. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/154743/1/Circular-174.pdf
|
Marc: |
LEADER 00660nam a2200217 a 4500 001 2062752 005 2017-09-28 008 2016 bl uuuu u0uu1 u #d 100 1 $aOLIVEIRA, A. C. B. de 245 $aComportamento de Genótipos de Girassol nas Safras 2013/14 e 2014/15.$h[electronic resource] 260 $aPelotas: Embrapa Clima Temperado$c2016 300 $a8 p. 490 $a(Embrapa Clima Temperado, Circular Técnica, 174). 650 $aGirassol 700 1 $aPOLETINE, J. P. 700 1 $aRAMOS, N. P. 700 1 $aGUERRA, E. P. 700 1 $aRESENDE, J. C. F. de 700 1 $aCARAFFA, M. 700 1 $aPIRES, J. L. F. 700 1 $aCARVALHO, C. G. P.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Clima Temperado (CPACT) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
| Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
07/01/2015 |
Data da última atualização: |
07/01/2015 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
CARMARGO, A. C.; REGITANO-D’ARCE, M. A. B.; BIASOTO, A. C. T.; SHAHIDI, F. |
Afiliação: |
ADRIANO COSTA DE CAMARGO; MARISA APARECIDA BISMARA REGITANO-D’ARCE, ESALQ; ALINE TELLES BIASOTO MARQUES, CPATSA; FEREIDOON SHAHIDI. |
Título: |
Low molecular weight phenolics of grape juice and winemaking byproducts: antioxidant activities and inhibition of oxidation of human low-density lipoprotein cholesterol and DNA strand breakage. |
Ano de publicação: |
2014 |
Fonte/Imprenta: |
Journal of Agricultural and Food Chemistry, v. 62, p. 12159-12171, 2014. |
DOI: |
dx.doi.org/10.1021/jf504185s |
Idioma: |
Inglês |
Conteúdo: |
Bioactive compounds belonging to phenolic acids, flavonoids, and proanthocyanidins of grape juice and winemaking byproducts were identified and quantified by HPLC-DAD-ESI-MSn. The concentration of phenolic compounds in different grape cultivars was in the order Tempranillo > Cora > Syrah > Isabel. The insoluble-bound fraction was most prominent, contributing 63 and 79% to the total for Isabel and Tempranillo, respectively. Juice-processing byproducts had a higher content of free than esterified phenolics, but the opposite was noted for winemaking byproducts. Insoluble-bound phenolics were up to 15 and 10 times more effective as antioxidants than those of free and esterified fractions, respectively, as evaluated by the DPPH, ABTS, and H2O2 scavenging activities and reducing power determinations. In general, insoluble-bound phenolics (100 ppm) were more effective in inhibiting copper-induced human LDL-cholesterol oxidation than free and esterified phenolics, exhibiting equal or higher efficacy than catechin. Phenolic extracts from all fractions inhibited peroxyl radical-induced DNA strand breakage. These findings shed further light for future studies and industrial application of grape byproducts, which may focus not only on the soluble phenolics but also on the insoluble-bound fraction. |
Palavras-Chave: |
Ácidos fenólicos; Atividades antioxidantes; Compostos fenólicos; Flavonóides; Oxidação da lipoproteína; Proantocianidinas; Processing byproduct; Subprodutos; Suco de uva. |
Thesagro: |
Processamento; Uva. |
Thesaurus NAL: |
Flavonoids; Grapes; Phenolic acids. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02426naa a2200337 a 4500 001 2004610 005 2015-01-07 008 2014 bl uuuu u00u1 u #d 024 7 $adx.doi.org/10.1021/jf504185s$2DOI 100 1 $aCARMARGO, A. C. 245 $aLow molecular weight phenolics of grape juice and winemaking byproducts$bantioxidant activities and inhibition of oxidation of human low-density lipoprotein cholesterol and DNA strand breakage.$h[electronic resource] 260 $c2014 520 $aBioactive compounds belonging to phenolic acids, flavonoids, and proanthocyanidins of grape juice and winemaking byproducts were identified and quantified by HPLC-DAD-ESI-MSn. The concentration of phenolic compounds in different grape cultivars was in the order Tempranillo > Cora > Syrah > Isabel. The insoluble-bound fraction was most prominent, contributing 63 and 79% to the total for Isabel and Tempranillo, respectively. Juice-processing byproducts had a higher content of free than esterified phenolics, but the opposite was noted for winemaking byproducts. Insoluble-bound phenolics were up to 15 and 10 times more effective as antioxidants than those of free and esterified fractions, respectively, as evaluated by the DPPH, ABTS, and H2O2 scavenging activities and reducing power determinations. In general, insoluble-bound phenolics (100 ppm) were more effective in inhibiting copper-induced human LDL-cholesterol oxidation than free and esterified phenolics, exhibiting equal or higher efficacy than catechin. Phenolic extracts from all fractions inhibited peroxyl radical-induced DNA strand breakage. These findings shed further light for future studies and industrial application of grape byproducts, which may focus not only on the soluble phenolics but also on the insoluble-bound fraction. 650 $aFlavonoids 650 $aGrapes 650 $aPhenolic acids 650 $aProcessamento 650 $aUva 653 $aÁcidos fenólicos 653 $aAtividades antioxidantes 653 $aCompostos fenólicos 653 $aFlavonóides 653 $aOxidação da lipoproteína 653 $aProantocianidinas 653 $aProcessing byproduct 653 $aSubprodutos 653 $aSuco de uva 700 1 $aREGITANO-D’ARCE, M. A. B. 700 1 $aBIASOTO, A. C. T. 700 1 $aSHAHIDI, F. 773 $tJournal of Agricultural and Food Chemistry$gv. 62, p. 12159-12171, 2014.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Semiárido (CPATSA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Expressão de busca inválida. Verifique!!! |
|
|