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| 5. |  | PACHECO, S.; GODOY, R. L. de O.; OIANO NETO, J.; ROSA, J. S. da; SANTIAGO, M. C. P. de A. Determinação de 21 aminoácidos de proteínas de alimentos por cromatografia líquida de alta eficiência. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 22., 2010, Salvador. Potencialidades, desafios e inovações. [S.l.]: SBCTA, 2010. 1 CD-ROM.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 11. | | GOUVÊA, A. C. M. S.; SANTIAGO, M. C. P. de A.; GODOY, R. L. de O.; PACHECO, S.; ROSA, J. S.; NASCIMENTO, L. S. M. Characterization of aglycone cyanidin absorption spectra by HPLC-PDA. In: ENCONTRO NACIONAL DE CROMATOGRAFIA, 7., 2012, Porto. Posters... Porto: Sociedade Portuguesa de Química, 2012. p. 167.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 12. | | PEIXOTO, F. M.; GOUVÊA, A. C. M. S.; SANTIAGO, M. C. P. de A.; MARTINS, Z. E. de S. V.; BORGUINI, R. G.; GODOY, R. L. de O. Characterization and bioaccessibility of anthocyanins from blueberry (Vaccinium corymbosum L.) after simulated gastrointestinal digestion: A positive effect on malvidin derivatives. Fruits, v. 73, n. 2, p. 88-96, mar./apr. 2018.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 13. | | MELLO, A. F. S.; MINGUITA, A. P. da S.; CARVALHO, J. L. V. de; SANTIAGO, M. C. P. de A.; PACHECO, S.; SILVA, G. O. da. Carotenoids, sugars and dry matter concentrations in sweetpotato are different in two Brazilian regions. Revista Ceres, v. 71, e71011, 2024.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Hortaliças. |
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| 15. | | MARTINS, V. DE C.; GODOY, R. L. de O.; GOUVÊA, A. C. M. S.; SANTIAGO, M. C. P. de A.; BORGUINI, R. G.; CUNHA, C. P. DA. Study of oligosaccharides by tandem mass spectrometry to detect fraud in commercial coffee: fragmentation proposal. In: IBERO-AMERICAN, 1.; BrMASS CONFERENCE ON MASS SPECTROMETRY, 6., 2016, Rio de Janeiro. Resumos Eletrônicos... São Paulo: Sociedade Brasileira de Espectrometria de Massas, 2016. p. 84| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 16. | | NOGUEIRA, R. I.; TAKEITI, C. Y.; PACHECO, S.; SANTIAGO, M. C. P. de A.; GODOY, R. L. de O.; SILVA, R. S.; FREITAS, S. P. Sorption isotherms from jabuticaba, jambo and jamelão peel flours using dynamic and static methods. In: EUROPEAN DRYING CONFERENCE, 6., 2017, Bélgium. Innovations in drying: bridging the gap between academia and industry: book of abstracts. Bélgium: Liège Université, 2017. EFCE event n° 738. 6 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 17. | | GODOY, R. L. de O.; PACHECO, S.; GOUVÊA, A. C. M. S.; BORGUINI, R. G.; SANTIAGO, M. C. P. de A.; SOARES, A. G. Separação e identificação de flavonoides por UPLC-ESI-QTOF-MSMS. In: CONGRESSO LATINO AMERICANO DE CROMATOGRAFIA E TÉCNICAS RELACIONADAS, 14., 2012, Florianópolis. Livro de resumos. [S.l.: s.n.], 2012. p. 60.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 18. | | ANTONIASSI, R.; FREITAS, S. C. de; SILVA, T. dos S.; SANTIAGO, M. C. P. de A.; WILHELM, A. E.; JUNQUEIRA, N. T. V. Impact of genotype on fatty acid profile, oil content and nutritional value of the sweet fruits of Acrocomia aculeata. Revista Brasileira de Fruticultura, Jaboticabal, v. 42, n. 6, p. 1-10, e-796, 2020. Impacto do genótipo no perfil de ácidos graxos, no teor de óleo e no valor nutricional dos frutos doces de Acrocomia aculeata.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Cerrados. |
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| 19. | | COSTA, G. N. S.; TONON, R. V.; SILVA, C. M.; GALDEANO, M. C.; IACOMINI, M.; SANTIAGO, M. C. P. de A.; ALMEIDA, E. L.; FREITAS, S. P. Grape seed pomace as a valuable source of antioxidant fibers. Journal of the Science of Food and Agriculture, v. 99, p. 4593-4601, 2019.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 20. | | COSTA, G. N. S.; TONON, R. V.; GALDEANO, M. C.; SILVA, C. M.; IACOMINI, M.; SANTIAGO, M. C. P. de A.; ALMEIDA, E. L.; FREITAS, S. P. Grape seed pomace from wine, juice and oil production as source of antioxidant fiber. In: INTERNATIONAL CONGRESS ON BIOACTIVE COMPOUNDS; INTERNATIONAL WORKSHOP ON BIOACTIVE COMPOUNDS, 2., 2018, Campinas. Food design and health nutrition: anais. Campinas: UNICAMP, 2018. 2 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 156 | |
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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
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
23/06/2021 |
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Data da última atualização: |
24/06/2021 |
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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: |
TELES, A. S. C.; HIDALGO CHÁVEZ, D. W.; SANTIAGO, M. C. P. de A.; GOTTSCHALK, L. M. F.; TONON, R. V. |
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Afiliação: |
ALINE SOARES CASCAES TELES, Universidade Federal do Rio de Janeiro (UFRJ); DAVY WILLIAM HIDALGO CHÁVEZ, Universidade Federal Rural do Rio de Janeiro (UFRRJ); MANUELA CRISTINA P DE A SANTIAGO, CTAA; LEDA MARIA FORTES GOTTSCHALK, CTAA; RENATA VALERIANO TONON, CTAA. |
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Título: |
Composition of different media for enzyme production and its effect on the recovery of phenolic compounds from grape pomace. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Biocatalysis and Agricultural Biotechnology, v. 35, 102067, 2021. |
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DOI: |
https://doi.org/10.1016/j.bcab.2021.102067 |
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Idioma: |
Inglês |
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Conteúdo: |
The effect of different concentrations of tannic acid (TA) and wheat bran (WB) for the synthesis of tannase and other hydrolytic enzymes produced by solid-state fermentation (SSF) and its potential in the extraction of phenolic compounds (phenolic acids, anthocyanins and proanthocyanidins) from grape pomace (GP) were evaluated. For this, different percentages of TA (0?12%) and WB in GP (8?92%) were used. The best SSF media composition was a 1:1 ratio of WB to GP, called mixed medium (MM). In addition, the extraction from GP with the obtained enzymatic pool was compared to a commercial enzyme and a hydroethanolic extraction (HE). The results showed that the presence of TA was not significant for the production of enzymes. The extract obtained using the enzymatic pool from MM medium showed the best results for gallic acid (43.89 ± 0.26 mg.100 g-1 dried GP) and the highest α-amylase inhibitory activity (97%). These results demonstrate the possibility of the synthesis of enzymes efficient in the recovery of phenolic compounds from GP without the need for very complex supplementation during SSF. |
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Thesaurus NAL: |
Food technology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01793naa a2200193 a 4500
001 2132517
005 2021-06-24
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.bcab.2021.102067$2DOI
100 1 $aTELES, A. S. C.
245 $aComposition of different media for enzyme production and its effect on the recovery of phenolic compounds from grape pomace.$h[electronic resource]
260 $c2021
520 $aThe effect of different concentrations of tannic acid (TA) and wheat bran (WB) for the synthesis of tannase and other hydrolytic enzymes produced by solid-state fermentation (SSF) and its potential in the extraction of phenolic compounds (phenolic acids, anthocyanins and proanthocyanidins) from grape pomace (GP) were evaluated. For this, different percentages of TA (0?12%) and WB in GP (8?92%) were used. The best SSF media composition was a 1:1 ratio of WB to GP, called mixed medium (MM). In addition, the extraction from GP with the obtained enzymatic pool was compared to a commercial enzyme and a hydroethanolic extraction (HE). The results showed that the presence of TA was not significant for the production of enzymes. The extract obtained using the enzymatic pool from MM medium showed the best results for gallic acid (43.89 ± 0.26 mg.100 g-1 dried GP) and the highest α-amylase inhibitory activity (97%). These results demonstrate the possibility of the synthesis of enzymes efficient in the recovery of phenolic compounds from GP without the need for very complex supplementation during SSF.
650 $aFood technology
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aSANTIAGO, M. C. P. de A.
700 1 $aGOTTSCHALK, L. M. F.
700 1 $aTONON, R. V.
773 $tBiocatalysis and Agricultural Biotechnology$gv. 35, 102067, 2021.
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