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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Agropecuária Oeste; Embrapa Amapá; Embrapa Amazônia Oriental; Embrapa Cerrados; Embrapa Hortaliças; Embrapa Meio-Norte; Embrapa Pantanal; Embrapa Recursos Genéticos e Biotecnologia; Embrapa Roraima; Embrapa Semiárido; Embrapa Trigo; Embrapa Unidades Centrais. MenosEmbrapa Agroindústria Tropical; Embrapa Agropecuária Oeste; Embrapa Amapá; Embrapa Amazônia Oriental; Embrapa Cerrados; Embrapa Hortaliças; Embrapa Meio-Norte; Embrapa Pantanal; Embrapa Recursos Genéticos e Biotecnologia; Embrapa Roraima... Mostrar Todas |
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Data corrente: |
21/02/2001 |
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Data da última atualização: |
24/09/2014 |
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Autoria: |
GOES, M. de; HENSHAW, G. G. |
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Título: |
Metodos de conservacao de Germoplasma de batata doce (Ipomoea batatas (L.) Lam.) in vitro sob camada de oleo. |
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Ano de publicação: |
2000 |
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Fonte/Imprenta: |
Brasilia: Embrapa Recursos Geneticos e Biotecnologia, 2000 |
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Páginas: |
18p. |
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Série: |
(Embrapa Recursos Geneticos e Biotecnologia. Boletim de Pesquisa, 9) |
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Idioma: |
Português |
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Conteúdo: |
Os efeitos de uma sobre-camada de parafina liquida (PL) e silicone liquido (SL) foram testados na conservacao in vitro de tres genotipos de batata doce (Papota, TIB-10 e CN-1367-2), durante 17 meses a 25+- 2oC de temperatura e 16 horas de fotoperiodo. Tres tipos de explantes foram testados: a) plantulas na fase inicial de desenvolvimento (O,3-0,9cm); b) plantulas com 2-4 folhas e raizes comecando a desenvolver (1,0-1,9cm); e c) plantulas com 5-7 folhas e raizes ja desenvolvidas (2,0-3,Ocm). Tanto PL como SL se mostrou eficazes na restricao ao desenvolvimento das plantulas, mantendo-as por um periodo de ate 17 meses sem que fosse necessario um subcultivo. Sob SL houve melhor desenvolvimento das plantulas devido a melhor oxigenacao, no entanto PL se mostrou mais adequado a conservacao, pois apresentou maior reducao no desenvolvimento, prolongando o intervalo de subcultivo. Explantes dos tipos a e b se mostraram mais propicios a este tipo de armazenamento porque tiveram pouco desenvolvimento, se mantiveram vivos ate o final do experimento e produziram varias brotacoes laterais que aumentaram as possibilidades de multiplicacao do explante apos a conservacao; estas caracteristicas sao de grande importancia na conservacao de germoplasma in vitro. |
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Palavras-Chave: |
BAG; Batata-doce; Conservacao de germoplasma; Conservação de germoplasma in vitro; Experimentacao in vitro; Genotypes; In vitro; In vitro conservation; In vitro experientation; Ipomea batatas; Ipomoea batata; Methods; Sweet potato. |
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Thesagro: |
Batata; Batata Doce; Conservação; Cultura In Vitro; Genótipo; Germoplasma; Ipomoea Batatas; Método. |
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Thesaurus Nal: |
germplasm; germplasm conservation; Ipomoea; sweet potatoes. |
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Categoria do assunto: |
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Marc: |
LEADER 02538nam a2200445 a 4500
001 1179934
005 2014-09-24
008 2000 bl uuuu u0uu1 u #d
100 1 $aGOES, M. de
245 $aMetodos de conservacao de Germoplasma de batata doce (Ipomoea batatas (L.) Lam.) in vitro sob camada de oleo.
260 $aBrasilia: Embrapa Recursos Geneticos e Biotecnologia$c2000
300 $a18p.
490 $a(Embrapa Recursos Geneticos e Biotecnologia. Boletim de Pesquisa, 9)
520 $aOs efeitos de uma sobre-camada de parafina liquida (PL) e silicone liquido (SL) foram testados na conservacao in vitro de tres genotipos de batata doce (Papota, TIB-10 e CN-1367-2), durante 17 meses a 25+- 2oC de temperatura e 16 horas de fotoperiodo. Tres tipos de explantes foram testados: a) plantulas na fase inicial de desenvolvimento (O,3-0,9cm); b) plantulas com 2-4 folhas e raizes comecando a desenvolver (1,0-1,9cm); e c) plantulas com 5-7 folhas e raizes ja desenvolvidas (2,0-3,Ocm). Tanto PL como SL se mostrou eficazes na restricao ao desenvolvimento das plantulas, mantendo-as por um periodo de ate 17 meses sem que fosse necessario um subcultivo. Sob SL houve melhor desenvolvimento das plantulas devido a melhor oxigenacao, no entanto PL se mostrou mais adequado a conservacao, pois apresentou maior reducao no desenvolvimento, prolongando o intervalo de subcultivo. Explantes dos tipos a e b se mostraram mais propicios a este tipo de armazenamento porque tiveram pouco desenvolvimento, se mantiveram vivos ate o final do experimento e produziram varias brotacoes laterais que aumentaram as possibilidades de multiplicacao do explante apos a conservacao; estas caracteristicas sao de grande importancia na conservacao de germoplasma in vitro.
650 $agermplasm
650 $agermplasm conservation
650 $aIpomoea
650 $asweet potatoes
650 $aBatata
650 $aBatata Doce
650 $aConservação
650 $aCultura In Vitro
650 $aGenótipo
650 $aGermoplasma
650 $aIpomoea Batatas
650 $aMétodo
653 $aBAG
653 $aBatata-doce
653 $aConservacao de germoplasma
653 $aConservação de germoplasma in vitro
653 $aExperimentacao in vitro
653 $aGenotypes
653 $aIn vitro
653 $aIn vitro conservation
653 $aIn vitro experientation
653 $aIpomea batatas
653 $aIpomoea batata
653 $aMethods
653 $aSweet potato
700 1 $aHENSHAW, G. G.
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Registro original: |
Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Semiárido. |
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Data corrente: |
09/03/2017 |
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Data da última atualização: |
23/05/2022 |
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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: |
SILVA, J. K. da; BATISTA, A. G.; CAZARIN, C. B. B.; DIONISIO, A. P.; BRITO, E. S. de; BIASOTO, A. C. T.; MARÓSTICA JUNIOR, M. R. |
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Afiliação: |
JULIANA KELLY DA SILVA, UNICAMP; ANGELA GIOVANA BATISTA, UNICAMP; CINTHIA BAÚ BETIM CAZARIN, UNICAMP; ANA PAULA DIONISIO, CNPAT; EDY SOUSA DE BRITO, CNPAT; ALINE TELLES BIASOTO MARQUES, CPATSA; MÁRIO ROBERTO MARÓSTICA JUNIOR, UNICAMP. |
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Título: |
Functional tea from a Brazilian berry: overview of the bioactives compounds. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 76, p. 292-298, 2017. |
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ISSN: |
0023-6438 |
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DOI: |
10.1016/j.lwt.2016.06.016 |
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Idioma: |
Inglês |
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Conteúdo: |
The consumption of berries has become a trend with confirmed health properties; however, fruit peels have been wasted despite their high concentrations of bioactive compounds. Tea made from jaboticaba (Myrciaria jaboticaba) peel (JP) could be an alternative to make use of this byproduct and contribute to increased intake of polyphenols. For this reason, this study investigated the JP chemical omposition and bioactive profile, as well as the antioxidant capacity of its aqueous extract (JPT e 25 g L1). The peel corresponded to approximately 35% of fruit weight. Total fiber content was approximately 30 g 100 g1, and the soluble portion represented 8.50 ± 0.21 g 100 g1. JPT showed strong antioxidant capacity according to all methods tested (FRAP, DPPH, and ORAC). Phenolic, flavonoid, and anthocyanin content were 54.55 mg GAE, 8.33 mg catechin, and 4.34 mg cyanidin 3-glucoside in 100 mL, respectively. Phenolic content in a cup of JPT (250 mL) was approximately 150 mg GAE, which could be considered an important source of bioactives. Cyanidin-3-O-glucoside, delphinidin-3-O-glucoside, and ellagic acid were identified in JPT by LC-DAD-ESI/MS. Other polyphenols were investigated by PLC-DAD-FLD in the hydrolyzed extract, and gallic acid and rutin were the prevalent compounds after cyanidin-3-O-glucoside. The hydrolysis increased total phenolic, but not affected the antioxidant capacity according to DPPH e FRAP. The JPT color, anthocyanins and antioxidant capacity showed stability in refrigerated conditions, even without additives, for up to three days. These findings suggest that aqueous extract could be an adequate way to utilize the functional properties of jaboticaba peel. MenosThe consumption of berries has become a trend with confirmed health properties; however, fruit peels have been wasted despite their high concentrations of bioactive compounds. Tea made from jaboticaba (Myrciaria jaboticaba) peel (JP) could be an alternative to make use of this byproduct and contribute to increased intake of polyphenols. For this reason, this study investigated the JP chemical omposition and bioactive profile, as well as the antioxidant capacity of its aqueous extract (JPT e 25 g L1). The peel corresponded to approximately 35% of fruit weight. Total fiber content was approximately 30 g 100 g1, and the soluble portion represented 8.50 ± 0.21 g 100 g1. JPT showed strong antioxidant capacity according to all methods tested (FRAP, DPPH, and ORAC). Phenolic, flavonoid, and anthocyanin content were 54.55 mg GAE, 8.33 mg catechin, and 4.34 mg cyanidin 3-glucoside in 100 mL, respectively. Phenolic content in a cup of JPT (250 mL) was approximately 150 mg GAE, which could be considered an important source of bioactives. Cyanidin-3-O-glucoside, delphinidin-3-O-glucoside, and ellagic acid were identified in JPT by LC-DAD-ESI/MS. Other polyphenols were investigated by PLC-DAD-FLD in the hydrolyzed extract, and gallic acid and rutin were the prevalent compounds after cyanidin-3-O-glucoside. The hydrolysis increased total phenolic, but not affected the antioxidant capacity according to DPPH e FRAP. The JPT color, anthocyanins and antioxidant capacity showed stability in re... Mostrar Tudo |
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Palavras-Chave: |
Baga brasileira; Beverage; Byproduct; Chá funcional; Compostos fenólicos; Jaboticaba. |
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Thesagro: |
Bebida; Chá; Myrtaceae; Subproduto. |
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Thesaurus NAL: |
Beverages; Byproducts; phenolic compounds; tea. |
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Categoria do assunto: |
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X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/157425/1/Aline-1-2017.pdf
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Marc: |
LEADER 02738naa a2200385 a 4500
001 2066596
005 2022-05-23
008 2017 bl uuuu u00u1 u #d
022 $a0023-6438
024 7 $a10.1016/j.lwt.2016.06.016$2DOI
100 1 $aSILVA, J. K. da
245 $aFunctional tea from a Brazilian berry$boverview of the bioactives compounds.$h[electronic resource]
260 $c2017
520 $aThe consumption of berries has become a trend with confirmed health properties; however, fruit peels have been wasted despite their high concentrations of bioactive compounds. Tea made from jaboticaba (Myrciaria jaboticaba) peel (JP) could be an alternative to make use of this byproduct and contribute to increased intake of polyphenols. For this reason, this study investigated the JP chemical omposition and bioactive profile, as well as the antioxidant capacity of its aqueous extract (JPT e 25 g L1). The peel corresponded to approximately 35% of fruit weight. Total fiber content was approximately 30 g 100 g1, and the soluble portion represented 8.50 ± 0.21 g 100 g1. JPT showed strong antioxidant capacity according to all methods tested (FRAP, DPPH, and ORAC). Phenolic, flavonoid, and anthocyanin content were 54.55 mg GAE, 8.33 mg catechin, and 4.34 mg cyanidin 3-glucoside in 100 mL, respectively. Phenolic content in a cup of JPT (250 mL) was approximately 150 mg GAE, which could be considered an important source of bioactives. Cyanidin-3-O-glucoside, delphinidin-3-O-glucoside, and ellagic acid were identified in JPT by LC-DAD-ESI/MS. Other polyphenols were investigated by PLC-DAD-FLD in the hydrolyzed extract, and gallic acid and rutin were the prevalent compounds after cyanidin-3-O-glucoside. The hydrolysis increased total phenolic, but not affected the antioxidant capacity according to DPPH e FRAP. The JPT color, anthocyanins and antioxidant capacity showed stability in refrigerated conditions, even without additives, for up to three days. These findings suggest that aqueous extract could be an adequate way to utilize the functional properties of jaboticaba peel.
650 $aBeverages
650 $aByproducts
650 $aphenolic compounds
650 $atea
650 $aBebida
650 $aChá
650 $aMyrtaceae
650 $aSubproduto
653 $aBaga brasileira
653 $aBeverage
653 $aByproduct
653 $aChá funcional
653 $aCompostos fenólicos
653 $aJaboticaba
700 1 $aBATISTA, A. G.
700 1 $aCAZARIN, C. B. B.
700 1 $aDIONISIO, A. P.
700 1 $aBRITO, E. S. de
700 1 $aBIASOTO, A. C. T.
700 1 $aMARÓSTICA JUNIOR, M. R.
773 $tLWT - Food Science and Technology$gv. 76, p. 292-298, 2017.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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