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Registro Completo |
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
30/07/2014 |
Data da última atualização: |
25/05/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
ALVES, A. A. C.; MANTHEY, L.; ISBELL, T.; ELLIS, D.; JENDEREK, M. M. |
Afiliação: |
ALFREDO AUGUSTO CUNHA ALVES, CNPMF; LINDA MANTHEY, National Center for Agricultural Utilization Research; TERRY ISBELL, National Center for Agricultural Utilization Research; DAVID ELLIS, International Potato Center; MARIA M. JENDEREK, National Center for Genetic Resources Preservation. |
Título: |
Diversity in oil content and fatty acid profile in seeds of wild cassava germplasm. |
Ano de publicação: |
2014 |
Fonte/Imprenta: |
Industrial Crops and Products, n.60, p.310-315, 2014. |
ISSN: |
0926-6690 |
Idioma: |
Inglês |
Conteúdo: |
Cassava (Manihot esculenta) is the only commercial species of the Manihot genus, cultivated for its starchy tuber roots. However, cassava seeds are known to be rich in oils and fats, there are scant reports on the content and properties of oil from cassava seeds and its wild relatives. Wild Manihot species usually produce a higher number of seeds with a large diversity in shape and weight. Seeds of 106 accessions belonging to 12 species of Manihot from the collection of Embrapa Cassava and Fruits were evaluated for oil content by NMR and fatty acids composition by gas chromatography. The oil content ranged from 17.2% (M. caerulescens) to 30.7% (M. flabellifolia) and the species clustered into eight different groups based on the oil content. Five fatty acids were found in all species with the average content of the fatty acids being: linoleic (C18:2) 61.5%; oleic (C18:1) 20.0%; palmitic (C16:0) 12.3%; stearic (C18:0) 4.5%; and linolenic (C18:3) 1.7%. The content of fatty acids varied significantly between species as well as between accessions within a species. The highest content of linoleic acid was in seeds of M. peruviana, M. pseudoglaziovii, M. cecropiaefolia, M. flabellifolia, M. glaziovii and M. carthaginensis (average of 65%); and the highest level of oleic acid was in M. caerulescens, M. esculenta, M. anomala, M. dichotoma and M. tomentosa (average of 23%). The collection of Embrapa's Manihot germplasm is a valuable source for cassava breeding programs, containing a large variability in seed size, oil content and fatty acid composition. The oil from seeds of wild Manihot species may be equally valuable for industrial uses as oil from seeds of other Euphorbiaceae species. MenosCassava (Manihot esculenta) is the only commercial species of the Manihot genus, cultivated for its starchy tuber roots. However, cassava seeds are known to be rich in oils and fats, there are scant reports on the content and properties of oil from cassava seeds and its wild relatives. Wild Manihot species usually produce a higher number of seeds with a large diversity in shape and weight. Seeds of 106 accessions belonging to 12 species of Manihot from the collection of Embrapa Cassava and Fruits were evaluated for oil content by NMR and fatty acids composition by gas chromatography. The oil content ranged from 17.2% (M. caerulescens) to 30.7% (M. flabellifolia) and the species clustered into eight different groups based on the oil content. Five fatty acids were found in all species with the average content of the fatty acids being: linoleic (C18:2) 61.5%; oleic (C18:1) 20.0%; palmitic (C16:0) 12.3%; stearic (C18:0) 4.5%; and linolenic (C18:3) 1.7%. The content of fatty acids varied significantly between species as well as between accessions within a species. The highest content of linoleic acid was in seeds of M. peruviana, M. pseudoglaziovii, M. cecropiaefolia, M. flabellifolia, M. glaziovii and M. carthaginensis (average of 65%); and the highest level of oleic acid was in M. caerulescens, M. esculenta, M. anomala, M. dichotoma and M. tomentosa (average of 23%). The collection of Embrapa's Manihot germplasm is a valuable source for cassava breeding programs, containing a l... Mostrar Tudo |
Palavras-Chave: |
Diversidade de germoplasma. |
Thesagro: |
Banco de germoplasma; Mandioca; Recurso genéticO. |
Thesaurus Nal: |
Cassava; Gas chromatography; Manihot. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02452naa a2200265 a 4500 001 1991542 005 2023-05-25 008 2014 bl uuuu u00u1 u #d 022 $a0926-6690 100 1 $aALVES, A. A. C. 245 $aDiversity in oil content and fatty acid profile in seeds of wild cassava germplasm.$h[electronic resource] 260 $c2014 520 $aCassava (Manihot esculenta) is the only commercial species of the Manihot genus, cultivated for its starchy tuber roots. However, cassava seeds are known to be rich in oils and fats, there are scant reports on the content and properties of oil from cassava seeds and its wild relatives. Wild Manihot species usually produce a higher number of seeds with a large diversity in shape and weight. Seeds of 106 accessions belonging to 12 species of Manihot from the collection of Embrapa Cassava and Fruits were evaluated for oil content by NMR and fatty acids composition by gas chromatography. The oil content ranged from 17.2% (M. caerulescens) to 30.7% (M. flabellifolia) and the species clustered into eight different groups based on the oil content. Five fatty acids were found in all species with the average content of the fatty acids being: linoleic (C18:2) 61.5%; oleic (C18:1) 20.0%; palmitic (C16:0) 12.3%; stearic (C18:0) 4.5%; and linolenic (C18:3) 1.7%. The content of fatty acids varied significantly between species as well as between accessions within a species. The highest content of linoleic acid was in seeds of M. peruviana, M. pseudoglaziovii, M. cecropiaefolia, M. flabellifolia, M. glaziovii and M. carthaginensis (average of 65%); and the highest level of oleic acid was in M. caerulescens, M. esculenta, M. anomala, M. dichotoma and M. tomentosa (average of 23%). The collection of Embrapa's Manihot germplasm is a valuable source for cassava breeding programs, containing a large variability in seed size, oil content and fatty acid composition. The oil from seeds of wild Manihot species may be equally valuable for industrial uses as oil from seeds of other Euphorbiaceae species. 650 $aCassava 650 $aGas chromatography 650 $aManihot 650 $aBanco de germoplasma 650 $aMandioca 650 $aRecurso genéticO 653 $aDiversidade de germoplasma 700 1 $aMANTHEY, L. 700 1 $aISBELL, T. 700 1 $aELLIS, D. 700 1 $aJENDEREK, M. M. 773 $tIndustrial Crops and Products$gn.60, p.310-315, 2014.
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Embrapa Mandioca e Fruticultura (CNPMF) |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
09/01/2017 |
Data da última atualização: |
23/02/2017 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
SILVA, G. G.; OLIVEIRA, J. B. de; SANTOS, S. de F.; LIMA, M. dos S.; BIASOTO, A. C. T.; PEREIRA, G. E. |
Afiliação: |
Gildeilza Gomes Silva, Instituto Federal do Sertão Pernambucano, Campus Zona Rural, Petrolina, PE, Brazil; Juliane Barreto de Oliveira, Doutoranda em Engenharia Alimentar, Bolsista Capes, Instituto Superior de Agronomia, Tapada da Ajuda, Lisboa, Portugal; Sabrina de Freitas Santos, Department of Technology and Social Sciences (DTCS III), University of Bahia (UNEB), Juazeiro, Bahia, Brazil; Marcos dos Santos Lima, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Petrolina, PE, Brazil; ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA. |
Título: |
Sensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
IN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016. |
Páginas: |
p. 38. |
Idioma: |
Inglês |
Conteúdo: |
This study was conducted to evaluate the acceptance of grape juice elaborated by classical and artisanal extraction methods. The juices were obtained from a blend of varieties Isabel Precoce (80%) and BRS Violeta (20%). Four extraction techniques were performed: Hot Press (HP) - maceration hot and pectolytic enzyme; Cold Press (CP) - maceration at room temperature and the enzyme; Hot Break (HB) - heating to 80 ° C, with temperature reduction, maceration at 60 ° C and enzyme, and a Steam Extraction (EV) - extraction between 80° and 85° C without enzyme. The juices were evaluated by 120 tasters, not trained. |
Palavras-Chave: |
Avaliação sensorial; Método de extração artesanal; Suco de uva; Vale do São Francisco. |
Thesagro: |
Suco; Uva. |
Thesaurus NAL: |
Grapes. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/156635/1/Aline-5.pdf
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Marc: |
LEADER 01486nam a2200265 a 4500 001 2060252 005 2017-02-23 008 2016 bl uuuu u00u1 u #d 100 1 $aSILVA, G. G. 245 $aSensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil.$h[electronic resource] 260 $aIN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido$c2016 300 $ap. 38. 520 $aThis study was conducted to evaluate the acceptance of grape juice elaborated by classical and artisanal extraction methods. The juices were obtained from a blend of varieties Isabel Precoce (80%) and BRS Violeta (20%). Four extraction techniques were performed: Hot Press (HP) - maceration hot and pectolytic enzyme; Cold Press (CP) - maceration at room temperature and the enzyme; Hot Break (HB) - heating to 80 ° C, with temperature reduction, maceration at 60 ° C and enzyme, and a Steam Extraction (EV) - extraction between 80° and 85° C without enzyme. The juices were evaluated by 120 tasters, not trained. 650 $aGrapes 650 $aSuco 650 $aUva 653 $aAvaliação sensorial 653 $aMétodo de extração artesanal 653 $aSuco de uva 653 $aVale do São Francisco 700 1 $aOLIVEIRA, J. B. de 700 1 $aSANTOS, S. de F. 700 1 $aLIMA, M. dos S. 700 1 $aBIASOTO, A. C. T. 700 1 $aPEREIRA, G. E.
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