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Registro Completo |
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Biblioteca(s): |
Embrapa Tabuleiros Costeiros. |
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Data corrente: |
07/11/2019 |
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Data da última atualização: |
09/01/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FREITAS, G. S. de; SENA FILHO, J. G. de; SARAIVA, W. V. A.; VIEIRA, I. G.; OLIVEIRA, E. E.; TEODORO, A. V. |
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Afiliação: |
GISELLE SANTOS DE FREITAS; JOSE GUEDES DE SENA FILHO, CPATC; WENNE VINICIUS ARAUJO SARAIVA, UFMA; ISADORA GOMES VIEIRA, UFMA; EUGENIO EDUARDO OLIVEIRA, UFV; ADENIR VIEIRA TEODORO, CPATC. |
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Título: |
Acaricidal activity of palm oil on Aceria guerreronis (Acari:Eriophyidae) and a nontarget predator. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Journal of Entomological Science, v. 54, n. 2, p. 60-68, abr. 2019. |
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DOI: |
doi.org/10.18474/JES18-67 |
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Idioma: |
Inglês |
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Conteúdo: |
The coconut mite,Aceria guerreronisKeifer (Acari: Eriophyidae), is a severe andubiquitous pest of coconut plantations worldwide. Vegetable oils contain fatty acids that areactive against a variety of agricultural pests; however, little is known about their efficiency incontrollingA. guerreronisas well as their adverse effects on its natural enemies. Here, weassessed the chemical profile of palm oil as well as its toxicity and repellence to bothA.guerreronisandTyphlodromus ornatusDenmark and Muma (Acari: Phytoseiidae), a naturalenemy of the pest. Oleic, palmitic, and linoleic acids accounted for over 85% of palm oil fattyacid composition. Also, palm oil was approximately 4-fold more toxic to the coconut mite thanto its predator. Furthermore, the lethal concentration percentage (LC)50and LC99of palm oilindicated greater activity against the coconut mite than to its predator. Therefore, by exhibitinghigher toxicity and repellence to the coconut mite, with substantial selectivity to the predatorT.ornatus, palm oil is a promising tool to be integrated in the control ofA. guerreronisin coconutplantations. |
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Thesagro: |
Ácaro; Coco; Controle Biológico; Óleo Vegetal; Praga de Planta. |
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Thesaurus Nal: |
Coconuts; Fatty acids; Plant pests. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/204372/1/FreitasJES18-67.pdf
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Marc: |
LEADER 01968naa a2200289 a 4500
001 2114018
005 2020-01-09
008 2019 bl uuuu u00u1 u #d
024 7 $adoi.org/10.18474/JES18-67$2DOI
100 1 $aFREITAS, G. S. de
245 $aAcaricidal activity of palm oil on Aceria guerreronis (Acari$bEriophyidae) and a nontarget predator.$h[electronic resource]
260 $c2019
520 $aThe coconut mite,Aceria guerreronisKeifer (Acari: Eriophyidae), is a severe andubiquitous pest of coconut plantations worldwide. Vegetable oils contain fatty acids that areactive against a variety of agricultural pests; however, little is known about their efficiency incontrollingA. guerreronisas well as their adverse effects on its natural enemies. Here, weassessed the chemical profile of palm oil as well as its toxicity and repellence to bothA.guerreronisandTyphlodromus ornatusDenmark and Muma (Acari: Phytoseiidae), a naturalenemy of the pest. Oleic, palmitic, and linoleic acids accounted for over 85% of palm oil fattyacid composition. Also, palm oil was approximately 4-fold more toxic to the coconut mite thanto its predator. Furthermore, the lethal concentration percentage (LC)50and LC99of palm oilindicated greater activity against the coconut mite than to its predator. Therefore, by exhibitinghigher toxicity and repellence to the coconut mite, with substantial selectivity to the predatorT.ornatus, palm oil is a promising tool to be integrated in the control ofA. guerreronisin coconutplantations.
650 $aCoconuts
650 $aFatty acids
650 $aPlant pests
650 $aÁcaro
650 $aCoco
650 $aControle Biológico
650 $aÓleo Vegetal
650 $aPraga de Planta
700 1 $aSENA FILHO, J. G. de
700 1 $aSARAIVA, W. V. A.
700 1 $aVIEIRA, I. G.
700 1 $aOLIVEIRA, E. E.
700 1 $aTEODORO, A. V.
773 $tJournal of Entomological Science$gv. 54, n. 2, p. 60-68, abr. 2019.
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Registro original: |
Embrapa Tabuleiros Costeiros (CPATC) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
24/10/2019 |
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Data da última atualização: |
19/05/2022 |
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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: |
BACH, F.; ZIELINSKI, A. A.; HELM, C. V.; MACIEL, G. M.; PEDRO, A. C.; STAFUSSA, A. P.; ÁVILA, S.; HAMINIUK, C. H. I. |
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Afiliação: |
Fabiane Bach, UFPR; Acácio Antonio Ferreira Zielinski, UFSC; CRISTIANE VIEIRA HELM, CNPF; Giselle Maria Maciel, UTFPR; Alessandra Cristina Pedro, UFPR; Ana Paula Stafussa, UFPR; Suelen Ávila, UFPR; Charles Windson Isidoro Haminiuk, UTFPR. |
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Título: |
Bio compounds of edible mushrooms: in vitro antioxidant and antimicrobial activities. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
LWT. Food Science and Technology, v. 107, p. 214-220, June 2019. |
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DOI: |
10.1016/j.lwt.2019.03.017 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this study was to optimize the extraction of total phenolics from edible mushrooms, evaluate the in vitro antioxidant and antimicrobial activities and identify the main phenolic compounds present in the extracts. A Box-Behnken design was used and the effects of temperature (X1, 25?55 °C), solvent-to-solid ratio (X2, 30?70 mL per gram) and solvent concentration (X3, 25?75%) were evaluated. In the optimum conditions of extraction, the antioxidant (DPPH, ABTS and FRAP assays) and antimicrobial activities of the extract were tested against the bacteria: Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella enteritidis. In addition, the phenolic compounds of the extracts were quantified. The A. brasiliensis mushrooms showed the higher phenolic contents (13.16 mgGAE/g) and antioxidant activity by DPPH and ABTS assays of 50.64 and 128.60 μmolTE/g, respectively, among the phenolic extracts of the mushrooms analyzed. The gallic acid was the main phenolic compound identified and the A. brasiliensis had the highest concentration (491.89 μg/g). All extracts presented antibacterial activity for Gram-positive strains (MIC ≤ 200 mg/mL). The high content of antioxidant compounds, extracted by a non-toxic solvent, suggested that the A. brasiliensis extract can be applied in the food industry as a natural antioxidant. |
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Palavras-Chave: |
Ácido fenólico; Agaricus brasiliensis; Antibacterial activity; Atividade antibacteriana; Edible mushrooms; Phenolic acid; UHPLC. |
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Thesagro: |
Cogumelo Comestível. |
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Thesaurus NAL: |
Gallic acid. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/203655/1/2019-C.Helm-LWT-Bio-compounds.pdf
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Marc: |
LEADER 02356naa a2200325 a 4500
001 2113459
005 2022-05-19
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1016/j.lwt.2019.03.017$2DOI
100 1 $aBACH, F.
245 $aBio compounds of edible mushrooms$bin vitro antioxidant and antimicrobial activities.$h[electronic resource]
260 $c2019
520 $aThe aim of this study was to optimize the extraction of total phenolics from edible mushrooms, evaluate the in vitro antioxidant and antimicrobial activities and identify the main phenolic compounds present in the extracts. A Box-Behnken design was used and the effects of temperature (X1, 25?55 °C), solvent-to-solid ratio (X2, 30?70 mL per gram) and solvent concentration (X3, 25?75%) were evaluated. In the optimum conditions of extraction, the antioxidant (DPPH, ABTS and FRAP assays) and antimicrobial activities of the extract were tested against the bacteria: Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella enteritidis. In addition, the phenolic compounds of the extracts were quantified. The A. brasiliensis mushrooms showed the higher phenolic contents (13.16 mgGAE/g) and antioxidant activity by DPPH and ABTS assays of 50.64 and 128.60 μmolTE/g, respectively, among the phenolic extracts of the mushrooms analyzed. The gallic acid was the main phenolic compound identified and the A. brasiliensis had the highest concentration (491.89 μg/g). All extracts presented antibacterial activity for Gram-positive strains (MIC ≤ 200 mg/mL). The high content of antioxidant compounds, extracted by a non-toxic solvent, suggested that the A. brasiliensis extract can be applied in the food industry as a natural antioxidant.
650 $aGallic acid
650 $aCogumelo Comestível
653 $aÁcido fenólico
653 $aAgaricus brasiliensis
653 $aAntibacterial activity
653 $aAtividade antibacteriana
653 $aEdible mushrooms
653 $aPhenolic acid
653 $aUHPLC
700 1 $aZIELINSKI, A. A.
700 1 $aHELM, C. V.
700 1 $aMACIEL, G. M.
700 1 $aPEDRO, A. C.
700 1 $aSTAFUSSA, A. P.
700 1 $aÁVILA, S.
700 1 $aHAMINIUK, C. H. I.
773 $tLWT. Food Science and Technology$gv. 107, p. 214-220, June 2019.
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Embrapa Florestas (CNPF) |
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