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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
04/10/2021 |
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Data da última atualização: |
04/10/2021 |
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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: |
DITTGEN, C. L.; HOFFMANN, J. F.; CHAVES, F. C.; ROMBALDI, C. V.; COLOMBARI FILHO, J. M.; VANIER, N. L. |
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Afiliação: |
CAROLINE LAMBRECHT DITTGEN, UNIVERSIDADE FEDERAL DE PELOTAS; JESSICA FERNANDA HOFFMANN, UNIVERSIDADE FEDERAL DE PELOTAS; FÁBIO CLASEN CHAVES, UNIVERSIDADE FEDERAL DE PELOTAS; CESAR VALMOR ROMBALDI, UNIVERSIDADE FEDERAL DE PELOTAS; JOSE MANOEL COLOMBARI FILHO, CNPAF; NATHAN LEVIEN VANIER, UNIVERSIDADE FEDERAL DE PELOTAS. |
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Título: |
Discrimination of genotype and geographical origin of black rice grown in Brazil by LC-MS analysis of phenolics. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Food Chemistry, v. 288, p. 297-305, 2019. |
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ISSN: |
0308-8146 |
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DOI: |
https://doi.org/10.1016/j.foodchem.2019.03.006 |
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Idioma: |
Inglês |
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Conteúdo: |
Physicochemical properties, cooking time, and phenolics profile of two black rice genotypes grown at six different locations in Brazil were determined. The cultivar IAC 600 and the elite-line AE 153045 were used. The main growing locations for black rice were considered, as follows: Alegrete (ALG), Capão do Leão (CPL), Guaratinguetá (GUA), Roseira (ROS), Santa Vitória do Palmar (SVP), and Taubaté (TBT). Principal component analysis (PCA) and supervised partial least squares-discriminant analysis (PLS-DA) from liquid chromatography-mass spectrometry (LC-MS) data sets showed distinction among genotypes and locations. Quercetin-3-O-glucoside and vanillic acid were the most relevant compounds for discriminating genotypes. SVP location provided the most distinctive black rice, with greater total phenolics content. Characteristics of black rice from SVP location were associated to effects of latitude and wind conditions. Hesperetin, vanillic acid, quercetion-3-O-glucoside, and p-coumaric acid were the most relevant compounds for discriminating locations. |
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Palavras-Chave: |
Brazilian rice; Rice authenticity. |
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Thesagro: |
Antocianina; Arroz; Flavonóide; Oryza Sativa. |
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Thesaurus NAL: |
Anthocyanidins; Flavonoids; Rice. |
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Categoria do assunto: |
G Melhoramento Genético |
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Marc: |
LEADER 01978naa a2200313 a 4500
001 2135021
005 2021-10-04
008 2019 bl uuuu u00u1 u #d
022 $a0308-8146
024 7 $ahttps://doi.org/10.1016/j.foodchem.2019.03.006$2DOI
100 1 $aDITTGEN, C. L.
245 $aDiscrimination of genotype and geographical origin of black rice grown in Brazil by LC-MS analysis of phenolics.$h[electronic resource]
260 $c2019
520 $aPhysicochemical properties, cooking time, and phenolics profile of two black rice genotypes grown at six different locations in Brazil were determined. The cultivar IAC 600 and the elite-line AE 153045 were used. The main growing locations for black rice were considered, as follows: Alegrete (ALG), Capão do Leão (CPL), Guaratinguetá (GUA), Roseira (ROS), Santa Vitória do Palmar (SVP), and Taubaté (TBT). Principal component analysis (PCA) and supervised partial least squares-discriminant analysis (PLS-DA) from liquid chromatography-mass spectrometry (LC-MS) data sets showed distinction among genotypes and locations. Quercetin-3-O-glucoside and vanillic acid were the most relevant compounds for discriminating genotypes. SVP location provided the most distinctive black rice, with greater total phenolics content. Characteristics of black rice from SVP location were associated to effects of latitude and wind conditions. Hesperetin, vanillic acid, quercetion-3-O-glucoside, and p-coumaric acid were the most relevant compounds for discriminating locations.
650 $aAnthocyanidins
650 $aFlavonoids
650 $aRice
650 $aAntocianina
650 $aArroz
650 $aFlavonóide
650 $aOryza Sativa
653 $aBrazilian rice
653 $aRice authenticity
700 1 $aHOFFMANN, J. F.
700 1 $aCHAVES, F. C.
700 1 $aROMBALDI, C. V.
700 1 $aCOLOMBARI FILHO, J. M.
700 1 $aVANIER, N. L.
773 $tFood Chemistry$gv. 288, p. 297-305, 2019.
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Embrapa Arroz e Feijão (CNPAF) |
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