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6. | | OLIVEIRA, T.; SOUZA, V. R. de; MONTENEGRO, J.; ABREU, J. P. de; FRAUCHES, N.; TEODORO, A. J.; FREITAS-SILVA, O. Characterization of pulp powder of Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC.) and Taperebá (Spondias mombin) for use as functional food. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017. SLACA, 12. De 4 a 7 de Novembro de 2017. Ref. 70998. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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8. | | MATOSO, R.; TEODORO, A. J.; CASTELO BRANCO, V. N.; EIRIZ, D. N.; BORGUINI, R. G.; PACHECO, S. Evaluation of total phenolic compounds, tocopherols and beta-carotene in acuri (Attalea phalerata Mart. Spreng) pulp oil and buriti (Mauritia flexuosa) pulp oil. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. SLACAN. Pôster 167626. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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10. | | SILVA, M. G. da; BASSOTTO, L. C.; PEREIRA, A. L. C.; SADOCCO, R. R. S.; TEODORO, A. J. da S. Em busca de sabores, aromas e histórias: uma revisão integrativa acerca dos cafés especiais. Cadernos de Ciência & Tecnologia, Brasília, v. 38, n. 3, e26879, 2021. PDF: il. Título em inglês: In the search of flavors, aromas, and stories: an integrative review about special coffees. Biblioteca(s): Embrapa Unidades Centrais. |
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11. | | GUIMARAES, D. de A. B.; SILVA, N. J. de A.; BOQUIMPANI, B.; FREITAS-SILVA, O.; TEODORO, A. J. Effect of coffee extracts submitted at different roasting levels on human prostate cancer cell line(DU-145). In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017. SLACA, 12. De 4 a 7 de Novembro de 2017. Ref. 71838. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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12. | | PASCOAL, G. de F. L.; ABREU, J. P. de; SANTIAGO, M. C. P. de A.; MORÁSTICA JÚNIOR, M. R.; MOREIRA, R. F. A.; FANARO, G.; TEODORO, A. J. Identification of phenolic compounds and volative compounds in polyphenols-rich extract of hybrid vitis vinifera l. Cultivars and their antioxidant properties. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017. SLACA, 12. De 4 a 7 de Novembro de 2017. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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14. | | CASTRO, R. B. N. de; ROSADO, C. P.; SOUZA, R. G. G. de; SILVA, L. DE O.; FREITAS-SILVA, O.; SOUZA, A. Q. de; FIDALGO NETO, A.; TEODORO, A. J. Bioactive compounds from roasted and green coffee obtained by supercritical fluid extraction decrease survival and induce apoptosis in prostate cancer cells. Observatório de la Economia Latinoamericana, [v. 21], n. 2, p.643-676. 2023. Na publicação v. 9. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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15. | | SOUZA, V. R. de; ANICETO A.; ABREU, J. P.; MONTENEGRO, J.; BOQUIMPANI, B.; JESUZ, B. A. de; CAMPOS, M. de B. E.; MARCELLINI, P. S.; FREITAS-SILVA, O.; CADENA, R.; TEODORO, A. J. Fruit-based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin). Food Science and Nutrition, v, 8, n. 5, p. 2341-2347, 2020. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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16. | | SOUZA, V. R. de; BRUM, M. C. M.; GUIMARÃES, I. dos S.; SANTOS, P. de F.; AMARAL, T. O. do; ABREU, J. P.; PASSOS, T.; FREITAS-SILVA, O.; GIMBA, E. R. P.; TEODORO, A. J. Amazon Fruits Inhibit Growth and Promote Pro-apoptotic Effects on Human Ovarian Carcinoma Cell Lines. Biomolecules, v. 9, n. 11, art. 707, p. 2-15 , 2019. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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17. | | FRAUCHES, N. S.; MONTENEGRO, J.; AMARAL, T.; ABREU, J. P.; LAIBER, G.; JORGE JUNIOR; BORGUINI, R. G.; SANTIAGO, M. C. P. de A.; PACHECO, S.; NAKAJIMA, V. M.; GODOY, R. L. de O.; TEODORO, A. J. Antiproliferative Activity on Human Colon Adenocarcinoma Cells and In Vitro Antioxidant Effect of Anthocyanin-Rich Extracts from Peels of Species of the Myrtaceae Family. Molecules, v. 26, n. 564 , 2021. p. 1-16. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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18. | | LEANDRO, M.; LAGUERZA, C. B. D.; PASCOAL, G. de F.; BORGUINI, R. G.; SANTIAGO, M. C. P. de A.; FRAUCHES, N.; ABREU, J. P. de; GODOY, R. L. de O.; TEODORO, A. J. Effect of extracts of jabuticaba (Myrciaria jaboticaba) and jamun berry (Syzygium cumini) on human colon adenocarcinoma cells (HT-29). In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017. SLACA, 12. De 4 a 7 de Novembro de 2017. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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19. | | SOUZA, L. DOS S. DE; HORTA, I. P. C.; ROSA, L. DE S.; LIMA, L. G. B.; ROSA, J. S. da; MONTENEGRO, J.; SANTOS, L. DA S.; CASTRO, R. B. N. DE; FREITAS-SILVA, O.; TEODORO, A. J. Effect of the roasting levels of Coffea arabica L. extracts on their potential antioxidant capacity and antiproliferative activity in human prostate cancer cells. The Royal Society of Chemistry, v. 10, p. 30115-30126, 2020. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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20. | | PASCOAL, G. DE F. L.; CRUZ, M. A. DE A. S.; ABREU, J. P. DE; SANTOS, M. C. B.; FANARO, G. B.; MARÓSTICA JUNIOR, M. R.; FREITAS-SILVA, O.; MOREIRA, R. F. A.; CAMERON, L. C.; FERREIRA, M. S. L.; TEODORO, A. J. Evaluation of the antioxidant capacity, volatile composition and phenolic content of hybrid Vitis vinifera L. varieties sweet sapphire and sweet surprise. Food Chemistry, n. 366, 2021, 130644. 10 p. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
14/12/2023 |
Data da última atualização: |
14/12/2023 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
LEMOS, I. M. L.; ROSADO, C. P.; TEODORO, A. J.; STEPHAN, M. P.; ROSA, J. S. da. |
Afiliação: |
ISABELA DA MOTA LEAL LEMOS, UFF; CAROLYNE PIMENTEL ROSADO, UNIRIO; ANDERSON JUNGER TEODORO, CNPq; MARILIA PENTEADO STEPHAN, CTAA; JEANE SANTOS DA ROSA, CTAA. |
Título: |
Evaluation of antioxidant activity and total phenolic compounds in yellow corn flour (Zea mays) and purple corn flour (Zea mays L.). |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168404; SLACAN. |
Idioma: |
Inglês |
Notas: |
Pôster 166883; SLACAN. |
Conteúdo: |
Corn is important as one of the main cereals cultivated in Brazil and in the world. Its adaptability to climate results in a variety of genotypes, which may have different levels of bioactive compounds. The aim of the study was to analyze the total phenolic content and antioxidant activity of yellow corn flour (FMA) and purple corn flour (FMR). The flours were purchased from local shops and aqueous extracts (FMAa and FMRa) and 70% ethanol extracts (FMAe and FMRe) were prepared in proportions of 1:10 (FMA) and 1:20 (FMR), which were used to quantify the content of total phenolics (Folin-Ciocalteu) and antioxidant activity (FRAP, ORAC, DPPH and ABTS+). Regarding total phenolics, FMAa (2.03±0.12mg% AGE) and FMAe (1.85±0.78mg% AGE) did not differ from each other (p=0.9993). However, in FMR the use of water optimized the extraction of phenolics when compared to 70% ethanol (respectively 19.61 and 15.42 mg% AGE). Regarding the antioxidant analysis, the flours presented the following results: FMRe (ORAC: 34.56±14.2µM TE/g; FRAP: 70.74±2.1813µM Fe2SO4/g; ABTS: 238.67±2.08µM Trolox/g and DPPH: 403.92±0.58µM Trolox/g); FMRa (ORAC: 51.82±12.2µM TE/g; FRAP: 65.53±3.72µM Fe2SO4/g; ABTS: 302.67±8.52µM Trolox/g and DPPH: 402.25±1.32µM Trolox/g); FMAe (ORAC: 7.81±2.80µM TE/g; FRAP: 2.52±0.13µM Fe2SO4/g; ABTS: 13.78±0.78µM Trolox/g and DPPH: 34.11.92±0. 29µM Trolox/g) and FMAa (ORAC: 6.16±4.56µM TE/g; FRAP: 2.3±0.39µM Fe2SO4/g; ABTS: 16.8±1.58µM Trolox/g and DPPH: 36. 26±0.25µM Trolox/g). Thus, FMR showed a significantly higher content of phenolic compounds (p<0.0001) and antioxidant activity (p<0.0001) compared to FMA, regardless of the solvent and methods analyzed. This behavior can be attributed to the high content of anthocyanins present in purple corn, which are more potent in terms of antioxidant activity when compared to the carotenoids present in yellow corn. Thus, the data suggest a high antioxidant power of FMR, which may be an important ally in the production of new products. MenosCorn is important as one of the main cereals cultivated in Brazil and in the world. Its adaptability to climate results in a variety of genotypes, which may have different levels of bioactive compounds. The aim of the study was to analyze the total phenolic content and antioxidant activity of yellow corn flour (FMA) and purple corn flour (FMR). The flours were purchased from local shops and aqueous extracts (FMAa and FMRa) and 70% ethanol extracts (FMAe and FMRe) were prepared in proportions of 1:10 (FMA) and 1:20 (FMR), which were used to quantify the content of total phenolics (Folin-Ciocalteu) and antioxidant activity (FRAP, ORAC, DPPH and ABTS+). Regarding total phenolics, FMAa (2.03±0.12mg% AGE) and FMAe (1.85±0.78mg% AGE) did not differ from each other (p=0.9993). However, in FMR the use of water optimized the extraction of phenolics when compared to 70% ethanol (respectively 19.61 and 15.42 mg% AGE). Regarding the antioxidant analysis, the flours presented the following results: FMRe (ORAC: 34.56±14.2µM TE/g; FRAP: 70.74±2.1813µM Fe2SO4/g; ABTS: 238.67±2.08µM Trolox/g and DPPH: 403.92±0.58µM Trolox/g); FMRa (ORAC: 51.82±12.2µM TE/g; FRAP: 65.53±3.72µM Fe2SO4/g; ABTS: 302.67±8.52µM Trolox/g and DPPH: 402.25±1.32µM Trolox/g); FMAe (ORAC: 7.81±2.80µM TE/g; FRAP: 2.52±0.13µM Fe2SO4/g; ABTS: 13.78±0.78µM Trolox/g and DPPH: 34.11.92±0. 29µM Trolox/g) and FMAa (ORAC: 6.16±4.56µM TE/g; FRAP: 2.3±0.39µM Fe2SO4/g; ABTS: 16.8±1.58µM Trolox/g and DPPH: 36. 26±0.25µM Trolox/g). Th... Mostrar Tudo |
Palavras-Chave: |
By-products. |
Thesagro: |
Cereal. |
Thesaurus NAL: |
Bioactive compounds. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02926nam a2200205 a 4500 001 2159721 005 2023-12-14 008 2023 bl uuuu u00u1 u #d 100 1 $aLEMOS, I. M. L. 245 $aEvaluation of antioxidant activity and total phenolic compounds in yellow corn flour (Zea mays) and purple corn flour (Zea mays L.).$h[electronic resource] 260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168404; SLACAN.$c2023 500 $aPôster 166883; SLACAN. 520 $aCorn is important as one of the main cereals cultivated in Brazil and in the world. Its adaptability to climate results in a variety of genotypes, which may have different levels of bioactive compounds. The aim of the study was to analyze the total phenolic content and antioxidant activity of yellow corn flour (FMA) and purple corn flour (FMR). The flours were purchased from local shops and aqueous extracts (FMAa and FMRa) and 70% ethanol extracts (FMAe and FMRe) were prepared in proportions of 1:10 (FMA) and 1:20 (FMR), which were used to quantify the content of total phenolics (Folin-Ciocalteu) and antioxidant activity (FRAP, ORAC, DPPH and ABTS+). Regarding total phenolics, FMAa (2.03±0.12mg% AGE) and FMAe (1.85±0.78mg% AGE) did not differ from each other (p=0.9993). However, in FMR the use of water optimized the extraction of phenolics when compared to 70% ethanol (respectively 19.61 and 15.42 mg% AGE). Regarding the antioxidant analysis, the flours presented the following results: FMRe (ORAC: 34.56±14.2µM TE/g; FRAP: 70.74±2.1813µM Fe2SO4/g; ABTS: 238.67±2.08µM Trolox/g and DPPH: 403.92±0.58µM Trolox/g); FMRa (ORAC: 51.82±12.2µM TE/g; FRAP: 65.53±3.72µM Fe2SO4/g; ABTS: 302.67±8.52µM Trolox/g and DPPH: 402.25±1.32µM Trolox/g); FMAe (ORAC: 7.81±2.80µM TE/g; FRAP: 2.52±0.13µM Fe2SO4/g; ABTS: 13.78±0.78µM Trolox/g and DPPH: 34.11.92±0. 29µM Trolox/g) and FMAa (ORAC: 6.16±4.56µM TE/g; FRAP: 2.3±0.39µM Fe2SO4/g; ABTS: 16.8±1.58µM Trolox/g and DPPH: 36. 26±0.25µM Trolox/g). Thus, FMR showed a significantly higher content of phenolic compounds (p<0.0001) and antioxidant activity (p<0.0001) compared to FMA, regardless of the solvent and methods analyzed. This behavior can be attributed to the high content of anthocyanins present in purple corn, which are more potent in terms of antioxidant activity when compared to the carotenoids present in yellow corn. Thus, the data suggest a high antioxidant power of FMR, which may be an important ally in the production of new products. 650 $aBioactive compounds 650 $aCereal 653 $aBy-products 700 1 $aROSADO, C. P. 700 1 $aTEODORO, A. J. 700 1 $aSTEPHAN, M. P. 700 1 $aROSA, J. S. da
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