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Registro Completo |
Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
Data corrente: |
23/03/2011 |
Data da última atualização: |
26/07/2011 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
MOREIRA, N. H.; NASCIMENTO, N. V. do; BARBOSA, E. A.; JULIANO, R. S.; RAMOS, A. F. |
Afiliação: |
NORMANDES VIEIRA DO NASCIMENTO, CENARGEN; ALEXANDRE FLORIANI RAMOS, CENARGEN. |
Título: |
Sazonalidade reprodutiva em touros Pantaneiros. |
Ano de publicação: |
2010 |
Fonte/Imprenta: |
In: ENCONTRO DO TALENTO ESTUDANTIL DA EMBRAPA RECURSOS GENÉTICOS E BIOTECNOLOGIA, 15., 2010, Brasília, DF. Anais: resumos dos trabalhos. Brasília, DF: Embrapa Recursos Genéticos e Biotecnologia, 2010. Resumo 101. |
Páginas: |
p. 145 |
Idioma: |
Português |
Palavras-Chave: |
Caracterização. |
Thesagro: |
Bovino; Conservação; Germoplasma; Recurso genético. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00755nam a2200217 a 4500 001 1882307 005 2011-07-26 008 2010 bl uuuu u01u1 u #d 100 1 $aMOREIRA, N. H. 245 $aSazonalidade reprodutiva em touros Pantaneiros. 260 $aIn: ENCONTRO DO TALENTO ESTUDANTIL DA EMBRAPA RECURSOS GENÉTICOS E BIOTECNOLOGIA, 15., 2010, Brasília, DF. Anais: resumos dos trabalhos. Brasília, DF: Embrapa Recursos Genéticos e Biotecnologia, 2010. Resumo 101.$c2010 300 $ap. 145 650 $aBovino 650 $aConservação 650 $aGermoplasma 650 $aRecurso genético 653 $aCaracterização 700 1 $aNASCIMENTO, N. V. do 700 1 $aBARBOSA, E. A. 700 1 $aJULIANO, R. S. 700 1 $aRAMOS, A. F.
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Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
31/12/2023 |
Data da última atualização: |
16/01/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
REIS, C. C.; FREITAS, S. P.; LORENTINO, C. M. A.; FAGUNDES, T. DA S. F.; MATTA, V. M. da; SANTOS, A. L. S. DOS; MOREIRA, D. L. L. T.; KUNIGAMI, C. N.; JUNG, E. P.; RIBEIRO, L. DE O. |
Afiliação: |
CAROLINA CRUZEIRO REIS, UFRJ; SUELY PEREIRA FREITAS, UFRJ; CAROLLINE MARGOT ALBANEZ LORENTINO, Instituto Nacional de Tecnologia; THAYSSA DA SILVA FERREIRA FAGUNDES, Jardim Botânico; VIRGINIA MARTINS DA MATTA, CTAA; ANDRE LUIS SOUZA DOS SANTOS,, UFRJ; DAVYSON L. L. T. MOREIRA, Fundação Oswaldo Cruz; CLAUDETE NORIE KUNIGAMI; ELIANE PRZYTYK JUNG, Instituto Nacional de Tecnologia; LEILSON DE OLIVEIRA RIBEIRO, Instituto Nacional de Tecnologia. |
Título: |
Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Foods, v. 12, n. 13, e2525, 2023. |
DOI: |
https://doi.org/10.3390/foods12132525 |
Idioma: |
Inglês |
Conteúdo: |
The present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32–74 °C), ethanol (13–97%) and solid–liquid ratio (1:10–1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from the antioxidant extract. MenosThe present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32–74 °C), ethanol (13–97%) and solid–liquid ratio (1:10–1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from t... Mostrar Tudo |
Palavras-Chave: |
Antibacterial activity; Antimicrobiana; Maracujá da Caatinga; Microparticle; Spray dryer. |
Thesagro: |
Antioxidante; Extrato; Extrato Vegetal; Óleo Vegetal; Secagem; Tecnologia de Alimento. |
Thesaurus NAL: |
Antioxidants; Extracts; Food technology; Vegetable oil. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1160369/1/foods-12-02525.pdf
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Marc: |
LEADER 02717naa a2200421 a 4500 001 2160369 005 2024-01-16 008 2023 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.3390/foods12132525$2DOI 100 1 $aREIS, C. C. 245 $aBioproducts from Passiflora cincinnata Seeds$bThe Brazilian Caatinga Passion Fruit.$h[electronic resource] 260 $c2023 520 $aThe present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32–74 °C), ethanol (13–97%) and solid–liquid ratio (1:10–1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from the antioxidant extract. 650 $aAntioxidants 650 $aExtracts 650 $aFood technology 650 $aVegetable oil 650 $aAntioxidante 650 $aExtrato 650 $aExtrato Vegetal 650 $aÓleo Vegetal 650 $aSecagem 650 $aTecnologia de Alimento 653 $aAntibacterial activity 653 $aAntimicrobiana 653 $aMaracujá da Caatinga 653 $aMicroparticle 653 $aSpray dryer 700 1 $aFREITAS, S. P. 700 1 $aLORENTINO, C. M. A. 700 1 $aFAGUNDES, T. DA S. F. 700 1 $aMATTA, V. M. da 700 1 $aSANTOS, A. L. S. DOS 700 1 $aMOREIRA, D. L. L. T. 700 1 $aKUNIGAMI, C. N. 700 1 $aJUNG, E. P. 700 1 $aRIBEIRO, L. DE O. 773 $tFoods$gv. 12, n. 13, e2525, 2023.
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