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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Alimentos e Territórios. |
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Data corrente: |
11/07/2024 |
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Data da última atualização: |
22/10/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
NASCIMENTO, F. M. G. DO; TREVISAN, M. T. S.; ALVES NETO, M. L.; OWEN, R. W.; BRITO, E. S. de; SILVA, L. M. A. e; ROCHA, K. A. D.; CESAR, C. L.; CARVALHO, H. F. DE; PELEGATI, V. B.; SILVA, S. A. DA; MARQUES, S. P. D. |
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Afiliação: |
FRANCISCO MATEUS GOMES DO NASCIMENTO, UNIVERSIDADE FEDERAL DO CEARÁ; MARIA TERESA SALLES TREVISAN, UNIVERSIDADE FEDERAL DO CEARÁ; MANOEL LOURENÇO ALVES NETO, UNIVERSIDADE FEDERAL DO CEARÁ; ROBERT WYN OWEN, UNIVERSIDADE FEDERAL DO CEARÁ; EDY SOUSA DE BRITO, CNAT; LORENA MARA ALEXANDRE E SILVA, CNPAT; KÉSYA AMANDA DANTAS ROCHA, EMBRAPA AGROINDÚSTRIA TROPICAL, BOLSISTA; CARLOS LENZ CESAR, UNIVERSIDADE FEDERAL DO CEARÁ; HERNANDES FAUSTINO DE CARVALHO, UNIVERSIDADE ESTADUAL DE CAMPINAS; VITOR BIANCHIN PELEGATI, UNIVERSIDADE ESTADUAL DE CAMPINAS; STHEFANNY ALVES DA SILVA, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO CEARÁ, QUIXADÁ; SAMUEL PEDRO DANTAS MARQUES, UNIVERSIDADE FEDERAL DO CEARÁ. |
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Título: |
Comparison of α and β-acid isomerization in hops and beer using HPLC, confocal microscopy, spectrofluorimetry and chemical analysis of metabolites and essential oils in flowers of different hop cultivars produced in Brazil. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Chemistry, v. 455, 139879, 2024. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2024.139879 |
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Idioma: |
Inglês |
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Conteúdo: |
We used confocal microscopy and spectrofluorescence to characterize the emission spectra in hop flowers, to follow the isomerization processes in different hop preparations, and beers, to compare with HPLC extracted samples. Flowers of different hop cultivars produced in three regions of Brazil, were quantitated by HPLC and GC–MS. The fluorescence spectra showed two characteristic emission bands evaluated from different preparations. The isomerization process leads to a gradual decrease in fluorescence intensity as the reaction progresses. This demonstrates the valuable use of confocal microscopy and fluorescence spectroscopy for analysis of the correlation between bitter acid indices with fluorescence intensity and lifetime microscopy. Such techniques can be used directly in the flowers allowing rapid monitoring of the brewing process. Twenty-nine substances were characterized in the essential oils and some cultivars presented quantities of bitter acids and essential oil levels close to those expected for plants after more than three years of cultivation. |
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Palavras-Chave: |
QuEChERS extraction; Xanthohumol. |
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Thesaurus Nal: |
Bitter acids; Confocal microscopy; Hops; X-ray fluorescence spectroscopy. |
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Categoria do assunto: |
W Química e Física |
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Marc: |
LEADER 02216naa a2200337 a 4500
001 2165914
005 2024-10-22
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2024.139879$2DOI
100 1 $aNASCIMENTO, F. M. G. DO
245 $aComparison of α and β-acid isomerization in hops and beer using HPLC, confocal microscopy, spectrofluorimetry and chemical analysis of metabolites and essential oils in flowers of different hop cultivars produced in Brazil.$h[electronic resource]
260 $c2024
520 $aWe used confocal microscopy and spectrofluorescence to characterize the emission spectra in hop flowers, to follow the isomerization processes in different hop preparations, and beers, to compare with HPLC extracted samples. Flowers of different hop cultivars produced in three regions of Brazil, were quantitated by HPLC and GC–MS. The fluorescence spectra showed two characteristic emission bands evaluated from different preparations. The isomerization process leads to a gradual decrease in fluorescence intensity as the reaction progresses. This demonstrates the valuable use of confocal microscopy and fluorescence spectroscopy for analysis of the correlation between bitter acid indices with fluorescence intensity and lifetime microscopy. Such techniques can be used directly in the flowers allowing rapid monitoring of the brewing process. Twenty-nine substances were characterized in the essential oils and some cultivars presented quantities of bitter acids and essential oil levels close to those expected for plants after more than three years of cultivation.
650 $aBitter acids
650 $aConfocal microscopy
650 $aHops
650 $aX-ray fluorescence spectroscopy
653 $aQuEChERS extraction
653 $aXanthohumol
700 1 $aTREVISAN, M. T. S.
700 1 $aALVES NETO, M. L.
700 1 $aOWEN, R. W.
700 1 $aBRITO, E. S. de
700 1 $aSILVA, L. M. A. e
700 1 $aROCHA, K. A. D.
700 1 $aCESAR, C. L.
700 1 $aCARVALHO, H. F. DE
700 1 $aPELEGATI, V. B.
700 1 $aSILVA, S. A. DA
700 1 $aMARQUES, S. P. D.
773 $tFood Chemistry$gv. 455, 139879, 2024.
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Registro original: |
Embrapa Alimentos e Territórios (CNAT) |
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