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Registro Completo |
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Biblioteca(s): |
Embrapa Cerrados; Embrapa Rondônia; Embrapa Soja. |
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Data corrente: |
13/12/2012 |
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Data da última atualização: |
03/08/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GRUNVALD, A. K.; CARVALHO, C. G. P. de; LEITE, R. S.; MANDARINO, J. M. G.; ANDRADE, C. A. de B.; AMABILE, R. F.; GODINHO, V. de P. C. |
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Afiliação: |
ANNA KAROLINA GRUNVALD, UEM; CLAUDIO GUILHERME PORTELA CARVALHO, CNPSO; RODRIGO SANTOS LEITE, CNPSO; JOSE MARCOS GONTIJO MANDARINO, CNPSO; CARLOS ALBERTO DE BASTOS ANDRADE, UEM; RENATO FERNANDO AMABILE, CPAC; VICENTE DE PAULO CAMPOS GODINHO, CPAF-RO. |
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Título: |
Influence of temperature on the fatty acid composition of the oil from sunflower genotypes grown in tropical regions. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Journal of the American Oil Chemists' Society, Chicago, v. 90, n. 4, p. 545-553, 2013. |
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DOI: |
10.1007/s11746-012-2188-6 |
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Idioma: |
Inglês |
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Conteúdo: |
The influence of temperature on the fatty acid composition of the oils from conventional and high oleic sunflower genotypes grown in tropical regions was evaluated under various environmental conditions in Brazil (from 0° S to 23° S). The amounts of the oleic, linoleic, palmitic and stearic fatty acids from the sunflower oil were determined using gas chromatography (GC). The environment exhibited little influence on the amounts of oleic and linoleic fatty acids in high oleic genotypes of sunflower. In conventional genotypes, there was broad variation in the average amounts of these two fatty acids, mainly as a function of the minimum temperature. Depending on the temperature, especially during the maturation of the seeds, the amount of oleic acid in the oil of conventional sunflower genotypes could exceed 70 %. Higher temperatures led to average increases of up to 35 % for this fatty acid. Although the minimum temperature had the strongest effect on the fatty acid composition, locations at the same latitude with different minimum temperatures displayed similar values for both oleic acid and linoleic acid. Furthermore, minimum temperature had little influence on the amounts of palmitic and stearic fatty acids in the oil. |
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Palavras-Chave: |
Ácido esteárico; Ácido oleico; Ácido Palmítico; Helianthus annus L; Influência da temperatura; Oil quality; Qualidade do óleo. |
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Thesagro: |
Ácido graxo; Ácido linoleico; Girassol; Helianthus Annuus; Óleo vegetal. |
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Thesaurus Nal: |
Fatty acids; linoleic acid; oleic acid; palmitic acid; Product quality standards; stearic acid; Sunflower oil. |
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Categoria do assunto: |
--
G Melhoramento Genético
P Recursos Naturais, Ciências Ambientais e da Terra |
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Marc: |
LEADER 02554naa a2200433 a 4500
001 1942414
005 2017-08-03
008 2013 bl uuuu u00u1 u #d
024 7 $a10.1007/s11746-012-2188-6$2DOI
100 1 $aGRUNVALD, A. K.
245 $aInfluence of temperature on the fatty acid composition of the oil from sunflower genotypes grown in tropical regions.$h[electronic resource]
260 $c2013
520 $aThe influence of temperature on the fatty acid composition of the oils from conventional and high oleic sunflower genotypes grown in tropical regions was evaluated under various environmental conditions in Brazil (from 0° S to 23° S). The amounts of the oleic, linoleic, palmitic and stearic fatty acids from the sunflower oil were determined using gas chromatography (GC). The environment exhibited little influence on the amounts of oleic and linoleic fatty acids in high oleic genotypes of sunflower. In conventional genotypes, there was broad variation in the average amounts of these two fatty acids, mainly as a function of the minimum temperature. Depending on the temperature, especially during the maturation of the seeds, the amount of oleic acid in the oil of conventional sunflower genotypes could exceed 70 %. Higher temperatures led to average increases of up to 35 % for this fatty acid. Although the minimum temperature had the strongest effect on the fatty acid composition, locations at the same latitude with different minimum temperatures displayed similar values for both oleic acid and linoleic acid. Furthermore, minimum temperature had little influence on the amounts of palmitic and stearic fatty acids in the oil.
650 $aFatty acids
650 $alinoleic acid
650 $aoleic acid
650 $apalmitic acid
650 $aProduct quality standards
650 $astearic acid
650 $aSunflower oil
650 $aÁcido graxo
650 $aÁcido linoleico
650 $aGirassol
650 $aHelianthus Annuus
650 $aÓleo vegetal
653 $aÁcido esteárico
653 $aÁcido oleico
653 $aÁcido Palmítico
653 $aHelianthus annus L
653 $aInfluência da temperatura
653 $aOil quality
653 $aQualidade do óleo
700 1 $aCARVALHO, C. G. P. de
700 1 $aLEITE, R. S.
700 1 $aMANDARINO, J. M. G.
700 1 $aANDRADE, C. A. de B.
700 1 $aAMABILE, R. F.
700 1 $aGODINHO, V. de P. C.
773 $tJournal of the American Oil Chemists' Society, Chicago$gv. 90, n. 4, p. 545-553, 2013.
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Registro original: |
Embrapa Soja (CNPSO) |
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