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Registro Completo |
Biblioteca(s): |
Embrapa Meio-Norte. |
Data corrente: |
30/11/2011 |
Data da última atualização: |
18/12/2023 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
SILVA, P. H. S. da; FARIAS, A. M. de; BARRETO, A. L. H.; CASTRO, M. de J. P. de. |
Afiliação: |
PAULO HENRIQUE SOARES DA SILVA, CPAMN; ANTONIA MARIA DE FARIAS, CPAMN; ANA LUCIA HORTA BARRETO, CPAMN; MARIA DE JESUS PASSOS DE CASTRO, FCA/UNESP. |
Título: |
Toxicidade do óleo essencial de Piper tuberculatum Jacq. (Piperaceae) sobre lagartas de segundo ínstar de Spodoptera frugiperda (J. E. Smith). |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
In: SIMPÓSIO BRASILEIRO DE ÓLEOS ESSENCIAIS, 6., 2011, Campinas. Livro de resumos. Campinas: Unicamp, 2011. |
Páginas: |
p. 80. |
Idioma: |
Português |
Palavras-Chave: |
Inseticida botânico. |
Thesagro: |
Óleo Essencial. |
Categoria do assunto: |
O Insetos e Entomologia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/48466/1/Simposio10001.pdf
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Marc: |
LEADER 00641nam a2200169 a 4500 001 1907842 005 2023-12-18 008 2011 bl uuuu u00u1 u #d 100 1 $aSILVA, P. H. S. da 245 $aToxicidade do óleo essencial de Piper tuberculatum Jacq. (Piperaceae) sobre lagartas de segundo ínstar de Spodoptera frugiperda (J. E. Smith). 260 $aIn: SIMPÓSIO BRASILEIRO DE ÓLEOS ESSENCIAIS, 6., 2011, Campinas. Livro de resumos. Campinas: Unicamp$c2011 300 $ap. 80. 650 $aÓleo Essencial 653 $aInseticida botânico 700 1 $aFARIAS, A. M. de 700 1 $aBARRETO, A. L. H. 700 1 $aCASTRO, M. de J. P. de
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Embrapa Meio-Norte (CPAMN) |
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Registro Completo
Biblioteca(s): |
Embrapa Cerrados. |
Data corrente: |
19/07/2016 |
Data da última atualização: |
19/07/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 2 |
Autoria: |
TORRES, L. R. O.; SHINAGAWA, F. B.; ARAÚJO, E. S.; OROPEZA, M. V. C.; MACEDO, L. F. L.; ALMEIDA-MURADIAN, L. B.; LIMA, H. C. de; MANCINI-FILHO, J. |
Afiliação: |
USP; USP; USP; USP; USP; USP; HERBERT CAVALCANTE DE LIMA, CPAC; USP. |
Título: |
Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
International Food Research Journal, v. 23, n. 4, p. 1541-1551, 2016. |
Idioma: |
Inglês |
Conteúdo: |
Abstract: The aim of this study is to characterize physical and chemically and determine the antioxidant capacity of pequi almond oils (PAO) extracted by handmade and by cold-pressing. Both oils showed good quality by acid, peroxide and thiobarbituric acid values. The fatty acid (FA) profile showed a significant presence of monounsaturated FA, mainly oleic acid (53.48 to 55.41%); saturated FA, such as palmitic acid (33.30 to 35.89 %); and polyunsaturated FA (PUFA), such as linoleic acid (5.85 to 7.23%). The total phenolic (TP) and carotenoid content ranged in concentration from 87.56 to 392.00 mg GAE/100 g and 36.03 to 262.40 mg/100 g, respectively. The tocopherol and phytosterol results indicated the predominant presence of α-tocopherol (52 to 67%) and stigmasterol (63 to 68 %). The antioxidant capacity of PAO as measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH?) method oscillated from 58.48 mg/mL to 76.46 mg/mL (IC50), from 10.61 to 40.46 µmol TE/g by the 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS?+) method, and from 113.93 to 280.85 µmol TE/100 g and 164.49 to 277.86 µmol TE/100 g, by the lipophilic and hydrophilic oxygen radical absorbance capacity (ORAC) methods, respectively. The oils presented a good oxidative and thermal stability by Rancimat method (IP of 7.33 a 15.91 h) and curves thermogravimetric and differential scanning calorimetry (To 337-363 °C and 159-184 °C, respectively). The results confirmed the presence of compounds that conferred antioxidant capacity and oxidative and thermal resistance for PAO made by handmade or cold-pressing, indicating that these oils can potentially be used for food and non-food applications. MenosAbstract: The aim of this study is to characterize physical and chemically and determine the antioxidant capacity of pequi almond oils (PAO) extracted by handmade and by cold-pressing. Both oils showed good quality by acid, peroxide and thiobarbituric acid values. The fatty acid (FA) profile showed a significant presence of monounsaturated FA, mainly oleic acid (53.48 to 55.41%); saturated FA, such as palmitic acid (33.30 to 35.89 %); and polyunsaturated FA (PUFA), such as linoleic acid (5.85 to 7.23%). The total phenolic (TP) and carotenoid content ranged in concentration from 87.56 to 392.00 mg GAE/100 g and 36.03 to 262.40 mg/100 g, respectively. The tocopherol and phytosterol results indicated the predominant presence of α-tocopherol (52 to 67%) and stigmasterol (63 to 68 %). The antioxidant capacity of PAO as measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH?) method oscillated from 58.48 mg/mL to 76.46 mg/mL (IC50), from 10.61 to 40.46 µmol TE/g by the 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS?+) method, and from 113.93 to 280.85 µmol TE/100 g and 164.49 to 277.86 µmol TE/100 g, by the lipophilic and hydrophilic oxygen radical absorbance capacity (ORAC) methods, respectively. The oils presented a good oxidative and thermal stability by Rancimat method (IP of 7.33 a 15.91 h) and curves thermogravimetric and differential scanning calorimetry (To 337-363 °C and 159-184 °C, respectively). The results confirmed the presence of compounds ... Mostrar Tudo |
Palavras-Chave: |
Óleo de amêndoa; Prensado a frio; Processo artesanal. |
Thesagro: |
Antioxidante; Pequi; Propriedade Físico-Química. |
Thesaurus NAL: |
Almond oil. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/145575/1/Torres-et-al-2016.pdf
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Marc: |
LEADER 02606naa a2200289 a 4500 001 2049137 005 2016-07-19 008 2016 bl uuuu u00u1 u #d 100 1 $aTORRES, L. R. O. 245 $aPhysicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes. 260 $c2016 520 $aAbstract: The aim of this study is to characterize physical and chemically and determine the antioxidant capacity of pequi almond oils (PAO) extracted by handmade and by cold-pressing. Both oils showed good quality by acid, peroxide and thiobarbituric acid values. The fatty acid (FA) profile showed a significant presence of monounsaturated FA, mainly oleic acid (53.48 to 55.41%); saturated FA, such as palmitic acid (33.30 to 35.89 %); and polyunsaturated FA (PUFA), such as linoleic acid (5.85 to 7.23%). The total phenolic (TP) and carotenoid content ranged in concentration from 87.56 to 392.00 mg GAE/100 g and 36.03 to 262.40 mg/100 g, respectively. The tocopherol and phytosterol results indicated the predominant presence of α-tocopherol (52 to 67%) and stigmasterol (63 to 68 %). The antioxidant capacity of PAO as measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH?) method oscillated from 58.48 mg/mL to 76.46 mg/mL (IC50), from 10.61 to 40.46 µmol TE/g by the 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS?+) method, and from 113.93 to 280.85 µmol TE/100 g and 164.49 to 277.86 µmol TE/100 g, by the lipophilic and hydrophilic oxygen radical absorbance capacity (ORAC) methods, respectively. The oils presented a good oxidative and thermal stability by Rancimat method (IP of 7.33 a 15.91 h) and curves thermogravimetric and differential scanning calorimetry (To 337-363 °C and 159-184 °C, respectively). The results confirmed the presence of compounds that conferred antioxidant capacity and oxidative and thermal resistance for PAO made by handmade or cold-pressing, indicating that these oils can potentially be used for food and non-food applications. 650 $aAlmond oil 650 $aAntioxidante 650 $aPequi 650 $aPropriedade Físico-Química 653 $aÓleo de amêndoa 653 $aPrensado a frio 653 $aProcesso artesanal 700 1 $aSHINAGAWA, F. B. 700 1 $aARAÚJO, E. S. 700 1 $aOROPEZA, M. V. C. 700 1 $aMACEDO, L. F. L. 700 1 $aALMEIDA-MURADIAN, L. B. 700 1 $aLIMA, H. C. de 700 1 $aMANCINI-FILHO, J. 773 $tInternational Food Research Journal$gv. 23, n. 4, p. 1541-1551, 2016.
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