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| Registros recuperados : 7 | |
| 4. |  | KELSO, J. R. M.; FRANK, R. Organochlorine residues, mercury, copper and cadmium in yellow perch, white bass and smallmouth bass, Long Point Bay, Lake Erie. Transactions American Fisheries Society, v.103, p.577-581, 1974.| Biblioteca(s): Embrapa Pantanal. |
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| 6. | | FRANK, R.; LUMSDEN, H.; BARR, J. F.; BRAUN, H. E. Residues of organochlorine insecticides, industrial chemicals, and mercury in eggs and tissues taken from healthy and emaciated common loons, Ontario Canada, 1968-1980. Archives of Environmental Contamination and Toxicology, v.12, p.641-654, 1983.| Biblioteca(s): Embrapa Pantanal. |
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
13/12/2020 |
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Data da última atualização: |
16/12/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
GOMEZ, H. A. G.; MARQUES, M. O. M; BORGES, C. O.; MINATE, I. O.; MONTEIRO, G. C.; RITSCHEL, P. S.; ZANUS, M. C.; DIAMANTE, M. S.; KLUGE, R. A.; LIMA; LIMA, G. P. P. |
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Afiliação: |
HECTOR ALONZO GOMEZ GOMEZ, Department of Food Technology, Universidad Nacional de Agricultura, Barrio El Espino, Catacamas, Honduras; MARCIA ORTIZ MAYO MARQUES, Agronomic Institute, Campinas, Brazil; CRISTINE VANZ BORGES, Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil; IGOR OTAVIO MINATEL, Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil; GEAN CHARLES MONTEIRO, Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil; PATRICIA SILVA RITSCHEL, CNPUV; MAURO CELSO ZANUS, CNPUV; MARLA SILVIA DIAMANTE, Department of Biological Science, Escola Superior de Agricultura,‘Luiz de Queiroz’, University of São Paulo, 13.418-900, Piracicaba, • São Paulo, Brazi; RICARDO ALFREDO KLUGE, • Department of Biological Science, Escola Superior de Agricultura, ‘Luiz de Queiroz’, University of São Paulo, 13.418-900, Piracicaba, São Paulo, Brazi; GIUSEPPINA PACE PEREIRA LIMA; GIUSEPPINA PACE PEREIRA LIMA, Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil. |
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Título: |
Biogenic amines and the antioxidant capacity of juice and wine from brazilian hybrid grapevines. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Plant Foods for Human Nutrition, v. 75, p. 258-264, March 2020. |
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DOI: |
https://doi.org/10.1007/s11130-020-00811-5 |
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Idioma: |
Inglês |
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Conteúdo: |
Some biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 BAs was determined in juices and wines elaborated from hybrid grapes. Low levels of histamine, tyramine and cadaverine were found. Juices elaborated from ?BRS Rúbea? showed the highest tyramine levels (1.56 mg/L), while no histamine was found in wines elaborated from ?Seleção 34? and its higher content was detected in ?BRS Carmem? (3.55 mg/L). Juices elaborated from ?BRS Violeta? showed elevated content (472.88 mg/L) of total phenolic compounds (TPC) and mono-hydrated serotonin (6.20 mg/L), and wines elaborated from ?Violeta? presented a high serotonin mono-hydrate content (23.63 mg/L) and high antioxidant activity with FRAP test (77.24 mmol FeSO4/L). Juices elaborated from hybrid grapes ?BRS Violeta? and wines from ?BRS Violeta?, ?Seleção 34? and ?Seleção 13? had high levels of bioactive compounds, emphasizing the great potential of these cultivars for winemaking. |
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Palavras-Chave: |
Juice. |
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Thesaurus NAL: |
Antioxidant activity; Histamine; Serotonin; Tyramine; Wines. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/219123/1/Gomez2020-Article-BiogenicAminesAndTheAntioxidan.pdf
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Marc: |
LEADER 01911naa a2200325 a 4500
001 2128033
005 2020-12-16
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s11130-020-00811-5$2DOI
100 1 $aGOMEZ, H. A. G.
245 $aBiogenic amines and the antioxidant capacity of juice and wine from brazilian hybrid grapevines.$h[electronic resource]
260 $c2020
520 $aSome biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 BAs was determined in juices and wines elaborated from hybrid grapes. Low levels of histamine, tyramine and cadaverine were found. Juices elaborated from ?BRS Rúbea? showed the highest tyramine levels (1.56 mg/L), while no histamine was found in wines elaborated from ?Seleção 34? and its higher content was detected in ?BRS Carmem? (3.55 mg/L). Juices elaborated from ?BRS Violeta? showed elevated content (472.88 mg/L) of total phenolic compounds (TPC) and mono-hydrated serotonin (6.20 mg/L), and wines elaborated from ?Violeta? presented a high serotonin mono-hydrate content (23.63 mg/L) and high antioxidant activity with FRAP test (77.24 mmol FeSO4/L). Juices elaborated from hybrid grapes ?BRS Violeta? and wines from ?BRS Violeta?, ?Seleção 34? and ?Seleção 13? had high levels of bioactive compounds, emphasizing the great potential of these cultivars for winemaking.
650 $aAntioxidant activity
650 $aHistamine
650 $aSerotonin
650 $aTyramine
650 $aWines
653 $aJuice
700 1 $aMARQUES, M. O. M
700 1 $aBORGES, C. O.
700 1 $aMINATE, I. O.
700 1 $aMONTEIRO, G. C.
700 1 $aRITSCHEL, P. S.
700 1 $aZANUS, M. C.
700 1 $aDIAMANTE, M. S.
700 1 $aKLUGE, R. A.
700 1 $aLIMA
700 1 $aLIMA, G. P. P
773 $tPlant Foods for Human Nutrition$gv. 75, p. 258-264, March 2020.
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