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 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
11/03/2019 |
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Data da última atualização: |
02/12/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, G. G.; DUTRA, M. da C. P.; OLIVEIRA, J. B. de; RYBKA, A. C. P.; PEREIRA, G. E.; LIMA, M. dos S. |
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Afiliação: |
Gildeilza Gomes Silva, UNEB; Maria da Conceição Prudêncio Dutra, IF SERTÃO - PETROLINA -PE; Juliane Barreto de Oliveira; ANA CECILIA POLONI RYBKA, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV; Marcos dos Santos Lima, IF-SERTÃO PETROLINA-PE. |
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Título: |
Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Journal of Food Biochemistry, v. 43, n. 3, mar. 2019. |
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DOI: |
https://doi.org/10.1111/jfbc.12732 |
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Idioma: |
Português |
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Conteúdo: |
In this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing ?Hot Press? (HP), Hot Break (HB), and Cold Press (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin pyranoside, chlorogenic acid, malvidin glucoside, cyanidin glucoside, and petunidin glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage. MenosIn this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing ?Hot Press? (HP), Hot Break (HB), and Cold Press (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin pyranoside, chlorogenic acid, malvidin glucoside, cyanidin glucoside, and petunidin glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new informat... Mostrar Tudo |
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Palavras-Chave: |
Compostos bioativos; Fitoquímicos; HPLC; Suco de uva. |
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Thesagro: |
Processamento; Suco de Fruta; Uva. |
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Thesaurus Nal: |
Bioactive compounds; Food processing. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02585naa a2200301 a 4500
001 2106885
005 2019-12-02
008 2019 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfbc.12732$2DOI
100 1 $aSILVA, G. G.
245 $aProcessing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices.$h[electronic resource]
260 $c2019
520 $aIn this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing ?Hot Press? (HP), Hot Break (HB), and Cold Press (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin pyranoside, chlorogenic acid, malvidin glucoside, cyanidin glucoside, and petunidin glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage.
650 $aBioactive compounds
650 $aFood processing
650 $aProcessamento
650 $aSuco de Fruta
650 $aUva
653 $aCompostos bioativos
653 $aFitoquímicos
653 $aHPLC
653 $aSuco de uva
700 1 $aDUTRA, M. da C. P.
700 1 $aOLIVEIRA, J. B. de
700 1 $aRYBKA, A. C. P.
700 1 $aPEREIRA, G. E.
700 1 $aLIMA, M. dos S.
773 $tJournal of Food Biochemistry$gv. 43, n. 3, mar. 2019.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
29/01/2015 |
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Data da última atualização: |
16/10/2015 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
PARAIBA, L. C.; PAZIANOTTO, R. A. A.; LUIZ, A. J. B.; MAIA, A. de H. N.; JONSSON, C. M. |
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Afiliação: |
LOURIVAL COSTA PARAIBA, CNPMA; RICARDO ANTONIO ALMEIDA PAZIANOTTO, CNPMA; ALFREDO JOSE BARRETO LUIZ, CNPMA; ALINE DE HOLANDA NUNES MAIA, CNPMA; CLAUDIO MARTIN JONSSON, CNPMA. |
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Título: |
A mathematical model to estimate the volume of grey water of pesticide mixtures. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
In: SIMPÓSIO NACIONAL DE INSTRUMENTAÇÃO AGROPECUÁRIA, 2014. São Carlos. Anais... São Carlos, SP: Embrapa Instrumentação, 2014. |
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Páginas: |
p. 493-496. |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: We propose a model to estimate the grey water footprint of crops by calculating the volume of water necessary to dilute pesticide mixtures reaching freshwaters. The model requires short-term toxicity data from aquatic organisms based on EC50 values, soil pesticide half-life and soil sorption coefficient values, and does not require maximum concentration limit acceptable in water. The lixiviation rate and runoff rate of each pesticide was estimated by attenuation factor and by Soilfug model, respectively. The usefulness of the proposed model was illustrated by estimating the volume of grey water required to dilute the 17 most widely used herbicides in sugarcane crops of Brazil. The grey water footprint corresponding to the recommended agronomic dose for each herbicide varied between 4.20×106 m3 yr-1 and 1.20×1012 m3 yr-1 and the grey water footprint of the mixture of herbicides was 2.36×1012 m3 yr-1 in a cultivated area of 8.4×106 ha. These results establish the ranking position of each herbicide in the composition of the grey water footprint of mixture of herbicides. The rank of each herbicide could be used to create a label to be placed on the package of the pesticide, thus informing farmers about the volume of grey water per hectare due to the use of this herbicide. |
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Palavras-Chave: |
Cana-de-açúcar; Herbicide. |
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Thesagro: |
Agrotóxico; Herbicida; Modelo matemático; Qualidade da água. |
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Thesaurus NAL: |
Environmental impact; Herbicides; Mathematical models; sugarcane; toxicity; water footprint; Water quality. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/116924/1/2014AA43.pdf
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Marc: |
LEADER 02299nam a2200325 a 4500
001 2007175
005 2015-10-16
008 2014 bl uuuu u00u1 u #d
100 1 $aPARAIBA, L. C.
245 $aA mathematical model to estimate the volume of grey water of pesticide mixtures.$h[electronic resource]
260 $aIn: SIMPÓSIO NACIONAL DE INSTRUMENTAÇÃO AGROPECUÁRIA, 2014. São Carlos. Anais... São Carlos, SP: Embrapa Instrumentação$c2014
300 $ap. 493-496.
520 $aAbstract: We propose a model to estimate the grey water footprint of crops by calculating the volume of water necessary to dilute pesticide mixtures reaching freshwaters. The model requires short-term toxicity data from aquatic organisms based on EC50 values, soil pesticide half-life and soil sorption coefficient values, and does not require maximum concentration limit acceptable in water. The lixiviation rate and runoff rate of each pesticide was estimated by attenuation factor and by Soilfug model, respectively. The usefulness of the proposed model was illustrated by estimating the volume of grey water required to dilute the 17 most widely used herbicides in sugarcane crops of Brazil. The grey water footprint corresponding to the recommended agronomic dose for each herbicide varied between 4.20×106 m3 yr-1 and 1.20×1012 m3 yr-1 and the grey water footprint of the mixture of herbicides was 2.36×1012 m3 yr-1 in a cultivated area of 8.4×106 ha. These results establish the ranking position of each herbicide in the composition of the grey water footprint of mixture of herbicides. The rank of each herbicide could be used to create a label to be placed on the package of the pesticide, thus informing farmers about the volume of grey water per hectare due to the use of this herbicide.
650 $aEnvironmental impact
650 $aHerbicides
650 $aMathematical models
650 $asugarcane
650 $atoxicity
650 $awater footprint
650 $aWater quality
650 $aAgrotóxico
650 $aHerbicida
650 $aModelo matemático
650 $aQualidade da água
653 $aCana-de-açúcar
653 $aHerbicide
700 1 $aPAZIANOTTO, R. A. A.
700 1 $aLUIZ, A. J. B.
700 1 $aMAIA, A. de H. N.
700 1 $aJONSSON, C. M.
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Registro original: |
Embrapa Meio Ambiente (CNPMA) |
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