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| 2. |  | SANTOS, T. G. dos; PEDROZA NETO, J. L.; CHAVES, S. F. da S.; ALVES, R. M.; SILVA, A. B. M. da; JOSE, A. R. M. Characterization of the genetic structure of a cupuassu tree population collected in primary forest. Revista Brasileira de Ciências Agrárias, v. 17, n. 4, e1592, 2022.| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 3. | | BARRETO, S. M. A.; SILVA, A. B. M. da; DUTRA, M. da C. P.; BASTOS, D. C.; CARVALHO, A. J. de B. A.; VIANA, A. C.; NARAIN, N.; LIMA, M. dos S. Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges. Food Chemistry, v. 408, 135121, 2023.| Biblioteca(s): Embrapa Semiárido. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Milho e Sorgo. Para informações adicionais entre em contato com cnpms.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Milho e Sorgo. |
|
Data corrente: |
02/02/2015 |
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Data da última atualização: |
30/05/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
PAIVA, C. L.; EVANGELISTA, W. P.; QUEIROZ, V. A. V.; GLORIA, M. B. A. |
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Afiliação: |
VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
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Título: |
Bioactive amines in sorghum: method optimisation and influence of line, tannin and hydric stress. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Food Chemistry, London, v. 173, p. 224-230, 2015. |
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DOI: |
10.1016/j.foodchem.2014.10.039 |
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Idioma: |
Inglês |
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Conteúdo: |
The profile and levels of bioactive amines in different sorghum lines were reported for the first time. The amines were quantified by ion-pair HPLC, post-column derivatisation with o-phthalaldehyde and fluorimetric detection. The extraction procedure was optimised: 420 lm particle size, extraction with 5% trichloroacetic acid and three extractions. The screening of 22 sorghum lines showed that four of the ten amines investigated were detected. Spermine and spermidine were the prevalent amines (100%), followed by putrescine (77%) and cadaverine (14%). Total amines ranged from 5.8 to 41.4 mg/100 g, and the polyamines represented 60?100% of the total. Sorghum without tannin had higher amines levels compared to sorghum with tannin and cadaverine was specific to samples without tannin. Hydric stress caused accumulation of spermidine in the grains and affected the levels of other amines at rates depending on the presence or not of tannin. Sorghum is a significant source of polyamines. |
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Palavras-Chave: |
Bioactive amines; Estresse hídrico; Hydric stress. |
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Thesagro: |
Amina; Sorghum bicolor. |
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Thesaurus NAL: |
Polyamines. |
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Categoria do assunto: |
W Química e Física |
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Marc: |
LEADER 01717naa a2200241 a 4500
001 2007406
005 2018-05-30
008 2015 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodchem.2014.10.039$2DOI
100 1 $aPAIVA, C. L.
245 $aBioactive amines in sorghum$bmethod optimisation and influence of line, tannin and hydric stress.$h[electronic resource]
260 $c2015
520 $aThe profile and levels of bioactive amines in different sorghum lines were reported for the first time. The amines were quantified by ion-pair HPLC, post-column derivatisation with o-phthalaldehyde and fluorimetric detection. The extraction procedure was optimised: 420 lm particle size, extraction with 5% trichloroacetic acid and three extractions. The screening of 22 sorghum lines showed that four of the ten amines investigated were detected. Spermine and spermidine were the prevalent amines (100%), followed by putrescine (77%) and cadaverine (14%). Total amines ranged from 5.8 to 41.4 mg/100 g, and the polyamines represented 60?100% of the total. Sorghum without tannin had higher amines levels compared to sorghum with tannin and cadaverine was specific to samples without tannin. Hydric stress caused accumulation of spermidine in the grains and affected the levels of other amines at rates depending on the presence or not of tannin. Sorghum is a significant source of polyamines.
650 $aPolyamines
650 $aAmina
650 $aSorghum bicolor
653 $aBioactive amines
653 $aEstresse hídrico
653 $aHydric stress
700 1 $aEVANGELISTA, W. P.
700 1 $aQUEIROZ, V. A. V.
700 1 $aGLORIA, M. B. A.
773 $tFood Chemistry, London$gv. 173, p. 224-230, 2015.
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