Data/hora: 27/07/2024 02:52:46

Biblioteca(s): 	Embrapa Hortaliças.	
Data corrente: 	23/10/2012	
Data da última atualização: 	24/10/2012	
Autoria: 	MALDONADE, I. R.; SCAMPARINI, A. R. P.; RODRIGUES-AMAYA, D.	
Afiliação: 	IRIANI RODRIGUES MALDONADE, CNPH.	
Título: 	Torulene: a yeste carotenoid with functional properties.	
Ano de publicação: 	2012	
Fonte/Imprenta: 	In: INTERNATIONAL SYMPOSIUM ON MEDICINAL AND NUTRACEUTICAL PLANTS, 3.; CONFERENCE OF NATIONAL INSTITUTE OF SCIENCE & TECHNOLOGY FOR TROPICAL FRUITS, 3., 2012, Aracaju. [Abstracts...]. Aracaju: ISHS; UFS; SBCTA, 2012.	
Descrição Física: 	CD-ROM	
ISBN: 	978-85-63641-01-4	
Idioma: 	Inglês	
Notas: 	Apresentação Oral.	
Conteúdo: 	Carotenoids are natural pigments responsible for the yellow to red color of many vegetables and flowers, which some of these compounds are precursors of vitamin A, due to the presence of ?-ring in their structure. The deficiency of vitamin A is
still a serious public health problem in developing countries. Torulene is a carotenoid that has provitamin A activity, it should be an effective antioxidant because it has 13 conjugated double bonds (compared to 11 in ?-carotene) and it has a vivid red color. Recently, a new dietary supplement containing red yeast had  been launched in the market because of its antioxidant properties. Torulene can be produced by fermentation of red yeasts of Rhodotorula sp, being the major carotenoid in Rhodotorula mucilaginosa. The present work aimed to study the effect of fermentation process condition to produce torulene by Rhodotorula
mucilaginosa. The assays were carried out using 500 mL Erlenmeyer flasks with 200 mL of YM medium. Each flask was inoculated with 7.5% (v/v) of inoculum and was incubated at 200 rpm in a rotary shaker for 5 days. The effects of salts, initial pH, light and temperature were studied. The carotenoids profile was determined by spectrophotometer and HPLC. The red-purple torulene absorbed maximally at 460, 484, and 518 nm in petroleum ether, with defined structure (%III/II=54). Increasing temperature from 20 to 30°C, torulene production was enhanced by carotenogenesis. In the presence of light, torulene was slightly favored. The initial pH had no significant influence on biomass production neither on carotenoid formation. Magnesium sulfate had positive effect only on biomass formation.	
Palavras-Chave: 	Alimentos funcionais; Levedura; Nutracêutica; Rhodoturula mucilaginosa.	
Thesagro: 	Carotenóide; Fermentação; Fermento.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Hortaliças (CNPH)	
Exemplares: 	CNPH - (38199-1) - UPC - PL - CD - CD 371 -  - CD 371 - DIS