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Registro Completo |
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Biblioteca(s): |
Embrapa Agrossilvipastoril. |
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Data corrente: |
07/11/2018 |
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Data da última atualização: |
08/11/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LORINI, A.; WOBETO, C.; BONALDO, S. M.; BOTELHO, S. de C. C.; SINHORIN, A. P. |
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Afiliação: |
ALEXANDRE LORINI, Doutorando UFPEL; CARMEN WOBETO, UFMT, SINOP; SOLANGE MARIA BONALDO, UFMT, SINOP; SILVIA DE CARVALHO CAMPOS BOTELHO, CPAMT; ADILSON PAULO SINHORIN, UFMT, SINOP. |
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Título: |
Chemical composition and antifungal activity of propolis on Aspergillus flavus. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Bioscience Journal, v. 34, n. 5, p. 1298-1307, 2018. |
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ISSN: |
1981-3163 |
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DOI: |
http://dx.doi.org/10.14393/BJ-v34n5a2018-36601 |
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Idioma: |
Inglês |
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Conteúdo: |
Research has indicated the antifungal activity of ethanol extracts from propolis (EEP) on fungi of the genera Phakopsora, Colletotrichum, and Cercospora. Here, chemical compositions and antioxidant activity of three EEP (propolis from Scaptotrigona polysticta stingless bee and two types produced by Apis mellifera - red and brown) were evaluated and their action against Aspergillus flavus was investigated. Ash, dry extract, total phenolic and total flavonoid contents were determined. Phenolic composition was evaluated by high performance liquid chromatography, with using the following reference substances: gallic acid, caffeic acid, ρ-coumaric acid, ferulic acid, quercetin, kaempferol, and apigenin. Tests on mycelial growth, sporulation, and germination of spores were performed to assess the biological activity of the EEP on A. flavus. All EEP showed low dry extract content (<11%) with adequate amounts of ash (<5%). The red EEP (Apis mellifera) showed the highest contents of total phenolic and total flavonoid (5.38 and 2.77 g 100 g-1), while the highest recorded antioxidant activity was exhibited by brown EEP (92.9%). The EEP of S. polysticta presented higher levels of ρ-coumaric acid (10.99 mg g-1), while red and brown extracts from A. mellifera stood out with the highest levels of quercetin (27.26 mg g-1) and gallic acid (5.88 mg g-1), respectively. No extract was effective in inhibiting mycelial growth and sporulation of A. flavus, but red EEP inhibited spore germination. On the basis of these results, it is suggested that the inhibitory effect of red EEP on spore germination may be associated with increased levels of flavonoids found in it as compared with the other extracts investigated here. MenosResearch has indicated the antifungal activity of ethanol extracts from propolis (EEP) on fungi of the genera Phakopsora, Colletotrichum, and Cercospora. Here, chemical compositions and antioxidant activity of three EEP (propolis from Scaptotrigona polysticta stingless bee and two types produced by Apis mellifera - red and brown) were evaluated and their action against Aspergillus flavus was investigated. Ash, dry extract, total phenolic and total flavonoid contents were determined. Phenolic composition was evaluated by high performance liquid chromatography, with using the following reference substances: gallic acid, caffeic acid, ρ-coumaric acid, ferulic acid, quercetin, kaempferol, and apigenin. Tests on mycelial growth, sporulation, and germination of spores were performed to assess the biological activity of the EEP on A. flavus. All EEP showed low dry extract content (<11%) with adequate amounts of ash (<5%). The red EEP (Apis mellifera) showed the highest contents of total phenolic and total flavonoid (5.38 and 2.77 g 100 g-1), while the highest recorded antioxidant activity was exhibited by brown EEP (92.9%). The EEP of S. polysticta presented higher levels of ρ-coumaric acid (10.99 mg g-1), while red and brown extracts from A. mellifera stood out with the highest levels of quercetin (27.26 mg g-1) and gallic acid (5.88 mg g-1), respectively. No extract was effective in inhibiting mycelial growth and sporulation of A. flavus, but red EEP inhibited spore ger... Mostrar Tudo |
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Palavras-Chave: |
Apis melífera; Fungitoxicity; Phenolic; Scaptotrigona polysticta. |
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Thesagro: |
Aspergillus Flavus; Composição Química. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/185588/1/2018-cpamt-silvia-botelho-chemical-antifungal-propolis-aspergillus-flavus.pdf
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Marc: |
LEADER 02535naa a2200265 a 4500
001 2098965
005 2018-11-08
008 2018 bl uuuu u00u1 u #d
022 $a1981-3163
024 7 $ahttp://dx.doi.org/10.14393/BJ-v34n5a2018-36601$2DOI
100 1 $aLORINI, A.
245 $aChemical composition and antifungal activity of propolis on Aspergillus flavus.$h[electronic resource]
260 $c2018
520 $aResearch has indicated the antifungal activity of ethanol extracts from propolis (EEP) on fungi of the genera Phakopsora, Colletotrichum, and Cercospora. Here, chemical compositions and antioxidant activity of three EEP (propolis from Scaptotrigona polysticta stingless bee and two types produced by Apis mellifera - red and brown) were evaluated and their action against Aspergillus flavus was investigated. Ash, dry extract, total phenolic and total flavonoid contents were determined. Phenolic composition was evaluated by high performance liquid chromatography, with using the following reference substances: gallic acid, caffeic acid, ρ-coumaric acid, ferulic acid, quercetin, kaempferol, and apigenin. Tests on mycelial growth, sporulation, and germination of spores were performed to assess the biological activity of the EEP on A. flavus. All EEP showed low dry extract content (<11%) with adequate amounts of ash (<5%). The red EEP (Apis mellifera) showed the highest contents of total phenolic and total flavonoid (5.38 and 2.77 g 100 g-1), while the highest recorded antioxidant activity was exhibited by brown EEP (92.9%). The EEP of S. polysticta presented higher levels of ρ-coumaric acid (10.99 mg g-1), while red and brown extracts from A. mellifera stood out with the highest levels of quercetin (27.26 mg g-1) and gallic acid (5.88 mg g-1), respectively. No extract was effective in inhibiting mycelial growth and sporulation of A. flavus, but red EEP inhibited spore germination. On the basis of these results, it is suggested that the inhibitory effect of red EEP on spore germination may be associated with increased levels of flavonoids found in it as compared with the other extracts investigated here.
650 $aAspergillus Flavus
650 $aComposição Química
653 $aApis melífera
653 $aFungitoxicity
653 $aPhenolic
653 $aScaptotrigona polysticta
700 1 $aWOBETO, C.
700 1 $aBONALDO, S. M.
700 1 $aBOTELHO, S. de C. C.
700 1 $aSINHORIN, A. P.
773 $tBioscience Journal$gv. 34, n. 5, p. 1298-1307, 2018.
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Registro original: |
Embrapa Agrossilvipastoril (CPAMT) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
11/07/1995 |
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Data da última atualização: |
21/06/2021 |
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Autoria: |
CALZAVARA, B. B. |
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Afiliação: |
BATISTA BENEDITO G. CALZAVARA, IPEAN. |
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Título: |
Fruticultura tropical amazônica. |
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Ano de publicação: |
1968 |
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Fonte/Imprenta: |
Cruz das Almas: IPEAL, 1968. |
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Páginas: |
9 p. |
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Idioma: |
Português |
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Notas: |
Trabalho apresentado no 1º Seminário Brasileiro de Fruticultura, 1968, Cruz das Almas, BA. |
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Conteúdo: |
Esta trabalho visa divulgar algumas de nossas frutas, constantemente utilizadas na alimentacao regional e com alta possibilidade de aproveitamento. Focalizamos de maneira rapida, as especies mais importantes que compoem o grupo de frutas tipicas do Para, apresentando sua classificacao, epoca de producao, habitat, etc. |
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Palavras-Chave: |
Brasil; Fruit; Fruticultura tropical; Muruci; Palmeira alimenticia; Patua; Tapereba; Tepereba; Tucuma. |
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Thesagro: |
Abacaxi; Abiu; Açaí; Araticum; Arbusto; Árvore; Bacaba; Bacuri; Biriba; Buriti; Castanha do Para; Cupuaçu; Fruta Tropical; Fruticultura; Murici; Nomenclatura; Patauá; Pupunha. |
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Thesaurus NAL: |
Amazonia; Ananas. |
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Categoria do assunto: |
--
K Ciência Florestal e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/223916/1/Fruticultura-tropical-amazonica.pdf
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Marc: |
LEADER 01452nam a2200481 a 4500
001 1374153
005 2021-06-21
008 1968 bl uuuu u0uu1 u #d
100 1 $aCALZAVARA, B. B.
245 $aFruticultura tropical amazônica.
260 $aCruz das Almas: IPEAL$c1968
300 $a9 p.
500 $aTrabalho apresentado no 1º Seminário Brasileiro de Fruticultura, 1968, Cruz das Almas, BA.
520 $aEsta trabalho visa divulgar algumas de nossas frutas, constantemente utilizadas na alimentacao regional e com alta possibilidade de aproveitamento. Focalizamos de maneira rapida, as especies mais importantes que compoem o grupo de frutas tipicas do Para, apresentando sua classificacao, epoca de producao, habitat, etc.
650 $aAmazonia
650 $aAnanas
650 $aAbacaxi
650 $aAbiu
650 $aAçaí
650 $aAraticum
650 $aArbusto
650 $aÁrvore
650 $aBacaba
650 $aBacuri
650 $aBiriba
650 $aBuriti
650 $aCastanha do Para
650 $aCupuaçu
650 $aFruta Tropical
650 $aFruticultura
650 $aMurici
650 $aNomenclatura
650 $aPatauá
650 $aPupunha
653 $aBrasil
653 $aFruit
653 $aFruticultura tropical
653 $aMuruci
653 $aPalmeira alimenticia
653 $aPatua
653 $aTapereba
653 $aTepereba
653 $aTucuma
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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