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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
23/07/2009 |
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Data da última atualização: |
01/07/2019 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
CARDOSO, M. S.; MARCELINO, F. C.; ZERBINI, F. M.; BARROS, E. G. |
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Afiliação: |
Francismar Correa Marcelino, CNPSo. |
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Título: |
Construção de um vetor viral baseado no DNA-A do tomato rugose mosaic virus (ToRMV) para a indução de silenciamento gênico em soja. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE SOJA, 5.; MERCOSOJA 2009, Goiânia. Resumos... Londrina: Embrapa Soja, 2009. p. 99, trab. 166. Editado por Adilson de Oliveira Júnior, Odilon Ferreira Saraiva, Clara Beatriz Hoffmann Campo, César de Castro. |
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Idioma: |
Português |
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Thesagro: |
Genoma; Soja. |
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Categoria do assunto: |
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Marc: |
LEADER 00718naa a2200169 a 4500
001 1471308
005 2019-07-01
008 2009 bl uuuu u00u1 u #d
100 1 $aCARDOSO, M. S.
245 $aConstrução de um vetor viral baseado no DNA-A do tomato rugose mosaic virus (ToRMV) para a indução de silenciamento gênico em soja.
260 $c2009
650 $aGenoma
650 $aSoja
700 1 $aMARCELINO, F. C.
700 1 $aZERBINI, F. M.
700 1 $aBARROS, E. G.
773 $tIn: CONGRESSO BRASILEIRO DE SOJA, 5.; MERCOSOJA 2009, Goiânia. Resumos... Londrina: Embrapa Soja, 2009. p. 99, trab. 166. Editado por Adilson de Oliveira Júnior, Odilon Ferreira Saraiva, Clara Beatriz Hoffmann Campo, César de Castro.
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Registro original: |
Embrapa Soja (CNPSO) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
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URL |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Semiárido. |
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Data corrente: |
09/03/2017 |
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Data da última atualização: |
23/05/2022 |
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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: |
SILVA, J. K. da; BATISTA, A. G.; CAZARIN, C. B. B.; DIONISIO, A. P.; BRITO, E. S. de; BIASOTO, A. C. T.; MARÓSTICA JUNIOR, M. R. |
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Afiliação: |
JULIANA KELLY DA SILVA, UNICAMP; ANGELA GIOVANA BATISTA, UNICAMP; CINTHIA BAÚ BETIM CAZARIN, UNICAMP; ANA PAULA DIONISIO, CNPAT; EDY SOUSA DE BRITO, CNPAT; ALINE TELLES BIASOTO MARQUES, CPATSA; MÁRIO ROBERTO MARÓSTICA JUNIOR, UNICAMP. |
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Título: |
Functional tea from a Brazilian berry: overview of the bioactives compounds. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 76, p. 292-298, 2017. |
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ISSN: |
0023-6438 |
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DOI: |
10.1016/j.lwt.2016.06.016 |
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Idioma: |
Inglês |
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Conteúdo: |
The consumption of berries has become a trend with confirmed health properties; however, fruit peels have been wasted despite their high concentrations of bioactive compounds. Tea made from jaboticaba (Myrciaria jaboticaba) peel (JP) could be an alternative to make use of this byproduct and contribute to increased intake of polyphenols. For this reason, this study investigated the JP chemical omposition and bioactive profile, as well as the antioxidant capacity of its aqueous extract (JPT e 25 g L1). The peel corresponded to approximately 35% of fruit weight. Total fiber content was approximately 30 g 100 g1, and the soluble portion represented 8.50 ± 0.21 g 100 g1. JPT showed strong antioxidant capacity according to all methods tested (FRAP, DPPH, and ORAC). Phenolic, flavonoid, and anthocyanin content were 54.55 mg GAE, 8.33 mg catechin, and 4.34 mg cyanidin 3-glucoside in 100 mL, respectively. Phenolic content in a cup of JPT (250 mL) was approximately 150 mg GAE, which could be considered an important source of bioactives. Cyanidin-3-O-glucoside, delphinidin-3-O-glucoside, and ellagic acid were identified in JPT by LC-DAD-ESI/MS. Other polyphenols were investigated by PLC-DAD-FLD in the hydrolyzed extract, and gallic acid and rutin were the prevalent compounds after cyanidin-3-O-glucoside. The hydrolysis increased total phenolic, but not affected the antioxidant capacity according to DPPH e FRAP. The JPT color, anthocyanins and antioxidant capacity showed stability in refrigerated conditions, even without additives, for up to three days. These findings suggest that aqueous extract could be an adequate way to utilize the functional properties of jaboticaba peel. MenosThe consumption of berries has become a trend with confirmed health properties; however, fruit peels have been wasted despite their high concentrations of bioactive compounds. Tea made from jaboticaba (Myrciaria jaboticaba) peel (JP) could be an alternative to make use of this byproduct and contribute to increased intake of polyphenols. For this reason, this study investigated the JP chemical omposition and bioactive profile, as well as the antioxidant capacity of its aqueous extract (JPT e 25 g L1). The peel corresponded to approximately 35% of fruit weight. Total fiber content was approximately 30 g 100 g1, and the soluble portion represented 8.50 ± 0.21 g 100 g1. JPT showed strong antioxidant capacity according to all methods tested (FRAP, DPPH, and ORAC). Phenolic, flavonoid, and anthocyanin content were 54.55 mg GAE, 8.33 mg catechin, and 4.34 mg cyanidin 3-glucoside in 100 mL, respectively. Phenolic content in a cup of JPT (250 mL) was approximately 150 mg GAE, which could be considered an important source of bioactives. Cyanidin-3-O-glucoside, delphinidin-3-O-glucoside, and ellagic acid were identified in JPT by LC-DAD-ESI/MS. Other polyphenols were investigated by PLC-DAD-FLD in the hydrolyzed extract, and gallic acid and rutin were the prevalent compounds after cyanidin-3-O-glucoside. The hydrolysis increased total phenolic, but not affected the antioxidant capacity according to DPPH e FRAP. The JPT color, anthocyanins and antioxidant capacity showed stability in re... Mostrar Tudo |
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Palavras-Chave: |
Baga brasileira; Beverage; Byproduct; Chá funcional; Compostos fenólicos; Jaboticaba. |
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Thesagro: |
Bebida; Chá; Myrtaceae; Subproduto. |
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Thesaurus NAL: |
Beverages; Byproducts; phenolic compounds; tea. |
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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/157425/1/Aline-1-2017.pdf
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Marc: |
LEADER 02738naa a2200385 a 4500
001 2066596
005 2022-05-23
008 2017 bl uuuu u00u1 u #d
022 $a0023-6438
024 7 $a10.1016/j.lwt.2016.06.016$2DOI
100 1 $aSILVA, J. K. da
245 $aFunctional tea from a Brazilian berry$boverview of the bioactives compounds.$h[electronic resource]
260 $c2017
520 $aThe consumption of berries has become a trend with confirmed health properties; however, fruit peels have been wasted despite their high concentrations of bioactive compounds. Tea made from jaboticaba (Myrciaria jaboticaba) peel (JP) could be an alternative to make use of this byproduct and contribute to increased intake of polyphenols. For this reason, this study investigated the JP chemical omposition and bioactive profile, as well as the antioxidant capacity of its aqueous extract (JPT e 25 g L1). The peel corresponded to approximately 35% of fruit weight. Total fiber content was approximately 30 g 100 g1, and the soluble portion represented 8.50 ± 0.21 g 100 g1. JPT showed strong antioxidant capacity according to all methods tested (FRAP, DPPH, and ORAC). Phenolic, flavonoid, and anthocyanin content were 54.55 mg GAE, 8.33 mg catechin, and 4.34 mg cyanidin 3-glucoside in 100 mL, respectively. Phenolic content in a cup of JPT (250 mL) was approximately 150 mg GAE, which could be considered an important source of bioactives. Cyanidin-3-O-glucoside, delphinidin-3-O-glucoside, and ellagic acid were identified in JPT by LC-DAD-ESI/MS. Other polyphenols were investigated by PLC-DAD-FLD in the hydrolyzed extract, and gallic acid and rutin were the prevalent compounds after cyanidin-3-O-glucoside. The hydrolysis increased total phenolic, but not affected the antioxidant capacity according to DPPH e FRAP. The JPT color, anthocyanins and antioxidant capacity showed stability in refrigerated conditions, even without additives, for up to three days. These findings suggest that aqueous extract could be an adequate way to utilize the functional properties of jaboticaba peel.
650 $aBeverages
650 $aByproducts
650 $aphenolic compounds
650 $atea
650 $aBebida
650 $aChá
650 $aMyrtaceae
650 $aSubproduto
653 $aBaga brasileira
653 $aBeverage
653 $aByproduct
653 $aChá funcional
653 $aCompostos fenólicos
653 $aJaboticaba
700 1 $aBATISTA, A. G.
700 1 $aCAZARIN, C. B. B.
700 1 $aDIONISIO, A. P.
700 1 $aBRITO, E. S. de
700 1 $aBIASOTO, A. C. T.
700 1 $aMARÓSTICA JUNIOR, M. R.
773 $tLWT - Food Science and Technology$gv. 76, p. 292-298, 2017.
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Embrapa Semiárido (CPATSA) |
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