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Registro Completo |
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
15/03/2024 |
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Data da última atualização: |
15/03/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. |
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Afiliação: |
ISLAINE SANTOS SILVA, UNIVERSIDADE FEDERAL DA BAHIA; LUIZ CLÁUDIO CORREA, INSTITUTO DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO; ANA PAULA ANDRÉ BARROS, INSTITUTO DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO SERTÃO PERNAMBUCANO; ALINE TELLES BIASOTO MARQUES, CNPMA. |
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Título: |
Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168527; SLACAN. |
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Páginas: |
1 p. |
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Idioma: |
Português |
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Conteúdo: |
Thermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the content of phenolic acids decreased due to the influence of thermovinification, with the exception of caftaric acid, one of the major compounds, which was approximately 50 times higher. Stilbenes were quantified in greater quantities in TV75. For the flavan-3-ols, TV65 stood out, especially in (+)-catechin, (-)-epicatechin, procyanidin A2, and procyanidin B1. TV65 and TV75 wines also showed higher antioxidant capacity by the DPPH method. In conclusion, the use of a temperature of 65°C is recommended for thermovinification practice, due to the higher levels of bioactive compounds with antioxidant capacity that it provided to the wine. MenosThermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the con... Mostrar Tudo |
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Palavras-Chave: |
Thermomaceration; Tropical wine. |
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Thesagro: |
Maceração; Vinho. |
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Thesaurus Nal: |
Bioactive compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1162895/1/RA-BiasotoACT-15-SLACAN-2023-Ref-168527.pdf
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Marc: |
LEADER 03041nam a2200217 a 4500
001 2162895
005 2024-03-15
008 2023 bl uuuu u00u1 u #d
100 1 $aSILVA, I. S.
245 $aEffect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168527; SLACAN.$c2023
300 $a1 p.
520 $aThermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not reach the ideal ripeness level at the time of harvest. The objective of this study was to evaluate the influence of thermovinification temperature on the profile of phenolic compounds, antioxidant potential, and coloration of red wines. The following treatments were carried out: traditional vinification with a 7-day of maceration during the fermentation (VT); thermovinification at 55°C for 2h (TV55); thermovinification at 65°C for 2h (TV65); thermovinification at 75°C for 2h (TV75). The phenolic compounds (n=26) were quantified by HPLC-DAD-FD, total phenolics and antioxidant activity by spectrophotometric methods, and color by CIELab system. The results showed that thermovinification increased the total phenolic content of the wine and also reduced luminosity (L*), making the wine darker. However, higher temperature (75°C) promoted anthocyanin degradation, whereas wines thermovinified at 55°C showed the highest concentrations of these pigments. Thus, the redness coordinate a* was affected by the practice, decreasing as the temperature increased. Among flavonols, kaempferol-3-O-glucoside, quercetin-3-β-D-glucoside, and isorhamnetin-3-O-glucoside were higher in TV65 and TV75 wines. The yellow coordinate b* was higher in thermovinified wines. Regardless of the temperature, the content of phenolic acids decreased due to the influence of thermovinification, with the exception of caftaric acid, one of the major compounds, which was approximately 50 times higher. Stilbenes were quantified in greater quantities in TV75. For the flavan-3-ols, TV65 stood out, especially in (+)-catechin, (-)-epicatechin, procyanidin A2, and procyanidin B1. TV65 and TV75 wines also showed higher antioxidant capacity by the DPPH method. In conclusion, the use of a temperature of 65°C is recommended for thermovinification practice, due to the higher levels of bioactive compounds with antioxidant capacity that it provided to the wine.
650 $aBioactive compounds
650 $aMaceração
650 $aVinho
653 $aThermomaceration
653 $aTropical wine
700 1 $aCORREA, L. C.
700 1 $aBARROS, A. P. A.
700 1 $aBIASOTO, A. C. T.
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Registro original: |
Embrapa Meio Ambiente (CNPMA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Pantanal. |
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Data corrente: |
11/11/2019 |
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Data da última atualização: |
06/01/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
BEZERRA, A. de O.; NICACIO, A. C.; MENEZES, G. R. de O.; GOMES, R. da C.; SILVA, L. O. C. da; ROCHA-FRIGONI, N. A. de S.; MINGOTI, G. Z.; LEÃO, B. C. da S.; SILVA, E. V. da C. e.; NOGUEIRA, E. |
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Afiliação: |
ALEXANDRE DE OLIVEIRA BEZERRA, UFMS; ALESSANDRA CORALLO NICACIO, CNPGC; GILBERTO ROMEIRO DE OLIVEIRA MENEZE, CNPGC; RODRIGO DA COSTA GOMES, CNPGC; LUIZ OTAVIO CAMPOS DA SILVA, CNPGC; NATHÁLIA ALVES DE SOUZA ROCHA-FRIGONI, UNESP; GISELE ZOCCAL MINGOTI, UNESP; BEATRIZ CAETANO DA SILVA LEÃO, UNESP; ELIANE VIANNA DA COSTA E SILVA, UFMS; ERIKLIS NOGUEIRA, CPAP. |
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Título: |
Comparison between in vitro embryo production using Y-sorted sperm and timed artificial insemination with non-sorted sperm to produce crossbred calves. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Animal Reproduction Science, v. 208, 2019. |
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DOI: |
10.1016/j.anireprosci.2019.06.013 |
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Idioma: |
Inglês |
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Conteúdo: |
Due to the increasing use of in vitro embryo production (IVEP) and the importance of crossbreeding for beef production, pregnancy rates of Nelore recipients were evaluated following Fixed Time Embryo Transfer with fresh or vitrified IVEP embryos produced with Y-sorted sperm of Angus bulls (B. taurus) or Fixed Time Artificial Insemination using non-sorted sperm. For IVEP in Experiment 1, oocytes were obtained using Ovum Pick Up (OPU) (n = 84 embryos) or from ovaries from a slaughterhouse (SLAUGHTER, n = 66 embryos). In Experiment 2, with oocytes obtained by OPU, IVEP embryos were fresh (FRESH, n = 271) or after vitrification/warming (VITRIFIED, n=79) and PR was compared with FTAI (n=239). In Experiment 1, cleavage rates were 63.8% and 39.1% for OPU and SLAUGHTER groups, respectively (P=0.02), and blastocyst rates were 30.5% and 14.7%, respectively (P = 0.09). The PR was similar when considering the source of oocytes (OPU=35.7%; SLAUGHTER=25.8%; P = 0.17). In Experiment 2, there was no difference in PR for FRESH or VITRIFIED embryos (34.3% and 30.4%, respectively, P=0.72), but lesser than FTAI (47.7, P = 0.002). It is concluded that the IVEP with Y-sorted sperm associated with vitrification or embryos produced with oocytes from different sources did not affect PR when there was transfer of crossbred embryos into recipients, and can optimize large-scale application of IVEP technology; however, FTAI pregnancy rates with non-sex sorted sperm were greater. |
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Palavras-Chave: |
Crossbreeding. |
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Thesagro: |
Criopreservação; Cultura In Vitro; Embrião Animal; Inseminação Artificial. |
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Thesaurus NAL: |
Artificial insemination; Cryopreservation; Embryo (animal); In vitro fertilization. |
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Categoria do assunto: |
G Melhoramento Genético |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/204519/1/Comparison-between-in-vitro-embryo-production-using-Y-sorted-bezerra-2019-1.pdf
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Marc: |
LEADER 02598naa a2200349 a 4500
001 2114169
005 2020-01-06
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1016/j.anireprosci.2019.06.013$2DOI
100 1 $aBEZERRA, A. de O.
245 $aComparison between in vitro embryo production using Y-sorted sperm and timed artificial insemination with non-sorted sperm to produce crossbred calves.$h[electronic resource]
260 $c2019
520 $aDue to the increasing use of in vitro embryo production (IVEP) and the importance of crossbreeding for beef production, pregnancy rates of Nelore recipients were evaluated following Fixed Time Embryo Transfer with fresh or vitrified IVEP embryos produced with Y-sorted sperm of Angus bulls (B. taurus) or Fixed Time Artificial Insemination using non-sorted sperm. For IVEP in Experiment 1, oocytes were obtained using Ovum Pick Up (OPU) (n = 84 embryos) or from ovaries from a slaughterhouse (SLAUGHTER, n = 66 embryos). In Experiment 2, with oocytes obtained by OPU, IVEP embryos were fresh (FRESH, n = 271) or after vitrification/warming (VITRIFIED, n=79) and PR was compared with FTAI (n=239). In Experiment 1, cleavage rates were 63.8% and 39.1% for OPU and SLAUGHTER groups, respectively (P=0.02), and blastocyst rates were 30.5% and 14.7%, respectively (P = 0.09). The PR was similar when considering the source of oocytes (OPU=35.7%; SLAUGHTER=25.8%; P = 0.17). In Experiment 2, there was no difference in PR for FRESH or VITRIFIED embryos (34.3% and 30.4%, respectively, P=0.72), but lesser than FTAI (47.7, P = 0.002). It is concluded that the IVEP with Y-sorted sperm associated with vitrification or embryos produced with oocytes from different sources did not affect PR when there was transfer of crossbred embryos into recipients, and can optimize large-scale application of IVEP technology; however, FTAI pregnancy rates with non-sex sorted sperm were greater.
650 $aArtificial insemination
650 $aCryopreservation
650 $aEmbryo (animal)
650 $aIn vitro fertilization
650 $aCriopreservação
650 $aCultura In Vitro
650 $aEmbrião Animal
650 $aInseminação Artificial
653 $aCrossbreeding
700 1 $aNICACIO, A. C.
700 1 $aMENEZES, G. R. de O.
700 1 $aGOMES, R. da C.
700 1 $aSILVA, L. O. C. da
700 1 $aROCHA-FRIGONI, N. A. de S.
700 1 $aMINGOTI, G. Z.
700 1 $aLEÃO, B. C. da S.
700 1 $aSILVA, E. V. da C. e.
700 1 $aNOGUEIRA, E.
773 $tAnimal Reproduction Science$gv. 208, 2019.
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Embrapa Pantanal (CPAP) |
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