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2. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | NICKEL, O.; SOUZA, E. B. de; FAJARDO, T. V. M.; BARROS, D. R. de. Comparison of the nucleotide sequences of two isolates of apple stem grooving virus from apple plants. Virus Reviews and Research, Belo Horizonte, v. 20, p. 201, 2015. Suplemento. Abstract PIV 48. Edição dos Resumos do XXVI Brazilian Congress of Virology, X Mercour Meeting of Virology, 2015, Florianópolis. Biblioteca(s): Embrapa Uva e Vinho. |
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3. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | SCHAFER, J. T.; GOMES, C. B.; PEREIRA, A. da S.; CRUZ, F. F.; BARROS, D. R. de. Resistance of potato genotypes to Meloidogyne javanica. Revista Caatinga, Mossoró, v. 30, n. 2, p. 536-540, 2017. Biblioteca(s): Embrapa Clima Temperado. |
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Registro Completo
Biblioteca(s): |
Embrapa Amazônia Oriental. |
Data corrente: |
03/04/2018 |
Data da última atualização: |
07/12/2018 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
SOUZA, A.; OLIVEIRA, T.; MATTIETTO, R. de A.; NASCIMENTO, W. M. O. do; LOPES, A. |
Afiliação: |
Aline SOUZA, PÓS-GRADUANDA UFPA; Thaise OLIVEIRA, PÓS-GRADUANDA UFPA; RAFAELLA DE ANDRADE MATTIETTO, CPATU; WALNICE MARIA O DO NASCIMENTO, CPATU; Alessandra LOPES, PÓS-GRADUANDA UFPA. |
Título: |
Bioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 38, n. 1, p. 67-71, Jan./Mar. 2018. |
DOI: |
http://dx.doi.org/10.1590/1678-457X.33716 |
Idioma: |
Inglês |
Conteúdo: |
Our objective in this work was to evaluate the contents of the major bioactive compounds in the peel of three genotypes of camu camu at different maturity stages. The genotypes had high concentration of ascorbic acid in the peel ranging from 13.73% to 24.02%. In the ripe maturity stage the genotypes 17 and 44 presented the highest concentration of phenolics (3,299.97 mg GAE.100 g-1) and anthocyanins (165.91 g.100 g-1). Flavonols and carotenoids showed a distinct and statistically different behavior in each genotype. Genotype 44 in the ripe stage had the highest content of carotenoids (105.88 mg.100 g-1). The high contents of vitamin C and phenolic compounds make the residue of camu camu fruit processing a rich source of antioxidants to the food and/or pharmaceutical industries. |
Palavras-Chave: |
Antioxidantes; Composto bioativo. |
Thesagro: |
Camu Camu; Maturidade; Vitamina. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/174926/1/0101-2061-cta-1678-457X33716.pdf
|
Marc: |
LEADER 01536naa a2200241 a 4500 001 2090181 005 2018-12-07 008 2018 bl uuuu u00u1 u #d 024 7 $ahttp://dx.doi.org/10.1590/1678-457X.33716$2DOI 100 1 $aSOUZA, A. 245 $aBioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank.$h[electronic resource] 260 $c2018 520 $aOur objective in this work was to evaluate the contents of the major bioactive compounds in the peel of three genotypes of camu camu at different maturity stages. The genotypes had high concentration of ascorbic acid in the peel ranging from 13.73% to 24.02%. In the ripe maturity stage the genotypes 17 and 44 presented the highest concentration of phenolics (3,299.97 mg GAE.100 g-1) and anthocyanins (165.91 g.100 g-1). Flavonols and carotenoids showed a distinct and statistically different behavior in each genotype. Genotype 44 in the ripe stage had the highest content of carotenoids (105.88 mg.100 g-1). The high contents of vitamin C and phenolic compounds make the residue of camu camu fruit processing a rich source of antioxidants to the food and/or pharmaceutical industries. 650 $aCamu Camu 650 $aMaturidade 650 $aVitamina 653 $aAntioxidantes 653 $aComposto bioativo 700 1 $aOLIVEIRA, T. 700 1 $aMATTIETTO, R. de A. 700 1 $aNASCIMENTO, W. M. O. do 700 1 $aLOPES, A. 773 $tFood Science and Technology, Campinas$gv. 38, n. 1, p. 67-71, Jan./Mar. 2018.
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Embrapa Amazônia Oriental (CPATU) |
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