| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Unidades Centrais. |
|
Data corrente: |
23/06/1999 |
|
Data da última atualização: |
30/03/2023 |
|
Autoria: |
OLIVEIRA, T. T. de; NAGEM, T. J.; SILVA, M. C. da; MIRANDA, L. C. G. de; TEIXEIRA, M. A. |
|
Afiliação: |
TÂNIA TOLEDO DE OLIVEIRA, Universidade Federal de Viçosa - UFV/Departamento de Bioquímica e Biologia Molecular; TANUS JORGE NAGEM, Universidade Federal de Ouro Preto - UFOP/Departamento de Química; MARILDA CONCEIÇÃO DA SILVA, Universidade Federal de Minas Gerais - UFMG/Departamento de Química; LUIZ CARLOS GUEDES DE MIRANDA, Universidade Federal de Viçosa - UFV/Departamento de Bioquímica e Biologia Molecular; MARCO ANTÔNIO TEIXEIRA, Universidade Federal de Minas Gerais - UFMG/Departamento de Química. |
|
Título: |
Ação antioxidante de flavonoides modificados. |
|
Ano de publicação: |
1999 |
|
Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 34, n. 5, p. 879-83, maio 1999 |
|
Idioma: |
Português |
|
Notas: |
Notas Cientificas.
Título em inglês: Antioxidant action of the flavonoids derivatives. |
|
Conteúdo: |
O objetivo deste trabalho foi verificar o efeito antioxidante de derivados flavonoidicos da quercetina, naringenina, morina, e rutina, isolados da cultivar de soja UFV-5. Apos acetilacao com anidrido acetico e piridina, e metilacao com diazometano, esses compostos foram analisados para determinacao de acao antioxidante por meio dos indices de acidez, iodo e peroxido e pela reacao-de-Kreiss. Os melhores resultados foram obtidos com a naringenina metilada, naringenina acetilada, quercetina metilada e quercetina acetilada. |
|
Palavras-Chave: |
Naringenina acetilada; Naringenina metilada; Quercetina acetilada; Quercetina metilada. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE/1557/1/pab287-95.pdf
|
|
Marc: |
LEADER 01290naa a2200229 a 4500
001 1084337
005 2023-03-30
008 1999 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA, T. T. de
245 $aAção antioxidante de flavonoides modificados.$h[electronic resource]
260 $c1999
500 $aNotas Cientificas. Título em inglês: Antioxidant action of the flavonoids derivatives.
520 $aO objetivo deste trabalho foi verificar o efeito antioxidante de derivados flavonoidicos da quercetina, naringenina, morina, e rutina, isolados da cultivar de soja UFV-5. Apos acetilacao com anidrido acetico e piridina, e metilacao com diazometano, esses compostos foram analisados para determinacao de acao antioxidante por meio dos indices de acidez, iodo e peroxido e pela reacao-de-Kreiss. Os melhores resultados foram obtidos com a naringenina metilada, naringenina acetilada, quercetina metilada e quercetina acetilada.
653 $aNaringenina acetilada
653 $aNaringenina metilada
653 $aQuercetina acetilada
653 $aQuercetina metilada
700 1 $aNAGEM, T. J.
700 1 $aSILVA, M. C. da
700 1 $aMIRANDA, L. C. G. de
700 1 $aTEIXEIRA, M. A.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 34, n. 5, p. 879-83, maio 1999
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Clima Temperado. |
|
Data corrente: |
07/12/2020 |
|
Data da última atualização: |
07/12/2020 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
PEREIRA, A. M.; BONEMANN, D. H.; SCHERDIEN, S. H.; ÁVILA, B. P.; ANTUNES, I. F.; RIBEIRO, A. S.; GULARTE, M. A. |
|
Afiliação: |
ALINE MACHADO PEREIRA, UFPEL; DAISA HAKBART BONEMANN, UFPEL; SABRINA HÄRTER SCHERDIEN, UFPEL; BIANCA PIO ÁVILA, UFPEL; IRAJA FERREIRA ANTUNES, CPACT; ANDERSON SCHWINGEL RIBEIRO, UFPEL; MARCIA AROCHA GULARTE, UFPEL. |
|
Título: |
Evaluation of total and bioaccessible concentration of minerals in creole beans. |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
Journal of Food Composition and Analysis, v. 94, 103622, Dec. 2020. |
|
ISSN: |
0889-1575 |
|
DOI: |
doi.org/10.1016/j.jfca.2020.103622 |
|
Idioma: |
Inglês |
|
Conteúdo: |
The present study evaluated the total and bioaccessible concentrations of minerals in raw and cooked Creole beans. An analytical methodology was optimized, which involved several steps from sample preparation, accuracy study, data treatment, and instrumental analysis ? using a microwave-induced plasma optical emission spectrometer (MIP OES). The present study provides information about the total concentration of the metals Ba, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Pb, Zn and the bioaccessible fraction of metals Ba, Cu, Fe, Mn, Pb and Zn in three different types of creole beans. The elements that presented a greater quantity on all beans, both raw and cooked, were K and Mg. K varied from 12,600 to 13,300 mg/kg for the raw beans and 4590?10300 mg/kg for the cooked beans. Mg varied between 1620 and 1980 mg/kg for the raw beans and 670?1040 mg/kg for the cooked beans. The BRS Expedito type showed a higher concentration of K and Mg on raw and cooked beans. However, when the bioaccessibility study was carried out among the elements listed above, the most bioaccessible were Cu and Zn. Cu presented a bioaccessible fraction percentage between 52.6?59.2% for raw beans and 38.5?61.2% for cooked beans. Zn presented a bioaccessible fraction percentage between 45.6?50.6% for raw beans and 43%?63.5% for cooked beans. The results found on this study indicate that, possibly, the water and the cooking process significantly influences the mineral content. Also, studying mineral concentration on cooked beans is more nutritionally important than characterizing the raw grain, as beans are a type of food mostly consumed on its cooked form. MenosThe present study evaluated the total and bioaccessible concentrations of minerals in raw and cooked Creole beans. An analytical methodology was optimized, which involved several steps from sample preparation, accuracy study, data treatment, and instrumental analysis ? using a microwave-induced plasma optical emission spectrometer (MIP OES). The present study provides information about the total concentration of the metals Ba, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Pb, Zn and the bioaccessible fraction of metals Ba, Cu, Fe, Mn, Pb and Zn in three different types of creole beans. The elements that presented a greater quantity on all beans, both raw and cooked, were K and Mg. K varied from 12,600 to 13,300 mg/kg for the raw beans and 4590?10300 mg/kg for the cooked beans. Mg varied between 1620 and 1980 mg/kg for the raw beans and 670?1040 mg/kg for the cooked beans. The BRS Expedito type showed a higher concentration of K and Mg on raw and cooked beans. However, when the bioaccessibility study was carried out among the elements listed above, the most bioaccessible were Cu and Zn. Cu presented a bioaccessible fraction percentage between 52.6?59.2% for raw beans and 38.5?61.2% for cooked beans. Zn presented a bioaccessible fraction percentage between 45.6?50.6% for raw beans and 43%?63.5% for cooked beans. The results found on this study indicate that, possibly, the water and the cooking process significantly influences the mineral content. Also, studying mineral concentration ... Mostrar Tudo |
|
Palavras-Chave: |
Feijão crioulo. |
|
Thesagro: |
Análise de Alimento; Feijão; Grão; Nutriente Mineral. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/218892/1/Artigo-Evaluation-of-total-and-bioaccessible-concentration.pdf
|
|
Marc: |
LEADER 02459naa a2200277 a 4500
001 2127769
005 2020-12-07
008 2020 bl uuuu u00u1 u #d
022 $a0889-1575
024 7 $adoi.org/10.1016/j.jfca.2020.103622$2DOI
100 1 $aPEREIRA, A. M.
245 $aEvaluation of total and bioaccessible concentration of minerals in creole beans.$h[electronic resource]
260 $c2020
520 $aThe present study evaluated the total and bioaccessible concentrations of minerals in raw and cooked Creole beans. An analytical methodology was optimized, which involved several steps from sample preparation, accuracy study, data treatment, and instrumental analysis ? using a microwave-induced plasma optical emission spectrometer (MIP OES). The present study provides information about the total concentration of the metals Ba, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Pb, Zn and the bioaccessible fraction of metals Ba, Cu, Fe, Mn, Pb and Zn in three different types of creole beans. The elements that presented a greater quantity on all beans, both raw and cooked, were K and Mg. K varied from 12,600 to 13,300 mg/kg for the raw beans and 4590?10300 mg/kg for the cooked beans. Mg varied between 1620 and 1980 mg/kg for the raw beans and 670?1040 mg/kg for the cooked beans. The BRS Expedito type showed a higher concentration of K and Mg on raw and cooked beans. However, when the bioaccessibility study was carried out among the elements listed above, the most bioaccessible were Cu and Zn. Cu presented a bioaccessible fraction percentage between 52.6?59.2% for raw beans and 38.5?61.2% for cooked beans. Zn presented a bioaccessible fraction percentage between 45.6?50.6% for raw beans and 43%?63.5% for cooked beans. The results found on this study indicate that, possibly, the water and the cooking process significantly influences the mineral content. Also, studying mineral concentration on cooked beans is more nutritionally important than characterizing the raw grain, as beans are a type of food mostly consumed on its cooked form.
650 $aAnálise de Alimento
650 $aFeijão
650 $aGrão
650 $aNutriente Mineral
653 $aFeijão crioulo
700 1 $aBONEMANN, D. H.
700 1 $aSCHERDIEN, S. H.
700 1 $aÁVILA, B. P.
700 1 $aANTUNES, I. F.
700 1 $aRIBEIRO, A. S.
700 1 $aGULARTE, M. A.
773 $tJournal of Food Composition and Analysis$gv. 94, 103622, Dec. 2020.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Clima Temperado (CPACT) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
