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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
07/06/2004 |
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Data da última atualização: |
06/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FERREIRA, E. C.; NOGUEIRA, A. R. de A.; SOUZA, G. B. de; BATISTA, L. A. R. |
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Afiliação: |
EDILENE C. FERREIRA, UFSCAR; ANA RITA DE ARAUJO NOGUEIRA, CPPSE; GILBERTO BATISTA DE SOUZA, CPPSE; LUIZ ALBERTO ROCHA BATISTA, CPPSE. |
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Título: |
Effect of drying method and length of storage on tannin and total phenol concentrations in Pigeon pea seeds. |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
Food Chemistry, v.86, n.1, p.17-23, 2004. |
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Idioma: |
Inglês |
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Conteúdo: |
Total phenols and condensed tannins in Pigeon pea seeds were determined by flow injection spectrophotometry. Folin-Denis and vanillin assays were used for total phenol and condensed tannin, respectively. Three Pigeon pea accessions were cultivated in a greenhouse. After harvesting, one access was separated into two aliquots. One aliquot was freeze-dried (-196 C), and the other was dried in a forced air oven at 50 C, like the other access samples, to evaluate drying temperature interference. The seeds were initially analyzed and then stored at around -10 C, 16 C or at ambient temperature (25 10 C). The stored samples were analysed every 30 days, for a 90 day period. A significant difference (P < 0:05) occurred between the drying methods for condensed tannin as well as for total phenols, regardless of the storage conditions. The experiments for comparing total phenols, obtained at different storage times, showed significant differences (P < 0:05) for total phenols, indicating that tannin quantification has to be done immediately after harvesting to avoid formation of protein complexes or polymerisation, which lead to erroneous results. In accordance with results, freeze-drying proved to be best for preserving the characteristics of the sample. In order to compare the tannin and phenol contents within accessions, fresh seeds should be used. |
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Palavras-Chave: |
Condensed tannims; Pigeon pea seeds; Total phenols. |
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Thesaurus Nal: |
flow injection analysis; storage. |
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Categoria do assunto: |
W Química e Física |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/28937/1/PROCIARAN2004.00110.pdf
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Marc: |
LEADER 02026naa a2200217 a 4500
001 1046838
005 2022-05-06
008 2004 bl uuuu u00u1 u #d
100 1 $aFERREIRA, E. C.
245 $aEffect of drying method and length of storage on tannin and total phenol concentrations in Pigeon pea seeds.$h[electronic resource]
260 $c2004
520 $aTotal phenols and condensed tannins in Pigeon pea seeds were determined by flow injection spectrophotometry. Folin-Denis and vanillin assays were used for total phenol and condensed tannin, respectively. Three Pigeon pea accessions were cultivated in a greenhouse. After harvesting, one access was separated into two aliquots. One aliquot was freeze-dried (-196 C), and the other was dried in a forced air oven at 50 C, like the other access samples, to evaluate drying temperature interference. The seeds were initially analyzed and then stored at around -10 C, 16 C or at ambient temperature (25 10 C). The stored samples were analysed every 30 days, for a 90 day period. A significant difference (P < 0:05) occurred between the drying methods for condensed tannin as well as for total phenols, regardless of the storage conditions. The experiments for comparing total phenols, obtained at different storage times, showed significant differences (P < 0:05) for total phenols, indicating that tannin quantification has to be done immediately after harvesting to avoid formation of protein complexes or polymerisation, which lead to erroneous results. In accordance with results, freeze-drying proved to be best for preserving the characteristics of the sample. In order to compare the tannin and phenol contents within accessions, fresh seeds should be used.
650 $aflow injection analysis
650 $astorage
653 $aCondensed tannims
653 $aPigeon pea seeds
653 $aTotal phenols
700 1 $aNOGUEIRA, A. R. de A.
700 1 $aSOUZA, G. B. de
700 1 $aBATISTA, L. A. R.
773 $tFood Chemistry$gv.86, n.1, p.17-23, 2004.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
25/05/2015 |
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Data da última atualização: |
11/02/2016 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
VARGAS-SOLÓRZANO, J. W.; CHAVEZ, D. H. W.; FREIRE NETO, R.; ASCHERI, J. L. R.; CARVALHO, C. W. P. de. |
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Afiliação: |
JHONY WILLIAM VARGAS-SOLÓRZANO, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; DAVY HIDALGO WILLIAM CHAVEZ, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; RAIMUNDO FREIRE NETO, UNIVERISDADE FEDERAL RURAL DO RIO DE JANEIRO; JOSE LUIS RAMIREZ ASCHERI, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
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Título: |
Propriedades de expansão de extrudados de sorgo de baixo teor de taninos. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
In: CONGRESO IBEROAMERICANO DE INGENIERÍA DE ALIMENTOS, 9., 2014, Valencia. Libro de resúmenes. Valencia: Universitat Politècnia de València, 2014. |
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Páginas: |
1 p. |
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ISBN: |
978-84-9048-168-4 |
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Idioma: |
Português |
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Palavras-Chave: |
Extrusão termoplástica; Grão integral; Propriedade funcional. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 00746nam a2200205 a 4500
001 2016190
005 2016-02-11
008 2014 bl uuuu u00u1 u #d
020 $a978-84-9048-168-4
100 1 $aVARGAS-SOLÓRZANO, J. W.
245 $aPropriedades de expansão de extrudados de sorgo de baixo teor de taninos.$h[electronic resource]
260 $aIn: CONGRESO IBEROAMERICANO DE INGENIERÍA DE ALIMENTOS, 9., 2014, Valencia. Libro de resúmenes. Valencia: Universitat Politècnia de València$c2014
300 $a1 p.
653 $aExtrusão termoplástica
653 $aGrão integral
653 $aPropriedade funcional
700 1 $aCHAVEZ, D. H. W.
700 1 $aFREIRE NETO, R.
700 1 $aASCHERI, J. L. R.
700 1 $aCARVALHO, C. W. P. de
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Embrapa Agroindústria de Alimentos (CTAA) |
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