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 | Acesso ao texto completo restrito à biblioteca da Embrapa Alimentos e Territórios. Para informações adicionais entre em contato com mara.petrocchi@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Alimentos e Territórios; Embrapa Mandioca e Fruticultura. |
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Data corrente: |
22/05/2023 |
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Data da última atualização: |
29/11/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, L. M. A.; ALVES FILHO, E. G.; MARTINS, R. M.; OLIVEIRA, J. D. J.; VIDAL, C. S.; OLIVEIRA, L. A. de; BRITO, E. s. de. |
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Afiliação: |
LORENA MARA A. SILVA, CNPAT; ELENILSON G. ALVES FILHO, UFC; ROBSON M. MARTINS, UFC; WILLYANE J. D. J. OLIVEIRA, UFC; CRISTINE S. VIDAL, UFC; LUCIANA A. DE OLIVEIRA, CNPMF; EDY S. DE BRITO, CNAT. |
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Título: |
NMR-based metabolomic approach for evaluation of the harvesting time and cooking characteristics of different cassava genotypes. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Foods, v. 11, n. 11, 1651, p. 1-12, 2022. |
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DOI: |
https://doi.org/10.3390/foods11111651 |
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Idioma: |
Inglês |
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Conteúdo: |
Cassava is an important staple food for low-income countries. However, its cooking characteristics are especially affected by genotype. In this study, two groups of genotypes, namely hard to cook (HTC) and easy to cook (ETC), were harvested at different times (9 and 15 months), and
evaluated by NMR coupled to chemometrics. Additionally, lignin of these materials was studied by 1H-13C HSQC NMR. The carbohydrates were the most important class of compounds to differentiate the cassava genotypes. The correlation of NMR with cooking time and starch content showed that the higher content of primary metabolites, mostly glucose, can be associated with longer cooking times and reduction of starch, corroborating the metabolic pathways analysis. Furthermore, it was observed that the lignin from cell walls did not differentiate the cooking performance of the genotypes. |
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Palavras-Chave: |
Alimentação animal; Alimentação humana; Análise de via; Análise Estatística Multivariada; Animal food; Cassava genotypes; Cooking time; Gene resistance; Genótipos de mandioca; Human food; Manihot esculenta Crantz; Multivariate statistical analysis; NMR; Nuclear Magnetic Resonance; Pathway analysis; Productivity; Ressonância Magnética Nuclear; Tempo de cozimento; Vegetal Raw Material. |
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Thesagro: |
Análise Estatística; Lignina; Mandioca; Matéria Prima Vegetal; Melhoramento Vegetal; Produtividade; Resistência Genética. |
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Thesaurus Nal: |
Cassava; Lignin; Plant breeding. |
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Categoria do assunto: |
G Melhoramento Genético |
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Marc: |
LEADER 02535naa a2200553 a 4500
001 2158854
005 2023-11-29
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/foods11111651$2DOI
100 1 $aSILVA, L. M. A.
245 $aNMR-based metabolomic approach for evaluation of the harvesting time and cooking characteristics of different cassava genotypes.$h[electronic resource]
260 $c2022
520 $aCassava is an important staple food for low-income countries. However, its cooking characteristics are especially affected by genotype. In this study, two groups of genotypes, namely hard to cook (HTC) and easy to cook (ETC), were harvested at different times (9 and 15 months), and evaluated by NMR coupled to chemometrics. Additionally, lignin of these materials was studied by 1H-13C HSQC NMR. The carbohydrates were the most important class of compounds to differentiate the cassava genotypes. The correlation of NMR with cooking time and starch content showed that the higher content of primary metabolites, mostly glucose, can be associated with longer cooking times and reduction of starch, corroborating the metabolic pathways analysis. Furthermore, it was observed that the lignin from cell walls did not differentiate the cooking performance of the genotypes.
650 $aCassava
650 $aLignin
650 $aPlant breeding
650 $aAnálise Estatística
650 $aLignina
650 $aMandioca
650 $aMatéria Prima Vegetal
650 $aMelhoramento Vegetal
650 $aProdutividade
650 $aResistência Genética
653 $aAlimentação animal
653 $aAlimentação humana
653 $aAnálise de via
653 $aAnálise Estatística Multivariada
653 $aAnimal food
653 $aCassava genotypes
653 $aCooking time
653 $aGene resistance
653 $aGenótipos de mandioca
653 $aHuman food
653 $aManihot esculenta Crantz
653 $aMultivariate statistical analysis
653 $aNMR
653 $aNuclear Magnetic Resonance
653 $aPathway analysis
653 $aProductivity
653 $aRessonância Magnética Nuclear
653 $aTempo de cozimento
653 $aVegetal Raw Material
700 1 $aALVES FILHO, E. G.
700 1 $aMARTINS, R. M.
700 1 $aOLIVEIRA, J. D. J.
700 1 $aVIDAL, C. S.
700 1 $aOLIVEIRA, L. A. de
700 1 $aBRITO, E. s. de
773 $tFoods$gv. 11, n. 11, 1651, p. 1-12, 2022.
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