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| Registros recuperados: 29 | |
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| Coutiño-Cortés,Ana Gabriela; Bertolini,Vincenzo; Iracheta-Donjuan,Leobardo; Ruíz-Montoya,Lorena; Valle-Mora,Javier Francisco. |
| Abstract: Guarianthe skinneri (Bateman) Dressler & W.E. Higgins, is a native orchid from Mexico, considered as threatened species in the NOM-ECOL-059-SEMARNAT-2010, mainly due to the disappearance of its natural habitat and illegal collection during the flowering season. The aim of this research was to induce in vitro callogenesis using different types of explants and phytoregulators, in order to establish a mass production technique as a contribution to the conservation of this species. We evaluated leaf and pseudobulb pith explants growing in semi-solid medium MS, adding BAP, 2, 4-D, Kin, the combination of BAP/2 and 4-D/Kin/Sad and a control without any type of plant growth regulators. Statistical analysis showed that pseudobulb pith explants are... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biodiversity conservation; Cell division; Oxidation; Phytoregulator. |
| Ano: 2017 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000200254 |
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| PEGO,MATHEUS F.F.; BIANCHI,MARIA LÚCIA; CARVALHO,JANAÍNA A.; VEIGA,TAIS R.L.A.. |
| Surface modification may lead activated carbon (AC) to take on different properties. This study aimed to promote surface modification of activated carbons using corona treatment (electrical discharge). In this study, powdered commercial activated carbon was used. Activated carbons were subjected to corona treatment at different exposure times (2, 5, 8 and 10 min) at 4.5 cm height from the source. To observe differences promoted by treatment, activated carbons were analyzed by acidity, surface functional groups, Fourier Transform Infrared Spectroscopy (FTIR), elemental analysis (CHN), proximate analysis and thermogravimetry. Corona treatment impacted surface chemistry of activated carbons. There was a trend of increasing surface acidity according to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chemical reactions; Electric discharge; Oxidation; Surface chemistry. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000100402 |
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| LAMUELA-RAVENTÓS,ROSA M; GIMENO,EVA; FITÓ,MONTSE; CASTELLOTE,ANA-ISABEL; COVAS,MARIBEL; DE LA TORRE-BORONAT,M. CARMEN; LÓPEZ-SABATER,M. CARMEN. |
| Phenolic compounds have shown to inhibit LDL oxidation in vitro and ex vivo; however, they are hydrosoluble compounds while LDL is a lipoprotein. Analysis of phenolic compounds in LDLs by HPLC is necessary to demonstrate their binding capacity to lipoproteins. We developed and validated a solid phase extraction method (SPE) that allowed us the purification of LDL samples and their analysis by HPLC. This methodology allowed us to demonstrate the in vitro binding capacity of tyrosol, one of the main phenolic compounds in olive oil, to LDL. In the intervention dietary study with volunteers, food rich in phenolic compounds affected LDL composition. Changes in LDL phenolics composition are not observed after the short-term ingestion of food rich in phenolic... |
| Tipo: Journal article |
Palavras-chave: Antioxidant; LDL; Olive oil; Oxidation; Phenol; Tyrosol. |
| Ano: 2004 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200011 |
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| Vargas,Flávia Carolina; Arantes-Pereira,Lucas; Costa,Patrícia Argemira da; Melo,Mariza Pires de; Sobral,Paulo José do Amaral. |
| ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food industry uses a variety of synthetic antioxidants. However, some synthetic antioxidants have been questioned regarding its safety, and thus the interest in using natural antioxidants in food products is increasing. This paper aimed at assessing leaf aqueous extracts of Rosemary (Rosmarinus officinalis Linnaeus) and Pitanga (Eugenia uniflora Linnaeus) as antioxidants in beef cold storage. After 48h storage, patties added of Rosemary leaf extracts showed increased pH. Patties added of Pitanga extracts had the lowest a* color values. Oxymyoglobin levels were significantly higher for Negative control, than for Pitanga treatment. The 10% extract addition... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant; Myoglobin; Color; Oxidation; Lipid. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100514 |
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| Zago,Gilberto Rogério; Gottardo,Franciele Maria; Bilibio,Denise; Freitas,Carla Patrícia; Bertol,Charise Dallazem; Dickel,Elci Lotar; Santos,Luciana Ruschel dos. |
| ABSTRACT: Pomegranate (Punica granatum L.) contains a high concentration of antioxidant and phenolic compounds. Pomegranate peel extracts at different concentrations were used as natural antioxidant to increased the lipid stability of fresh Tuscan sausages, comparing with sodium erythorbate (SE). Peels were subjected to ultrasound-assisted aqueous extraction and lyophilization. The extract was previously characterized throught phenol and flavonoids determination. The Tuscan Sausages were prepared, and color, pH, peroxides, and thiobarbituric acid reactive substances were assessed at 1, 15, and 30 days of storage, at a mean temperature of 5 ± 1 ºC and under a 12-hour light cycle/day. Sausages containing 0.05 and 0.1% of peel extract showed results similar... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat product; Lipid; Oxidation; Storage; Sensory analysis. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000400753 |
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| Perlo,Flavia; Fabre,Romina; Bonato,Patricia; Jenko,Carolina; Tisocco,Osvaldo; Teira,Gustavo. |
| ABSTRACT: There is an increasing consumer demand to avoid the use of synthetic additives like many antioxidants currently added to food. The objective of this study was to determine the effect of spraying ascorbic acid, rosemary extract and a combination of both on pork meat during refrigerated storage. Pork meat with antioxidants sprayed on the surface was packaged under vacuum and stored (4ºC, 45d). pH, color, lipid oxidation, total aerobic count, drip loss and moisture were evaluated during storage. Results suggested that surface application of rosemary extract and a combination of rosemary extract and ascorbic acid resulted in an effective delay of lipid oxidation of pork meat, without affecting pH, colour or water content during storage. No effect of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Natural antioxidants; Oxidation; Storage; Meat quality. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000400751 |
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| Registros recuperados: 29 | |
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