|
|
|
|
|
| ARAÚJO,Karuane Saturnino da Silva; SANTOS JÚNIOR,Joaquim Francisco dos; SATO,Marcello Otake; FINCO,Fernanda Dias Bartolomeu Abadio; SOARES,Ilsamar Mendes; BARBOSA,Robson dos Santos; ALVIM,Tarso da Costa; ASCÊNCIO,Sérgio Donizeti; MARIANO,Sandra Maria Botelho. |
| ABSTRACTThe composition of propolis depends on time, vegetation and the location of the collection area. The objective of this study was to determine the physicochemical characteristics, the concentration of phenol compounds and the antioxidant capacity of propolis of native stingless bees (Meliponinae)and Apis from the State of Tocantins. Extraction with 80% ethanol (v/v) was performed in order to obtain the extracts. Parameters examined were: propolis mass loss by desiccation at 105 ºC, ashes, wax concentration and pH. Furthermore, the propolis antioxidant activity was measured, as well as the total concentration of phenol compounds. The extracts were also analyzed by high performance liquid chromatography. The total concentration of phenol compounds... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Propolis; Antioxidant; Phenol compounds. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672016000100061 |
| |
|
|
| MOREIRA,Lara de Azevedo Sarmet; CARVALHO,Lucia Maria Jaeger de; CARDOSO,Flávio da Silva e Souza Neves; ORTIZ,Gisela Maria Dellamora; FINCO,Fernanda Dias Bartolomeu Abadio; CARVALHO,José Luiz Viana de. |
| Abstract Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content. Provitamin A deficiency is still a public health concern mainly in developing countries. Since beta-carotene is a vitamin A precursor, the increase of this compound in foods through biofortification is a manner to reach people under hidden hunger condition. This work aimed to evaluate the effect of different cooking styles on carotenoids content and antioxidant activity of two different genotypes of biofortified Cucurbita moschata. In the present study, biofortified pumpkins submitted to different cooking conditions were assessed for antioxidant activity by ABTS, DPPH, β-carotene/linoleic acid systems and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pumpkin; Antioxidant activity; Carotenoids; Cooking; Biofortification. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200302 |
| |
|
|
|
