|
|
|
|
|
| Santos Filho,Plinio Rodrigues dos; Santos,Breno Régis; Barbosa,Sandro; Vieira,Letícia Rios; Freitas,Natália Chagas de; Dias,Daniele Ferreira; Santos,Marcelo Henrique dos. |
| Garcinia brasiliensis, popularly known as Bacupari, is native to the Amazon and commonly used in folk medicine for its therapeutic properties. This plant is rich in bioactive compounds like benzophenones. However, there are no works about the in vitro establishment and achievement of secondary metabolites in this plant. Thus, the aim of this work was to determine the growth curve and to perform the biochemical and phytochemical analyses in calli obtained from the procambium segments of Bacupari. The growth curve of calli followed a sigmoidal pattern, with four distinct phases (lag, exponential, linear, deceleration). Total soluble sugars were higher on the inoculation day and the reducing sugars on the 20 th day. Amino acids increased from the 60 th day up... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bacupari; Benzophenones; Calli. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000300003 |
| |
|
|
| Duarte,Stella Maris da Silveira; Abreu,Celeste Maria Patto de; Menezes,Hilary Castle de; Santos,Marcelo Henrique dos; Gouvêa,Cibele Marli Cação Paiva. |
| The aim of this work was to evaluate the effect of processing and roasting on the antioxidant activity of coffee brews. Brews prepared with light, medium and dark roasted coffees were analyzed. The pH, total solids content, polyphenols content, reducing substances and chlorogenic acids content were determined. The antioxidant activity of aqueous extracts, the guaicol decolorizing and the capacity to inhibit lipid peroxidation were also analyzed. The antioxidant activity of coffee brews were concentration-dependent. A progressive antioxidant activity and polyphenols content was observed decreasing with roasting. The light roasted coffee showed the highest antioxidant activity and dark roasted coffee showed the lowest antioxidant activity. The results... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beverage; Antioxidant activity; Roasting; Coffee; Processing. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200035 |
| |
|
|
|
