|
|
|
| Registros recuperados: 39 | |
|
|
| Leão,Gabriela Alves; Oliveira,Juraci Alves de; Felipe,Rafaella Teles Arantes; Farnese,Fernanda Santos. |
| ABSTRACT Phytoremediation has proven to be an efficient technology for removing arsenic (As) from water, but the plants used in this process need to be tolerant to the damage caused by As. The toxic effect of As on growth and functioning of the antioxidant system was studied in individual plants of Azolla caroliniana exposed to five concentrations of As (0.0, 0.25, 0.5, 1.0 and 1.5 mg L-1) for the course of five days. Growth, As absorption, enzymatic activity, total and non-protein thiols and anthocyanin content were assessed. Azolla caroliniana was able to take up large amounts of the pollutant, reaching As concentrations of 386.1 µg g-1 dry weight without saturating the absorption mechanism. The tolerance index and the growth of A. caroliniana decreased... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Anthocyanin; Antioxidant enzymes; Aquatic plant; Thiol compounds; Water remediation. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-33062017000200161 |
| |
|
| |
|
| |
|
|
| SANTOS,ROBERTA O.; TRINDADE,SIMONE C.; MAURER,LUANA H.; BERSCH,ANDRIELY M.; SAUTTER,CLAUDIA K.; PENNA,NEIDI G.. |
| ABSTRACT Currently, Rio Grande do Sul state is the main producer of blueberry in Brazil. Practically all production is commercialized in fresh state and only a small portion is subject to processing. The blueberry wine making process is an alternative to expand the beverage industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry producers. The objectives of this study were to produce wines from blueberries and to evaluate the effect of deacidification (with calcium carbonate) and chaptalization (with glucose syrup or sucrose) on physicochemical characteristics, antioxidant content, and sensory parameters. Samples were analyzed for total soluble solids, pH, total titratable acidity, total sugar content,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vaccinium ashei Reade; Anthocyanin; Phenolic compounds; Alcoholic beverage. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000401557 |
| |
|
|
| Pessoa,José Dalton Cruz; Arduin,Marcos; Martins,Maria Alice; Carvalho,José Edmar Urano de. |
| The aim of this work was to study the source of the açaí residue for its possible commercial applications by characterizing the fruit (fresh and dry mass), and performing an anatomic study of the pericarp from which were identified the origin of the anthocyanins, and fatty acids, and fibers; also the vascular system, its fibers constituents and fibrils were characterized. It was concluded that anthocyanins were located on the epiderm and external parenchyma, and that solids retained on the sieve come from the sclerenchyma, and that the fatty acids come from the storage parenchyma. The vascular tissue was formed by the fibers around 20 mm length. The length distribution of the fibrils had a mean length of 580µm. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fiber; Fibril; Composite; Fatty acid; Anthocyanin. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000600022 |
| |
|
| |
|
| |
|
|
| Ferreira Ozela,Eliana; Stringheta,Paulo César; Cano Chauca,Milton. |
| The stability of anthocyanin in the extract of spinach vine fruit (Basella rubra L.) was studied in relation to degradative factors such as light, temperature and pH acting alone or in combination. In this work, the possible use of spinach vine fruit as a source of natural pigments for use in food coloring was evaluated. Extraction of the pigment was carried out with 99.9% methanol at pH 2.0. The stability of the anthocyanin extract was estimated. From these values, reaction velocity constants (k) as well as the half-life time (t l;2) were calculated at pH 4.0, 5.0, and 6.0 in the presence and absence of light both at 40 and 60°C. Results indicate that, independent of pH values, spinach vine extract suffered an interference of light in its anthocyanin... |
| Tipo: Journal article |
Palavras-chave: Anthocyanin; Bertalha; Coloring; Food color; Spinach vine. |
| Ano: 2007 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202007000200004 |
| |
|
|
| KANE,Alé; ACHIR,Nawel; CISSE,Mady; PALLET,Dominique; SAKHO,Mama; DORNIER,Manuel. |
| Abstract The objective of this work is to study the feasibility of a more objective and rigorous classification of the calices of Hibiscus sabdariffa based on their physicochemical profile. To do so, 19 analyses were carried out on 4 varieties of calices cultivated in Senegal: Vimto, Koor, Thaï and CLT92. Principal component analysis results showed that 15 physicochemical and biochemical parameters could be potentially used to discriminate the varieties of calices. Polyphenolic and anthocyanin contents were anti-correlated to protein content and could be used to differentiate the Vimto/CLT92 and the Koor/Thaï varieties. Within these two clusters, pH and lipid content could discriminate each variety. Finally, factorial discriminant analysis showed that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hibiscus sabdariffa L.; Discriminant analysis; Colour; Anthocyanin. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200321 |
| |
|
|
| ZHOU,Si-Hong; GUO,Rong-Rong; WEI,Rong-Fu; LIU,Jin-Biao; YU,Huan; SHI,Xiao-Fang; ZHANG,Ying; XIE,Tai-Li; CHENG,Guo. |
| Abstract The object of this study was to investigate the influence of bagging or the combination of umbrella and bags on berry composition, especially anthocyanin accumulation, in ‘Kyoho’ (V. labruscana) berry skins. Five different colors and bag materials commonly used in production were chosen for this study: white, green, yellow, nonwoven and transparent, and the umbrellas were made of plastic material. The composition and content of anthocyanins in the berry skin of ‘Kyoho’ were analyzed by HPLC-MS. The results showed that bagging or a combination of umbrella and bags on anthocyanin concentration in ‘Kyoho’ grapes showed inconsistent effects that depended on the colors and materials of the bags and the use of an umbrella or not. Compared with the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bagging; Umbrella; Anthocyanin; ‘Kyoho’; Grape. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200394 |
| |
|
|
| Hassimotto,Neuza Mariko Aymoto; Mota,Renata Vieira da; Cordenunsi,Beatriz Rosana; Lajolo,Franco Maria. |
| Five blackberry cultivars (Rubus sp.) were evaluated for antioxidant capacity, bioactive compounds and composition. Ascorbic acid levels, consisting of dehydro-ascorbic acid, ranged from 9.8 to 21.4 mg.100 g-1 fresh weight. Cyanidin (66 to 80% of total flavonoids), epicatechin, quercetin and traces of kaempferol were the main flavonoids found in all cultivars. The five cultivars presented high antioxidant capacity in the β-carotene/linoleic acid system, with inhibition similar to the synthetic antioxidant BHT, at a 50 µM concentration. Caingangue cultivar presented high vitamin C and total phenolics content, while Guarani had the highest cyanidin, total anthocyanin and total flavonoids levels and also the highest antioxidant capacity. These cultivars also... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rubus; Flavonoids; Anthocyanin; Antioxidant capacity. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300029 |
| |
|
|
| SOARES,Jackeline Cintra; SOARES JÚNIOR,Manoel Soares; FERREIRA,Karen Carvalho; CALIARI,Márcio. |
| Abstract The market for ready-to-drink fruit nectars is one of the fastest growing ones, because fruits provide beneficial effects for health maintenance and disease prevention, mainly due to the presence of phenolic compounds and their antioxidant activity. Amongst these, jambolan stands out, but is still little explored. The objective of the present work was to evaluate the influence of different proportions of jambolan pulp, sucrose and water on the physicochemical characteristics and sensory acceptance of jambolan nectars, besides determining the content of some bioactive compounds and the antioxidant capacity of the selected nectar, with a view to adding value to the fruit. Six jambolan nectar formulations were established using a Simplex design. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Color; Total phenolics; Anthocyanin; Tannins; Functional beverage. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500008 |
| |
|
|
| ZHOU,Si-Hong; GUO,Rong-Rong; WEI,Rong-Fu; LIU,Jin-Biao; YU,Huan; SHI,Xiao-Fang; ZHANG,Ying; XIE,Tai-Li; CHENG,Guo. |
| Abstract The object of this study was to investigate the influence of bagging or the combination of umbrella and bags on berry composition, especially anthocyanin accumulation, in ‘Kyoho’ (V. labruscana) berry skins. Five different colors and bag materials commonly used in production were chosen for this study: white, green, yellow, nonwoven and transparent, and the umbrellas were made of plastic material. The composition and content of anthocyanins in the berry skin of ‘Kyoho’ were analyzed by HPLC-MS. The results showed that bagging or a combination of umbrella and bags on anthocyanin concentration in ‘Kyoho’ grapes showed inconsistent effects that depended on the colors and materials of the bags and the use of an umbrella or not. Compared with the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bagging; Umbrella; Anthocyanin; ‘Kyoho’; Grape. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005028111 |
| |
|
|
| Daudt,Carlos Eugenio; Fogaça,Aline de Oliveira. |
| In Brazil, the grape and wine production takes place mainly in the state of Rio Grande do Sul, and the region "Serra" is known as the traditional wine region. In the last years, new areas have emerged, with emphasis for the Campanha region; the red wines from this region have low acidity, little color intensity, and are wines to drink while young, even when produced from grape varieties such as Merlot and Cabernet Sauvignon. The objective of this study was to evaluate the influence of different maceration types on the phenolic compounds of Merlot wines made with grapes produced in two regions of Rio Grande do Sul, Serra and Campanha, as well as to identify the key differences between the wines produced. The localization of the vineyards seems to have more... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Copigmentation; Anthocyanin; Tannins. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200021 |
| |
|
|
| GRAJALES-LAGUNES,Alicia; CABRERA-RUIZ,Luis; GUTIÉRREZ-MICELI,Federico; RUIZ-CABRERA,Miguel Angel; DENDOOVEN,Luc; ABUD-ARCHILA,Miguel. |
| Abstract Yam bean (Pachyrhizus erosus (L.) Urb.) tuber has a low carbohydrate content and contains several aminoacids, but contains few active compounds, such as vitamins and antioxidants. Anthocyanins are antioxidants found in Rubus fructicosus L. The osmotic drying is a technique that can be used to impregnate antioxidants in a matrix, so the objective of this study was to impregnate yam bean tuber slices with anthocyanin. The effect of temperature (40, 50 and 60oC), sucrose content (40, 50 and 60oBrix) and vacuum pulse (0, 300 and 600 mbar) on water loss (WL), solid gain (SG), color changes (ΔΕ) and anthocyanin concentration (ΔA) during osmotic drying of yam bean slices was determined. Polynomial equations were used to determine changes in WL, SG, ΔΕ... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Anthocyanin; Impregnation; Optimization; Osmotic drying; Yam bean. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400922 |
| |
|
|
| CHENG,Guo; ZHOU,Si-Hong; WEN,Ren-De; Xie,Tai-Li; HUANG,Yu; YANG,Ying; GUAN,Jing-Xi; XIE,Lin-Jun; ZHANG,Jin. |
| Abstract The anthocyanin profiles and CIELAB color values of nine wines in Vitis germplasms from southern China were compared. The results showed that the anthocyanin composition of wines from one hybrid between V. vinifera and V. labrusca (‘Moldova’), two V. labrusca varieties (‘Conquistador’ and ‘Saint-Croix’), one V. quinquangularis variety (‘Yeniang No.2’), one hybrid between V. quinquangularis and V. vinifera (‘NW196’), one V. davidii variety (‘Xiangniang No.1’) and one V. rotundifolia variety (‘Noble’) were dominated by anthocyanidin 3,5-O-diglucosides. All these were quite different from V. vinifera wines (‘Cabernet Sauvignon’ and ‘Marselan’), which were characterized by the monoglucoside and pyranoanthocyanins. 3',4',5'-substituted anthocyanins... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Anthocyanin; Wine; HPLC-MS; V. germplasm; Variety. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300513 |
| |
|
|
| Falcão,Ana Paula; Chaves,Eduardo Sidinei; Falcão,Leila Denise; Gauche,Cony; Barreto,Pedro Luiz Manique; Bordignon-Luiz,Marilde Terezinha. |
| Anthocyanins are the pigments responsible for the color of most red grapes and are easily degraded following various reaction mechanisms affected by oxygen, enzymes, pH, and temperature among other variables. In this study, a jam model system was developed using Merlot and Bordô grape extracts and polysaccharides (xanthan and locust bean gums) and different temperatures (45, 55 and 65 °C). The stability of the anthocyanin pigments and the rheological behavior of the jam model system were studied. For the determination of the stability, the half-life time and first-order reaction rate constants for the anthocyanin pigments were calculated. The rheological behavior was determined through the Power law model. The jam model system produced using a temperature... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vitis vinifera L.; Vitis labrusca L.; Anthocyanin; Xanthan gum; Rheological behavior. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400024 |
| |
|
|
| Antonio,Graziella Colato; Faria,Flávia Regina; Takeiti,Cristina Yoshie; Park,Kil Jin. |
| The physical and physicochemical characteristics of blueberry (Vaccinium myrtillus) fruits produced in Brazil were analyzed. Rheological properties were measured at 5, 25, 45 and 65 °C, on a stress controlled rheometer equipped with grooved a stainless-steel parallel-plate in a shear rate range of 0-300 s-1, with the objective of determining the influence of temperature on the rheological properties. The pseudoplastic behavior with yield stress was well described by the Ostwald-de-Waele (Power Law), Herschel-Bulkley (HB) and Mizhari Berk models. The yield stress and behavior index decreased with the increase in the temperatures for 5, 25, and 45 °C whereas for the temperature of 65 °C the effects were the opposite exhibiting elevated values. The viscosity... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fruit; Anthocyanin; Viscosity; Rheological equation; Activation energy. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400006 |
| |
|
| |
|
| |
| Registros recuperados: 39 | |
|
|
|
