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| Registros recuperados: 15 | |
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| Babujia, Letícia Carlos; Silva, Adriana Pereira; Biondo, Polyana Batoqui França; Garcia, Juliana Carla; Mandarino, José Marcos Gontijo; Visentainer, Jesui Vergilio. |
| Glyphosate-tolerant (Roundup Ready®, RR) soybean is the most widely cultivated genetically modified crop in the world. The aim of this study was to evaluate, in a long-term field experiment, the chemical composition of grains in a pair of cultivars composed of the conventional parent (BRS 133) and the nearly isogenic transgenic (BRS 245RR) soybean. Plants were cropped under two different edaphoclimatic conditions in Brazil. The experiments began during the 2003/2004 growing season; samples were collected during the 2011/2012 harvest. Were quantified the contents of isoflavones (high performance liquid chromatography), fatty acids (gas chromatography), lipid and proteins (near infrared spectroscopy in the NIR - Near Infrared Reflectance) and minerals... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: 5.01.00.00-9; 5.07.01.00-2 Glycine max; Transgenic soybean crop; Isoflavones; Fatty acids; Macro and micro minerals. 5.07.01.01-0 5.07.01.01-0. |
| Ano: 2015 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/25108 |
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| Carrão-Panizzi,Mercedes C.; Goés-Favoni,Silvana Pedroso de; Kikuchi,Akio. |
| Studies were carried out to enhance the development of isoflavone aglycones in soybean. Grains of two soybean cultivars, BR 36 and IAS 5, 115 and 278 mg/100g of total isoflavone, respectively, were treated hydrothermalyl at 45, 60 and 85° C for 5, 30 and 60 minutes. Pre-treatments of grains at 60° C for 60 minutes allowed a considerable increase of the isoflavone aglycones. Non-treated grains of BR 36 and IAS 5 showed 1.2 mg/100g of genistein, after hydrothermal treatments,which increased to 12 and 53 mg/100g, in each variety, respectively. At higher temperature (85 ° C) there was a decrease of the aglycones due to inactivation of beta-glycosidases. Malonyl compounds were also reduced at higher temperatures. In processing functional soybean foods,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soybean; Isoflavones; Glycosides; Aglycones; Temperature. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200010 |
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| Silva,Josemeyre Bonifácio da; Felberg,Ilana; Carrão-Panizzi,Mercedes Concórdia; Lee,Soo Young; Prudencio,Sandra Helena. |
| The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Quantitative descriptive analysis; Hexanal; Lipoxygenases; Vegetable type soybean; Isoflavones. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000500025 |
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| Carrara,V.S.; Amato,A.A.; Neves,F.A.R.; Bazotte,R.B.; Mandarino,J.M.G.; Nakamura,C.V.; Filho,B.P.D.; Cortez,D.A.G.. |
| Since the anti-inflammatory, antidiabetic and hypolipidemic effects of soy isoflavones may be mediated by activation of peroxisome proliferator-activated receptors (PPAR), the present study investigated whether the methanolic fractions obtained from soybean seeds (E1) and soybean seed coats with hypocotyls (E2) could influence PPARα, PPARγ and PPARβ/δ transcriptional activity. The isoflavones from E1 and E2 were quantified by HPLC analysis. E1 and E2 were rich in isoflavones (daidzin, glycitin, genistin, malonyldaidzin, malonylglycitin, malonylgenistin, daidzein, glycitein, and genistein). Moreover, E1 and E2 showed no evidence of genetically modified material containing the gene CP4 EPSPS. To investigate PPAR transcriptional activity, human promonocytic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Isoflavones; Nuclear receptors; Soybean; PPARα; PPARγ; PPARβ/δ. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2009000600011 |
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| Grizotto,Regina Kitagawa; Rufi,Cristiane Rodrigues Gomes; Yamada,Eunice Akemi; Vicente,Eduardo. |
| The objective of this research was to test the addition of soymilk residue, also known as okara, to a molded sweet biscuit (MSB). The okara was provided by two soymilk producing companies whose production systems are based on hot disintegration of decorticated (company B) or non-decorticated (company A) soybeans and separation of the soymilk. Okaras A and B were dehydrated in a flash dryer and then ground to a flour (< 200 mesh). The okara flours showed high protein (35 g.100 g-1 dwb), lipid (17 g.100 g-1 dwb), and fiber (17 to 21 g.100 g-1 dwb) contents. The water holding capacity, protein solubility, emulsifying capacity, emulsion stability and isoflavone contents found in flour A were significantly higher (p < 0.05) than in flour B. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soymilk; Residue; Functional technological properties; Isoflavones. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500041 |
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| Bavia,Ana Carla Furlan; Silva,Carlos Eduardo da; Ferreira,Márcia Pires; Leite,Rodrigo Santos; Mandarino,José Marcos Gontijo; Carrão-Panizzi,Mercedes Concórdia. |
| Tempeh is a food obtained by fermentation of soybean grains by the fungus Rizophus oligosporus. It is a traditional Indonesian food that presents benefits for human health protecting against diarrhea and chronic diseases. Tempeh processing includes dehulling, cooking, inoculation, and fermentation. In this study, chemical characteristics of tempeh prepared with soybean cultivars specially developed for human consumption (BRS 216, BRS 232, BRS 257, and BRS 267) were investigated. Soybean grains and tempeh obtained from these cultivars were analyzed for oil, protein, antinutrional factors, and isoflavone content. Cultivar BRS 216 presented the highest protein content in the grains (36.81%) and in tempeh (51.99%). On average, the protein content in tempeh... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soybean; Functional food; Isoflavones; Protein; Antinutritional factors. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300028 |
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| Santana,Andréia Cristina; Carrão-Panizzi,Mercedes Concórdia; Mandarino,José Marcos Gontijo; Leite,Rodrigo Santos; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko. |
| The objective of this study was to evaluate the effect of harvest at different times of day on the chemical and physical characteristics of vegetable-type soybean BRS 267 cultivar, harvested at the R6 stage (seed development) and to compare it with that on the grains harvested at the R8 stage (maturation). The pods of the BRS 267 cultivar were harvested at the R6 stage (at 8:00 AM, 12:00 AM, and 6:00 PM), the color parameters were evaluated, and the grains were analyzed for chemical composition, activity inhibitor trypsin, phytic acid content, starch, sugars, fatty acids, and isoflavones. No differences were observed among the different harvest times in terms of the chemical constituents of vegetable-type soybean BRS 267 cultivar harvested at the R6 stage.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vegetable-type soybean; Centesimal composition; Phytic acid; Trypsin inhibitor; Isoflavones. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200022 |
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| Batista,Vanessa Sabrina Fagundes; Nunes,Graciele Lorenzoni; Viegas,Gabriela Ilha; Lucas,Bruna Nichelle; Bochi,Vivian Caetano; Emanuelli,Tatiana; Barin,Juliano Smanioto; Menezes,Cristiano Ragagnin de; Rosa,Claudia Severo da. |
| ABSTRACT: This study aimed to extract isoflavones from soybean molasses with different solvents, furthermore, the selected extract, which showed overall desirable characteristics was selected to evaluate the potentials of different encapsulating agents. The encapsulating agents employed for the study included 18% Maltodextrin DE20 (T1), 18% Hi-maize (T2), and a mixture of equal proportions of 9% Maltodextrin DE20 and 9% of Hi-maize (T3). Solvents such as 80% ethanol and methanol, and grain alcohol in varying different concentrations of 50 and 80% were used for the studies. The best solvent for the extraction of phenolics and total isoflavones was 50% cereal alcohol, this extract also presented higher antioxidant activity. Evaluation of the encapsulating... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Spray-drying; Antioxidant; Phenolics; Isoflavones. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000300751 |
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| Carrão-Panizzi,Mercedes Concórdia; Berhow,Mark; Mandarino,José Marcos Gontijo; Oliveira,Maria Cristina Neves de. |
| The objective of this work was to evaluate isoflavone concentrations in seeds of different Brazilian soybean cultivars grown in a range of locations and environmental conditions in Brazil. Seeds of 233 cultivars grown in Ponta Grossa, PR, Brazil, during the 2001/2002 soybean season, and of 22 cultivars sown in different locations of Brazilian Northeast, Southeast on South regions were analyzed for total isoflavones, including daidzin, glycitin, genistin and acetylgenistin. The total isoflavones ranged from 12 mg 100 g-1 (cv. Embrapa 48) to 461 mg 100 g-1 (cv. CS 305) among the 233 cultivars grown in Ponta Grossa, and the differences among them are due to genetic effects since all cultivars were grown and collected at the same locatation and year. This is... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glycine max; Isoflavones; Sowing location; Soybean grains; Soybean cultivars; Soyfood. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2009001100011 |
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| Czaikoski,Karina; Leite,Rodrigo Santos; Mandarino,José Marcos Gontijo; Carrão-Panizzi,Mercedes Concórdia; Silva,Josemeyre Bonifácio Da; Ida,Elza Iouko. |
| Abstract: The objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine max). The 22 central composite rotational design (CCRD) was used, with zinc concentration in the acidified brine and duration of pasteurization as variables, resulting in 12 assays. A canning formulation was developed and compared with canned-vegetable type soybean without zinc and with fresh-vegetable type soybean, with microbiological evaluation. Zinc addition within the limits defined by Food and Drug Administration (≤75 ppm) does not affect the physicochemical and microbiological characteristics of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glycine max; Edamame; Isoflavones; Oligossacharides; Thermal processing. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000700840 |
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| Ávila,Marizangela Rizzatti; Braccini,Alessandro de Lucca e; Souza,Cristina Giatti Marques de; Mandarino,José Marcos Gontijo; Bazo,Gabriel Loli; Cabral,Yara Camila Fabrin. |
| The objective of this study was to evaluate physiological quality, content, and activity of antioxidants, in soybean seeds subjected to accelerated aging during different periods. Seeds of cultivars BRS 258, BRS 262 and BRS 268, subjected to accelerated aging during 12, 24, 36 and 48 hours and non-aged seeds were used. After each aging period, the seed were evaluated by tests of: germination; first count and tetrazolium. The total of phenolic compounds, total flavonoides, total of isoflavones, and activity for eliminating ABTS●+ radicals were quantified. There were differences among cultivars according to vigor and viability only after seeds were aged. Cultivars BRS 158 and BRS 268 have shown better seed physiological quality in each aging period; however,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Isoflavones; Glycine max; Phenolic compounds; Viability; Vigor. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-31222012000300006 |
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| Registros recuperados: 15 | |
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