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Caracterización del valor nutritivo de cinco especies de leguminosas del género Lupinus. Colegio de Postgraduados
Pablo Pérez, Maricela.
El objetivo del presente estudio fue conocer el potencial nutricional para la alimentación animal de cinco especies de Lupinus (L. montanus, L. exaltatus, L. campestris, L. hintonii, y Lupinus sp.). Plantas completas en floración (componente follaje) y fructificación (componentes: vainas y semillas) fueron recolectadas en la Región de Valles y Libres del Serdán, Puebla, durante julio y agosto de 2010, a una altitud entre 2486 y 3442 m. Los análisis realizados por componente fueron proteína cruda (PC), extracto etéreo (EE), cenizas (Ce), fibra detergente neutro (FDN), fibra detergente ácido (FDA), alcaloides totales (Alc), polifenoles totales (Pt), taninos condensados (Tc), degradación in situ de MS, MO, PC, FDN y FDA, composición mineral de semillas y su...
Palavras-chave: Lupinus; Leguminosa; Silvestre; Valor nutritivo; Composición química; Degradación; Legumes; Wild; Nutritive value; Chemical composition; Degradation; Producción Agroalimentaria en el Trópico; Maestría.
Ano: 2013 URL: http://hdl.handle.net/10521/1869
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Carcass composition of Venda indigenous scavenging chickens under village management JARTS
Raphulu, Thomas; Jansen van Rensburg, Christine; Coertze, Roelof Johannes.
Four Venda indigenous scavenging (VIS) chickens (one young male and one young female of 10-16 weeks of age, a mature cockerel and a mature hen) were randomly purchased from each of six adjacent rural villages during three different seasons (autumn, winter and spring) to determine the meat yield and carcass chemical composition. A total of 72 chickens were slaughtered and feathers, head, neck, viscera, feet and lungs were removed. The live body weight, dressed carcass weight and also the mass of the breast without wings, thighs and drumsticks were recorded with bones and skin. The muscle tissues of the breast and both legs without tendons and fat were sampled for chemical analysis and were analysed for dry matter, ether extract, crude protein and ash. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Animal husbandry Season; Gender; Meat yield; Chemical composition.
Ano: 2015 URL: http://www.jarts.info/index.php/jarts/article/view/2014082545948
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Centesimal and mineral analysis of cupcakes base meal of leaves and stems of ora-pro-nobis (Pereskia aculeata). Repositório Alice
ZEM, L. M.; HELM, C. V.; ZUFFELLATO-RIBAS, K. C. Z.; KOEHLER, H. S..
A alimentação e nutrição são requisitos básicos para ascensão e proteção da saúde do ser humano, no entanto a educação alimentar é um processo lento. Por isso do incentivo para o uso alimentar de PANCs como Pereskia aculeata, cactácea rica em proteínas e utilizada no combate à desnutrição. Os objetivos desse estudo foram determinar a composição bromatológica de cupcakes elaborados com farinha de folhas e caules de P. aculeata, caracterizando os nutrientes e minerais presentes. Foram testadas quatro receitas: cupcake natural; com farinha de folhas secas; com farinha de folhas+ caule; com folhas frescas. Foram determinados os teores de: umidade, cinzas, proteínas, fibras alimentares, lipídeos, carboidratos totais, valor calórico total e minerais. Os cupcakes...
Tipo: Artigo de periódico Palavras-chave: Non-conventional food plant; Planta alimentícia não convencional.; Composição química; Bolo; Valor nutritivo; Cactaceae; Ora Pro Nobis; Pereskia Aculeata.; Chemical composition; Nutritive value; Cakes..
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1074547
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Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus) Ciênc. Tecnol. Aliment.
BURGOS,Verónica Elizabeth; ARMADA,Margarita.
AbstractKiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha grains were studied. Puffed (PK) and laminated kiwicha (LK) were made. Puffed amaranth (CPA) was used as a commercial reference standard. The raw grain (RG) showed a higher bulk density (0.85 g/ml) than in PK (0.18 g/ml) and LK (0.38 g/ml). Both products had a good expansion. The yellow index decreased in PK (50.92) and LK (45.87) respect to RG (65.64). The largest was CPA (58.54). In all the products, the precooking increased the index of absorption, solubility and swelling power. Also,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Kiwicha; Precooked products; Physical and functional properties; Acceptability; Chemical composition.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300531
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Characterization, bioactive compounds and antioxidant potential of three Brazilian fruits. Repositório Alice
PEREIRA, M. C.; STEFFENS, R. S.; JABLONSKI, A.; HERTZ, P. F.; RIOS, A. de O.; VIZZOTTO, M.; FLORES, S. H..
Tipo: Artigo de periódico Palavras-chave: Native fruits; Antioxidant; Biodiversity and nutrition.; Carotenoids; Chemical composition; Food analysis; Food composition..
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/977983
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Characterization of corn landraces planted grown in the campos gerais region (Paraná, Brazil) for industrial utilization BABT
Pinto,Alessandra Teixeira Barbosa; Pereira,Joyce; Oliveira,Tatiana Roselena de; Prestes,Rosilene Aparecida; Mattielo,Rodrigo Rodrigues; Demiate,Ivo Mottin.
This work has the objective of characterizing twenty corn landraces grown in the Campos Gerais region (Paraná State) in relation to its chemical composition (moisture, ash, protein, ether extract, dietary fiber and starch) and physical properties (weight of 1000 grains, real density, flotation index, granulometry and color). In addition, also the lab scale processing of the kernels from the varieties was carried out for producing starch; starch purity was evaluated by measuring its protein contamination. Amylose contents and viscoamylograph profile were also evaluated. The results showed that the evaluated landraces have differences in chemical composition as well as in pericarp/endosperm/germ proportions and consequently it should have different...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Maize landraces; Chemical composition; Starch; Physical properties; Rapid viscoanalyzer.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700003
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Characterization of different techniques for obtaining minced fish from tilapia waste Ciênc. Tecnol. Aliment.
LEIRA,Matheus Hernandes; NASCIMENTO,Ariane Flávia do; ALVES,Felipe Ribeiro; ORFAO,Laura; LACERDA,Yasmim Gonçalves; BOTELHO,Hortência Aparecida; REGHIM,Lucas; LAGO,Aline de Assis.
Abstract The majority of tilapia farming is used for the production of fillets, resulting in the generation of waste that can be used to increase food stocks by producing minced fish. The aim of this study was to characterize and evaluate the viability of boiling and mechanical techniques for obtaining minced fish in relation to performance, physical-chemical and microbiological parameters and to reduce the waste generated in the process of filleting Nile tilapia. Based on performance outcomes, the mechanical technique proved to be 12% more efficient than the boiling one. The cost of the boiling technique was higher due to performance and operating costs. In both techniques microbiological alterations were not observed. Centesimal analysis results showed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chemical composition; Environmental impact; Mechanically deboned meat (MDM); Microbiological evaluation; Percentage yield.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500063
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Characterization of volatile and odor-active compounds of the essential oil from Bidens graveolens Mart. (Asteraceae). Repositório Alice
SILVA, A. C. R.; BIZZO, H. R.; VIEIRA, R. F.; BRINGEL JÚNIOR, J. B. A.; AZEVEDO, D. A.; UEKANE, T. M.; REZENDE, C. M..
Tipo: Artigo de periódico Palavras-chave: B graveolens; GC-O; Odor?active compounds; Chemical composition; Essential oils.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1115726
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Chemical characteristics of pequi fruits (Caryocar brasiliense Camb.) native of three municipalities in the State of Goiás - Brazil Ciênc. Tecnol. Aliment.
Mariano-da-Silva,Samuel; Brait,Joys Dias de Assis; Faria,Francys Pimenta de; Silva,Sueli Maria da; Oliveira,Silvio Luis de; Braga,Paula Fernanda; Mariano-da-Silva,Fabiana Maria de Siqueira.
In order to assure that the use of cerrado fruits occur in a sustainable way, studies to investigate their characteristics are extremely relevant. In this context, the present study aims to describe some chemical parameters of pequi fruits picked in three municipalities in southwestern Goiás State (Jataí, Rio Verde, and Serranópolis). In each city, two populations of pequi trees - pequizeiros, denominated areas, were selected. In each area, eight trees were selected for the fruit to be picked. The contents of phosphorus, potassium, calcium, magnesium, nitrogen, zinc, and ether extract were determined in the samples. The results demonstrate differences between the chemical characteristics studied for the fruits picked in different areas, which does not seem...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pequi; Caryocar brasiliense; Chemical composition; Nutritional value.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400011
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Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentration Scientia Agricola
Helm,Cristiane Vieira; Francisco,Alicia de.
Even though hulless barley is widely known due to its nutritional potential, in Brazil it is only grown at a few agricultural experimental stations. There is no published data about the chemical composition of Brazilian hulless barley varieties; however, research laboratories have studied their agronomical characteristics. The objectives of this study were to present the chemical characterization and effect of flour fractionation on protein concentration of six Brazilian hulless barley varieties, namely IAC IBON 214/82, IAC 8612/421, IAC 8501/31, IAC 8501/12, IAPAR 39-Acumaí, and IAC 8501/22. The analyses included: ash, ether extract, total protein, starch, total insoluble and soluble dietary fiber, and beta-glucans. Flour fractionation was carried out by...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cereals; Naked barley; Protein fractionation; Sieving; Chemical composition.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000600005
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Chemical characterization of winemaking byproducts from grape varieties cultivated in Vale do São Francisco, Brazil. Repositório Alice
RIBEIRO, T. P.; LIMA, M. A. C. de; ALVES, R. E.; GONÇALVES, A. L. de S.; SOUZA, A. P. C..
The recovery of agroindustry byproducts can bring opportunities for the development of new products. The objective of this study was to characterize chemical compounds contents in the byproducts generated during winemaking from different grape varieties cultivated in Vale do São Francisco, Brazil. The grapes and their byproducts (skins and seeds) from four wineries (w1, w2, w3 and w4) were evaluated. The varieties studied were: Viognier, Chenin Blanc, Moscato Canelli, Italia, Arinto+Fernão Pires, Tempranillo, Grenache, Mourvèdre, Verdejo and Sauvignon Blanc, used in the processing of white/sparkling wines, and also Tempranillo, Cabernet Sauvignon, Syrah and Alicante Bouschet, used in the processing of red wines. High ascorbic acid contents were found in...
Tipo: Artigo de periódico Palavras-chave: Subprodutos; Compostos químicos; Vinificação; Agroindustria; Uva; Viticultura; Composição Química; Byproducts; Chemical composition; Vitis.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1106804
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Chemical characterization of winemaking byproducts from grape varieties cultivated in Vale do São Francisco, Brazil Ciênc. Tecnol. Aliment.
RIBEIRO,Thalita Passos; LIMA,Maria Auxiliadora Coêlho de; ALVES,Ricardo Elesbão; GONÇALVES,Ana Letícia de Souza; SOUZA,Ana Patrícia Coelho.
Abstract The recovery of agroindustry byproducts can bring opportunities for the development of new products. The objective of this study was to characterize chemical compounds contents in the byproducts generated during winemaking from different grape varieties cultivated in Vale do São Francisco, Brazil. The grapes and their byproducts (skins and seeds) from four wineries (w1, w2, w3 and w4) were evaluated. The varieties studied were: Viognier, Chenin Blanc, Moscato Canelli, Italia, Arinto+Fernão Pires, Tempranillo, Grenache, Mourvèdre, Verdejo and Sauvignon Blanc, used in the processing of white/sparkling wines, and also Tempranillo, Cabernet Sauvignon, Syrah and Alicante Bouschet, used in the processing of red wines. High ascorbic acid contents were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Tropical viticulture; Agroindustrial byproducts; Chemical composition; Vitis vinifera L.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400577
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Chemical composition and antimicrobial activity of essential oils from selected herbs cultivated in the South of Brazil against food spoilage and foodborne pathogens Ciência Rural
Silveira,Sheila Mello da; Cunha Júnior,Anildo; Scheuermann,Gerson Neudí; Secchi,Fábio Luiz; Vieira,Cleide Rosana Werneck.
The chemical composition of 10 selected plant essential oils obtained by steam distillation was determined by GC and GC/MS. The antimicrobial activity of the essential oils was screened against 12 important food-related bacterial strains by agar disc-diffusion assay. MIC and MBC were determined for the essential oils that presented the highest activity in the agar disc-diffusion test. The most active essential oils against the tested bacteria were, in descending order, lemongrass (Cymbopogon flexuosus), basil (Ocimum basilicum), oregano (Origanum vulgare), cinnamon leaf (Cinnamomum zeylanicum), and laurel (Laurus nobilis). Except for S. Typhimurium, the tested bateria were inhibited at MIC values lower or equal to 0.62mg mL-1 by lemongrass (Cymbopogon...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Essential oils; Chemical composition; Phytotherapic agents; Antibacterial activity; Food pathogens.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000700026
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Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil Ciênc. Tecnol. Aliment.
Sousa,Eldina Castro; Uchôa-Thomaz,Ana Maria Athayde; Carioca,José Osvaldo Beserra; Morais,Selene Maia de; Lima,Alessandro de; Martins,Clécio Galvão; Alexandrino,Cristiane Duarte; Ferreira,Pablito Augusto Travassos; Rodrigues,Ana Livya Moreira; Rodrigues,Suliane Praciano; Silva,Jurandy do Nascimento; Rodrigues,Larissa Lages.
Grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil was evaluated in relation to chemical composition, and content of minerals and functional properties. Its microbiological quality and toxic potential, using Artemia salina sp, were also investigated. The results showed that the flour obtained from these residues had below neutral pH (3.82), moisture (3.33g/100g), acidity of (0.64g of citric acid/100g), and ash (4.65 g/100g). The amount of total dietary fiber (46.17g/100g) stood out quantitatively compared to the content of carbohydrate (29.2g/100 g), protein (8.49g/100g), and lipids (8.16g/100g). The total energy was 224Kcal/100g. With regard to the compounds with functional properties, higher values of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Grape pomace; Chemical composition; Minerals; Bioactive compounds; Microbiological quality; Artemia salina sp.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100020
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Chemical composition and energy value of guava and tomato wastes for broilers chickens at different ages R. Bras. Zootec.
Lira,Rosa Cavalcante; Rabello,Carlos Bôa-Viagem; Silva,Edney Pereira da; Ferreira,Paulo Vanderlei; Ludke,Maria do Carmo Mohaupt Marques; Costa,Edgenes Vital.
The chemical composition and energy value of guava and tomato wastes for broilers at different ages were determined in this research. The metabolism assays were carried out by using the methodology of total excreta collection to calculate the chemical composition of wastes collected in different months. A total of 270 COBB broiler chicks was used: 150 in the period from 1 to 8 days of age (phase 1) and 120 chicks were used in the period from 10 to 17 days of age (phase 2). The trials were analyzed as completely randomized design with three treatments with five replications of 10 and 8 birds at the respective ages. The treatments consisted of different diets: one reference diet, one with 30% tomato meal and another with 20% guava meal, both partially...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Alternative food; Chemical composition; Metabolism.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011000500012
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Chemical composition and radical scavenging activity of melanin from Auricularia auricula fruiting bodies Ciênc. Tecnol. Aliment.
Zou,Yu; Zhao,Yue; Hu,Wenzhong.
Melanin extracted from Auricularia auricula fruiting bodies (AAFB) was examined by element analyzer, amino acid analyzer, inductively coupled plasma-optical emission spectrometry. Elemental composition analysis revealed that main component of AAFB melanin was pheomelanin. Amino acid analysis showed that 16 amino acids were found in AAFB melanin and total amino acid content was 321. 63 mg/g. There were 13 detectable metal elements in AAFB melanin, which was rich in Ca, Fe, Cu and Zn. In addition, AAFB melanin exhibited stronger scavenging activities on 2,2-diphenyl-l-picrylhydrazyl (DPPH) radical, superoxide radical and hydroxyl radical with IC50 values of 0.18, 0.59 and 0.34 mg/mL, respectively. These results indicated that AAFB melanin might be...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Auricularia auricula; Melanin; Chemical composition; Radical scavenging activity.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200253
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Chemical composition, fatty acid profile and bioactive compounds of guava seeds (Psidium guajava L.) Ciênc. Tecnol. Aliment.
Uchôa-thomaz,Ana Maria Athayde; Sousa,Eldina Castro; Carioca,José Osvaldo Beserra; Morais,Selene Maia De; Lima,Alessandro De; Martins,Clécio Galvão; Alexandrino,Cristiane Duarte; Ferreira,Pablito Augusto Travassos; Rodrigues,Ana Livya Moreira; Rodrigues,Suliane Praciano; Thomaz,José Celso De Albuquerque; Silva,Jurandy Do Nascimento; Rodrigues,Larissa Lages.
This study aimed to characterize the chemical composition, determine the fatty acid profile, and quantify the bioactive compounds present in guava seed powder (Psidium guajava L.). The powder resulted from seeds obtained from guava pulp processing. The agro-industrial seeds from red guava cv. paluma were used, and they were donated by a frozen pulp fruit manufacturer. They contain varying amounts of macronutrients and micronutrients, with a high content of total dietary fiber (63.94 g/100g), protein (11.19 g/100g), iron (13.8 mg/100g), zinc (3.31 mg/100g), and reduced calorie content (182 kcal/100g). Their lipid profile showed a predominance of unsaturated fatty acids (87.06%), especially linoleic acid (n6) and oleic acid (n9). The powder obtained...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Guava seeds (Psidium guajava L.); Chemical composition; Fatty acid; Bioactive compounds; Artemia salina sp.; Microbiological quality.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300008
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Chemical composition of caatinga potential forages species. Repositório Alice
SILVA, D. L. S.; OLIVEIRA, K. P.; AROEIRA, L. J. M.; CHAVES, D. F.; PONCIANO, M. F.; BRAGA, A. P.; LIMA JUNIOR, D. M..
Abstract: Chemical composition of some potential forages species, natives from Caatinga region, were evaluated. Samples of Macroptilium heterophyllum, Stylosanthes humilis, Rhynchosia mínima, Desmodium tortuosum Sw. Dc, Merremia aegyptia, Mimosa tenuiflora Wild, Bauhinia cheilantha and as well Macroptilium lathyroides, Caesalpinia pyramidalis and Mimosa tenuiflora hays were collected in Rio Grande do Norte Stated, during 2011 rainy season. The analyses: dry matter (DM), crude protein (CP) mineral matter (MM) ether extract (EE) neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin (LIG), insoluble neutral detergent nitrogen, (INDN) insoluble acid detergent nitrogen, (ADIN), total phenol (TF) and total tannin (TT) were done at Embrapa Caprinos...
Tipo: Artigo de periódico Palavras-chave: Macroptilium heterophyllum; Rhynchosia mínima; Merremia aegyptia; Bauhinia cheilantha; Jitirana; Caatinga; Composição Química; Stylosanthes Humilis; Caesalpinia Pyramidalis; Leguminosa Forrageira; Tanino; Espécie Nativa; Vegetação Nativa; Catingueira; Jurema Preta; Chemical composition; Desmodium tortuosum; Mimosa tenuiflora; Macroptilium lathyroides; Tannins; Forage legumes; Semiarid zones; Vegetation.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1095581
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Chemical composition of corals in Saudi Red Sea Coast ArchiMer
Al-lihaibi, Ss; Al-sofyani, Aa; Niaz, Gr.
Three species of corals Stylophora pistillata, Lobophyllia corymbosa and Echinopora gemmacea were collected from Sharm Obhur to study their chemical composition. This information was important in the investigation of their metabolic pathways and their mode of feeding. The concentrations of amino acids in these species were 9.37, 21.35 and 3.09 mg.g(-1) dry weight of coral respectively. Plant pigments were highest in E. gemmacea followed by S. pistillata and then by L. corymbosa. Lipid concentrations in S. pistillata, L. corymbosa and E. gemmacea were 1.90, 8.58 and 1.32 mg.g(-1) of total coral respectively. The fatty acid methyl esters were analyzed in these species and the most abundant saturated acids were 16:0 and 18:0, while unsaturated acids included...
Tipo: Text Palavras-chave: Corail; Composition chimique; Nutrition; Reef coral; Chemical composition; Nutrition.
Ano: 1998 URL: http://archimer.ifremer.fr/doc/00326/43671/43199.pdf
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Chemical composition of lipids from native and exotic fish in reservoirs of the state of Ceará, Brazil Animal Sciences
Morais, Selene Maia de; Alves, Daniela Ribeiro; Nascimento, José Eranildo Teles do; Cavalcante, Géssica Soares; Vieira-Araújo, Franscisco Marcelo.
 Current study analyzes the chemical composition of lipids in fish commonly found in the dams of the state of Ceará, Brazil, namely Pterygoplichthys pardalis (bodó), Hoplias malabaricus (traira), Cichla ocellaris (tucunaré), Prochilodus brevis (curimatã) and Oreochomis niloticus (tilapia). The animals were collected during the summer and Folch extraction procedure was used for the extraction of lipids, whilst Iupac methodology (International Union of Pure and Applied Chemistry [Iupac], 1987) was used to methylate the fatty acids. Methyl esters were analyzed by GC/MS and the different components in fish oil were identified. Palmitic acid, C16:0 (35.71-45.02%), was the saturated fatty acid with the highest percentage, while oleic acid, C18:1Δ9 (10.62-25.29%)...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ciências Agrárias freshwater fish; Chemical composition; Fatty acids..
Ano: 2016 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/31014
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