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Registros recuperados: 6
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Influência da fermentação e secagem de amêndoas de cacau no teor de compostos fenólicos e na aceitação sensorial Ciênc. Tecnol. Aliment.
Efraim,Priscilla; Pezoa-García,Nelson Horácio; Jardim,Denise Calil Pereira; Nishikawa,Amanda; Haddad,Renato; Eberlin,Marcos Nogueira.
Devido à importância das etapas de fermentação e secagem das sementes de cacau para as características sensoriais dos produtos finais obtidos, bem como para os teores de compostos fenólicos presentes, objetivou-se avaliar a influência do tempo de fermentação e do tipo de secagem de sementes de cacaueiro nos teores de compostos fenólicos, bem como nas características físicas, físico-químicas e sensoriais dos produtos obtidos. Os tempos de fermentação avaliados foram 3 e 7 dias e a secagem foi realizada naturalmente (ao sol) e artificialmente (estufa com circulação de ar a 35 °C). Os teores de compostos fenólicos totais, flavan-3-óis e procianidinas foram quantificados durante a fermentação e ao término da secagem. Constatou-se que grande parte dos compostos...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Polifenóis; Theobroma cacao L.; Procianidinas; Flavan-3-óis.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500022
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LC-MS characterization of valsartan degradation products and comparison with LC-PDA BJPS
Pires,Sumaia Araújo; Mota,Letícia Martins; Garcia,Jerusa Simone; Amaral,Phellipe Honorio; Meurer,Eduardo César; Eberlin,Marcos Nogueira; Trevisan,Marcello Garcia.
abstract Valsartan was submitted to forced degradation under acid hydrolysis condition as prescribed by the ICH. Degraded sample aliquots were separated via HPLC using a Hypersil ODS (C18) column (250 x 4.6 mm i.d., 5 µm). Either photodiode array (PDA) detection or mass spectrometry (MS) full scan monitoring of HPLC runs were used. HPLC-PDA failed to indicate Valsartan degradation under forced acid degradation, showing an insignificant peak area variation and that Valsartan apparently remained pure. HPLC-MS using electrospray ionization (ESI) and total ionic current (TIC) monitoring did not reveal any peak variation either, but inspection of the ESI mass spectra showed the appearance of m/z 306 and m/z 352 ions for the same retention time as that of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Valsartan; Stress testing; Degradation products; Stability-indicating; Acidic hydrolysis.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502015000400839
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Monitoring of wine aging process by electrospray ionization mass spectrometry Ciênc. Tecnol. Aliment.
Sawaya,Alexandra Christine Helena Frankland; Catharino,Rodrigo Ramos; Facco,Elizete Maria Pesamosca; Fogaça,Aline; Godoy,Helena Teixeira; Daudt,Carlos Eugenio; Eberlin,Marcos Nogueira.
The characterization of wine samples by direct insertion electrospray ionization mass spectrometry (ESI-MS), without pre-treatment or chromatographic separation, in a process denominated fingerprinting, has been applied to several samples of wine produced with grapes of the Pinot noir, Merlot and Cabernet Sauvignon varieties from the state o Rio Grande do Sul, in Brazil. The ESI-MS fingerprints of the samples detected changes which occurred during the aging process in the three grape varieties. Principal Component Analysis (PCA) of the negative ion mode fingerprints was used to group the samples, pinpoint the main changes in their composition, and indicate marker ions for each group of samples.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Electrospray ionization mass spectrometry; Wine; Aging process; Pinot noir; Merlot; Cabernet Sauvignon.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300027
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Production and characterization of surface-active compounds from Gordonia amicalis BABT
Jackisch-Matsuura,Ani Beatriz; Santos,Leonardo Silva; Eberlin,Marcos Nogueira; Faria,Andréia Fonseca de; Matsuura,Takeshi; Grossman,Matthew James; Durrant,Lucia Regina.
Two methods were used to make crude preparations of surface-active compounds (SACs) produced by Gordonia amicalis grown on the medium containing 1% diesel oil. Using a 2:1 (v/v) solution of chloroform:methanol for extraction, Type I SACs were isolated and shown to produce oil in water (O/W) emulsions. Type II SACs were isolated by precipitation with ammonium sulfate and produced predominantly water in oil emulsions (W/O). The crude Type I and II preparations were able to produce a significant reduction in the surface tension of water; however, the crude Type II preparation had 10-25 fold higher emulsification activity than the Type I preparation. Both SAC preparations were analyzed by the TLC and each produced two distinct bands with Rf 0.44 and 0.62 and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioemulsifier; Bioremediation; Biosurfactant; Gordonia amicalis; Industrial chemicals; Microbial surfactant production.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000100019
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Search for alkaloids on callus culture of Passiflora alata BABT
Machado,Michelli Wesz; Stern Neto,Carlos; Salgado,Juliana; Zaffari,Gilmar; Barison,Andersson; Campos,Francinete Ramos; Corilo,Yuri Eberlim de; Eberlin,Marcos Nogueira; Biavatti,Maique Weber.
Preliminary work on Passiflora alata leaves failed to detect harmane alkaloids using LC. The aim of this work was to investigate the production of harmane alkaloids through the cell culture of P. alata, inducing its precursor (L-tryptophan). The leaf explants presented satisfactory results after disinfection, and the callus formation was initiated in MS media with adequate quantities of phytohormones. Sixty days after inoculation, calli were inoculated in the optimized semi-solid MS media, with and without the addition of L-tryptophan (50, 100, 200 mg/L) and kept in standard conditions for 90 days. Calli were collected on days 6, 16, 26, 36, and 90, followed by acid-base extraction, and analysed by LC. The results showed an absence of harmane, harmin,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Passiflora alata; Β-carboline alkaloids; Pyrazoles; Callus culture.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000400020
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Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee Ciênc. Tecnol. Aliment.
Oliveira,Alessandra Lopes de; Cabral,Fernando Antonio; Eberlin,Marcos Nogueira; Cordello,Helena Maria André Bolini.
The oil obtained from Brazilian roasted coffee by supercritical CO2 extraction shows considerable aromatic properties, mainly composed by five aromatic compounds, 2-methylpyrazine; 2-furfurylalcohol, 2,5-dimethylpyrazine; γ-butyrolactone and 2-furfurylacetate. Sensory analyses were used to verify the influence of a mixture of these important classes of aromatic coffee compounds (pyrazines, furans and lactones) and of the roasted coffee aromatic oil on the coffee aroma and flavour of black instant freeze and spray-dried coffee beverages. In the acceptance evaluation of the aroma, the samples prepared with freeze-dried instant coffee without the mixture of volatile compounds (sample 4) were not significantly different from the freeze-dried instant coffee in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Coffee; Coffee oil; Aroma; Pirazyne; Lactone.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000100012
Registros recuperados: 6
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