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Registros recuperados: 14
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Avaliações químicas e bioquímicas dos grãos, extratos e tofus de soja comum e de soja livre de Lipoxigenase Ciência e Agrotecnologia
Ciabotti,Sueli; Barcellos,Maria de Fátima Píccolo; Mandarino,José Marcos Gontijo; Tarone,Adriana Gadioli.
Com este trabalho, objetivou-se avaliar a composição química e aspectos bioquímicos de soja comum, comum branqueada e livre de lipoxigenases e o efeito do processamento dos seus respectivos extratos de soja e tofus. A composição centesimal das cultivares de soja comum e livre de lipoxigenase não se diferenciaram (p>0,05). Alterações na composição centesimal e de minerais dos extratos de soja e dos tofus foram atribuídas ao tratamento térmico (98 ºC/5 minutos) a que foi submetido o grão de soja comum e à etapa de maceração dos grãos, ficando evidente que algumas substâncias hidrossolúveis, foram migradas para a água de maceração dos grãos; o branqueamento na soja comum no início do processamento reduziu o teor de alguns minerais do extrato de soja (leite...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Extrato de soja e tofu; Soja livre de lipoxigenase; Composição centesimal; Isoflavonas e inibidor de tripsina.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542006000500015
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Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration PAB
Ferreira,Márcia Pires; Oliveira,Maria Cristina Neves de; Mandarino,José Marcos Gontijo; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko; Carrão-Panizzi,Mercedes Concórdia.
The objective of this work was to analyze changes in the isoflavone profile, determined by high performance liquid chromatography, at different processing stages and after refrigeration of tempeh. For tempeh production, clean soybean grains from cultivars BR 36 (low isoflavone content) and IAS 5 (high) were dehulled, and the separated cotyledons were hydrated and then cooked in boiling water for 30 min. Spores of the fungus Rhizopus microsporus var. oligosporus were inoculated in the cooked and cooled cotyledons, and incubated at 32ºC for 6, 12, 18, and 24 hours in perforated polypropylene bags, for fermentation. The resulting tempeh was stored at 4ºC for 6, 12, 18, and 24 hours. After 24-hour fermentation, isoflavone glucosides were 50% reduced, and the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rhizopus microsporus var. oligosporus; Aglycone; Fermentation; Functional food; High performance liquid chromatography; Malonyl.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2011001100018
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Chemical composition of tempeh from soybean cultivars specially developed for human consumption Ciênc. Tecnol. Aliment.
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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Componentes do rendimento, teores de isoflavonas, proteínas, óleo e qualidade de sementes de soja Rev. bras. sementes
Ávila,Marizangela Rizzatti; Braccini,Alessandro de Lucca e; Scapim,Carlos Alberto; Mandarino,José Marcos Gontijo; Albrecht,Leandro Paiola; Vidigal Filho,Pedro Soares.
A soja, além de ser utilizada na alimentação animal vem sendo incluída na alimentação humana, pois possui na sua composição química, proteínas, lipídios, algumas vitaminas e compostos polifenólicos, como as isoflavonas. A atividade antioxidante das isoflavonas pode ser considerada um mecanismo de garantia da qualidade das sementes, em virtude da teoria de deterioração, em detrimento da ação de radicais livres na membrana celular. Desta forma, conduziu-se um experimento durante o ano agrícola de 2004/05 em dois locais de semeadura (Maringá e Umuarama), com o objetivo avaliar os componentes de produção, a qualidade fisiológica das sementes de soja produzidas em dois locais de semeadura e determinar os seus teores de óleo, proteínas e de isoflavonas, bem como...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max; Malonil; Germinação; Vigor.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-31222007000300014
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Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh PAB
Borges,Cristiane Wing Chong; Carrão-Panizzi,Mercedes Concórdia; Mandarino,José Marcos Gontijo; Silva,Josemeyre Bonifácio da; Benedetti,Silvia; Ida,Elza Iouko.
Abstract: The objective of this work was to evaluate the effect of the processing conditions of soybean tempeh on the contents of β-glycoside isoflavones and on their bioconversion into aglycones. Different times of soaking (6, 12, and 18 hours), cooking (15, 30, and 45 minutes), and fermentation (18, 24, and 30 hours) with Rhizopus oligosporus at 37°C were evaluated for tempeh preparation. Grains from the cultivar 'BRS 267' were used, and the experiment was carried out according to a central composite design (23). The response functions comprised the contents of genistin, malonyldaidzin, malonylgenistin, daidzein, and genistein, quantified by ultraperformance liquid chromatography (UPLC). Soaking, cooking, and fermentation times change the content,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max; Rhizopus oligosporus; Daidzein; Fermented soybean; Functional food; Genistein.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2016000300271
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Effect of harvest at different times of day on the physical and chemical characteristics of vegetable-type soybean Ciênc. Tecnol. Aliment.
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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Effect of storage period on isoflavone content and physiological quality of conventional and transgenic soybean seeds Rev. bras. sementes
Ávila,Marizangela Rizzatti; Braccini,Alessandro de Lucca; Albrecht,Leandro Paiola; Scapim,Carlos Alberto; Mandarino,José Marcos Gontijo; Bazo,Gabriel Loli; Cabral,Yara Camila Fabrin.
The objective in this research was to evaluate the isoflavone content and the physiological quality of seed from conventional and transgenic soybean cultivars before and after 180 days of storage. Twenty one soybean cultivars: CD 202, CD 206, CD 208, CD 213RR, CD 214RR, CD 215, CD 216, CD 217, CD 218, CD 221, BRS 184, BRS 185, BRS 214, BRS 244RR, BRS 245RR, BRS 246RR, BRS 255, BRS 257, BRS 258, BRS 261 and BRS 262, grown in the 2005/2006 crop season, were assayed. The seeds were packed in Kraft paper bags and stored at room temperature under laboratory conditions. Seeds were evaluated with respect to their germination and vigor (first germination count, accelerated aging and tetrazolium test) and their total isoflavone contents and respective aglycon forms...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aglycon; Glycine max; Daidzein; Genistein; Vigour.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-31222011000100017
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Environmental and genetic variation of isoflavone content of soybean seeds grown in Brazil PAB
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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Evaluation of the shelf-life of vegetable-type soybean pods BABT
Santana,Andréia Cristina; Carrao-Panizzi,Mercedes Concordia; Mandarino,José Marcos Gontijo; Leite,Rodrigo Santos; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko.
The shelf-life of the vegetable-type soybean pods stored under different conditions was evaluated by chemical characteristics and color. The pods were harvested in the R6 stage and stored either at 30 or 7ºC for 9 d. After the storage period, the pods were blanched and threshed, and the immature green grains were used for the analysis. The protein content decreased after 6 d of storage at 7ºC. There was no difference in the lipid content after the storage at 30 and 7ºC for 9 d. The starch and sucrose contents decreased after the first day of storage at 30ºC. There was no difference in trypsin inhibitor activity until 6 d of storage at 30 and 7ºC. The green color of the pods that was an indication of the quality that was maintained when stored at 7ºC during...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vegetable-type soybean; Sucrose; Starch; Trypsin inhibitor; Color.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400015
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Isoflavonas em produtos comerciais de soja Ciênc. Tecnol. Aliment.
Góes-Favoni,Silvana Pedroso de; Beléia,Adelaide Del Pino; Carrão-Panizzi,Mercedes C.; Mandarino,José Marcos Gontijo.
Isoflavonas, associadas ao consumo de proteína de soja, constituem um grupo de substâncias envolvidas em atividades anti-carcinogênicas, na redução da perda de massa óssea e na diminuição do colesterol do sangue. A concentração de isoflavonas foi determinada em produtos comerciais à base de soja produzidos no Brasil. Foram analisados cinco farinhas de soja (FS), quatro proteínas texturizadas (PTS), dois extratos hidrossolúveis (EH) e quatro formulados infantis (FI). A extração foi com etanol e ácido acético e a quantificação e identificação das isoflavonas foram realizadas por CLAE. Em farinha de soja e em proteína texturizada predominaram os compostos malonil-conjugados. Farinha de soja (96mg de agliconas equivalentes/100g) e PTS (70mg de agliconas...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Soja; Isoflavonas; Alimentos à base de soja; Compostos funcionais.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000400017
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Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times PAB
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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Physiological quality, content and activity of antioxidants in soybean seeds artificially aged Rev. bras. sementes
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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Predicting rapeseed oil content with near-infrared spectroscopy PAB
Rossato,Roberta; Prete,Cássio Egídio Cavenaghi; Castro,César de; Tomm,Gilberto Omar; Leite,Rodrigo Santos; Mandarino,José Marcos Gontijo; Araújo,Pedro Mário de; Carvalho,Claudio Guilherme Portela de.
The objective of this work was to establish a calibration equation and to estimate the efficiency of near-infrared reflectance (NIR) spectroscopy for evaluating rapeseed oil content in Southern Brazil. Spectral data from 124 half-sib families were correlated with oil contents determined by the chemical method. The accuracy of the equation was verified by coefficient of determination (R²) of 0.92, error of calibration (SEC) of 0.78, and error of performance (SEP) of 1.22. The oil content of ten genotypes, which were not included in the calibration with NIR, was similar to the one obtained by the standard chemical method. NIR spectroscopy is adequate to differentiate oil content of rapeseed genotypes.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Brassica napus; NIR; Oilseed; Soxhlet; Spectral analysis.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2013001200010
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Soybean β-Glucosidase immobilisated on chitosan beads and its application in soy drink increase the aglycones BABT
Grade,Luciana Carvalho; Moreira,Amanda Aleixo; Varea,Geni da Silva; Mandarino,José Marcos Gontijo; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko; Ribeiro,Mara Lúcia Luiz.
The objective of this study was to investigate the immobilisation efficiency of soybean β-glucosidase (181.6 U/mL; 23.8 mg protein/mL) on activated chitosan beads. Central Composite Rotational Design (CCDR) 23 was used and the application of immobilised enzyme in commercial soy drink was evaluated. The activation of chitosan beads was achieved with established 2.5% glutaraldehyde, pH 7.5, 8 h incubation time (6 h with agitation and 2 h without agitation) at 37ºC. The highest immobilisation efficiency (%) of soybean β-glucosidase on chitosan beads obtained was 37.74 U/mL and 18.84 mg protein/4 chitosan beads at pH 7.5 and 20 h coupling time of enzyme-matrix (7 h with agitation and 13 h without agitation) at 4ºC. The immobilised enzyme incubated at 50ºC, pH...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Β-glucosidase soybean; Immobilisation; Chitosan; Aglycones.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500766
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