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Registros recuperados: 8
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A phylogenetic study of Boletus section Boletus in Europe Naturalis
Beugelsdijk, D.C.M.; Linde, S. van der; Zuccarello, G.C.; Bakker, H.C. den.
A phylogenetic study of the species in Boletus sect. Boletus was undertaken using the molecular markers ITS1-5.8S-ITS2 and Gap dh. Four well-supported lineages, one comprising Boletus edulis s.l., the others referring to B. aereus, B. reticulatus and B. pinophilus have been distinguished. The ML and MP trees of ITS showed remarkably low resolution within the B. edulis clade, and confirmed earlier published results, despite the use of samples from a wider geographical area and different hosts. The results of Gap dh demonstrate clearly that this low resolution must be ascribed to a low genetic variability with the B. edulis clade, and make clear that morphological and ecological characters have been overestimated within this species complex. Boletus edulis...
Tipo: Article / Letter to the editor Palavras-chave: Boletus; Boletus edulis; Europa; Phylogenetic study.
Ano: 2008 URL: http://www.repository.naturalis.nl/record/532229
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Beef burgers patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects IPB - Escola Superior Agrária
Barros, Lillian; Barreira, João C.M.; Grangeia, Cátia; Batista, Cátia; Cadavez, Vasco A.P.; Ferreira, Isabel C.F.R..
The objective of this study was to analyse the lipid peroxidation inhibition in beef burgers after incorporation of Boletus edulis extracts in different concentrations. Beef burgers samples were stored for 8 days, and chemical and nutritional parameters, including the profile in free fatty acids, were evaluated. Furthermore, the inhibition of thiobarbituric acid reactive substances (TBARS) formation, free radical scavenging activity and reducing power were determined. Polyunsaturated fatty acids arachidonic (C20:4n6) and cis-5,8,11,14,17-eicosapentaenoic (C20:5n3) acids were protected in the presence of mushroom extract. The antioxidant potential increased with the amount of extract added to beef burgers, giving higher radical scavenging properties and...
Tipo: Article Palavras-chave: Beef burgers; Boletus edulis; Lipid peroxidation; Antioxidant effects; Fatty acids.
Ano: 2011 URL: http://hdl.handle.net/10198/6233
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Incorporation of Boletus edulis extract in beef burgers paties: preliminary evaluation of the antioxidant protective effects IPB - Escola Superior Agrária
Grangeia, Cátia; Baptista, Cátia; Raposo, Manuel; Barros, Lillian; Cadavez, Vasco; Ferreira, Isabel C.F.R..
The objective of this study was to analyse the antioxidant protective effects of the incorporation of Boletus edulis extract in beef burgers. The relationship of total lipids/fatty acids to lipid peroxidation of hamburger during storage was examined. Beef burgers samples (lipids content: 15–18%) were stored for 8 days, and thiobarbituric acid reactive substances (TBARS) formation inhibition, free radical scavenging activity and reducing power were determined. The antioxidant potential increased with the amount of extract added to beef burgers, giving higher radical scavenging properties and TBARS inhibition capacity. These findings indicated that Boletus edulis extract had a protective antioxidant effect against lipid peroxidation of beef burgers patties.
Tipo: ConferenceObject Palavras-chave: Boletus edulis; Beef burgers; Antioxidant protection.
Ano: 2010 URL: http://hdl.handle.net/10198/6205
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Incorporation of Boletus edulis extract in beef burgers patties: preliminary evaluation of the antioxidant protective effects IPB - Escola Superior Agrária
Grangeia, Cátia; Batista, Cátia; Raposo, Manuel; Barros, Lillian; Cadavez, Vasco; Ferreira, Isabel C.F.R..
The objective of this study was to analyse the antioxidant protective effects of the incorporation of Boletus edulis extract in beef burgers. The relationship of total lipids/fatty acids to lipid peroxidation of hamburger during storage was examined. Beef burgers samples (lipids content: 15–18%) were stored for 8 days, and thiobarbituric acid reactive substances (TBARS) formation inhibition, free radical scavenging activity and reducing power were determined. The antioxidant potential increased with the amount of extract added to beef burgers, giving higher radical scavenging properties and TBARS inhibition capacity. These findings indicated that Boletus edulis extract had a protective antioxidant effect against lipid peroxidation of beef burgers patties.
Tipo: ConferenceObject Palavras-chave: Boletus edulis; Beef burgers; Antioxidant protection.
Ano: 2010 URL: http://hdl.handle.net/10198/2924
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Influence of the C:N ratio and pH on ectomycorrhizal fungal growth IPB - Escola Superior Agrária
Baptista, Paula; Nogueira, Liliana.
Wild edible mushrooms are a natural resource with a high nutritional and economic value. Several studies have demonstrated that the commercially mushroom harvesting could be an important additional source of income in both developing and developed countries. The species most appreciate in the entire world are ectomycorrhizal (EM) and are usually the most valued. This aspect derived essentially from the difficulty to obtaining these symbiotic fungal species by culture. The main objective of the present study is to assess the influence of the C:N ratio and pH on the growth of three EM fungal species, under in vitro conditions. The species studied were Lactarius deliciosus Fr., Suillus bovinus L.:Fr. and Boletus edulis Bull.:Fr, all with high economic...
Tipo: ConferenceObject Palavras-chave: Suillus bovinus; Boletus edulis; Lactarius deliciosus; Ectomycorrhizal; C:N; PH; Culture medium.
Ano: 2009 URL: http://hdl.handle.net/10198/4487
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Micorrización, crecimiento y contenido nutrimental de Pinus greggii y P. montezumae inoculados con tres hongos comestibles. Colegio de Postgraduados
Martínez Reyes, Magdalena.
Los hongos ectomicorrízicos promueven el crecimiento, la transferencia nutrimental y la supervivencia en campo de diversas especies vegetales de importancia forestal. Uno de los criterios de selección de los hongos ectomicorrízicos, actualmente utilizado es su comestibilidad. En el presente trabajo se estudió el efecto de la inoculación con esporomas deshidratados molidos, solos o combinados, de Laccaria laccata s.l., Hebeloma mesophaeum s.l. y Boletus edulis s.l., en Pinus greggii Engelm. y P. montezumae Lamb., coníferas ampliamente usadas para reforestación en México. Se evaluó el efecto de estos tres hongos en el peso seco de la parte aérea, raíz, altura, diámetro del tallo y contenido nutrimental (N, P, K, Ca y Mg) de las dos especies de pino. El peso...
Palavras-chave: Laccaria laccata; Hebeloma mesophaeum; Boletus edulis; Especies pioneras; Hongos comestibles silvestres; Pioneer species; Edible wild mushrooms; Doctorado; Edafología.
Ano: 2010 URL: http://hdl.handle.net/10521/281
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PCR-based sensitive detection of the edible fungus Boletus edulis from rDNA ITS sequences Electron. J. Biotechnol.
Lian,Bin; Zang,Jin-ping; Hou,Wei-guo; Yuan,Sheng; Smith,Donald L.
Identification of commercially important fungi, such as the valuable edible fungus Boletus edulis can be difficult considering visual or metabolic approaches. Based on phylogenetic analysis of the rDNA ITS sequence, a pair of specific primers was designed for differentiating B. edulis from other mushrooms by PCR. PCR was performed with total DNA as a template at an annealing temperature between 56-60ºC. Positive amplicons were obtained from B. edulis with all DNA templates from fruit bodies and cultured mycelium, but not from other fungal species at an annealing temperature of 60ºC. The result indicated that B. edulis could be clearly distinguished from other fungi by PCR, and there were no misidentifications under the reaction conditions used. The primers...
Tipo: Journal article Palavras-chave: Boletus edulis; Detection; Edible fungi; Internal transcribed spacer; PCR; Specific primers.
Ano: 2008 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582008000300011
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Quantitation of nine organic acids in wild mushrooms IPB - Escola Superior Agrária
Valentão, P.; Lopes, Graciliana; Valente, Miguel; Barbosa, Paula; Andrade, P.B.; Silva, B.M.; Baptista, Paula; Seabra, R.M..
The organic acids composition of six wild edible mushroom species ( Amanita caesarea, Boletus edulis, Gyroporus castaneus, Lactarius deliciosus, Suillus collinitus, and Xerocomus chrysenteron) was determined by an HPLC-UV detector method. The results showed that all of the samples presented a profile composed of at least five organic acids: citric, ketoglutaric, malic, succinic, and fumaric acids. Several samples also contained oxalic, ascorbic, quinic, and shikimic acids. In a general way, the quantitation of the identified compounds indicated that malic acid, followed by the pair citric plus ketoglutaric acids, were the main compounds in the analyzed species, with the exception of A. caesarea, in which malic and ascorbic acids were the most abundant...
Tipo: Article Palavras-chave: Organic acids; Wild edible mushrooms; Amanita caesarea; Boletus edulis; Gyroporus castaneus; Lactarius deliciosus; Suillus collinitus; Xerocomus chrysenteron.
Ano: 2005 URL: http://hdl.handle.net/10198/939
Registros recuperados: 8
Primeira ... 1 ... Última
 

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