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Actividad enzimática y fenoles solubles en chile (Capsicum annum L.) CM-334 durante la pérdida de resistencia a Phytophthora capsici inducida por Nacobbus aberrans Colegio de Postgraduados
López Martínez, Noé.
El genotipo de chile CM-334 es resistente al oomiceto Phytopthora capsici (Pc), pero N. aberrans (Na) si esta presente inhibe su resistencia. Conocer los cambios metabólicos inducidos por Na, puede ayudar a entender el fenómeno de pérdida o inhibición de la resistencia. Así, se comparó la actividad enzimática de peroxidasas, fenilalanina amonio liasa (PAL), el contenido de fenoles solubles totales (FST) en plantas CM-334 inoculadas con cada patógeno y con la combinación de ambos; así como el contenido de ácido clorogénico en plantas de chile resistente (CM-334) y susceptible (J.E. Parker) al oomiceto inoculadas solamente con Na. En los muestreos realizados durante las 96 h posteriores a la inoculación con el oomiceto, generalmente en las plantas...
Tipo: Tesis Palavras-chave: Pérdida de resistencia; Peroxidasas; Compuestos fenólicos; Ácido clorogénico; Maestría; Fisiología Vegetal; Resistance breakdown; Peroxidase; PAL; Phenol compounds; Chlorogenic acid.
Ano: 2007 URL: http://hdl.handle.net/10521/1543
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Characterization of phenolic compounds of OMW: toxicity and degrability by yeasts IPB - Escola Superior Agrária
Gonçalves, Cristiana; Ferreira, João P.; Lopes, Marlene; Falcão, Soraia; Peres, António M.; Cardoso, Susana M.; Belo, Isabel.
The olive oil extraction, performed by the 3-phases process, results on a large amount of an effluent, usually known as Olive Mill Wastewater (OMW). It is mainly produced in the Mediterranean area, with the exception of Spain that is one of the major producers but mostly use the 2-phases process. OMW represents a major environmental problem due to its high organic content, being characterized by a strong acidic smell and an intensive brown to dark color due to the presence of biodegradable, recalcitrant and biostatic compounds. OMW phytotoxicity can be attributed to the phenolic compounds (Lanciotti et al, 2005). Owing to their instability, OMW phenols tend to polymerise during storage into condensed high-molecular-weight polymers that are difficult to...
Tipo: ConferenceObject Palavras-chave: Lipolytic yeasts; Phenol compounds; Lipase; OMW.
Ano: 2008 URL: http://hdl.handle.net/10198/5769
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Physicochemical properties and antioxidant capacity of propolis of stingless bees (Meliponinae) and Apisfrom two regions of Tocantins, Brazil Acta Amazonica
ARAÚJO,Karuane Saturnino da Silva; SANTOS JÚNIOR,Joaquim Francisco dos; SATO,Marcello Otake; FINCO,Fernanda Dias Bartolomeu Abadio; SOARES,Ilsamar Mendes; BARBOSA,Robson dos Santos; ALVIM,Tarso da Costa; ASCÊNCIO,Sérgio Donizeti; MARIANO,Sandra Maria Botelho.
ABSTRACTThe composition of propolis depends on time, vegetation and the location of the collection area. The objective of this study was to determine the physicochemical characteristics, the concentration of phenol compounds and the antioxidant capacity of propolis of native stingless bees (Meliponinae)and Apis from the State of Tocantins. Extraction with 80% ethanol (v/v) was performed in order to obtain the extracts. Parameters examined were: propolis mass loss by desiccation at 105 ºC, ashes, wax concentration and pH. Furthermore, the propolis antioxidant activity was measured, as well as the total concentration of phenol compounds. The extracts were also analyzed by high performance liquid chromatography. The total concentration of phenol compounds...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Propolis; Antioxidant; Phenol compounds.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672016000100061
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