Consulta: creatorFacets:"Kikuchi,Akio"
Registros recuperados: 3
Data/hora: 02/06/2024 11:30:01

Efeitos de genótipos, ambientes e de tratamentos hidrotérmicos na concentração de isoflavonas agliconas em grãos de soja
Provedor de dados: 86
Autores: Carrão-Panizzi,Mercedes Concórdia; Simão,Aline Silva; Kikuchi,Akio.
O objetivo deste trabalho foi avaliar os efeitos de tratamentos hidrotérmicos, da variabilidade genética e de ambientes no teor de isoflavonas agliconas em grãos de soja [Glycine max (L.) Merrill]. O estudo foi realizado com as cultivares de soja BR 36, FEPAGRO RS-10 e BRS 155, cultivadas em Londrina, em Capanema e em Palmas, PR, na safra 1999/2000, mediante tratamentos hidrotérmicos de 40, 50 e 60°C por 12 e 18 horas. As maiores concentrações de isoflavonas totais (280 mg/100 g) foram observadas nos grãos colhidos em Palmas, onde a temperatura média durante o enchimento de vagens foi mais baixa (19ºC). Em Londrina (23ºC), houve menor concentração de isoflavonas (140 mg/100 g). A cultivar BRS 155 apresentou o maior teor de isoflavonas totais em Palmas e em...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Glycine max; Glicosídeo; Alimento funcional; Tratamento térmico.
Ano: 2003
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2003000800001

Extraction time for soybean isoflavone determination
Provedor de dados: 52
Autores: Carrão-Panizzi,Mercedes C.; Favoni,Silvana Pedroso de Goés; Kikuchi,Akio.
Studies were carried out on the optimization of the extraction procedures for isoflavones determination in soybean by HPLC. Isoflavones were extracted from 100 mg samples of full fat soybean flour "Kinako" (milled toasted grains). Recovery of average total isoflavones was higher when extraction was performed with agitation(217.2 mg/100g), than without agitation(191.0 mg/100g). Isoflavone extraction without agitation for 1,4, 20 and 24 hours, were equally efficient for total and individual compounds. These results suggested that an efficient isoflavone recovery could be achieved with extraction for one hour with agitation.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Soybeans; Isoflavones; Glucosides; Aglucones; Extraction; Ethanol; HPLC.
Ano: 2002
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132002000600015

Hydrothermal treatments in the development of isoflavone aglycones in soybean (Glycine max (L.) Merrill) grains
Provedor de dados: 52
Autores: Carrão-Panizzi,Mercedes C.; Goés-Favoni,Silvana Pedroso de; Kikuchi,Akio.
Studies were carried out to enhance the development of isoflavone aglycones in soybean. Grains of two soybean cultivars, BR 36 and IAS 5, 115 and 278 mg/100g of total isoflavone, respectively, were treated hydrothermalyl at 45, 60 and 85° C for 5, 30 and 60 minutes. Pre-treatments of grains at 60° C for 60 minutes allowed a considerable increase of the isoflavone aglycones. Non-treated grains of BR 36 and IAS 5 showed 1.2 mg/100g of genistein, after hydrothermal treatments,which increased to 12 and 53 mg/100g, in each variety, respectively. At higher temperature (85 ° C) there was a decrease of the aglycones due to inactivation of beta-glycosidases. Malonyl compounds were also reduced at higher temperatures. In processing functional soybean foods,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Soybean; Isoflavones; Glycosides; Aglycones; Temperature.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200010