Consulta: creatorFacets:"Sampaio,Geni Rodrigues"
Registros recuperados: 3
Data/hora: 05/06/2024 07:22:10

Identification and quantification of antioxidant compounds in cowpea
Provedor de dados: 124
Autores: Moreira-Araújo,Regilda Saraiva dos Reis; Sampaio,Geni Rodrigues; Soares,Rosana Aparecida Manólio; Silva,Cintia Pereira; Arêas,José Alfredo Gomes.
ABSTRACT Dietary antioxidant compounds have been widely studied because of their ability to delay or inhibit oxidative damage, which allows them to play an important role in the prevention of diseases and the promotion of health. The identification and characterization of such compounds are required before their use in humans. This study aimed to identify and quantify antioxidant compounds in the cowpea cultivar, BRS Tumucumaque, and the cowpea strain, Pingo de Ouro 1-2, in view of their potential use in the development of new products with potent antioxidant activity. Here, we report the antioxidant activity and the phenolic compound content of the aforementioned cowpeas. The antioxidant extracts were analyzed by HPLC in a Shimadzu LC-20AT chromatograph...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Phenolics; Bioactive; Vigna unguiculata.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500799

Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation
Provedor de dados: 52
Autores: Ferreira,Erica Lemos; Sampaio,Geni Rodrigues; Torres,Elizabeth Aparecida Ferraz da Silva; Bastos,Deborah Helena Markowicz.
The aim of this study was to evaluate whether yerba maté alcoholic extracts at very low concentrations (0.01 and 0.1%), prevent/retard lipid peroxidation in beef hamburgers without impairing sensory acceptability. For this TBARs and hexanal levels, fatty acid profile and cholesterol oxides were evaluated as oxidation parameters in beef hamburgers during 90 days' storage. The addition of 0.01% yerba maté ethanolic extracts proved inefficient in restraining the lipid peroxidation while the addition of 0.1% resulted in efficient antioxidant activity. Sensory evaluation of hamburger containing 0.1% yerba maté ethanolic extracts showed good acceptability. Yerba maté ethanolic extracts could entirely or partially replace the phenolic synthetic antioxidants in...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Yerba maté; Lipid oxidation; Natural antioxidants; Hamburger.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000400021

Stability of antioxidant vitamins in commercial vitamin supplements
Provedor de dados: 60
Autores: Abe-Matsumoto,Lucile Tiemi; Sampaio,Geni Rodrigues; Bastos,Deborah Helena Markowicz.
The stability of vitamins A, E, and C was determined in 12 brands of vitamin supplements over a 12-month storage period. The variations in concentrations of these vitamins across three different batches of five brands were measured. Vitamins A and E was determined by HPLC method, and vitamin C was measured by using potentiometric titration. All samples for stability studies were maintained at room temperature and protected from light. Measurements were carried out in the first semester of the expiration date and then every six months up to 12 months of storage. After this period, only one sample showed no significant decrease in vitamin A and E concentrations in relation to the concentrations measured at the beginning of the study. The concentration of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Supplements/stability Vitamins A; E C/concentration.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502018000400623