Consulta: creatorFacets:"Zielinski,Acácio Antônio Ferreira"
Registros recuperados: 2
Data/hora: 16/06/2024 05:18:36

Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour
Provedor de dados: 52
Autores: Ito,Vivian Cristina; Zielinski,Acácio Antônio Ferreira; Demiate,Ivo Mottin; Spoto,Marta; Nogueira,Alessandro; Lacerda,Luiz Gustavo.
Abstract The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic compounds (TPC) and antioxidant activity at different temperatures (4, 25, 35 and 45 °C) during the storage (0, 30, 60, 90 and 120 days) of black rice flour. This flour can be used as ingredient for gluten-free cereal products with higher nutritional value. For this it is necessary to preserve the anthocyanin content during thermal processing and shelf-life periods. At time 0, the dose of 3 kGy provided all of the most available bioactive compounds, raising their antioxidant potential, except for TPC. During the storage at different temperatures up to 120 days, gradual...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Anthocyanins; Bioactive compounds; Irradiation; Stability; Thermodynamic parameters; Pigmented rice.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100500

FATTY ACID COMPOSITION OF Capsicum GENUS PEPPERS
Provedor de dados: 64
Autores: Sora,Gisele Teixeira de Souza; Souza,Aloisio Henrique Pereira; Zielinski,Acácio Antônio Ferreira; Haminiuk,Charles Windson Isidoro; Matsushita,Makoto; Peralta,Rosane Marina.
Fatty acids have a great metabolic and structural importance. Evaluation of fatty acid composition of peppers is still incomplete. Pulps and seeds from six varieties of the genus Capsicum were evaluated in this work with respect to their contents in fatty acids. A total of 25 different fatty acids, including some with odd number of carbons were identified in the samples. The most abundant fatty acids were palmitic (16:0), oleic (18:1n-9) and linoleic (18:2n-6) acids. The polyunsaturated:saturated fatty acid (PUFA/SFA) ratios for all peppers were high due to the elevated amounts of polyunsaturated acids, particularly linoleic acid. In the pulps, the omega-6/omega-3 ratios ranging from 1.28 to 4.33, were relatively adequate if one considers that ratios...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Polyunsaturated:saturated ratio; Omega-6/omega-3 ratio; Multivariate analysis.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000400372