|
|
|
| Registros recuperados: 29 | |
|
| |
|
|
| Leão,Gabriela Alves; Oliveira,Juraci Alves de; Felipe,Rafaella Teles Arantes; Farnese,Fernanda Santos. |
| ABSTRACT Phytoremediation has proven to be an efficient technology for removing arsenic (As) from water, but the plants used in this process need to be tolerant to the damage caused by As. The toxic effect of As on growth and functioning of the antioxidant system was studied in individual plants of Azolla caroliniana exposed to five concentrations of As (0.0, 0.25, 0.5, 1.0 and 1.5 mg L-1) for the course of five days. Growth, As absorption, enzymatic activity, total and non-protein thiols and anthocyanin content were assessed. Azolla caroliniana was able to take up large amounts of the pollutant, reaching As concentrations of 386.1 µg g-1 dry weight without saturating the absorption mechanism. The tolerance index and the growth of A. caroliniana decreased... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Anthocyanin; Antioxidant enzymes; Aquatic plant; Thiol compounds; Water remediation. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-33062017000200161 |
| |
|
| |
|
| |
|
|
| SANTOS,ROBERTA O.; TRINDADE,SIMONE C.; MAURER,LUANA H.; BERSCH,ANDRIELY M.; SAUTTER,CLAUDIA K.; PENNA,NEIDI G.. |
| ABSTRACT Currently, Rio Grande do Sul state is the main producer of blueberry in Brazil. Practically all production is commercialized in fresh state and only a small portion is subject to processing. The blueberry wine making process is an alternative to expand the beverage industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry producers. The objectives of this study were to produce wines from blueberries and to evaluate the effect of deacidification (with calcium carbonate) and chaptalization (with glucose syrup or sucrose) on physicochemical characteristics, antioxidant content, and sensory parameters. Samples were analyzed for total soluble solids, pH, total titratable acidity, total sugar content,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vaccinium ashei Reade; Anthocyanin; Phenolic compounds; Alcoholic beverage. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000401557 |
| |
|
|
| Pessoa,José Dalton Cruz; Arduin,Marcos; Martins,Maria Alice; Carvalho,José Edmar Urano de. |
| The aim of this work was to study the source of the açaí residue for its possible commercial applications by characterizing the fruit (fresh and dry mass), and performing an anatomic study of the pericarp from which were identified the origin of the anthocyanins, and fatty acids, and fibers; also the vascular system, its fibers constituents and fibrils were characterized. It was concluded that anthocyanins were located on the epiderm and external parenchyma, and that solids retained on the sieve come from the sclerenchyma, and that the fatty acids come from the storage parenchyma. The vascular tissue was formed by the fibers around 20 mm length. The length distribution of the fibrils had a mean length of 580µm. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fiber; Fibril; Composite; Fatty acid; Anthocyanin. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000600022 |
| |
|
| |
|
|
| Ferreira Ozela,Eliana; Stringheta,Paulo César; Cano Chauca,Milton. |
| The stability of anthocyanin in the extract of spinach vine fruit (Basella rubra L.) was studied in relation to degradative factors such as light, temperature and pH acting alone or in combination. In this work, the possible use of spinach vine fruit as a source of natural pigments for use in food coloring was evaluated. Extraction of the pigment was carried out with 99.9% methanol at pH 2.0. The stability of the anthocyanin extract was estimated. From these values, reaction velocity constants (k) as well as the half-life time (t l;2) were calculated at pH 4.0, 5.0, and 6.0 in the presence and absence of light both at 40 and 60°C. Results indicate that, independent of pH values, spinach vine extract suffered an interference of light in its anthocyanin... |
| Tipo: Journal article |
Palavras-chave: Anthocyanin; Bertalha; Coloring; Food color; Spinach vine. |
| Ano: 2007 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202007000200004 |
| |
|
| |
| Registros recuperados: 29 | |
|
|
|
