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| SANTOS,MARY DE FÁTIMA GUEDES DOS; ALVES,RICARDO ELESBÃO; BRITO,EDY SOUSA DE; SILVA,SILVANDA DE MELO; SILVEIRA,MARCIA RÉGIA SOUZA DA. |
| ABSTRACT Native palm trees are highly important plant resources for the Amazon region; however, despite the great diversity and utilities, few species have been studied, requiring more comprehensive studies on quality and composition for species not yet explored. The aim of this study was to evaluate the quality of fruits and oils of palm trees from the Brazilian Amazon and to identify potential uses. Fruits from five palm trees (bacaba, buriti, inajá, pupunha, and tucumã) were evaluated for total mass, length, diameter, and yield, soluble solids (SS), titratable acidity (TA), pH, SS/TA ratio, total soluble sugar (TSS), reducing sugar (RS), total pectin (TP) soluble pectin (SP), and starch. The oils from the edible portion of fruits were evaluated for... |
| Tipo: Info:eu-repo/semantics/other |
Palavras-chave: Oenocarpus bacaba Mart.; Mauritia flexuosa L.f; Maximiliana maripa Aubl. Drude; Bactris gasipaes Kunth and Astrocaryum vulgare Mart.. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000700901 |
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| LIMA,ELIZA DOROTEA POZZOBON DE ALBUQUERQUE; PASTORE,GLÁUCIA MARIA; BARBERY,SANDRA DRINA FERNANDEZ; GARCIA,NELSON HORÁCIO PEZOA; BRITO,EDY SOUSA DE; LIMA,CARLOS ALBERTO DE ALBUQUERQUE. |
| O presente trabalho teve como objetivo estudar a obtenção e a utilização da enzima polifenoloxidase (PPO) extraída de polpa de pinha madura na redução do teor de compostos polifenólicos com a finalidade de diminuir a adstringência e o amargor das amêndoas de cacau processadas na forma de "nibs". A PPO foi extraída com tampão fosfato de potássio 0,025M (pH 7,5), adicionando sulfato de amônio para a precipitação da enzima. O material em pó obtido foi denominado de enzima parcialmente purificada, sendo que a análise de atividade enzimática foi realizada, utilizando-se de catecol como substrato. As características bioquímicas apresentadas foram pH de estabilidade de 6,0 a 6,5 e temperatura de estabilidade de 10 a 30°C. Os "nibs" foram autoclavados (121°C por... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pinha; Polifenoloxidase; Polifenóis; Cacau. |
| Ano: 2001 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452001000300053 |
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| RABELO,MARCELA CRISTINA; BRITO,EDY SOUSA DE; MOURA,CARLOS FARLEY HERBSTER; OLIVEIRA,LUCIANA DE SIQUEIRA; MIRANDA,MARIA RAQUEL ALCÂNTARA DE. |
| ABSTRACT This work aimed to evaluate the thermostability of antioxidant (superoxide dismutase - SOD, catalase - CAT and ascorbate peroxidase - APX) and deteriorative (guaiacol peroxidase - G-POD, polyphenoloxidase - PPO, pectin-methylesterase - PME and polygalacturonase - PG) enzymes from soursop and cashew apple juices. Juices were prepared homogenizing ripe fruit pulps and submitting to different thermal treatments (55, 65, 75, 85 and 95°C) for different time period (1, 3, 5, 10, 15, 20 and 30 min) then enzymatic activities were evaluated. The treatments at 55°C for soursop juice and at 75°C for cashew apple juice presented the best results, considering the low residual activities for deteriorative enzymes and the retained activity of SOD. Our results... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pasteurization; Enzyme kinetics; Thermal inactivation; Annona muricata; Anacardium occidentale. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000200801 |
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