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BIOACTIVITY OF EXTRACTS FROM SOLANACEAE AGAINST Zabrotes subfasciatus Acta biol.Colomb.
GONÇALVES,Gabriel Luiz Padoan; LIRA,Simone Possedente de; GlSSI,Danilo Soares; VENDRAMIM,José Djair.
ABSTRACT The botanical family Solanaceae has many species producing compounds with insecticidal properties, e.g. nicotine and capsaicin, which are used for pest management in agriculture. This fact provides perspectives to identify insecticidal compounds in Brazilian native species of Solanaceae. In this study, we performed a screening with 25 ethanolic extracts from 17 Solanaceae species in order to evaluate their bioactivity against the Mexican bean weevil, Zabrotes subfasciatus (Coleoptera: Chrysomelidae: Bruchinae). The bioactivity of Solanaceae ethanolic extracts (2,500 mg kg-1) was tested with residual contact bioassays. Adults of Z. subfasciatus were exposed to treated bean grains, and adult mortality, oviposition, F1 progeny and damages on grains...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Botanical insecticides; Mexican bean weevil; Phaseolus vulgaris.
Ano: 2021 URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-548X2021000100062
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Potential antioxidant of brazilian coffee from the region of Cerrado Ciênc. Tecnol. Aliment.
CRUZ,Richtier Gonçalves da; VIEIRA,Thais Maria Ferreira de Souza; LIRA,Simone Possedente de.
Abstract Coffee is one of the most consumed beverages in the world. Its chemical composition may have varied according to the planting site, degree of roasting, and method of preparation. This work aimed to evaluate the antioxidant activity of coffee from the region of Cerrado in the State of Minas Gerais, Brazil. The evaluation was performed with samples roasted at two different levels (traditional and extra dark) and using two different preparation methods (decoction and infusion) that reflect the conditions of preparing coffee. In vitro antioxidant activity by ABTS and DPPH radical methods and the concentration of total phenolic compounds and caffeine were determined. Samples made by decoction showed a higher content of phenolic compounds and no...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Decoction; Infusion; Roasting degree; Phenolic compounds; Caffeine.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300447
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