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Registros recuperados: 124
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Validation of an electrothermal atomization atomic absorption spectrometry method for quantification of total Chromium and Chromium(VI) in wild mushrooms and underlying soils IPB - Escola Superior Agrária
Figueiredo, Ana E.; Soares, Maria Elisa; Baptista, Paula; Castro, Marisa; Bastos, Maria de Lourdes.
An ETAAS method was validated to quantify total Cr and CrVI in mushrooms and the underlying soils. The method includes a sample pretreatment for total Cr dissolution using a wet acid digestion procedure and a selective alkaline extraction for CrVI. The limits of detection were, expressed in íg/L, 0.15 and 0.17 for total Cr and CrVI, respectively. The linearity ranges under the optimized conditions were 0.15-25.0 and 0.17-20.0 íg/L for total Cr and CrVI, respectively. The limits of quantification were, expressed in íg/g of dry weight, 0.0163 and 0.0085 for total and hexavalent chromium, respectively. The precision of the instrumental method for total Cr and CrVI was lower than 1.6%, and for the analytical method, it was lower than 10%. The accuracy of the...
Tipo: Article Palavras-chave: Mushrooms; Soil; Total Cr; CrVI; Atomic absorption spectrometry.
Ano: 2007 URL: http://hdl.handle.net/10198/942
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Volatile composition of three species of wild mushrooms from Trás-os-Montes region using HS-SPME and GC/IT-MS IPB - Escola Superior Agrária
Nogueira, Liliana; Malheiro, R.; Pinho, P. Guedes de; Baptista, Paula.
Trás-os-Montes region is considered one of the richest regions of Portugal concerning the existence of wild mushrooms. In the present work, was studied the volatile profile of three species of wild mushrooms, Hebeloma crustuliniforme, Clitocybe odora and Tricholoma fracticum. These species have different flavours, namely radish-, anise-like odor, and not distinctive or slightly mealy odor, respectively. The volatile fractions were determined in fresh mushrooms by headspace solid-phase microextraction (HS-SPME) combined with gas-chromatography/ion trap-mass spectrometry (GC/IT-MS). Several volatile compounds were identified, belonging to different chemical classes. The three studied mushroom species reported different volatile profiles as presented in...
Tipo: ConferenceObject Palavras-chave: Volatile profile; Wild mushrooms; GC/IT-MS.
Ano: 2010 URL: http://hdl.handle.net/10198/4590
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Wild and commercial mushrooms as source of nutrients and nutraceuticals IPB - Escola Superior Agrária
Barros, Lillian; Cruz, Telma; Baptista, Paula; Estevinho, Leticia M.; Ferreira, Isabel C.F.R..
In order to promote the use of mushrooms as source of nutrients and nutraceuticals, several experiments were performed in wild and commercial species. The analysis of nutrients included determination of proteins, fats, ash, and carbohydrates, particularly sugars by HPLC-RI. The analysis of nutraceuticals included determination of fatty acids by GC-FID, and other phytochemicals such as tocopherols, by HPLC-fluorescence, and phenolics, flavonoids, carotenoids and ascorbic acid, by spectrophotometer techniques. The antimicrobial properties of the mushrooms were also screened against fungi, Gram positive and Gram negative bacteria. The wild mushroom species proved to be less energetic than the commercial sp., containing higher contents of protein and lower fat...
Tipo: Article Palavras-chave: Mushrooms; Wild and commercial sp.; Nutrients; Nutraceuticals; Antimicrobials.
Ano: 2008 URL: http://hdl.handle.net/10198/743
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Wild edible mushrooms structural portions: chemical composition and antioxidant potential IPB - Escola Superior Agrária
Ribeiro, Bárbara; Lopes, Rosário; Gonçalves, Rui; Quelhas, Inês; Andrade, P.B.; Seabra, R.M.; Baptista, Paula; Valentão, P..
The organic acids and phenolics composition of entire wild edible mushrooms (Russula cyanoxantha, Amanita rubescens, Suillus granulatus and Boletus edulis) and correspondent cap and stipe was determined by HPLC-UV and HPLC-DAD, respectively. Their antioxidant potential was assessed by their % DPPH scavenging activity. The results showed that all of the species presented profile composed at least five organic acids: oxalic, citric, malic, quinic and fumaric acids. Ascorbic, succinic and shikimic acids also appeared in some of them. A. rubescens present the highest organic acids content, followed by B. edulis, R. cyanoxantha and S. granulatus. The results indicated that quinic acid, followed by malic or citric acids were the major compounds. In a general...
Tipo: ConferenceObject Palavras-chave: Organic acids; Phenolics; Wild edible mushrooms; Cap and stipe.
Ano: 2007 URL: http://hdl.handle.net/10198/5724
Registros recuperados: 124
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