|
|
|
|
|
| MILANI,PAULA G.; FORMIGONI,MAYSA; DACOME,ANTONIO S.; BENOSSI,LIVIA; COSTA,CECÍLIA E.M. DA; COSTA,SILVIO C. DA. |
| ABSTRACT The aim of this study was to determine the composition and antioxidant potential of leaves of a new variety of Stevia rebaudiana (Stevia UEM-13). Stevia leaves of UEM-13 contain rebaudioside A as the main glycoside, while most wild Stevia plants contain stevioside. Furthermore can be multiplied by seed, which reduces the cost of plant culture techniques as other clonal varieties are multiplied by buds, requiring sophisticated and expensive seedling production systems. Ethanol and methanol were used in the extraction to determine the bioactive compounds. The methanolic extract was fractionated sequentially with hexane, chloroform, ethyl acetate and isobutanol, and the highest concentration of phenolic compounds and flavonoids was obtained in the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bioactive compounds; Glycosides; Leaf extracts; Phenolic compounds; New cultivar of Stevia. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000401841 |
| |
|
|
| Carrão-Panizzi,Mercedes C.; Goés-Favoni,Silvana Pedroso de; Kikuchi,Akio. |
| Studies were carried out to enhance the development of isoflavone aglycones in soybean. Grains of two soybean cultivars, BR 36 and IAS 5, 115 and 278 mg/100g of total isoflavone, respectively, were treated hydrothermalyl at 45, 60 and 85° C for 5, 30 and 60 minutes. Pre-treatments of grains at 60° C for 60 minutes allowed a considerable increase of the isoflavone aglycones. Non-treated grains of BR 36 and IAS 5 showed 1.2 mg/100g of genistein, after hydrothermal treatments,which increased to 12 and 53 mg/100g, in each variety, respectively. At higher temperature (85 ° C) there was a decrease of the aglycones due to inactivation of beta-glycosidases. Malonyl compounds were also reduced at higher temperatures. In processing functional soybean foods,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soybean; Isoflavones; Glycosides; Aglycones; Temperature. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200010 |
| |
|
|
|
