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| Péret-Almeida,Lúcia; Naghetini,Cristina da Cunha; Nunan,Elzíria de Aguiar; Junqueira,Roberto Gonçalves; Glória,Maria Beatriz Abreu. |
| Este trabalho teve como objetivo avaliar a atividade antimicrobiana da cúrcuma em pó, da curcumina disponível no comércio, dos pigmentos curcuminóides purificados e dos óleos essenciais da cúrcuma. As amostras foram analisadas quanto aos teores de pigmentos curcuminóides por cromatografia líquida de alta eficiência. O óleo essencial foi também analisado quanto à densidade, índice de refração e perfil das substâncias voláteis por cromatografia gasosa e detector de ionização de chamas. A atividade antimicrobiana in vitro foi determinada pelo método de difusão em ágar com discos de papel estéreis, impregnados com os extratos, sendo os diâmetros dos halos de inibição medidos com paquímetro. Os extratos etanólicos da cúrcuma, da curcumina comercial, e dos... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Atividade antimicrobiana; Cúrcuma; Pigmentos curcuminóides; Óleo essencial; Curcuma longa. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542008000300026 |
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| Souza,Solange C.; Theodoro,Karine H.; Souza,Élson R.; Motta,Silvana da; Glória,Maria Beatriz Abreu. |
| The levels of ten bioactive amines and the physico-chemical characteristics of Cabernet Sauvignon, Cabernet Franc and Merlot wines from Bento Gonçalves, RS, Brazil, vintage of 1999 were investigated. The physico-chemical characteristics varied significantly: pH from 3.80 to 4.07, total acidity from 67.7 to 85.3 meq/L, alcohol content from 11.45 to 12.46 mL/100 mL and total SO2 from 9.6 to 102 mg/L. Six amines were detected in every sample - spermidine, putrescine, histamine, tyramine, serotonine and phenylethylamine. Total amine levels ranged from 2.03 to 7.60 mg/L. Putrescine was the prevalent amine, contributing with 20 to 66% of total levels. The amine profile and total levels were affected to a greater extent by vinification practices compared to grape... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Red wine; Amines; Histamine; Tyramine. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000100009 |
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| Mota,Renata Vieira da; Glória,Maria Beatriz Abreu; Souza,Bianca Sarzi de; Peregrino,Isabela; Pimentel,Rodrigo Meireles de Azevedo; Dias,Frederico Alcântara Novelli; Souza,Laís Cristina de; Souza,André Luiz de; Regina,Murillo de Albuquerque. |
| ABSTRACT Grape juices have been valued due to their potential health benefits, which have demanded increased grape productivity and quality. Five grape cultivars grown in Brazil, Isabel Precoce, Carmem, Violeta, Concord and Bordo were evaluated in 2013 and 2014 seasons for bioactive components and also for juice processing quality traits. Production cycle was the longest for Carmem but lower and similar for Violeta, Isabel, Bordo and Concord. Isabel showed higher productivity (5.4 kg∙plant-1) but lowest soluble solids content (16.9 °Brix), anthocyanins (26.7 mg∙100 g-1) and total phenolics (110.7 mg∙100 g-1). The highest anthocyanins contents were observed in Violeta (189.9 mg∙100 g-1) and Bordo (133.8 mg∙100 g-1). These cultivars were also rich in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vitis labrusca; Fruit juices; Phenolics; Amines; Acceptance. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052018000100062 |
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| Souza,Cyleni R. A.; Glória,Maria Beatriz Abreu. |
| Chemical analysis of turmeric (Curcuma longa L) cultivated in eight different cities in the state of Minas Gerais, Brazil was carried out. The levels of curcuminoid pigments varied from 1.4 to 6.14 g/100 g and of volatile oil from 0.97 to 7.55 mL/100 g (dry basis). Samples from Patrocínio, Arinos and Brasilândia contained higher pigment levels compared to the others. The sample from Patrocínio contained the highest volatile oil content. The mean levels of ethyl ether extract, protein, fiber, ash and starch were 8.51, 7.01, 7.22, 7.81 and 39.87 g/100 g dry basis, respectively. Laboratory extraction of flavour free oleoresin was performed in triplicate. A higher yield of pigment in the oleoresin was obtained when the volatile oil was extracted with water... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Turmeric; Curcumin; Quality; Flavour free oleoresin. |
| Ano: 1998 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000200008 |
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| Barros,Nara Vanessa dos Anjos; Rocha,Maurisrael de Moura; Glória,Maria Beatriz Abreu; Araújo,Marcos Antônio da Mota; Moreira-Araújo,Regilda Saraiva dos Reis. |
| ABSTRACT The present study evaluated the effect of cooking on the levels of bioactives compounds and antioxidant activity in grains cowpea cultivars. The analysis were performed on the raw samples and after cooking in pressure cooker. Regarding the bioactive compounds present, the grain cultivar BRS Aracê exhibited the highest levels of total phenolic compounds (mg/100 g) both before and after cooking, 205.10 ± 2.89 and 150.62 ± 2.64, respectively. Spermine and spermidine were identified in the cultivars (mg/kg) BRS Milênio in the amount of 120.5 in crude and 50.4 in cooked grain, in the BRS Tumucumaque in the amount of 116.2 in crude and 47.9 in cooked grain, exhibited significant losses of these compounds after cooking. It was not detected the presence... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vigna unguiculata; Functional food; Antioxidants; Processing. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500824 |
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