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	Provedor de dados BABT (3) Autor Torres,Elizabeth Aparecida Ferraz da Silva (3) Bastos,Deborah Helena Markowicz (2) Borguini,Renata Galhardo (1) Capasso,Fernanda Sobral (1) Ferreira,Erica Lemos (1) Gotlieb,Sabina Léa Davidson (1) Moita-Neto,José Machado (1) Queiroz,Yara Severino (1) Sampaio,Geni Rodrigues (1) Vicente,Silvio José Valadão (1) Mais... Palavra-chave Phenolic compounds (2) Antioxidant activity (1) Antioxidant capacity (1) Ascorbic acid (1) Caffeine (1) Coffee (1) DPPH (1) Hamburger (1) Lipid oxidation (1) Lycopene (1) Natural antioxidants (1) ORAC (1) Yerba maté (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2014 (1) 2013 (1) 2011 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Antioxidant potential of tomatoes cultivated in organic and conventional systems BABT Borguini,Renata Galhardo; Bastos,Deborah Helena Markowicz; Moita-Neto,José Machado; Capasso,Fernanda Sobral; Torres,Elizabeth Aparecida Ferraz da Silva. The objective of the study was to compare the effect of organic and conventional cultivation on the antioxidant compound content and antioxidant activity of the Carmen tomato cultivar. Tomatoes were analyzed regarding ascorbic acid, phenolic compounds, lycopene content and antioxidant activity. Organic tomatoes presented higher content of ascorbic acid and total phenolics (641.39 and 4466.66 mg/100 g EAG on dry wt basis) than did the conventional tomatoes (510.16 and 3477.50 mg/100 g EAG on wt dry basis, respectively). There was no difference in lycopene concentrations between the organic and conventional. The ether, alcohol and aqueous extracts obtained from the tomatoes were subjected to the DPPH test and the β-carotene/linoleic acid system assay. The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant activity; Ascorbic acid; Lycopene; Phenolic compounds. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000400001 Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation BABT Ferreira,Erica Lemos; Sampaio,Geni Rodrigues; Torres,Elizabeth Aparecida Ferraz da Silva; Bastos,Deborah Helena Markowicz. The aim of this study was to evaluate whether yerba maté alcoholic extracts at very low concentrations (0.01 and 0.1%), prevent/retard lipid peroxidation in beef hamburgers without impairing sensory acceptability. For this TBARs and hexanal levels, fatty acid profile and cholesterol oxides were evaluated as oxidation parameters in beef hamburgers during 90 days' storage. The addition of 0.01% yerba maté ethanolic extracts proved inefficient in restraining the lipid peroxidation while the addition of 0.1% resulted in efficient antioxidant activity. Sensory evaluation of hamburger containing 0.1% yerba maté ethanolic extracts showed good acceptability. Yerba maté ethanolic extracts could entirely or partially replace the phenolic synthetic antioxidants in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Yerba maté; Lipid oxidation; Natural antioxidants; Hamburger. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000400021 Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees BABT Vicente,Silvio José Valadão; Queiroz,Yara Severino; Gotlieb,Sabina Léa Davidson; Torres,Elizabeth Aparecida Ferraz da Silva. This study compared the regular and decaffeinated coffees in relation to antioxidant capacity, levels of some antioxidant molecules and stability of these parameters over a six-month period under different storage conditions. The regular coffee samples analyzed right after the industrial production showed higher antioxidant capacity (ORAC and DPPH), the same levels of phenolic compounds and higher levels of phenolic acids than decaffeinated coffee. After six months, the closed packs of both the grades kept under vacuum at 20°C did not show significant changes from the initial results; the open packs stored at 4°C showed small but statistically significant reductions and the open packs stored at 20°C showed higher and statistically significant losses (p... Tipo: Info:eu-repo/semantics/article Palavras-chave: Coffee; Antioxidant capacity; Phenolic compounds; Caffeine; ORAC; DPPH. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000100016 Registros recuperados: 3 Primeira ... 1 ... Última

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