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A lagarta da couve, Pieris brassicae (L.) (Lepidoptera: Pieridae), como fonte de compostos com interesse farmacêutico. IPB - Escola Superior Agrária
Fernandes, F.; Malheiro, R.; Andrade, P.B.; Valentão, P.; Bento, Albino; Pereira, J.A..
A lagarta da couve, Pieris brassicae (L.), é uma praga que ataca com frequência diferentes espécies de Brassica. Nos estádios de desenvolvimento mais avançados, esta lagarta apresenta uma forte voracidade, consumindo grande quantidade de alimento e produzindo quantidade apreciável de excrementos. Nos últimos anos a procura de novas moléculas com interesse farmacêutico tem tido grande impulso, constituindo os produtos naturais fontes importantes desses compostos. Assim, o presente trabalho reúne informação sobre a possibilidade da P. brassica ser fornecedora de compostos bioactivos.
Tipo: ConferenceObject
Ano: 2009 URL: http://hdl.handle.net/10198/4845
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Analysis and quantification of flavonoidic compounds from Portuguese olive (Olea europeae L.) leaf cultivars IPB - Escola Superior Agrária
Meirinhos, J.; Silva, B.M.; Valentão, P.; Seabra, R.M.; Pereira, J.A.; Dias, A.; Andrade, P.B.; Ferreres, F..
Twenty three samples of 18 Portuguese olive leaf cultivars were analysed by a reversed-phase HPLC/DAD procedure and eight flavonoidic compounds were identified and quantified (luteolin 7,40-O-diglucoside, luteolin 7-O-glucoside, rutin, apigenin 7-O-rutinoside, luteolin 40-O-glucoside, luteolin, apigenin and diosmetin). Luteolin 7,40-O-diglucoside and luteolin 40-O-glucoside were identified by HPLC/DAD/MS/MS – ESI. The studied olive leaf samples showed a common phenolic pattern, in which luteolin 40-O-glucoside was almost always the major compound
Tipo: Article Palavras-chave: Olea europaea L.; Olive leaves; Olive cultivars; HPLC-DAD/MS/MS/ESI; Flavonoids.
Ano: 2005 URL: http://hdl.handle.net/10198/728
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Antioxidant potential and relation with chemical composition of wild edible mushrooms cap and stipe IPB - Escola Superior Agrária
Ribeiro, Bárbara; Lopes, Rosário; Andrade, P.B.; Seabra, R.M.; Gonçalves, Rui; Baptista, Paula; Valentão, P..
Tipo: ConferenceObject Palavras-chave: Organic acids; Phenolics composition; Alkaloids; Wild mushrooms.
Ano: 2008 URL: http://hdl.handle.net/10198/5736
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Antioxidative properties of tronchuda cabbage (Brassica oleraceae var. costata) external leaves against DPPH, superoxide radical, hydroxyl radical and hypochlorous acid IPB - Escola Superior Agrária
Vrchovska, V.; Sousa, C.; Valentão, P.; Ferreres, F.; Pereira, J.A.; Seabra, R.M.; Andrade, P.B..
The ability of the aqueous extract of tronchuda cabbage (Brassica oleracea L. var. costata DC) external leaves to act as a scavenger of DPPH- and reactive oxygen species (superoxide radical, hydroxyl radical and hypochlorous acid) was investigated. A phytochemical study was also undertaken, and thirteen phenolic compounds and five organic acids were identified and quantified. Tronchuda cabbage extracts exhibited antioxidant capacity in a concentration-dependent manner in all assays, although some pro-oxidant effect was also noticed. The samples with higher phenolic and organic acid contents displayed the major antioxidant potentials.
Tipo: Article Palavras-chave: Tronchuda cabbage; Brassica oleracea L. var. costata DC; DPPH; Superoxide radical; Hydroxyl radical; Hypochlorous acid; Phenolics; Organic acids.
Ano: 2006 URL: http://hdl.handle.net/10198/744
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Aroma compounds in eleven edible mushroom species: relationship between volatile profile and sensorial characteristics IPB - Escola Superior Agrária
Pinho, P. Guedes de; Ribeiro, Bárbara; Gonçalves, Rui; Baptista, Paula; Valentão, P.; Seabra, R.M.; Andrade, P.B..
Volatile and semi-volatile components of 11 wild edible mushrooms, Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica and Cantharellus cibarius, were determined by headspace solidphase microextraction and by liquid extraction combined with gas chromatographymass spectrometry.
Tipo: ConferenceObject Palavras-chave: Volatile and semi-volatile components; Wild edible mushrooms.
Ano: 2008 URL: http://hdl.handle.net/10198/5934
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Aroma compounds in eleven edible mushroom species: relationship between volatile profile and sensorial characteristics IPB - Escola Superior Agrária
Pinho, P. Guedes de; Ribeiro, Bárbara; Gonçalves, Rui; Baptista, Paula; Valentão, P.; Seabra, R.M.; Andrade, P.B..
Tipo: ConferenceObject Palavras-chave: Wild edible mushrooms; Volatile compounds; HS - SPME; GC-MS.
Ano: 2007 URL: http://hdl.handle.net/10198/5756
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Aroma compounds in eleven edible mushroom species: relationship between volatile profile and sensorial characteristics IPB - Escola Superior Agrária
Pinho, P. Guedes de; Ribeiro, Bárbara; Gonçalves, Rui; Baptista, Paula; Valentão, P.; Seabra, R.M.; Andrade, P.B..
Tipo: ConferenceObject Palavras-chave: Wild edible mushrooms; Aroma compounds; GC- MSMS; Sensorial characteristics.
Ano: 2008 URL: http://hdl.handle.net/10198/5735
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Beefsteak fungus Fistulina hepatica: phenolic compounds and organic acids contents and antioxidative properties IPB - Escola Superior Agrária
Ribeiro, Bárbara; Valentão, P.; Baptista, Paula; Seabra, R.M.; Andrade, P.B..
Tipo: ConferenceObject Palavras-chave: Fistulina hepatica; Phenolic compounds; Antioxidant capacity; HPLC - DAD.
Ano: 2006 URL: http://hdl.handle.net/10198/5748
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Brassica oleracea var. costata: comparative study on organic acids and biomass production with other cabbage varieties IPB - Escola Superior Agrária
Sousa, C.; Pereira, D.M.; Taveira, M.; Dopico-García, S.; Valentão, P.; Pereira, J.A.; Bento, Albino; Andrade, P.B..
BACKGROUND: A study was undertaken to evaluate the effect of agronomic practices, harvesting time and leaf age on the organic acid composition and biomass production of Brassica oleracea L. var. costata DC (tronchuda cabbage). Samples were cultivated under eight different fertilisation regimes (two levels each of nitrogen, boron and sulfur, an organic fertiliser and no fertiliser) and collected at three different times. RESULTS: Principal component analysis of the data indicated significant differences. Three principal components with an eigenvalue higher than one accounted for 79.0% of the total variance of the data set. Samples obtained with conventional fertilisation were characterised by the highest values of fresh weight. External leaves showed higher...
Tipo: Article Palavras-chave: Brassica oleracea L. var. costata DC; Organic acids; Fertilisation; Principal component analysis.
Ano: 2009 URL: http://hdl.handle.net/10198/3046
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Chemical and antioxidative assessment of dietary turnip (Brassica rapa var. rapa) IPB - Escola Superior Agrária
Fernandes, F.; Valentão, P.; Sousa, C.; Pereira, J.A.; Seabra, R.M.; Andrade, P.B..
The phenolic compounds and organic acids of turnip (Brassica rapa var. rapa L.) edible parts (leaves and stems, flower buds and roots) were determined by HPLC–DAD and HPLC–UV, respectively. The results revealed a profile composed of 14 phenolics (3-p-coumaroylquinic, caffeic, ferulic and sinapic acids, kaempferol 3-O-sophoroside-7-O-glucoside, kaempferol 3-O-sophoroside-7-O-sophoroside, kaempferol 3-O-(feruloyl/caffeoyl)-sophoroside-7-O-glucoside, kaempferol 3,7-O-diglucoside, isorhamnetin 3,7-O-diglucoside, kaempferol 3-O-sophoroside, 1,2-disinapoylgentiobiose, 1,20-disinapoyl-2-feruloylgentiobiose, kaempferol 3-O-glucoside and isorhamnetin 3-O-glucoside) and six organic acids (aconitic, citric, ketoglutaric, malic, shikimic and fumaric acids). The...
Tipo: Article Palavras-chave: Turnip; Brassica rapa var. rapa L.; Phenolic compounds; Organic acids; Antioxidant activity.
Ano: 2007 URL: http://hdl.handle.net/10198/736
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Chemical assessment and in vitro antioxidant capacity of Ficus carica latex IPB - Escola Superior Agrária
Oliveira, A.P.; Silva, L.R.; Ferreres, F.; Pinho, P. Guedes de; Valentão, P.; Silva, B.M.; Pereira, J.A.; Andrade, P.B..
Ficus species possess latex-like material within their vasculatures, affording protection and selfhealing from physical attacks. In this work, metabolite profiling was performed on Ficus carica latex. Volatiles profile was determined by HS-SPME/GC-IT-MS, with 34 compounds being identified, distributed by distinct chemical classes: 5 aldehydes, 7 alcohols, 1 ketone, 9 monoterpenes, 9 sesquiterpenes and 3 other compounds. Sesquiterpenes constituted the most abundant class in latex (ca. 91% of total identified compounds). Organic acids composition was also characterized, by HPLC-UV, and oxalic, citric, malic, quinic, shikimic and fumaric acids were determined. Malic and shikimic acids were present in higher amounts (ca. 26%, each). The antioxidant potential...
Tipo: Article Palavras-chave: Ficus carica latex; Volatiles; Organic acids; Antioxidant potential; Acetylcholinesterase inhibition.
Ano: 2010 URL: http://hdl.handle.net/10198/3116
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Chemical composition and antioxidant activity of tronchuda cabbage internal leaves IPB - Escola Superior Agrária
Ferreres, F.; Sousa, C.; Vrchovska, V.; Valentão, P.; Pereira, J.A.; Seabra, R.M.; Andrade, P.B..
A phytochemical study was undertaken on the internal leaves of tronchuda cabbage (Brassica oleracea L. var. costata DC). Seventeen phenolic compounds were characterized and quantified by reversed-phase HPLCDAD-ESI-MSn and HPLC/DAD, respectively: quercetin 3-O-sophoroside-7-O-glucoside, 3-p-coumaroylquinic acid, kaempferol 3-O-sophoroside-7-O-glucoside, kaempferol 3-O-(caffeoyl)-sophoroside-7-O-glucoside, sinapoyl glucoside acid, kaempferol 3-O-(sinapoyl)-sophoroside-7-Oglucoside, kaempferol 3-O-(feruloyl)-sophoroside-7-Oglucoside, kaempferol 3-O-(p-coumaroyl)-sophoroside- 7-O-glucoside, 4-p-coumaroylquinic acid, sinapic acid, kaempferol 3-O-sophoroside, 3 isomeric forms of 1,2- disinapoylgentiobiose, 1-sinapoyl-2-feruloylgentiobiose,...
Tipo: Article Palavras-chave: Tronchuda cabbage internal leaves; Brassica oleracea L. var. costata DC; Phenolics; Organic acids; Antioxidant capacity.
Ano: 2006 URL: http://hdl.handle.net/10198/738
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Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes IPB - Escola Superior Agrária
Ribeiro, Bárbara; Lopes, Rosário; Andrade, P.B.; Seabra, R.M.; Gonçalves, Rui; Baptista, Paula; Quelhas, Inês; Valentão, P..
A comparative study of the organic acids and phenolics composition and of the total alkaloids content of entire wild edible mushrooms (Russula cyanoxantha, Amanita rubescens, Suillus granulatus and Boletus edulis) and correspondent caps and stipes was performed. All species presented oxalic, citric, malic and fumaric acids, with A. rubescens exhibiting the highest total organic acids content. Organic acids were preferably fixed in the cap. Among phenolics, only p-hydroxybenzoic acid was found in A. rubescens and S. granulatus, in very low amounts. B. edulis was the species that presented the highest total alkaloid amounts. Except for this species, alkaloids mainly accumulated in the cap. All of the species exhibited a concentration-dependent scavenging...
Tipo: Article Palavras-chave: Wild edible mushrooms; Alkaloids; Phenolic compounds; Organic acids; Antioxidant potential.
Ano: 2008 URL: http://hdl.handle.net/10198/4404
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Comparative study on free amino acids composition of wild edible mushroom species IPB - Escola Superior Agrária
Ribeiro, Bárbara; Andrade, P.B.; Silva, B.M.; Baptista, Paula; Seabra, R.M.; Valentão, P..
A comparative study on the amino acid composition of 11 wild edible mushroom species (Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, and Cantharellus cibarius) was developed. To define the qualitative and quantitative profiles, a derivatization procedure with dabsyl chloride was performed, followed by HPLC-UV-vis analysis. Twenty free amino acids (aspartic acid, glutamic acid, asparagine, glutamine, serine, threonine, glycine, alanine, valine, proline, arginine, isoleucine, leucine, tryptophan, phenylalanine, cysteine, ornithine, lysine, histidine, and tyrosine) were determined. B. edulis and T. equestre...
Tipo: Article Palavras-chave: Wild edible mushrooms; Free amino acids; Nutritional value.
Ano: 2008 URL: http://hdl.handle.net/10198/4407
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Composição fenólica e actividade antimicrobiana em azeitonas descaroçadas “Alcaparra” produzidas em Trás-os-Montes IPB - Escola Superior Agrária
Sousa, Anabela; Ferreira, Isabel C.F.R.; Estevinho, Leticia M.; Andrade, P.B.; Valentão, P.; Bento, Albino; Seabra, R.M.; Pereira, J.A..
Em Trás-os-Montes, no início do Outono, são produzidas azeitonas descaroçadas em pedaços, conhecidas como “alcaparras”, muito apreciadas e consumidas na região principalmente nos períodos de Outono-Inverno. Com a realização do presente trabalho, pretendeu-se por um lado proceder à caracterização da fracção fenólica deste tipo de azeitona de mesa por HPLC/DAD, e por outro proceder à avaliação in vitro de extractos aquosos de “alcaparra” contra diferentes microrganismos patogéneos agentes de infecções intestinais e respiratórias, nomeadamente bactérias Gram-positivas (Bacillus cereus, B. subtilis e Staphylococcus aureus), Gram- negativas (Pseudomonas aeruginosa, Escherichia coli e Klebsiella pneumoniae) e fungos (Candida albicans e Cryptococcus neoformans)....
Tipo: ConferenceObject
Ano: 2007 URL: http://hdl.handle.net/10198/3874
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Composição química e actividade antioxidante das folhas internas da couve tronchuda IPB - Escola Superior Agrária
Pereira, J.A.; Sousa, C.; Ferreres, F.; Valentão, P.; Seabra, R.M.; Andrade, P.B..
A couve tronchuda (Brassica oleracea L. var. costata DC) é uma das couves mais consumidas pelos portugueses, especialmente durante o Inverno, apresentando as folhas (internas e externas) diferenças organolépticas marcadas. No presente trabalho procedeu-se à caracterização química das folhas internas de couve tronchuda, através da identificação e quantificação dos compostos fenólicos e dos ácidos orgânicos que as compõem e avaliou-se o seu potencial antioxidante. Foram identificados e quantificados, por HPLC-DAD-ESI-MS e HPLC/DAD, respectivamente, 17 compostos fenólicos: quercetina 3-O-soforósido-7-O-glucósido, ácido 3-p-cumaroilquínico, campferol 3-O-soforósido-7-O-glucósido, campferol 3-O-(cafeoil)-soforósido-7-O-glucósido, ácido sinapoilglucósido,...
Tipo: ConferenceObject Palavras-chave: Couve tronchuda; Compostos fenólicos; Ácidos orgânicos; Actividade antioxidante.
Ano: 2007 URL: http://hdl.handle.net/10198/6040
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Compostos fenólicos e actividade antioxidante de diferentes tipos de azeitona de mesa IPB - Escola Superior Agrária
Pereira, Ana P.; Ferreira, Isabel C.F.R.; Valentão, P.; Andrade, P.B.; Seabra, R.M.; Bento, Albino; Pereira, J.A..
Tipo: ConferenceObject
Ano: 2006 URL: http://hdl.handle.net/10198/3330
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Contents of carboxylic acids and two phenolics and antioxidant activity of dried Portuguese wild edible mushrooms IPB - Escola Superior Agrária
Ribeiro, Bárbara; Rangel, Joana; Valentão, P.; Baptista, Paula; Seabra, R.M.; Andrade, P.B..
The organic acids and phenolics compositions of nine wild edible mushrooms species ( Suillus bellini, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Suillus luteus, and Suillus granulatus) were determined by HPLC-UV and HPLC-DAD, respectively. The antioxidant potential of these species was also assessed by using the DPPH¥ scavenging assay. The results showed that all of the species presented a profile composed of at least five organic acids: oxalic, citric, malic, quinic, and fumaric acids. In a general way, the pair of malic plus quinic acids were the major compounds. Only very small amounts of two phenolic compounds were found in some of the analyzed species: p-hydroxybenzoic...
Tipo: Article Palavras-chave: Wild edible mushrooms; Organic acids; Phenolic compounds; Antioxidant potential.
Ano: 2006 URL: http://hdl.handle.net/10198/941
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Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms IPB - Escola Superior Agrária
Pinho, P. Guedes de; Ribeiro, Bárbara; Gonçalves, Rui; Baptista, Paula; Valentão, P.; Seabra, R.M.; Andrade, P.B..
Volatile and semivolatile components of 11 wild edible mushrooms, Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, and Cantharellus cibarius, were determined by headspace solid-phase microextraction (HS-SPME) and by liquid extraction combined with gas chromatography–mass spectrometry (GC-MS). Fifty volatiles and nonvolatiles components were formally identified and 13 others were tentatively identified. Using sensorial analysis, the descriptors “mushroomlike”, “farm-feed”, “floral”, “honeylike”, “hay-herb”, and “nutty” were obtained. A correlation between sensory descriptors and volatiles was observed by...
Tipo: Article Palavras-chave: Wild edible mushrooms; Semivolatile compounds; Sensorial analysis; Volatile; GC-MS; Solid-phase microextraction.
Ano: 2008 URL: http://hdl.handle.net/10198/4405
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Determination of low molecular weight volatiles in Ficus carica using HS-SPME and GC/FID IPB - Escola Superior Agrária
Oliveira, A.P.; Silva, L.R.; Andrade, P.B.; Valentão, P.; Silva, B.M.; Pereira, J.A.; Pinho, P. Guedes de.
Ficus carica L. is one of the earliest cultivated fruit trees, having an important consumption in Mediterranean countries. In this work, the volatile compound profiles of two characteristic Portuguese white varieties (‘‘Pingo de Mel” and ‘‘Branca Tradicional”) was determined by HS-SPME and GC/FID. Leaves, pulps and peels, submitted to freezing and lyophilisation treatments, were analysed. The two varieties presented a similar profile composed of eight volatile compounds: acetaldehyde, ethyl acetate, methanol, ethanol, hexanal, limonene, (E)-2-hexenal and octanal. The total volatile content was different among the vegetal materials, following the order leaves > peels > pulps. Methanol and ethanol are the major compounds in all samples. The developed...
Tipo: Article Palavras-chave: Ficus carica; Volatile compounds; HS-SPME; GC/FID.
Ano: 2010 URL: http://hdl.handle.net/10198/3115
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