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Analysis of volatile compounds of Ilex paraguariensis A. St. - Hil. and its main adulterating species Ilex theizans Mart. ex Reissek and Ilex dumosa Reissek Ciência e Agrotecnologia
Dallago,Rogério Marcos; Valduga,Alice Teresa; Luccio,Marco Di; Benin,Silvane; Tres,Marcus Vinícius.
The adulteration of the product Ilex paraguariensis with other Ilex species is a mAjor problem for maté tea producers. In this work, three species of Ilex were evaluated for their volatile composition by headspace solid phase microextraction coupled to gas chromatography and mass spectrum detector (HS-SPME/GC-MS). The adulterating species I. dumnosa and I. theizans Mart. ex Reissek presented a different profile of volatile organic compounds when compared to I. paraguariensis. Aldehydes methyl-butanal, pentanal, hexanal, heptanal and nonanal were detected only in the adulterating species. This result suggests that such compounds are potential chemical markers for identification of adulteration and quality analysis of products based on Ilex paraguariensis.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food analysis; Food composition.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000600017
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Bioactive compounds and total antioxidant capacity of cashew apples (Anacardium occidentale L.) during the ripening of early dwarf cashew clones Ciência e Agrotecnologia
Lopes,Mônica Maria de Almeida; Miranda,Maria Raquel Alcântara de; Moura,Carlos Farley Herbster; Enéas Filho,Joaquim.
Lately, tropical fruit consumption has increased due to a higher knowledge of its nutritional and therapeutic value. The aim of this work was to evaluate the antioxidant potential of cashew apples from different early dwarf clones during their ripening. The clones analyzed included: CCP 76, CCP 09, BRS 189 and BRS 265 in seven ripening stages. They were analyzed for vitamin C, total carotenoid, total anthocyanin, yellow flavonoids and polyphenol content and total antioxidant capacity. Clone BRS 265 ripe cashew apple presented the highest vitamin C content (279.37 mg x 100 g-1). The ripe BRS 189 cashew apple is colored bright red, and its total anthocyanin content was the highest (21.16 mg x 100 g-1). The yellow flavonoids content was higher for ripe CCP 76...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Polyphenols; ABTS; Vitamin C; Carotenoids; Food analysis.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000300008
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Characterization, bioactive compounds and antioxidant potential of three Brazilian fruits. Repositório Alice
PEREIRA, M. C.; STEFFENS, R. S.; JABLONSKI, A.; HERTZ, P. F.; RIOS, A. de. O.; VIZZOTTO, M.; FLORES, S. H..
2013
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Native fruits; Chemical composition; Antioxidant; Carotenoids; Biodiversity and nutrition; Food composition; Food analysis; Native fruits; Chemical composition.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/977983
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Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period Ciênc. Tecnol. Aliment.
ÇETİNKAYA,Asya; ÖZ,Fatih.
Abstract In this study; The objective is to demonstrate the total quality of the chemical and microbiological aspects of the Kars Gravyer cheese during the ripening period, produced by means of traditional method in dairy conditions. Production of Kars Gravyer cheese was performed in two replications. Titratable acidity (%l.a), salt content, total protein ratio, dry matter, fat content, dry matter in fat and dry matter in salt, total nitrogen and lipolysis rate content were determined by taking samples from the produced cheeses on specific days (day 0, 10, 25, 45, 60 and 90) and microbiological analyses were performed. By analysis the results of the Kars Gravyer cheese samples; significant changes in acidity, dry matter, salt, total nitrogen, protein, fat...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Gravyer cheese; Maturation; Quality; Food analysis; Food composition.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401052
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Compostos bioativos e atividade antioxidante total de pedúnculos de caju (Anacardium occidentale L.) durante o amadurecimento de clones de cajueiro anão-precoce. Repositório Alice
LOPES, M. M. de A.; MIRANDA, M. R. A. de; MOURA, C. F. H.; ENÉAS FILHO, J..
2012
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Polyphenols; Vitamin C; Carotenoids; Food analysis; Polifenóis; ABTS; Vitamina C; Carotenóides; Análise de alimentos.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/927976
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Diet of four annual killifishes: an intra and interspecific comparison Neotropical Ichthyology
Laufer,Gabriel; Arim,Matías; Loureiro,Marcelo; Piñeiro-Guerra,Juan Manuel; Clavijo-Baquet,Sabrina; Fagúndez,César.
We examined the diet of 4 annual fishes, Austrolebias viarius, Austrolebias cheradophilus, Austrolebias luteoflammulatus and Cynopoecilus melanotaenia inhabiting temporal ponds of southeastern Uruguay, by analysis of stomach contents. Fishes were captured from fifty ephemeral ponds of Castillos Lagoon basin, in the region of the Humedales del Este. We identified 13099 individual prey items extracted from 669 stomachs of the four captured species. In the studied system, annual killifishes represents the most abundant and conspicuous top predators. Killifishes are generalist key predators at the ephemeral ponds of the studied system, consuming mostly aquatic items. Zooplancton represented the bulk of the diet in the four analyzed species, followed by eggs,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Annual fishes; Foraging behavior; Predators; Food analysis.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1679-62252009000100010
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Diterpenes in Coffea canephora. Repositório Alice
MORI, A. L. B.; KALSCHNE, D. L.; FERRAO, M. A. G.; FONSECA, A. F. A. da; FERRÃO, R. G.; BENASSI, M. de T..
2016
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: 16-0-methylcafestol; Centenária ES8132; Es8122 'Jequitibá'; Diamante ES8112; Coffea canephora; Analise de alimento; Food analysis; Food composition; Ultra-performance liquid chromatography; Coffea canephora.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1067268
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Flaxseed flour addition on fatty acid profile and sensory properties of brazilian cheese roll Ciência e Agrotecnologia
Costa,Alessandra; Baraúna,Ana Carolina; Bertin,Renata Labronici; Tavares,Lorena Benathar Ballod.
In recent decades, studies on human nutrition have emphasized the importance of omega-3 and 6 intake. Since flaxseed is a good source for such fatty acids, the aim of this study was to develop a Brazilian cheese roll enriched with flaxseed flour. Three formulations were produced to determine the intensity of some sensory attributes and to set the best composition for conducting a consumer acceptance test. In the selected formulation, it was determined the Brazilian cheese roll's expansion rate, its physico-chemical characteristics, fatty acid composition and acceptance rate. Regarding its flavor and general characteristics, the results showed a good acceptance of the cheese roll enriched with flaxseed flour. The product also presented an omega-6/omega-3...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sensory evaluation; Food analysis; Food composition; Omega-3; Functional food.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000400007
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Functional properties and proximate composition of cactus pear cladodes flours Ciênc. Tecnol. Aliment.
López-Cervantes,Jaime; Sánchez-Machado,Dalia Isabel; Campas-Baypoli,Olga Nydia; Bueno-Solano,Carolina.
The objective of this research was to study the functional properties and proximate composition of three different flours prepared from cactus pear cladodes. Immature cactus pear cladodes were dried at 60 °C, 70 °C and 80 °C. The flours were analyzed for chemical composition, amino acid profile, fatty acid composition, functional properties and color. The analyses showed no significant differences in crude protein, total lipid, crude fiber and total ash content in the flours, possibly due to the drying temperature effect. Nevertheless, during the drying at 80 °C, a reduction of the water holding capacity (55%) was observed, along with a reduction of the green color intensity (34%) - characteristic of cactus pear. The heating produced larger concentrations...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food analysis; Edible cactus; Drying process; Vegetable powders; Technological properties.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300016
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Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn. Repositório Alice
DUTRA, M. da C. P.; RODRIGUES, L. L.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S..
The phenolic profile and antioxidant activity (AOX) of ?organic vs. conventional? Brazilian wines and grape juices were analyzed. A simple method for the determination of minerals Cu, Fe and Mn by F-AAS was validated and used to characterize the samples studied. In the validation of the Cu, Fe and Mn determination method, the protocol for samples preparation by hot digestion with HNO3 + H2O2 proved to be more suitable for the grape juice and wine matrices. The validation parameters were considered satisfactory. Conventional products presented higher anthocyanins content, and no significant differences were observed on other phenolic compounds, AOX and Cu, Fe and Mn minerals. All the evaluated samples presented similar results between the same cultivars and...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Organic agriculture; Vitis labrusca L; Bioactive compounds; Minerals; Food analysis.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103042
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Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. Repositório Alice
DUTRA, M. da C. P.; SOUZA, J. F. de; VIANA, A. C.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S..
A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2&#8242;-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to characterize grape juice and wine elaborated with the new Brazilian grape varieties cultivated in northeastern Brazil, and Brazilian grape nectars. The method presented linearity (R2&#707;0.9952), good accuracy (CV< 12.9%), recovery (76.6% to 106.3%), limit of detection (23&#956;gL&#8722;1 to 94&#956;gL&#8722;1) and limit of quantification (96&#956;gL&#8722;1 to 277&#956;gL&#8722;1) acceptable in only 20 min of running. The methodology was considered satisfactory for the purpose, being a simple and rapid method for the determination of...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Vitis labrusca L; Hybrid grapes; Volatile compounds; Beverages; Food analysis; Quality control.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1089634
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Rapid determination of the aromatic compounds methyl-anthranilate, 2&#8242;-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. Repositório Alice
DUTRA, M. da C. P.; SOUZA, J. F. de; VIANA, A. C.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S..
A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2&#8242;-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to characterize grape juice and wine elaborated with the new Brazilian grape varieties cultivated in northeastern Brazil, and Brazilian grape nectars. The method presented linearity (R2&#707;0.9952), good accuracy (CV< 12.9%), recovery (76.6% to 106.3%), limit of detection (23&#956;gL&#8722;1 to 94&#956;gL&#8722;1) and limit of quantification (96&#956;gL&#8722;1 to 277&#956;gL&#8722;1) acceptable in only 20 min of running. The methodology was considered satisfactory for the purpose, being a simple and rapid method for the determination of...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Vitis labrusca L; Hybrid grapes; Uva; Volatile compounds; Beverages; Food analysis; Quality control.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1094123
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Sensory analysis and consumers studies of açai beverage after thermal, chlorine and ozone treatments of the fruits. Repositório Alice
BEZERRA, V. S.; FREITAS-SILVA, O.; DAMASCENO, L. F.; ALEXANDRA MARA GOULART NUNES MAMEDE; CABRAL, L. M. C..
Açai is a fruit of the Amazon region consumed as beverage, pulp, and other products, being exported to many countries because of its peculiar characteristic flavor and antioxidant power potential. For Açai there is still a need for improving sanitizing processes, making it more effective, reducing the microbiological contamination without affecting either the physicochemical and sensory characteristics of final product. Thermal (blanching at 80 and 90C) and nonthermal treatments (150 mg/L-1 chlorination and 4 mg/L-1 aqueous ozonation) were applied to fruits in order to evaluated their anthocyanins content and also processed beverages for coloring, sensory characteristics, and their purchase intentions. Ozonated fruits exhibited less anthocyanins content...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Açai; Análise de alimento; Tratamento fitossanitário; Food analysis; Phytosanitary treatment.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1071541
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Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. Repositório Alice
COELHO, E. M.; PADILHA, C. V. da S.; MISKINIS, G. A.; SÁ, A. G. B. de; PEREIRA, G. E.; AZEVEDO, L. C. de; LIMA, M. dos S..
Organic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong influence on the taste balance and sensorial acceptance by consumers.
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Vitis labrusca L; Beverage analysis; Organic Acids; Sparkling wine; Wine; Uva; Suco de Fruta; Food analysis; Food composition; Grape juice; Sugars.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1094124
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Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. Repositório Alice
COELHO, E. M.; PADILHA, C. V. da S.; MISKINIS, G. A.; SÁ, A. G. B. de; PEREIRA, G. E.; AZEVEDO, L. C. de; LIMA, M. dos S..
Organic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong influence on the taste balance and sensorial acceptance by consumers.
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Vitis labrusca L; Beverage analysis; Food analysis; Food composition; Wine; Grape juice; Sparkling wine; Sugars; Organic acids.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1089626
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Tucum-do-Pantanal (Bactris setosa Mart.): Physicochemical Characterization of Almonds, Press Cake and Crude Oil BABT
Aydos,Leonardo Recena; Amaral,Luane Aparecida do; Souza,Gabriel Henrique Oliveira de; Cavalheiro,Leandro Fontoura; Vargas,Márcio Olívio Figueiredo; Rafacho,Bruna Paola Murino; Nazário,Carlos Eduardo Domingues; Oliveira,Rodrigo Juliano; Macedo,Maria Ligia Rodrigues; Santos,Elisvânia Freitas dos.
Abstract Brazil has high diversity of native fruits with high nutritional and biochemical value. Bactris setosa Mart. (tucum-do-Pantanal) stands out by its oil-rich almond. This study aimed to determine the physicochemical characteristics of tucum-do-Pantanal almond and its by-products: press cake and crude oil. The almond of tucum-do-Pantanal had total weight of 0.81g, lager diameter 10.87mm, small diameter 8.21mm, height 12.50, weight of almond 0.38g, weight of endocarp 0.25g. In relation to the chemical analysis, the cake had higher ash, protein and carbohydrate contents than the almond. On the other hand, the content of moisture, lipids and calories were higher in the almond. The press cake showed 636.80 g kg-1 of total fiber. The fatty acids that...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food analysis; Fatty acids; Tucum-do-Pantanal; Pantanal.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100511
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Use of real-time PCR to evaluate two DNA extraction methods from food Ciênc. Tecnol. Aliment.
Branquinho,Maria Regina; Ferreira,Renata Trotta Barroso; Cardarelli-Leite,Paola.
The DNA extraction is a critical step in Genetically Modified Organisms analysis based on real-time PCR. In this study, the CTAB and DNeasy methods provided good quality and quantity of DNA from the texturized soy protein, infant formula, and soy milk samples. Concerning the Certified Reference Material consisting of 5% Roundup Ready® soybean, neither method yielded DNA of good quality. However, the dilution test applied in the CTAB extracts showed no interference of inhibitory substances. The PCR efficiencies of lectin target amplification were not statistically different, and the coefficients of correlation (R²) demonstrated high degree of correlation between the copy numbers and the threshold cycle (Ct) values. ANOVA showed suitable adjustment of the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: DNA extraction; Genetically modified organisms; GMO; Food analysis; Real-time PCR; Linearity.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100017
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Uso da espectroscopia de reflectância do infravermelho próximo (NIRS) para previsão da composição bromatológica da torta de algodão e feijão guandu. Repositório Alice
MELO, J. C. R..
A nutrição, é o fator que mais impacta os sistemas de produção, visto que corresponde à 75-80% do custo total. Para reduzir os custos de produção é necessário usar estratégias, como melhorar a eficiência alimentar dos animais e fornecer dietas balanceadas mediante a inclusão de outras fontes alimentares na ração. Frente ao desafio de fornecer alimento aos animais no período seco e reduzir custo de produção, a solução é utilizar forrageiras adaptadas a região semiárida em substituição aos alimentos tradicionais. O feijão guandu é uma forrageira adaptada as condições edafoclimáticas de regiões semiáridas, capaz de fornecer alimento de boa qualidade nos períodos mais secos do ano. A torta de algodão é um subproduto proveniente da extração do óleo do caroço do...
Tipo: Tese/dissertação (ALICE) Palavras-chave: Alternative feedstuff; NIRS; Torta de algodão; Infrared spectrophotometry; Composição bromatológica; Alimento Alternativo; Nutrição Animal; Espectrometria; Dieta; Análise Química; Análise de Alimento; Animal nutrition; Forage legumes; Pigeon peas; Byproducts; Animal feeding; Food analysis; Chemical composition; Brazil; Semiarid soils.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091745
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Valor nutricional de variedades tradicionais de feijão comum do Acre. Repositório Alice
SANTOS, C.; BORGES, V.; SOUZA, N.; NASCIMENTO, F.; ALBUQUERQUE, H.; MARINHO, J. T. de S.; SIVIERO, A.; RIBEIRO, S..
Na alimentação dos brasileiros, o feijão é a principal fonte de proteína seguido pela carne. Apenas esses dois alimentos básicos contribuem para 70% da ingestão protéica. Além dessa importância, o feijoeiro tem relevante expressão socioeconômica no Brasil, sendo cultivados especialmente pela agricultura familiar com variedades tradicionais. Nesse sentido é importante estudar variedades tradicionais, que são as mais utilizadas na agricultura familiar, e são fontes de genes para melhoramento vegetal. O presente trabalho teve como objetivo comparar os valores nutricionais de variedades tradicionais de feijoeiro comum cultivados no Acre. Foram utilizadas 5 variedades de feijão comum Gorgotuba Rajado, Peruano Amarelo, Canário, Gorgotuba Marrom e Feijão Preto....
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Vegetable ash; Gris vegetal; Acre; Amazônia Ocidental; Western Amazon; Amazonia Occidental; Feijão; Phaseolus vulgaris; Análise de alimento; Valor nutritivo; Proteína bruta; Fibra bruta; Gordura; Cinza; Análise estatística; Beans; Nutritive value; Food analysis; Statistical analysis; Crude protein; Lipids; Frijoles; Evaluación alimentaria; Análisis estadístico; Proteína cruda; Lípidos.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1079270
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VIS/NIR spectral signature for the Identification of Peanut Contamination of Powder Foods CIGR Journal
Ghosh, Satyabrata; Domínguez, Teresa R. Cuadrado; Diezma, Belén; Lleó, Lourdes; Barreiro, Pilar; Lacarra, Teresa García; Roger, Jean-Michel.
Visible-Near Infrared reflectance spectra are proposed for the characterization IRMM 481 peanuts in comparison to powder food materials: wheat flour, milk and cocoa. Multidimensional analysis of spectra of powder samples shows a specific NIR band centred at 1200 nm that identifies peanut compared to the rest of food ingredients, regardless compaction level and temperature. Spectral range 400-1000 nm is not robust for identification of blanched peanut. The visible range has shown to be reliable for the identification of pre-treatment and processing of unknown commercial peanut samples. A spectral index is proposed based on the combination of three wavelengths around 1200 nm that is 100% robust against pre-treatment (raw or blanched) and roasting (various...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Adulterant; Food analysis; Food composition; Food quality; Allergen; PCA; Spectroscopy.
Ano: 2015 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3216
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