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Registros recuperados: 112
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Actividad antimicrobiana y caracterización fenólica de extractos de cálices de jamaica (Hibiscus sabdariffa L.). Colegio de Postgraduados
Morales Cabrera, Mercedes.
En este estudio se evaluó la actividad antimicrobiana de los extractos etanólicos, metanólicos y acuosos (frío y caliente) de cálices deshidratados de Hibiscus sabdariffa L. de cinco genotipos, sobre S. typhimurium (ATCC14028) y S. cholleraesuis (ATCC10708), se empleó el método difusión en agar. Se determinó la concentración mínima inhibitoria (CMI) y la concentración mínima bactericida (CMB) por dilución. Se analizó la influencia del pH en la actividad antimicrobiana. Así mismo se realizó la caracterización fenólica de los extractos etanólicos. El efecto antimicrobiano fue variable; los extractos de la variedad Alma blanca (cálices verdes), presentaron el mayor efecto antimicrobiano (diámetros de inhibición de12.5 a 19.5 mm) sobre ambos serotipos de...
Palavras-chave: CMI; CMB; PH; Salmonella; Compuestos fenólicos; HPLC; MIC; MCB; Phenolic compounds; Fitopatología; Maestría.
Ano: 2011 URL: http://hdl.handle.net/10521/568
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Actividad antimicrobiana y caracterización fenólica de extractos de cálices de jamaica (Hibiscus sabdariffa L.). Colegio de Postgraduados
Morales Cabrera, Mercedes.
En este estudio se evaluó la actividad antimicrobiana de los extractos etanólicos, metanólicos y acuosos (frío y caliente) de cálices deshidratados de Hibiscus sabdariffa L. de cinco genotipos, sobre S. typhimurium (ATCC14028) y S. cholleraesuis (ATCC10708), se empleó el método difusión en agar. Se determinó la concentración mínima inhibitoria (CMI) y la concentración mínima bactericida (CMB) por dilución. Se analizó la influencia del pH en la actividad antimicrobiana. Así mismo se realizó la caracterización fenólica de los extractos etanólicos. El efecto antimicrobiano fue variable; los extractos de la variedad Alma blanca (cálices verdes), presentaron el mayor efecto antimicrobiano (diámetros de inhibición de12.5 a 19.5 mm) sobre ambos serotipos de...
Palavras-chave: CMI; CMB; PH; Salmonella; Compuestos fenólicos; HPLC; MIC; MCB; Phenolic compounds; Fitopatología; Maestría.
Ano: 2011 URL: http://hdl.handle.net/10521/568
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Analise de cruzamentos dialelicos parciais para teor de tanino em sorgo. Repositório Alice
RODRIGUES, W. A.; MAGALHAES, P. C.; SANTOS, F. G. dos; TOSELLO, G. A..
Este trabalho foi desenvolvido com o objetivo de estimar componentes geneticos de medias para teor de tanino em sorgo [Sorghum bicolor (L.) Moench], utilizando-se cruzamentos dialelicos parciais (5 x 4). Definiu-se como parentais do grupo 1 as linhagens com ausencia de tanino e parentais do grupo 2 aquelas com presenca de tanino. Os resultados mostraram que o teor de fenois variou entre 0,110% r 0,290% equivalente acido tanico nas linhagens do grupo 1 e de 1,869% a 2,753% nas linhagens do grupo 2. Os hibridos apresentaram valores entre 0,897% e 2,067%. Evidenciou-se que o controle genetico do teor de tanino no grao foi predominantemente aditivo. As estimativas das capacidades de combinacoes permitiram identificar linhagens a serem utilizadas em programas...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Compostos fenolicos; Capacidade de combinacao; Quantificacao; Sorgo; Sorghum bicolor; Phenolic compounds; Combining ability; Quantity.
Ano: 1998 URL: http://www.alice.cnptia.embrapa.br/handle/doc/85525
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Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey IPB - Escola Superior Agrária
Estevinho, Leticia M.; Pereira, A.P.; Moreira, Leandro; Dias, L.G.; Pereira, Ermelinda.
Phenolic compounds of dark and clear honeys from Trás-os-Montes of Portugal were extracted with Amberlite XAD-2 and evaluated for their antioxidant and antimicrobial activities. The antioxidant effect was studied using the in vitro test capacity of scavenge the 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical and of reducing power of iron (III)/ferricyanide complex. The antimicrobial activity was screened using three Gram-positive bacteria (Bacillus subtilis, Staphylococcus aureus, Staphylococcus lentus) and three Gram-negative bacteria (Pseudomonas aeruginosa, Klebsiella pneumoniae and Escherichia coli). The results obtained from the partial identification of honey phenolic compounds by high-performance liquid chromatography with a diode array...
Tipo: Article Palavras-chave: Honey; Phenolic compounds; Antioxidant activity; Antimicrobial activity.
Ano: 2008 URL: http://hdl.handle.net/10198/2942
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Antioxidants and sensory properties of the infusions of wild passiflora from Brazilian savannah: potential as functional beverages. Repositório Alice
PINELI, L. de L. de O.; RODRIGUES, J. da S. Q.; COSTA, A. M.; LIMA, H. C. de; CHIARELLO, M. D.; MELO, L..
Abstract: BACKGROUND: The study of biodiversity for species recovery and sustainable use has encouraged research with plants from Brazilian savannah. We aimed to characterize chemical and sensory properties of infusions of passifloras, due to their potential as functional beverages. Infusions and hydroalcoholic extracts of four species of wild passifloras, three varieties of Passiflora edulis and a commercial passiflora tea were evaluated for total phenolics (TPs), total flavonoids (TFs), condensed tannins (CTs), and antioxidant activity (DPPH and FRAP). Free-choice Profile and acceptance, compared with green tea, were performed for sensory characterization. RESULTS: In general, infusions had higher levels of TPs and CTs than hydroalcoholic extracts, which...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Infusões; Maracujá; Composto fenólico; Antioxidante; Analise organoleptica; Cerrado; Passion fruits; Phenolic compounds; Antioxidants; Sensory evaluation; Savannas; Brazil.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1039283
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Application of mulberry (Morus alba L.) for supplementing antioxidant activity in extruded Thai rice snack Thai Agricultural
Chulaluck Charunuch; Plerncha Tangkanakul; Saovaluk Runggaeng.
Owing to creation of Thai rice snack with health benefits for higher potential in commercial scale, mulberry leaf was applied in the production of extruded snack product. Mulberry leaf in dried powder was mixed with rice, corn, soy, sugar, oil, vitamins and minerals to investigate the operating conditions with twin-screw extruder at varying mulberry content (5, 7.5 and 10%), screw speed (300 and 350 rpm) and feed moisture (13, 15 and 17%) in the 3 × 2 × 3 factorial experiment. The extrudates were examined of functional properties (antioxidant activity and phenolic compounds) and some physical characteristics (expansion ratio, bulk density, texture measurement and organoleptic test). The results had shown that at higher mulberry content (10%), the product...
Tipo: PhysicalObject Palavras-chave: Mulberry; Extruded snack; Antioxidant activity; Phenolic compounds; หม่อน; ฤทธิ์ต้านอนุมูลอิสระ; สารฟีโนลิก; เอ็กซ์ทรูดเดอร์; ผลิตภัณฑ์ขนมขบเคี้ยว; ผลิตภัณฑ์แปรรูปจากข้าว; คุณภาพทางประสาทสัมผัส.
Ano: 2006 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5256
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Application of mulberry (Morus alba L.) for supplementing antioxidant activity in extruded Thai rice snack Thai Agricultural
Chulaluck Charunuch; Plernchai Tangkanakul; Saovaluk Runggaeng; Vayooh Sonted.
Owing to creation of Thai rice snack with health benefits for higher potential in commercial scale, mulberry leaf was applied in the production of extruded snack product. Mulberry leaf in dried powder was mixed with rice, corn, soy, sugar, oil, vitamins and minerals to investigate the operating conditions with twin-screw extruder at varying mulberry content (5, 7.5 and 10%), screw speed (300 and 350 rpm) and feed moisture (13, 15 and 17%) in the 3 × 2 × 3 factorial experiment. The extrudates were examined of functional properties (antioxidant activity and phenolic compounds) and some physical characteristics (expansion ratio, bulk density, texture measurement and organoleptic test). The results had shown that at higher mulberry content (10%), the product...
Tipo: Image Palavras-chave: Extruded Thai rice snack; Mulberry leaf; Antioxidant agent; Supplement; Functional properties; Physical characteristics; Phenolic compounds; อาหารขบเคี้ยว; ใบหม่อน; สารต้านอนุมูลอิสระ; สารเสริม; คุณสมบัติทางกายภาพ; คุณสมบัติทางเคมี.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5136
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Assessment of the spatial variability of phenolic contents and associated bioactivities in the invasive alga Sargassum muticum sampled along its European range from Norway to Portugal ArchiMer
Tanniou, A.; Vandanjon, L.; Incera, M.; Serrano Leon, Esteban; Husa, V.; Le Grand, Jacqueline; Nicolas, Jean-louis; Poupart, N.; Kervarec, N.; Engelen, A.; Walsh, R.; Guerard, F.; Bourgougnon, N.; Stiger-pouvreau, Valerie.
Sargassum muticum, an invasive brown macroalga presently distributed along European Atlantic coasts from southern Portugal to the south coast of Norway, was studied on a large geographical scale for its production of phenolic compounds with potential industrial applications and their chemical and biological activities. S. muticum can produce high biomass in Europe, which could be exploited to supply such compounds. S. muticum was collected in Portugal, Spain, France, Ireland and Norway (three sites/country) to examine the effect of the latitudinal cline and related environmental factors. Assays focused particularly on polyphenols and their activities. Crude acetone–water extracts were purified using solid phase extraction (SPE) and antioxidant and...
Tipo: Text Palavras-chave: Antioxidant activities; Antibacterial activities; Latitudinal gradient; Phenolic compounds; Solid phase extraction; Sargassum muticum.
Ano: 2014 URL: http://archimer.ifremer.fr/doc/00171/28221/32175.pdf
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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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Biochemical composition of Theobroma grandiflorum leaves infected by Crinipellis perniciosa. Repositório Alice
CONCEIÇÃO, H. E. O. da; MAZZAFERA, P.; ROCHA NETO, O. G. da; STEIN, R. L. B..
Cupuaçu (Theobroma grandiflorum Schum.) tem a produção de frutos bastante afetada, quando atacada pela doença vassoura de bruxa, causada pelo fungo Crinipellis perniciosa (Stahel) Singer. Com o intuito de se estudar as alterações bioquímicas em plantas infectadas, folhas sadias e doentes foram analisadas quanto ao conteúdo de açúcares solúveis, amido, proteinas, clorofila, fenóis solúveis totais e taninos. De modo geral, os maiores teores desses compostos foram encontrados em folhas sadias.
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Açúcar soluvel; Fruta; Cupuaçu; Composto fenolico; Bioquímica; Interação planta-patogeno; Vassoura de bruxa; Fungo; Clorofila; Amido; Tanino; Crinipellis perniciosa; Amazônia; Brasil; Phenolic compounds; Biochemistry; Fungi; Starch; Tannins; Chlorophylls.
Ano: 1997 URL: http://www.alice.cnptia.embrapa.br/handle/doc/397810
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Biological properties of the Chilean native moss Sphagnum magellanicum Biol. Res.
MONTENEGRO,GLORIA; PORTALUPPI,MARIANA C; SALAS,FRANCISCO A; DÍAZ,MARÍA F.
An ethanol extract prepared from the gametophyte Chilean native moss Sphagnum magellanicum was dried out, weighed and dissolved in distilled water. This extract was then assayed for its antibacterial activity against the G(-) bacteria Azotobacter vinelandii, Erwinia carotovora subsp. carotovora, Enterobacter aerogenes, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi, Vibrio cholerae, and the G(+) bacteria Staphylococcus aureus subsp. aureus, and Streptococcus type b. The growth of the cultures of E. carotovora subsp. carotovora, and V. cholerae was inhibited at a concentration of 581mg/ml of extract, while the cultures of E. coli, S. typhi and Streptococcus type b were inhibited at a concentration of 1.16 mg/mL of extract. The concentration of...
Tipo: Journal article Palavras-chave: Sphagnum magellanicum; Phenolic compounds; Antibacterial activity; MIC.
Ano: 2009 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602009000200012
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Bioprospection of Petit Verdot grape pomace as a source of anti-inflammatory compounds Repositório Alice
DENNY, C.; LAZARINI, J. G.; FRANCHIN, M.; MELO, P. S.; PEREIRA, G. E.; MASSARIOLI, A. P.; MORENO, I. A. M.; PASCHOAL, J. A. R.; ALENCAR, S. M.; ROSALEN, P. L..
The aim of this study was to evaluate the anti-inflammatory activity of Petit Verdot Extract and hexane, chloroform and ethyl acetate fractions obtained from grape pomace, in addition to identifying active compounds. The PVE and EAF reduced significantly paw edema and neutrophil migration when compared with control groups. The PVE reduced levels of TNF-α and IL1-β in the peritoneal fluid, whereas the EAF did not reduce cytokines significantly. Two hydroxybenzoic acids, two proanthocyanidins, three flavan-3-ol monomers and three anthocyanins were identified in the PVE and EAF by LC-MS/MS. The stilbene transresveratrol was identified only in the EAF. The phenolic compounds were quantified using HPLC-DAD analysis, except for the stilbenes,...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Petit Verdot; Uva; Bagaço; Antiinflamatorio; Composto fenolico; Grape pomace; Anti-inflammatory activity; Phenolic compounds.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/986684
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Bioprospection of Petit Verdot grape pomace as a source of anti-inflammatory compounds. Repositório Alice
DENNY, C.; LAZARINI, J. G.; FRANCHIN, M.; MELO, P. S.; PEREIRA, G. E.; MASSARIOLI, A. P.; MORENO, I. A. M.; PASCHOAL, J. A. R.; ALENCAR, S. M.; ROSALEN, P. L..
The aim of this study was to evaluate the anti-inflammatory activity of Petit Verdot Extract and hexane, chloroform and ethyl acetate fractions obtained from grape pomace, in addition to identifying active compounds. The PVE and EAF reduced significantly paw edema and neutrophil migration when compared with control groups. The PVE reduced levels of TNF-α and IL1-β in the peritoneal fluid, whereas the EAF did not reduce cytokines significantly. Two hydroxybenzoic acids, two proanthocyanidins, three flavan-3-ol monomers and three anthocyanins were identified in the PVE and EAF by LC-MS/MS. The stilbene transresveratrol was identified only in the EAF. The phenolic compounds were quantified using HPLC-DAD analysis, except for the stilbenes,...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Subprodutos; Citocinas; Petit Verdot; Bagaço de uva; Vitis vinifera; Uva; Antiinflamatorio; Composto fenolico; Anti-inflammatory activity; Phenolic compounds; Grapes.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/991125
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'BRS Magna': a novel grape cultivar for juice making, with wide climatic adaptation. Repositório Alice
RITSCHEL, P. S.; MAIA, J. D. G.; CAMARGO, U. A.; ZANUS, M. C.; SOUZA, R. T. de; FAJARDO, T. V. M..
'BRS Magna' is a-novel cultivar to make grape juice, which presents intermediate productive cycle and wide climatic adaptation, released as an alternative to improve the color, the sweetness and the flavor of grape juice in Brazil.
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Suco de uva; Genetic breeding; Viticultura; Uva; Variedade; Suco; Qualidade; Melhoramento genético; Composto fenólico; Sabor; Cor; Aclimatação; Viticulture; Grapes; Breeding and Genetic Improvement; Phenolic compounds; Flavor; Color; Acclimation.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1001149
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Calidad microbiológica y organoléptica de vainilla (Vainilla planifolia Jacks) beneficiada artesanalmente. Colegio de Postgraduados
López López, Daniela.
La vainilla (Vanilla planifolia Jacks) es un recurso fitogenético originario de México, el fruto llamado vaina, tiene que ser beneficiado para ser consumido. En este trabajo se evaluó la calidad microbiológica de la vainilla por la presencia de enterobacterias, coliformes totales, mohos y levaduras, así como la cantidad de compuestos fenólicos por técnicas de HPLC (ácido 4-hidroxibenzóico, 4-hidroxibenzaldehído, ácido vainillínico y vainillina) durante el proceso de beneficio artesanal a fin de establecer puntos críticos de control. Se tomaron catorce muestras en diversas etapas del proceso desde la recepción, matado, ciclos de secado al sol alternados con sudor, oreado, depósito provisional y revisiones fitosanitarias, hasta vainilla beneficiada. Los...
Palavras-chave: Vainillina; Calidad microbiológica; Compuestos fenólicos; Curado; Vainillin; Microbiological quality; Phenolic compounds; Cured; Fisiología Vegetal; Maestría.
Ano: 2013 URL: http://hdl.handle.net/10521/2048
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Calidad sanitaria en la producción de nopal verdura (Opuntia sp.) en Otumba, México. Colegio de Postgraduados
Martínez Martínez, Talina Olivia.
La calidad sanitaria en los productos hortofrutícolas debe considerarse una prioridad en la producción de alimentos. Actualmente en México, existe una gran preocupación por las asociaciones de productores y gobierno federal para adoptar sistemas de producción que reduzcan riesgos de contaminación (SRRC). Para la implementación de estos sistemas, es necesario cumplir con una serie de requisitos, entre ellos se encuentra la validación de procesos. Un método inmediato para efectuar este requerimiento, es la evaluación de la calidad sanitaria desde el punto de vista microbiológico y toxicológico, lo que hace necesario determinar un plan de muestreo y las técnicas apropiadas para la detección y cuantificación de patógenos indicadores. Con este propósito, en...
Palavras-chave: Salmonella; Escherichia coli; Pesticides; Phenolic compounds; Survival; Sample size; Entomología y Acarología; Doctorado.
Ano: 2011 URL: http://hdl.handle.net/10521/590
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Caracterização química e potencial antioxidante de vinhos tintos em diferentes safras no Semiárido. Repositório Alice
SANTOS, L. T. da S.; NASCIMENTO, D. S. P.; COSTA, J. P. D.; FÉLIX. D. T.; BIASOTO, A. C. T.; LIMA, M. A. C. de.
O objetivo deste estudo foi caracterizar a composição química e o potencial antioxidante em vinhos tintos de diferentes cultivares, em duas safras sucessivas, na região do Submédio do Vale do São Francisco.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Compostos fenólicos; Vale do São Francisco; Uva; Vinho tinto; Vitivinicultura tropical; Red wines; Phenolic compounds; Tropical vitiviniculture; Grapes.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1058676
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Characterization and multivariate classification of grapes and wines of two Cabernet Sauvignon clones. Repositório Alice
BURIN, V.M.; SILVA, A. L. da; MALINOVSKI, L.I.; ROSIER, J.P.; FALCÃO, L.D.; BORDIGNON-LUIZ, M.T..
The objective of this work was to assess and characterize two clones, 169 and 685, of Cabernet Sauvignon grapes and to evaluate the wine produced from these grapes. The experiment was carried out in São Joaquim, SC, Brazil, during the 2009 harvest season. During grape ripening, the evolution of physical-chemical properties, phenolic compounds, organic acids, and anthocyanins was evaluated. During grape harvest, yield components were determined for each clone. Individual and total phenolics, individual and total anthocyanins, and antioxidant activity were evaluated for wine. The clones were also assessed regarding the duration of their phenological cycle. During ripening, the evolution of phenolic compounds and of physical-chemical parameters was similar...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Vitis vinifera; Phenolic compounds; Phenology; Ripeness. compostos fenólicos; Fenologia; Maturação..
Ano: 2011 URL: http://www.alice.cnptia.embrapa.br/handle/doc/908812
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Characterization of Bioactive Compounds in Eugenia brasiliensis, Lam. (Grumixama). Repositório Alice
NASCIMENTO, L. da S. de M. do; SANTIAGO, M. C. P. de A.; OLIVEIRA, E. M. M.; BORGUINI, R. G.; BRAGA, E. E. O.; MARTINS, V. C.; PACHECO, S.; SOUZA, M. C.; GODOY, R. L. de O..
Eugenia brasiliensis Lam., locally known as Grumixama, is a species of Myrtaceae commercially underexploited in Brazil. The study was performed in order to identify and quantify, by high performance liquid chromatography, bioactive compounds such as vitamin C, carotenoids, anthocyanins, flavonoids and phenolic acids in the fruits of this species. The vitamin C content in the edible part was 18.75 mg.100 g-1, classifying this fruit as rich in this bioactive compound. Eight carotenoids were identified and quantified, the main one was Beta-cryptoxanthin with a content of 22.3 µg.g-1, sufficiently high to consider this fruit as a new source of this carotenoid. Also, 4837.21 mg.100 g-1 of the anthocyanins were obtained in the freeze-dried fruit peels....
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: B-Cryptoxanthin; Myrtaceae; Anthocyanins; Phenolic compounds.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1080880
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Characterization of new phenolic derivatives in Portuguese propolis by electrospray mass spectroscopy IPB - Escola Superior Agrária
Falcão, Soraia; Vilas-Boas, Miguel; Freire, C.; Domingues, M.R.M.; Cardoso, Susana M..
This research outlines an extensive characterization of the phenolic composition of a propolis sample from the northeast of Porto gal. For that, ao ethanolic extract was prepared, fractionated by HPLC and the identification of the phenolic compounds was done by electro spray mass spectrometry in the negative mode. This technical approach allowed the identification of 37 phenolic compounds in the Portoguese propolis sample, including seven that were described for the first time. Two of these new compounds had [M-Hr ions at mlz 403, aod the others had [M-Hr ions at mlz 433, mlz 461, mlz 417, mlz 475, and mlz 565. In general, the molecular weight of these compounds was higher thao the common phenolic compounds of propolis aod their fragmentation pattern...
Tipo: ConferenceObject Palavras-chave: Propolis; Phenolic compounds; Mass spectrometry; Electrospray ionization.
Ano: 2009 URL: http://hdl.handle.net/10198/5265
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