Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 11
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
Changes in phenolics and antioxidant capacity during short storage of ready-to-drink green tea (Camellia sinensis) beverage at commercial conditions Bragantia
Urías-Orona,Vania; Niño-Medina,Guillermo.
ABSTRACT The objective of this research was to evaluate the changes of phenolics and antioxidant capacity of a ready-to-drinkgreen tea beverage during short storage at commercial conditions. The total phenols (Folin-Ciocalteu), total catechins (4-dimethylaminocinnamaldehyde) and total non-catechins (difference between total phenols and total catechins) were evaluated as part of phenolic analysis, while antioxidant capacity was evaluated by using DPPH (2,2-diphenyl-1-picrylhydrazyl) radical. At the beginning of the experiment, the levels of total phenols, total catechins and total non-catechins were 1220.69 ± 29.73, 636.94 ± 14.60and 584.75 ± 15.12 milligrams of catechin per liter of sample, respectively; these values decreased to 674.38 ± 26.52, 424.54 ±...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Camellia sinensis; Total phenolics; Total catechins; Total non-catechins; DPPH antioxidant capacity; Short storage.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019000100141
Imagem não selecionada

Imprime registro no formato completo
Characterization of a high oleic oil extracted from papaya (Carica papaya L.) seeds Ciênc. Tecnol. Aliment.
Malacrida,Cassia Roberta; Kimura,Mieko; Jorge,Neuza.
The physicochemical characteristics, fatty acid, tocopherol, and carotenoid composition of a crude oil extracted from papaya (Carica papaya L.) seeds, formosa variety, were investigated. The oil yield from the seeds was 29.16%. The data obtained for the analytical indexes were in agreement with those of other edible oils. The oil obtained had high oxidation resistance (77.97 hours). The major fatty acids in total lipid were oleic (71.30%), palmitic (16.16%), linoleic (6.06%), and stearic (4.73%) acid. The α and δ-tocopherol were the predominant tocopherols with 51.85 and 18.89 mg.kg-1, respectivelly. The β-cryptoxanthin (4.29 mg.kg-1) and β-carotene (2.76 mg.kg-1) were the carotenoids quantified, and the content of total phenolic compounds was 957.60...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Seed oil; Fatty acid; Tocopherol; Carotenoid; Total phenolics.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400016
Imagem não selecionada

Imprime registro no formato completo
Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing Ciênc. Tecnol. Aliment.
Scala,Karina Di; Vega-Gálvez,Antonio; Ah-Hen,Kong; Nuñez-Mancilla,Yissleen; Tabilo-Munizaga,Gipsy; Pérez-Won,Mario; Giovagnoli,Claudia.
The aim of this study was to evaluate the influence of high hydrostatic pressure (150, 250, 350, 450, and 550 MPa), applied for 5 minutes, on antioxidant capacity, total phenolic content, color, firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The analyzed properties of the pressurized gel showed significant changes after the storage period. The highest value of total phenolic content was found at 550 MPa. However, a decrease in the antioxidant capacity was observed for all pressurized gel samples when compared to the control sample (p < 0.05). The smallest changes in product color were observed at pressure levels between 150 and 250 MP. The application of high hydrostatic pressure resulted in lower...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant capacity; Total phenolics; Quality; Aloe vera.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100009
Imagem não selecionada

Imprime registro no formato completo
Chemical Composition and Antioxidant Activity of Essential Oil and Organic Extracts of Premna integrifolia Linn BABT
Al-Reza,Sharif M.; Rokonuzzaman,M.; Afroz,Monira; Hussain,Md. Iqbal; Rashid,M. A.; Rahman,Atiqur.
ABSTRACT This study was designed to examine the chemical composition and in vitro antioxidant activity of the hydrodistillated essential oil and various extracts obtained from Premna integrifolia Linn. GC-MS analysis of the essential oil was resulted in determination 29 different compounds, representing 95.73% of total oil. Antioxidant activities of the essential oil and organic extracts of chloroform, ethyl acetate and methanol were determined by three different test systems namely DPPH (2,2-diphenyl-1-picrylhydrazyl), superoxide and nitric oxide radical scavenging assays. The essential oil and methanol extract showed potent antioxidant activity among all the tested samples. Furthermore, the amount of total phenolic compounds was determined and its...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Premna integrifolia Linn; Antioxidant activity; Essential oil; Total phenolics.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100203
Imagem não selecionada

Imprime registro no formato completo
Extraction yield, antioxidant activity andphenolics from grape, mango and peanut agro-industrial by-products Ciência Rural
Braga,Gilberto Costa; Melo,Priscilla Siqueira; Bergamaschi,Keityane Boone; Tiveron,Ana Paula; Massarioli,Adna Prado; Alencar,Severino Matias de.
ABSTRACT: The objective of this study was to determine and correlate the extraction yields, antioxidant activity, total phenolics and total flavonoids from grape, mango and peanut agro-industrial by-products. The β-carotene/linoleic acid autoxidation system and scavenging capacity for DPPH and ABTS free radicals assays were used. The results were expressed in terms of lyophilized sample or dry extract. Mango bagasse exhibited the highest extraction yield (37.07%) followed by peanut skin (15.17%) and grape marc (7.92%). In terms of lyophilized sample, total phenolics did not vary significantly among the residues evaluated (average of 60.33mg EAG g-1); however, when they were expressed as dry extract grape marc exhibited the highest total phenolic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Total phenolics; Total flavonoids; Ethanolic extraction.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000801498
Imagem não selecionada

Imprime registro no formato completo
Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations Ciênc. Tecnol. Aliment.
Kodama,Débora Harumi; Gonçalves,Any Elisa de Souza Schmidt; Lajolo,Franco Maria; Genovese,Maria Inés.
The potential health benefits attributed to green tea and its catechins such as antioxidant effects, cancer chemoprevention, and weight loss have led to a huge increase of green tea products in the food market. The objectives of this work were to analyze and compare these products in terms of phenolic contents and in vitro antioxidant capacity including tea bags, dehydrated leaves, and ready-to-drink preparations after standardization of the infusion preparation procedure. Total phenolics content in 1 cup of the different teas varied from 90 to 341 mg of catechin equivalents, and the highest and the lowest values were both those of the ready-to-drink products. Infusions prepared from tea bags had contents varying from 96 to 201 mg.200 mL-1, and there were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant capacity; Catechins; Total phenolics; Green tea.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400037
Imagem não selecionada

Imprime registro no formato completo
Physicochemical characteristics and sensory acceptance of jambolan nectars ( Syzygium cumini) Ciênc. Tecnol. Aliment.
SOARES,Jackeline Cintra; SOARES JÚNIOR,Manoel Soares; FERREIRA,Karen Carvalho; CALIARI,Márcio.
Abstract The market for ready-to-drink fruit nectars is one of the fastest growing ones, because fruits provide beneficial effects for health maintenance and disease prevention, mainly due to the presence of phenolic compounds and their antioxidant activity. Amongst these, jambolan stands out, but is still little explored. The objective of the present work was to evaluate the influence of different proportions of jambolan pulp, sucrose and water on the physicochemical characteristics and sensory acceptance of jambolan nectars, besides determining the content of some bioactive compounds and the antioxidant capacity of the selected nectar, with a view to adding value to the fruit. Six jambolan nectar formulations were established using a Simplex design. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Total phenolics; Anthocyanin; Tannins; Functional beverage.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500008
Imagem não selecionada

Imprime registro no formato completo
Physicochemical composition and antioxidant potential of bee pollen from different botanical sources in Alagoas, Brazil Ciência e Agrotecnologia
Vasconcelos,Maria Raphaella dos Santos; Duarte,Alysson Wagner Fernandes; Gomes,Elane Pereira; Silva,Silvio Chagas da; López,Ana Maria Queijeiro.
ABSTRACT Bee pollen results from the mixture of pollen and floral nectar with the salivary substances of bees and has increasingly been used as a food with therapeutic properties. In this study, 30 samples of bee pollen from Apis mellifera apiaries in three mesoregions of Alagoas (Brazil) - Mata Atlântica, South Coast and Caatinga, were collected during the dry season of 2008/09 and analysed. Mata Atlântica and Caatinga had good production of bee pollen. In the same season, Mata Atlântica contained a higher diversity of pollen types for feeding bees with a predominance of herbaceous pollen (63%), whereas the Caatinga samples contained monofloral pollen. Physicochemical data were analysed with the nonparametric Kruskal-Wallis statistical test. The Caatinga...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Apis mellifera; Total phenolics; Floral origin..
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542017000400447
Imagem não selecionada

Imprime registro no formato completo
Teor de flavonóides e fenóis totais em folhas de Pyrostegia venusta Miers. de mata e de cerrado Rev. Bras. Bot.
SANTOS,MÁRCIA DÉBORA DOS; BLATT,CECÍLIA TERUMI TERADAIRA.
Foram realizadas análises quantitativas de flavonóides, fenóis solúveis e taninos de folhas de Pyrostegia venusta coletadas na mata e no cerrado, com o objetivo de verificar a influência desses biócoros na sua produção. Tanto os resultados de flavonóides como os de fenóis não mostraram diferenças significativas entre as plantas de mata e cerrado, sugerindo que a espécie não apresenta plasticidade fenotípica baseada nesses caracteres, considerando as diferenças de solo dos locais de coleta. Não foram detectados taninos nas folhas desta espécie.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Flavonoids; Total phenolics; Tannins; Pyrostegia venusta.
Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-84041998000200004
Imagem não selecionada

Imprime registro no formato completo
Total antioxidant activity of yacon tubers cultivated in Brazil Ciência e Agrotecnologia
Pereira,Juciane Abreu Ribeiro; Teixeira,Meryene Carvalho; Saczk,Adelir Aparecida; Barcelos,Maria de Fátima Piccolo; Oliveira,Marcelo Firmino de; Abreu,Wilson César de.
ABSTRACT Yacon (Smallanthus sonchifolius) is a tuberous root from the Andean region in the South America rich em water, fructooligosaccharides and phenolic compounds, some of which are natural antioxidants and may help prevent the deleterious action of free radicals in the body. The yacon has attracted much attention due to their potential health benefits to humans. In this study the levels of total phenolics, tannins, phenolic acids, and total antioxidant activity were measured in the peel and pulp of yacon tubers both in the fresh and flour forms. The flours of yacon presented higher concentrations of total phenolics and tannins, especially peel flour. The yacon pulp flour stood out as the main source of phenolic acids, mainly caffeic and chlorogenic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Smallanthus sonchifolius; Total phenolics; Tannins; Phenolic acids.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000500596
Imagem não selecionada

Imprime registro no formato completo
ความสามารถในการต้านออกซิเดชันและปริมาณสารฟีโนลิครวมของเยื่อหุ้มเมล็ดถั่วลิสง Thai Agricultural
Prasan Swatsitang; Pornnapa Chuendchom; Sanun Jogloy.
Peanut testae or peanut skins are normally discarded as a by-product of peanut processing. Peanut testae contain some beneficial phytochemicals that can show the antioxidant effect in vitro and in food. Therefore, the aim of this study was to determine the antioxidant capacity of the peanut testae of 9 peanut varieties. The average amount of peanut testa was 3.62 ± 0.80 % of whole seed. The average moisture content of peanut testae was 11.00 ± 0.90 %. The methanol extracts of peanut testae exhibited the ability to scavenge both DPPH radical and hydroxyl radical in vitro . The total phenolic contents of peanut testae were 6,267.70 – 10,292.08 mg GAE/100 g, with an average of 8,554.97 ± 1,264.80 mg GAE/100 g. The total phenolics of peanut testae...
Tipo: Collection Palavras-chave: Peanut testa; Antioxidant capacity; Total phenolics; ถั่วลิสง; ความสามารถในการต้านออกซิเดชัน; ปริมาณสารฟีโนลิครวม; เยื่อหุ้มเมล็ด; ค่าสัมประสิทธิ์สหสัมพันธ์.
Ano: 2011 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5117
Registros recuperados: 11
Primeira ... 1 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional