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Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite) Rev. Ciênc. Agron.
Silva,Maria de Fátima Gomes da; Sousa,Paulo Henrique Machado de; Figueiredo,Raimundo Wilane; Gouveia,Sandro Thomaz; Lima,Jorgiane Silva Severino.
ABSTRACT The present study aimed to compare the changes in the bioactive compounds, color parameters and to determine consumer opinions through sensory analysis of the pumpkin using different cooking methods (boiling, steaming, microwaving and sous vide). The cooking methods reduced the ascorbic acid content (49.73-50.42%) and polyphenols (49.68-64.94%). Microwaving increased the carotenoid content by 24.58%. The brightness (L*), red color (a*) and yellow color (b*) were reduced and there was also the loss of vivid color (chroma). The color of samples was affected after cooking process. All cooking methods were well accepted by the tasters, representing different market niches and many consumers expressed the intention of purchasing these products. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Curcubita moscata; Total polyphenols; Carotenoids; Sensorial acceptance; Gastronomy.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300394
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Defoliation, application of S-ABA and vegetal extracts on the quality of grape and wine Malbec cultivar Rev. Bras. Frutic.
Pessenti,Isabela Leticia; Ayub,Ricardo Antonio; Botelho,Renato Vasconcelos.
Abstract High rainfall and low temperatures can cause grapes not to reach adequate maturation indexes. The aim of this work was to evaluate the effect of leaf removal, hormonal regulator and vegetable extracts on the quality of grape and wine. An experiment was conducted in a vineyard of Malbec cv.in southern Brazil by two consecutive seasons. Treatments were: 1) control, 2) manual defoliation in early maturation; 3) defoliation 15 days after the first defoliation; 4) S-ABA200 mg L-1; 5) S-ABA400 mg L-1; 6) S-ABA600 mg L-1. 7) vegetal Stachytarpheta cayenensis extract (100 g L-1) and 8) Cymbopogon citratus 100 g L-1. Diameter and length of canes, soluble solids, titratable acidity, anthocyanins and polyphenols in berry and wine, photosynthetically active...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vitis vinifera L.; Berry skin; Total polyphenols; Anthocyanins.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000300201
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PHYSICOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF WHOLE JUICE EXTRACTED FROM GRAPES IRRADIATED WITH ULTRAVIOLET C Rev. Bras. Frutic.
TREPTOW,TAÍSA CERATTI; FRANCO,FERNANDA WOUTERS; MASCARIN,LAURA GIZELE; HECKTHEUER,LUISA HELENA RYCHECKI; SAUTTER,CLÁUDIA KAEHLER.
ABSTRACT Grape juice has been widely studied due to the presence of phenolic compounds and its beneficial effects on human health. Ultraviolet irradiation C (UV-C) can increase the content of phenolic compounds and anthocyanins and contribute to sensory acceptability. The aim of this study was to evaluate the effect of different doses of ultraviolet irradiation C (UV-C) on ‘Trebbiano’, ‘Niagara Branca’, ‘Isabel’ and ‘Cabernet Sauvignon’ grapes, as well as effect of the storage period. Juices were elaborated and evaluated for physicochemical analyses, and for the sensorial analysis in irradiated samples. In ‘Niagara Branca’ and ‘Trebbiano’ cultivars, storage and irradiation promoted few physicochemical alterations, and sensorially, irradiation reduced the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vitis labrusca; Vitis vinifera; Abiotic elicitor; Postharvest; Total polyphenols; Ordering test.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300302
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Spectrophotometric determination of tannins and caffeine in preparations from Paullinia cupana var. sorbilis BABT
Pelozo,Maria Inez de Godoy; Cardoso,Mara Lane Carvalho; Mello,João Carlos Palazzo de.
The present work was designed to quantify the caffeine and total polyphenols in the extractive solution and the granulated form from the seeds of Paullinia cupana var. sorbilis, by the spectrophotometric method. The method showed linearity for the caffeine and polyphenols in the range of 5-25 µg/ml and 2.4-5.6 µg/ml respectively. The solutions of the semipurified fraction (EPA) and granulated form (GRA) showed linear responses in the range of 0.288-0.672 and 0.4-1.2 µg/ml, respectively. The precision and accuracy were determined for the EPA solution at a concentration of 100 µg/ml. The spectrophotometric method performed well in quantifying the caffeine and total polyphenols.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Caffeine; Paullinia cupana; Total polyphenols; Spectrophotometric quantification assay.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000300002
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Total polyphenols from Syzygium cumini (L.) Skeels fruit extract BJPS
Migliato,Ketylin Fernanda; Carvalho,Elisângela Simões de; Sacramento,Luis Vitor Silva do; Mello,João Carlos Palazzo de; Baby,André Rolim; Velasco,Maria Valéria Robles; Salgado,Hérida Regina Nunes.
A precise, accurate and low cost spectrophotometric method was developed and validated for routine determination of total polyphenols, as pyrogallic acid equivalents, from the percolated and lyophilized extract of Syzygium cumini (L.) Skeels fruits. Validation was assessed experimentally and data were rigorously treated by statistical analysis. Analytical parameters were: linearity, interval (range), precision and recovery/accuracy, limit of detection (LOD, μg mL-1) and limit of quantification (LOQ, μg mL-1). The visible spectrophotometric method presented linearity (r² = 0.9979 ± 0.0010) over the concentration range 0.25-7.5 μg mL-1 of standard pyrogallic acid, precision < 2.918171%, recovery/accuracy ranging from 96.228693 to 107.17701%, LOD = 0.21 μg...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Total polyphenols; Syzygium cumini; Botanical extract; Analytical method validation; Spectrophotometry.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502009000100015
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