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Anti-adipogenic effect of a turmeric extract-loaded nanoemulsion in 3T3-L1 preadipocytes and high fat diet-fed mice Ciênc. Tecnol. Aliment.
HWANG,Jung Seok; LEE,Su Bi; CHOI,Mi-Jung; KIM,Jun Tae; SEO,Han Geuk.
Abstract We investigated the effects of a turmeric extract-loaded nanoemulsion (TENE) on lipid accumulation in 3T3-L1 adipocytes and in mice fed a high fat diet (HFD). The accumulation of intracellular lipid in 3T3-L1 adipocytes was significantly inhibited by TENE, according to Oil red O and Nile Red staining. This inhibitory effect of TENE on adipocyte differentiation was associated with lower expression levels of the adipocyte-specific genes, PPARγ, aP2, and C/EBPα. In HepG2 hepatocytes, TENE attenuated palmitate-induced intracellular accumulation of lipid and ROS. In mice fed a HFD, TENE significantly reduced the serum levels of total cholesterol, triglycerides, and LDL and increased HDL levels. These effects of TENE were accompanied by reductions in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Adipogenic differentiation; High fat diet; Nanoemulsion; Turmeric; 3T3-L1 preadipocytes.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600439
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Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination Rev. Bras. Ciênc. Avic.
Lourenço,TC; Mendonça,EP; Nalevaiko,PC; Melo,RT; Silva,PL; Rossi,DA.
The aim of this study was to evaluate the efficacy of turmeric (Curcuma longa), also known in Brazil as saffron, on the reduction of Staphylococcus aureus and Escherichia coli counts in chicken meat. Forty breast meat samples were divided in two groups (A and B). In group A, 10³-10(4)E. coli (ATCC 25922) cells were inoculated and group B samples were inoculated with 10(4)-10(5)S. aureus (ATCC 9801) cells, after which each group was divided in three samples. The first sample was analyzed immediately after inoculation. The second sample (control group) was stored at 4 ºC for 48 hours and turmeric at 1% (w/w) was added to the third sample, which was homogenized and then stored under the same conditions as the second sample. E. coli and S. aureus were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Turmeric; Bacterial growth; Escherichia coli; Staphylococcus aureus.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2013000200002
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Chemical analysis of turmeric from Minas Gerais, Brazil and comparison of methods for flavour free oleoresin BABT
Souza,Cyleni R. A.; Glória,Maria Beatriz Abreu.
Chemical analysis of turmeric (Curcuma longa L) cultivated in eight different cities in the state of Minas Gerais, Brazil was carried out. The levels of curcuminoid pigments varied from 1.4 to 6.14 g/100 g and of volatile oil from 0.97 to 7.55 mL/100 g (dry basis). Samples from Patrocínio, Arinos and Brasilândia contained higher pigment levels compared to the others. The sample from Patrocínio contained the highest volatile oil content. The mean levels of ethyl ether extract, protein, fiber, ash and starch were 8.51, 7.01, 7.22, 7.81 and 39.87 g/100 g dry basis, respectively. Laboratory extraction of flavour free oleoresin was performed in triplicate. A higher yield of pigment in the oleoresin was obtained when the volatile oil was extracted with water...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Turmeric; Curcumin; Quality; Flavour free oleoresin.
Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000200008
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Efeito de diferentes concentrações de corante natural de açafrão-da-terra na composição da farinha de mandioca artesanal. Repositório Alice
ALVARES, V. de S.; SILVA, R. S. da; CUNHA, C. R. da; FELISBERTO, F. A. V.; CAMPOS FILHO, M. D..
Grande parte da farinha de mandioca produzida no Norte do Brasil é artesanal e contém uma pequena quantidade de açafrão-da-terra em pó, o qual é um corante natural produzido pelos próprios produtores familiares e adicionado à farinha em função da preferência dos consumidores locais por um produto de cor amarela intensa, portanto, sendo de interesse a avaliação do efeito da adição de diferentes concentrações de corante natural na composição centesimal da farinha de mandioca produzida artesanalmente. As farinhas foram produzidas com diferentes concentrações de açafrão-da-terra em pó (sem açafrão-da-terra; 0,003% de açafrão-da-terra; 0,03% de açafrão-da-terra e 1% de açafrão-da-terra), coletadas diretamente na casa de farinha, em sacos plásticos...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Cúrcuma; Açafrão da terra; Mandioca; Manihot esculenta; Farinha; Produção; Planta corante; Açafrão da índia; Curcuma longa; Propriedade físico-química; Cassava flour; Natural dyes; Turmeric; Physicochemical properties; Harina de yuca; Tintes naturales; Cúrcuma (especia); Propiedades fisicoquímicas.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1013666
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Effects of cinnamon, thyme and turmeric infusions on the performance and immune response in of 1- to 21-day-old male broilers Rev. Bras. Ciênc. Avic.
Sadeghi,GH; Karimi,A; Padidar Jahromi,SH; Azizi,T; Daneshmand,A.
This study was conducted to investigate the effects of the replacement of drinking water by herb infusions on the performance, relative weight of internal organs, hematocrit and immune response to Newcastle disease virus of broiler chickens. A total of 540 male broiler chicks (Ross 308) were divided into five groups, corresponding to four different treatments and one control group. Treatments were replicated eight times, and the control group four times. Experimental treatments included infusions (5 grams per liter) of cinnamon, thyme and turmeric in equal ratios in replacement of drinking water. Experimental period lasted 21 days and all chicks were fed with a corn-soybean based diet. Results showed that all herbs infusions caused significant (p<0.05)...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Broiler; Cinnamon; Infusion; Thyme; Turmeric.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2012000100003
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Effects of Curcuma longa extracts on mortality and fecundity of Bactrocera zonata (Diptera: Tephritidae) Ciência e Agrotecnologia
Siddiqi,Abdul Rauf; Rafi,Athar; Naz,Falak; Masih,Rafique; Ahmad,Iftikhar; Jilani,Ghulam.
The peach fruit fly, Bactrocera zonata, is a significant pest of fruit and vegetable crops in South East Asia and Pacific region. Ccontrol strategies of fruit flies, relying chiefly on insecticides, have serious environmental consequences, disturbing the agro-ecosystem as well as eliminating natural enemies. This study was oriented at exploring the potential of turmeric, Curcuma longa, extracts to control the peach fruit fly. Freshly emerged female adults of Bactrocera zonata were continuously fed for 16 days on diet containing 1000, 500 and 250 ppm of acetone extract of Curcuma longa separately in laboratory cages. The extract caused 85.00, 66.67 and 56.67 percent mortality at 1000, 500 and 250 ppm respectively. The surviving females were mated and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Turmeric; Peach fruit fly; Bactrocera zonata; Solvent extracts; Mortality.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000600010
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Influence of post harvest processing conditions on yield and quality of ground turmeric (Curcuma longa L.) BABT
Bambirra,Maria Lúcia A.; Junqueira,Roberto G.; Glória,Maria Beatriz A..
Studies were carried out to evaluate the influence of post harvest processing conditions on yield and quality of ground turmeric. Rhizomes were peeled, cooked (autoclave or immersion) in water or alkaline media, sliced, dehydrated, ground, sieved, packaged in polyethylene bags and stored for 60 days at room temperature. Yields ranged from 9.84 to 14.51 g of powder/100 g of rhizome with moisture varying from 8.84 to 9.86 g/100 g. Peel removal caused 30% mass loss but the powder obtained had higher intensity of yellow and red. Cooking caused a reduction in dehydration time and provided a powder with lower moisture content, higher levels of curcuminoid pigments and higher Hunter CIE L*, a* and b* values. Cooking by immersion provided higher quality powder...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Turmeric; Curcuminoid pigments; Natural colorants; Processing.
Ano: 2002 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132002000600004
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Turmeric root and annato seed in second-cycle layer diets: performance and egg quality Rev. Bras. Ciênc. Avic.
Laganá,C; Pizzolante,CC; Saldanha,ESPB; Moraes,JE de.
The objective of this study was to evaluate the effects of the inclusion of annato (Bixa orellana L.) and turmeric (Turmeric longa L.) in layer feeds on live performance, egg quality, and yolk pigmentation and depigmentation time. A number of 144 layers were distributed in a completely randomized experimental design, with four treatments with six replicates of six birds each. In the basal diet, sorghum replaced 50% of corn, and was supplemented or not with natural pigments to composse the following treatments: Control (0% pigments), AS (2.0% annato), TR (2% turmeric) and ASTR (1% annato and 1% turmeric). Egg weight (g), egg production (%), egg mass (%), feed intake (g), feed conversion ratio (kg/dz and kg/kg) and mortality were evaluated. The following egg...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Annato; Layers; Second cycle; Sorghum; Turmeric.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2011000300002
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