Jabuticaba
Mostrando 1-12 de 77 artigos, teses e dissertações.
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1. O Astronauta e a Jabuticaba
Resumo Fundamento A hipertensão arterial (HTA) representa um grande fator de risco de morbidade e mortalidade cardiovascular. Ainda não se sabe que mecanismos moleculares específicos estão associados ao desenvolvimento de hipertensão essencial. Objetivo Neste trabalho, analisamos a associação entre expressão mRNA de monócito LRP1, expressão de
Arq. Bras. Cardiol.. Publicado em: 2021-01
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2. Reação da jabuticabeira cv. ‘Sabará’ à espécies de nematóides formadores de galhas
RESUMO A fruticultura tropical e subtropical tem um papel relevante no cenário econômico do país, e vem sendo prejudicada pelo nematoide das galhas. A jabuticabeira é uma planta bastante cultivada no Brasil e entre os problemas da cultura, estão os nematoides do gênero Meloidogyne. Este trabalho objetivou avaliar a hospedabilidade da jabuticabeira cv.
Summa phytopathol.. Publicado em: 2020-12
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3. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 2020-09
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4. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 20/12/2019
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5. Organic brown sugar and jaboticaba pulp influence on water kefir fermentation
RESUMO O kefir de água é considerado um alimento funcional com características probióticas. Pode ser melhorado com adição de açúcar mascavo orgânico e frutas nativas do Brasil, como a jabuticaba. Objetivou-se avaliar os efeitos do tipo de açúcar mascavo: orgânico e convencional e da presença ou ausência de polpa de jabuticaba na fermentação d
Ciênc. agrotec.. Publicado em: 09/09/2019
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6. Optimizing the Extraction of Anthocyanins from the Skin and Phenolic Compounds from the Seed of Jabuticaba Fruits (Myrciaria jabuticaba (Vell.) O. Berg) with Ternary Mixture Experimental Designs
Total phenolic compounds (TPC) extraction from the seed and total monomeric anthocyanins (TMA) extraction from the skin of “Sabará” jabuticaba were optimized with simplex lattice designs for solvent mixing, and the extraction time was optimized by univariate design. The optimum conditions for the extraction method were ethanol:water (60:40 v/v) solvent
J. Braz. Chem. Soc.. Publicado em: 04/07/2019
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7. Jabuticaba (Plinia jaboticaba) skin extracts as inhibitors of phospholipases A2 and proteases
Abstract: The phenolic extracts of jabuticaba skin flour (JSF) were characterized by HPLC, and evaluated for their modulating action upon phospholipases A2 and proteases of snake venom, aiming at their possible use in the treatment of the various diseases associated with the action of venom toxins. Two types of extracts were prepared from JSF: aqueous and me
An. Acad. Bras. Ciênc.. Publicado em: 01/07/2019
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8. Advances in the propagation of Jabuticaba tree
Resumo Dentre a família Myrtaceae com representantes espalhados por todo o planeta, a jabuticabeira é uma importante espécie nativa do Brasil e que passou a ser apreciada não só nos limites de quintais e pomares domésticos, mas já pode ser encontrada em pomares comercias, projetos de paisagismo e em vários países com clima tropical e subtropical. A
Rev. Bras. Frutic.. Publicado em: 01/07/2019
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9. Bioactive compounds and antioxidant activity of jabuticaba var. Pingo de mel during its physiological development
ABSTRACT The bioactive compounds and in vitro antioxidant activity of jabuticaba fruits var. Pingo de mel were evaluated during their physiological development. The fruits were harvested ten days after anthesis until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. Higher phenolics levels, hydroly
Food Sci. Technol. Publicado em: 13/06/2019
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10. Elaboração e caracterização de geleia prebiótica mista de jabuticaba e acerola
Resumo Objetivou-se, com este trabalho, a elaboração e a caracterização físico-química de geleias tradicionais prebióticas mistas de jabuticaba e acerola. As formulações compostas de polpas e blends foram: F1 (75% acerola/25% jabuticaba), F2 (50% acerola/50% jabuticaba), F3 (25% acerola/75% jabuticaba), F4 (100% jabuticaba) e F5 (100% acerola) com 1
Braz. J. Food Technol.. Publicado em: 06/06/2019
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11. Determination of Short Chain Fatty Acids in Mice Feces by Capillary Electrophoresis
Short-chain fatty acids (SCFA) are compounds produced during fermentation of gut microbiota. Acetic, propionic and butyric acids are the most important SCFA produced from non-digestible foods. We developed and validated a rapid and low-cost capillary electrophoretic (CE) method for determination of acetic, propionic and butyric acids in mice feces (100 mg of
J. Braz. Chem. Soc.. Publicado em: 23/05/2019
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12. Optimization of ultrasound-assisted extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) fruit through a Box-Behnken experimental design
Abstract Jabuticaba is a very popular fruit in Brazil being a great source of compounds with considerable biological activities. Novel optimized ultrasound-assisted extraction (UAE) methods have been proposed for anthocyanins and total phenolic compounds from jabuticaba. A Box–Behnken experimental design (BBD) with a response surface methodology (RSM) was
Food Sci. Technol. Publicado em: 18/04/2019