Lycopene
Mostrando 1-12 de 138 artigos, teses e dissertações.
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1. Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products
Abstract A supercritical fluid extraction (SC-CO2) was used to extract high-quality oil from tomato skin by-products. The effects of pressure and extraction time on oil yield was investigated in the study. Lycopene and β-carotene content as well as p-coumaric acid, ferulic acid, caffeic acid, chlorogenic acid, vanillic acid, epicatechin, naringenin, catechi
Food Sci. Technol. Publicado em: 2020-09
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2. Selection of promissory crops of wild cherry-type tomatoes using physicochemical parameters and antioxidant contents
ABSTRACT Tomato is considered a fruit with a high food demand across the world due to its high antioxidant capacity. Lycopene content in tomato has been widely studied, particularly in cherry-type tomatoes which are considered a high source of lycopene for humans. The aim of this study was to analyze the differences in terms of concentration and variation of
Bragantia. Publicado em: 2020-06
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3. Methods for and pigments extration and determination of color in tomato for processing cultivars
Abstract The aim of this research was compare methods for pigments extraction and color determination in different tomato for processing cultivars, and choose the most promising materials for the industry. The tomatoes for processing studied were of the IT761, H9992, H9553, AP533, Advance, N901, BRSena, U2006, HY26, HY37 and HY68 cultivars. The extraction y
Food Sci. Technol. Publicado em: 2020-03
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4. Preharvest nitrogen application affects quality and antioxidant status of two tomato cultivars
ABSTRACT Intensive horticultural crop production usually involves challenges from excessive application of fertilizer, mainly nitrogen (N). The effect of N fertilizer on the fruit quality and antioxidant status of two cherry tomato cultivars (Caballero and Victoria) under greenhouse conditions was performed. Nitrogen treatments were applied ranging from cond
Bragantia. Publicado em: 2020-03
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5. Chemical composition and bioactivity of methanolic extract obtained from Lepista sordida
The present study aimed at the evaluation of chemical composition and bioactive potential of methanolic extract obtained from Lepista sordida in terms of antioxidative and antimicrobial efficacy. The macrofungus is recognized for its high nutritional value and medicinal properties. However, to the best of our knowledge bioactivity of its methanolic extract i
Braz. J. Pharm. Sci.. Publicado em: 20/12/2019
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6. Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products
Abstract A supercritical fluid extraction (SC-CO2) was used to extract high-quality oil from tomato skin by-products. The effects of pressure and extraction time on oil yield was investigated in the study. Lycopene and β-carotene content as well as p-coumaric acid, ferulic acid, caffeic acid, chlorogenic acid, vanillic acid, epicatechin, naringenin, catechi
Food Sci. Technol. Publicado em: 13/12/2019
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7. EFFECT OF ANTIOXIDANT SUPPLEMENTATION IN DIETS OF ROOSTERS DURING THE POST-PEAK PHASE ON REPRODUCTION AND PRODUCTION CHARACTERISTICS OF OFFSPRING
Resumo O objetivo foi avaliar o efeito da suplementação de antioxidantes em dietas para reprodutores machos de frangos de corte na fase pós-pico sobre características reprodutivas e muscular da progênie. O experimento foi conduzido no matrizeiro de uma agroindústria local. Os tratamentos consistiram em uma dieta controle e uma dieta suplementada com bl
Ciênc. anim. bras.. Publicado em: 24/10/2019
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8. Validated analytical study of the effect of Lycopene on the pharmacokinetics of Paracetamol and Chlorzoxazone in rats
Lycopene was reported to influence some cytochrome P450 enzymes activity. The present study investigates the effect of lycopene on the pharmacokinetics of paracetamol and chlorzoxazone. Lycopene (20 mg/kg) was intra-peritoneally administered to two groups of rats for eight consecutive days and two other groups were given vehicle. On the eighth day, chlorzoxa
Braz. J. Pharm. Sci.. Publicado em: 03/10/2019
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9. Production and quality of grafted watermelon in saline soil
RESUMO A salinidade do solo em regiões áridas e semi-áridas afeta a produção e qualidade de frutos da melancieira. Objetivou-se com esse trabalho avaliar a condição enxertada da planta como alternativa para reduzir os efeitos da salinidade. Foi utilizado o delineamento em blocos casualizados com três repetições. As cultivares Sangria, Summer Flavor
Hortic. Bras.. Publicado em: 18/07/2019
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10. Methods for and pigments extration and determination of color in tomato for processing cultivars
Abstract The aim of this research was compare methods for pigments extraction and color determination in different tomato for processing cultivars, and choose the most promising materials for the industry. The tomatoes for processing studied were of the IT761, H9992, H9553, AP533, Advance, N901, BRSena, U2006, HY26, HY37 and HY68 cultivars. The extraction y
Food Sci. Technol. Publicado em: 20/12/2018
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11. Fatty Acid Composition and Carotenoids in Raw and Grilled Tilapia GIFT Fillets Supplemented with Lycopene, β-Carotene and Lutein
This study evaluated the incorporation of β-carotene, lutein and lycopene into tilapia (genetically improved farmed tilapia, GIFT) fillets supplemented through 0, 20 and 40 days, and their influence on the fatty acid composition and nutritional quality of raw and grilled fillets. A control diet and a diet containing those carotenoids were elaborated with th
J. Braz. Chem. Soc.. Publicado em: 2018-08
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12. Morphological, mechanical and chemical aspects of processing tomatoes produced in Brazilian savanna
Abstract The aim of this study was to determine the physical and chemical characteristics of ten processing tomatoes cultivars (H9992, H9553, U2006, N901, E8755, BA5445, F170, HMX, AP533 and CVR) produced in the city of Morrinhos, Goiás State, Brazil, in order to assess the fruit quality and contribute with more subsidies for choosing tomato cultivars for p
Food Sci. Technol. Publicado em: 26/10/2017