Polyphenol
Mostrando 1-12 de 181 artigos, teses e dissertações.
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1. Polyphenol Profile and Quantitative Assessment of the Flavonoid Kaempferitrin in Wild and Cultivated Brazilian Amazonian Uncaria guianensis (Rubiaceae)
The Amazonian Rubiaceae species Uncaria guianensis (UG) is locally used as anti-inflammatory, antitumor, antidiabetic, anti-ulcers, and others. The phenolic content of its leaves is characterized by the great predominance of the flavonoid kaempferol-3,7-O-(α)-L-dirhamnoside (kaempferitrin). The present study quantitatively evaluates the kaempferitrin conten
J. Braz. Chem. Soc.. Publicado em: 2021-08
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2. Inhibitory effects of L-3-phenyllacitc acid on the activity of mushnroom pholyphenol oxidase
Abstract Polyphenol oxidase is the popular enzyme involved in fruit-vegetable browning and melanin synthesis. In the present paper, L-3-phenyllactic acid, a natural bacteriostatic substance, was investigated as an inhibitor of polyphenol oxidase. The results were demonstrated that the residual enzyme activity of polyphenol oxidase decreased gradually with th
Food Sci. Technol. Publicado em: 2021-06
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3. Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice
Abstract This study investigated the impacts of centrifugal block freeze concentration (CBFC) and evaporation processes on physicochemical properties, bioactive compounds and antioxidant activity applied to fresh blueberry juice. After three concentration cycles, the solutes were approximately 3.6 times to the initial condition (12 °Brix) and the final colo
Food Sci. Technol. Publicado em: 2020-12
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4. Errata
Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~
Alea. Publicado em: 2020-12
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5. Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods
Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~
Food Sci. Technol. Publicado em: 2020-12
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6. Assessing beauticians’ knowledge of cutaneous melanoma and willingness to contribute to melanoma surveillance practices on the general population,
Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~
An. Bras. Dermatol.. Publicado em: 2020-12
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7. Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum Schum.) agroindustrial by-product
Abstract Cupuassu is a fruitful species from the Amazon basin with great economical potential, due to the multiple uses of its pulp and seeds in the food and cosmetic industries. This fruit generates large amounts of solid waste, which, despite of its high content of bioactive compounds, is discarded in the environment. Therefore, with the aim of reusing the
Food Sci. Technol. Publicado em: 2020-06
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8. EXTRACTION OF MONOMERS OF HYDROLYSABLE TANNINS FROM PODS OF Libidibia ferrea (Mart. ex Tul.) L. P. QUEIROZ: EFFECTS OF SOLVENT AND AMOUNT OF DRUG USING RESPONSE-SURFACE METHODOLOGY AND DESIRABILITY PROFILE
In this study was evaluated the influence of the extraction factors on the extract’s properties to improve the recovery of high concentrations of the phytochemicals important for the biological activities from pods of Libidibia ferrea (Mart. ex Tul.) L. P. Queiroz. The extracts were obtained by turbo-extraction and a factorial design 32 was used to study t
Quím. Nova. Publicado em: 2020-06
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9. Determination of active compounds in raspberry leaf extracts and the effects of extract intake on mice
Abstract Twelve typical polyphenols in raspberry leaf powder (RLP), raspberry leaf extract 1 (RLE) and raspberry leaf extract 2 (RLE-H) were analyzed by HPLC-MS. The sum of their contents in three samples were in the following order: RLP (8.6 mg g-1) < RLE (35.0 mg g-1) < RLE-H (44.1 mg g-1). Ellagic acid and quercetin-3-O-glucuronide were the principal comp
Food Sci. Technol. Publicado em: 2020-03
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10. Yield, antioxidant activity and shelf-life of cauliflower inflorescences under drought stress and foliar spraying of selenium
RESUMO A capacidade de compostos antioxidantes presentes em hortaliças prevenir doenças é importante para as indústrias farmacêutica e alimentícia. Somado a isso, o estresse hídrico pode aumentar a capacidade antioxidante já existente em plantas. Baseado nisso, um experimento foi conduzido com o objetivo de avaliar o efeito de diferentes lâminas de
Ciênc. agrotec.. Publicado em: 20/12/2019
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11. Physical-chemical and chemical characterization of Passiflora cincinnata Mast fruits conducted in vertical shoot positioned trellis and horizontal trellises system
Resumo Passiflora cincinnata Mast., conhecida como maracujá da caatinga ocorre no Semiárido nordestino, Goiás, Minas Gerais e na Bahia. A região de cultivo e os sistemas de manejo das espécies do gênero Passiflora podem interferir na qualidade físico-química dos frutos. Objetivou-se avaliar características físico-química e química dos frutos de
Rev. Bras. Frutic.. Publicado em: 05/12/2019
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12. Phenotypic Characterization and Synthesis of Extracellular Catecholase from a Newly Isolated Bacterium Pseudomonas sp. BSC-6
Abstract Catecholase (EC 1.10.3.1), an oxidoreductase enzyme is a key member of polyphenol oxidase family which catalyze the degradation of catechol. This enzyme possesses vast applications in diverse areas and is found in bacteria, fungi, mushrooms, higher plants, arthropods, amphibians and mammals. Catechol, a phenolic compound, is used as a starting mate
Braz. arch. biol. technol.. Publicado em: 25/11/2019