Tannin
Mostrando 1-12 de 148 artigos, teses e dissertações.
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1. Carbon Dots from Pilosocereus gounellei for Fluorimetric Determination of Tannin in Tea Using a Flow-Batch System
In this study, xiquexique (Pilosocereus gounellei) native endemic cactus from the Brazilian semiarid was used for the first time as a natural carbon source (“green precursor”) for the synthesis of highly fluorescent carbon dots (CDs). These CDs were successfully used to develop a fast, low-cost, eco-friendly fluorescence method for the determination of t
Journal of the Brazilian Chemical Society. Publicado em: 2023
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2. Selective Entrapment of Pb2+ from Fresh Thunbergia laurifolia Leaves Extract and Thunbergia laurifolia Tea Extract
The leaves of Thunbergia laurifolia and its tea were extracted by water. The abilities to chelate heavy metal ions of the extracts were studied by inductively coupled plasma-optical emission spectroscopy (ICP-OES) and atomic absorption spectroscopy (AAS). The results showed that the extracts exhibited high selectivity for Pb2+ chelation via a favourable-sele
J. Braz. Chem. Soc.. Publicado em: 2020-03
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3. Anti-Helicobacter pylori and Anti-inflammatory Properties of Eugenia uniflora L.
Abstract Helicobacter pylori is a bacterium that reaches half of the world population and it’s recognized as the main cause of chronic gastritis and peptic ulcer. In this study, we evaluated the anti-H. pylori, antioxidant and immunomodulatory activities of the methanolic (MeOH) extract of Eugenia uniflora leaves and chemical profile. Anti-H. pylori activi
Braz. arch. biol. technol.. Publicado em: 20/12/2019
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4. PROPERTIES OF PARTICLEBOARD PANELS MADE OF SUGARCANE PARTICLES WITH AND WITHOUT HEAT TREATMENT
RESUMO O objetivo deste trabalho foi determinar as propriedades de painéis aglomerados confeccionados com partículas de bagaço de cana-de-açúcar in natura e aquecidas a 250 °C durante 5 minutos. Foram empregadas várias proporções de partículas na confecção dos painéis e as suas propriedades foram comparadas com as propriedades de um painel fabri
Rev. Árvore. Publicado em: 25/11/2019
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5. Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour
Resumo: O objetivo deste trabalho foi elaborar biscoitos tipo “cookies” sem glúten e pastéis com farinha de sorgo (Sorghum bicolor) rica em taninos, avaliar a digestibilidade in vitro de seus amidos e verificar como o conhecimento sobre os benefícios do sorgo pode contribuir para a aceitabilidade sensorial de ambos os produtos. Foram determinadas as c
Pesq. agropec. bras.. Publicado em: 11/11/2019
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6. BIODEGRADATION OF ACACIA AND CHESTNUT TANNINS BY NATIVE ISOLATES OF THE GENUS Penicillium AND Aspergillus
Abstract In the present work, the potential of native isolates of fungi strains to biodegrade vegetable tannins used in the tanning industry was evaluated. Penicillium citrinum showed to be more efficient for consumption of acacia tannin, reaching 94.85%. Aspergillus chevalieri needs a greater adaptation phase (48 h) in both acacia and chestnut medium, evide
Braz. J. Chem. Eng.. Publicado em: 30/09/2019
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7. Extraction and evaluation of tannin from green coconut mesocarp
RESUMO O desenvolvimento de alternativas para o aproveitamento da casca de coco possibilita a redução da disposição inadequada de resíduos sólidos e proporciona uma nova opção de rendimento junto aos locais de produção. O presente trabalho tem como objetivo avaliar o potencial de extração de taninos do mesocarpo de coco verde e sua capacidade ade
Matéria (Rio J.). Publicado em: 16/09/2019
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8. In vitro biological control of Ceratobasidium ramicola by using tannin extracts from Acacia villosa, Myristica fragrans, Acacia mangium, and Calliandra calothyrsus leaves
Resumo Ceratobasidium ramicola é um fungo fitopatogênico prejudicial que causa vários danos em diversas culturas florestais e agrícolas. O objetivo deste estudo foi examinar o efeito dos extratos de folhas de Acacia villosa, Myristica fragrans, Acacia mangium e Calliandra calothyrsus como fontes de tanino relacionadas à inibição do crescimento in vitr
Braz. J. Biol.. Publicado em: 02/09/2019
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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. Preservation and evaluation of spiced chayote juice using hurdle technology
Resumo Chuchu (Sechium edule) é uma trepadeira perene da família das Cucurbitaceae que está ignorada ou subutilizada como alimento ou como uma matéria-prima na indústria de alimentos, devido ao seu gosto brando. Este gosto brando pode ser superado fazendo misturas com um substrato apropriado, como caldo de cana e algum flavorizante natural. Contudo, est
Braz. J. Food Technol.. Publicado em: 02/05/2019
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11. Quantification of Tannins from Curupay Bark
ABSTRACT This study aimed to assess the influence of time and sodium sulfite concentration on tannin yield in Curupay bark and propose better extraction conditions. The extractions were performed using 100 g of dried bark and 1500 mL of water at 70 °C, with extraction times of 2, 3, and 4 h and amount of extractor salt at the concentrations of 0, 1, 2, 3,
Floresta Ambient.. Publicado em: 31/01/2019
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12. Intumescent Coatings Based on Tannins for Fire Protection
Accidents involving fire occur every day around the world, affecting thousands of people and causing economic losses. Some accidents are caused by steel structure failures, which experience a significant reduction in mechanical properties at temperatures of 400-550˚C. Therefore, fire protective coatings are required for steel structures and interest in the
Mat. Res.. Publicado em: 04/01/2019