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| Registros recuperados : 22 | |
| 1. |  | GOMEZ, C. U.; DOROW, R.; ELIAS, L. P.; GARTNER, C. Abordagens educativas, extensão rural e agricultura familiar em Biguaçu-SC. INTERthesis, Florianópolis, v. 10, n. 1, p. 287-321, 2013.| Biblioteca(s): Epagri-Sede. |
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| 9. | | GÓMEZ, C. U.; CARRIERI, M.; FANTINI, A. C.; MELLO, M. A.; TORESAN, L. Estudo exploratório sobre o sistema de produção e a comercialização do carvão vegetal produzido por agricultores familiares da microbacia de São Mateus (Biguaçú - SC). In: ENCONTRO DA REDE DE ESTUDOS RURAIS, 5., 2012, Belém, PA. Anais... Belém, PA: UFPA, 2012. p. 1-15.| Biblioteca(s): Epagri-Sede. |
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| 12. | | SIMON, A. A.; PINHEIRO, S. L. G.; GÓMEZ, C. U.; BENEZ, M. C. Marcos de referência teórico e histórico: Contexto do desenvolvimento de experiências em PEAP. In: BENEZ, M. C.; GÓMEZ, C. U.; PINHEIRO, S. L. G.: SIMON, A. A. Pesquisa-extensão e aprendizagem participativas (PEAP): a formação de equipes interinstitucionais e a implementação de dez experiências-piloto em Santa Catarina. Florianópolis, SC: Epagri, 2013. p. 11-18.| Biblioteca(s): Epagri-Sede. |
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| 13. | | GÓMEZ, C. U.; PINHEIRO, S. L. G.; BENEZ, M. C.; SIMON, A. A. Olhar freireano sobre os processos participativos de pesquisa-extensão promovidos pela Epagri 2004- 2008. In: SIMPÓSIO INTERNACIONAL DE CIÊNCIA, SAÚDE E TERRITÓRIO, 1., 2012, Lages, SC. Anais... Florianópolis, SC: Epagri, 2012.| Biblioteca(s): Epagri-Sede. |
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| 15. | | BAUER, E.; ELIAS, L. P.; ARAUJO, L. A.; TORESAN, L.; DOROW, R.; GÓMEZ, C. U.; RECH, T. D. A produção de carvão vegetal na agricultura familiar do Sul do Brasil: retrato de uma realidade escondida. Revista PerCursos, Florianópolis, v. 16, n. 30, p. 99-121, 2015.| Biblioteca(s): Epagri-Sede. |
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| 18. | | HANISCH, A. L.; SCHMITT, L. L.; PESSETE, S. C. S.; PINHEIRO, S. L. G.; BENEZ, M. C.; SIMON, A. A.; GÓMEZ, C. U. Cultivo de plantas medicinais em áreas sombreadas: conciliando alternativa de renda e conservação ambiental. Florianópoplis, SC, Epagri, 2012. 6 p.| Biblioteca(s): Epagri-Sede. |
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| 19. | | PARIZOTTO, C.; VEIGA, M.; RECK, V.; PRONER, M.; PINHEIRO, S. L. G.; BENEZ, M. C.; SIMON, A. A.; GÓMEZ, C. U. Construção participativa de sistema de alimentação à base de pasto para bovino de leite. Florianópolis, SC: Epagri, 2012. 6 p.| Biblioteca(s): Epagri-Sede. |
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| 20. | | COELHO, B.; MORESCO, R.; NUNES, E. C.; UARROTA, V. G.; MARASCHIN, M.; NEUBERT, E. O.; PERUCH, L. A. M.; GÓMEZ, C. U. Quantification of flavonoids and carotenoids in cassava flours (Manihot esculenta Crantz) cultivated by family farmers in Santa Catarina, Brazil. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY: "ADDRESSING GLOBAL FOOD SECURITY AND WELLNESS THROUGH FOOD SCIENCE AND TECHNOLOGY", 16., 2012, Foz do Iguaçú, PR. Anais... Foz do Iguaçu: UFoST, 2012.| Biblioteca(s): Epagri-Sede. |
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| Registros recuperados : 22 | |
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 | Acesso ao texto completo restrito à biblioteca da Epagri-Sede. Para informações adicionais entre em contato com biblio@epagri.sc.gov.br. |
Registro Completo
|
Biblioteca(s): |
Epagri-Sede. |
|
Data corrente: |
10/04/2014 |
|
Data da última atualização: |
13/11/2014 |
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Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
|
Autoria: |
COELHO, B.; MORESCO, R.; NUNES, E. C.; UARROTA, V. G.; MARASCHIN, M.; NEUBERT, E. O.; PERUCH, L. A. M.; GÓMEZ, C. U. |
|
Título: |
Quantification of flavonoids and carotenoids in cassava flours (Manihot esculenta Crantz) cultivated by family farmers in Santa Catarina, Brazil. |
|
Ano de publicação: |
2012 |
|
Fonte/Imprenta: |
In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY: "ADDRESSING GLOBAL FOOD SECURITY AND WELLNESS THROUGH FOOD SCIENCE AND TECHNOLOGY", 16., 2012, Foz do Iguaçú, PR. Anais... Foz do Iguaçu: UFoST, 2012. |
|
ISBN: |
2304-7992 |
|
Idioma: |
Português |
|
Conteúdo: |
The cassava (Manihot esculenta Crantz) is a species of high socio-economical importance for
human and animal nutrition and largely used for industrial purposes. Its flours show a high
regional specificity according to the manufacture method. This study aimed to quantify the
flavonoidic and carotenoidic compounds of flour samples of Branca da Penha (BP), Samambaia
(SM), Torta da Penha (TP), Amarelinha (AM), and Oriental (OR) genotypes, cultivated by family
farmers of Santa Catarina state and belonging to the EPAGRI¡¯s germoplasm bank. A staple
cassava flour was used as control. Flavonoids were extracted with ethanol and measured by
UV-vis spectrophotometry (420ɳm) after reacting with a 2% AlCl3 methanolic solution.
Carotenoids were extracted with hexane: acetone: BHT (v/v, 100mg) and the absorbance
measured at 450ɳm. The content of flavonoids varied between 0.46¿Ìg.g-1 (OR) to 1.55¿Ìg.g-1
(commercial variety, control ¿C P ¡Ü 0.05 Tukey). In its turn, the cassava flours presented a range
of total carotenoids of 0.39¿Ìg.g-1 (AM) to1.44 ¿Ìg.g-1 (OR). Carotenoids and flavonoids are
thermal labile compounds and the high temperatures used over the flour processing accounts
for degrading those metabolites in any extension. Besides, the root color is positively correlated
to the content of carotenoids, justifying the low amounts of pigments found in genotypes as they
all have white coloration. Given the severe shortage of information on chemical composition and
nutritional value of the biomasses in study, these results help to fill an information gap about
their nutritional value. MenosThe cassava (Manihot esculenta Crantz) is a species of high socio-economical importance for
human and animal nutrition and largely used for industrial purposes. Its flours show a high
regional specificity according to the manufacture method. This study aimed to quantify the
flavonoidic and carotenoidic compounds of flour samples of Branca da Penha (BP), Samambaia
(SM), Torta da Penha (TP), Amarelinha (AM), and Oriental (OR) genotypes, cultivated by family
farmers of Santa Catarina state and belonging to the EPAGRI¡¯s germoplasm bank. A staple
cassava flour was used as control. Flavonoids were extracted with ethanol and measured by
UV-vis spectrophotometry (420ɳm) after reacting with a 2% AlCl3 methanolic solution.
Carotenoids were extracted with hexane: acetone: BHT (v/v, 100mg) and the absorbance
measured at 450ɳm. The content of flavonoids varied between 0.46¿Ìg.g-1 (OR) to 1.55¿Ìg.g-1
(commercial variety, control ¿C P ¡Ü 0.05 Tukey). In its turn, the cassava flours presented a range
of total carotenoids of 0.39¿Ìg.g-1 (AM) to1.44 ¿Ìg.g-1 (OR). Carotenoids and flavonoids are
thermal labile compounds and the high temperatures used over the flour processing accounts
for degrading those metabolites in any extension. Besides, the root color is positively correlated
to the content of carotenoids, justifying the low amounts of pigments found in genotypes as they
all have white coloration. Given the severe shortage of information on chemical composition and
nutritional ... Mostrar Tudo |
|
Palavras-Chave: |
carotenoids; Cassava; Family farmers; flavonoids; Mandioca. |
|
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
|
Marc: |
LEADER 02587naa a2200277 a 4500
001 1120544
005 2014-11-13
008 2012 bl uuuu u00u1 u #d
022 $a2304-7992
100 1 $aCOELHO, B.
245 $aQuantification of flavonoids and carotenoids in cassava flours (Manihot esculenta Crantz) cultivated by family farmers in Santa Catarina, Brazil.$h[electronic resource]
260 $c2012
520 $aThe cassava (Manihot esculenta Crantz) is a species of high socio-economical importance for human and animal nutrition and largely used for industrial purposes. Its flours show a high regional specificity according to the manufacture method. This study aimed to quantify the flavonoidic and carotenoidic compounds of flour samples of Branca da Penha (BP), Samambaia (SM), Torta da Penha (TP), Amarelinha (AM), and Oriental (OR) genotypes, cultivated by family farmers of Santa Catarina state and belonging to the EPAGRI¡¯s germoplasm bank. A staple cassava flour was used as control. Flavonoids were extracted with ethanol and measured by UV-vis spectrophotometry (420ɳm) after reacting with a 2% AlCl3 methanolic solution. Carotenoids were extracted with hexane: acetone: BHT (v/v, 100mg) and the absorbance measured at 450ɳm. The content of flavonoids varied between 0.46¿Ìg.g-1 (OR) to 1.55¿Ìg.g-1 (commercial variety, control ¿C P ¡Ü 0.05 Tukey). In its turn, the cassava flours presented a range of total carotenoids of 0.39¿Ìg.g-1 (AM) to1.44 ¿Ìg.g-1 (OR). Carotenoids and flavonoids are thermal labile compounds and the high temperatures used over the flour processing accounts for degrading those metabolites in any extension. Besides, the root color is positively correlated to the content of carotenoids, justifying the low amounts of pigments found in genotypes as they all have white coloration. Given the severe shortage of information on chemical composition and nutritional value of the biomasses in study, these results help to fill an information gap about their nutritional value.
653 $acarotenoids
653 $aCassava
653 $aFamily farmers
653 $aflavonoids
653 $aMandioca
700 1 $aMORESCO, R.
700 1 $aNUNES, E. C.
700 1 $aUARROTA, V. G.
700 1 $aMARASCHIN, M.
700 1 $aNEUBERT, E. O.
700 1 $aPERUCH, L. A. M.
700 1 $aGÓMEZ, C. U.
773 $tIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY: "ADDRESSING GLOBAL FOOD SECURITY AND WELLNESS THROUGH FOOD SCIENCE AND TECHNOLOGY", 16., 2012, Foz do Iguaçú, PR. Anais... Foz do Iguaçu: UFoST, 2012.
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