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| 1. |  | GIL-SANTANA, H. R.; MARTINS, D. dos S.; SILVA, J. B. da; OLIVEIRA, J. de First report of Microtriatoma borbai Lent & Wygodzinsky, 1979 (Hemiptera, Reduviidae, Triatominae) in the state of Espírito Santo, Brazil: would M. borbai be living in eucalyptus crops? Revista da Sociedade Brasileira de Medicina Tropical, v. 54, p. 1-3, 2021.| Biblioteca(s): Biblioteca Rui Tendinha. |
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 | Acesso ao texto completo restrito à biblioteca da Biblioteca Rui Tendinha. Para informações adicionais entre em contato com biblioteca@incaper.es.gov.br. |
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Registro Completo |
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Biblioteca(s): |
Biblioteca Rui Tendinha. |
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Data corrente: |
06/05/2016 |
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Data da última atualização: |
28/09/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
OLIVEIRA, B. G.; COSTA, B. C.; VENTURA, J. A.; KONDRATYUK, T. P.; BARROSO, M. E. S.; CORREIA, R. M.; PIMENTEL, E. F.; PINTO, F. E.; ENDRINGER, D. C; ROMÃO, W. |
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Afiliação: |
Bruno G. Oliveira, UFES; Helber B. Costa, UFES; Jose Aires Ventura, Incaper; Tamara P. Kondratyuk, University of Hawaii at Hilo; Maria E. S. Barroso, UVV; Radigya M. Correia, UFES; Elisângela F. Pimentel, UVV; Fernanda E. Pinto, UFES; Denise C. Endringer, UVV/IFES; Wanderson Romão, UVV/IFES. |
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Título: |
Chemical profile of mango (Mangifera indica L.) using electrospray ionisation mass spectrometry (ESI-MS). |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Food Chemistry, v. 204, p. 37-45, august 2016. |
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Idioma: |
Português |
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Conteúdo: |
Mangifera indica L., mango fruit, is consumed as a dietary supplement with purported health benefits; it is widely used in the food industry. Herein, the chemical profile of the Ubá mango at four distinct maturation stages was evaluated during the process of growth and maturity using negative-ion mode electrospray ionisation Fourier transform ion cyclotron resonance mass spectrometry (ESI(-)FT-ICR MS) and physicochemical characterisation analysis (total titratable acidity (TA), total soluble solids (TSS), TSS/TA ratio, and total polyphenolic content). Primary (organic acids and sugars) and secondary metabolites (polyphenolic compounds) were mostly identified in the third maturation stage, thus indicating the best stage for harvesting and consuming the fruit. In addition, the potential cancer chemoprevention of the secondary metabolites (phenolic extracts obtained from mango samples) was evaluated using the induction of quinone reductase activity, concluding that fruit polyphenols have the potential for cancer chemoprevention. |
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Palavras-Chave: |
Chemical profile; Mangifera indica L; Mango; Mass spectrometry. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01846naa a2200277 a 4500
001 1010790
005 2017-09-28
008 2016 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA, B. G.
245 $aChemical profile of mango (Mangifera indica L.) using electrospray ionisation mass spectrometry (ESI-MS).$h[electronic resource]
260 $c2016
520 $aMangifera indica L., mango fruit, is consumed as a dietary supplement with purported health benefits; it is widely used in the food industry. Herein, the chemical profile of the Ubá mango at four distinct maturation stages was evaluated during the process of growth and maturity using negative-ion mode electrospray ionisation Fourier transform ion cyclotron resonance mass spectrometry (ESI(-)FT-ICR MS) and physicochemical characterisation analysis (total titratable acidity (TA), total soluble solids (TSS), TSS/TA ratio, and total polyphenolic content). Primary (organic acids and sugars) and secondary metabolites (polyphenolic compounds) were mostly identified in the third maturation stage, thus indicating the best stage for harvesting and consuming the fruit. In addition, the potential cancer chemoprevention of the secondary metabolites (phenolic extracts obtained from mango samples) was evaluated using the induction of quinone reductase activity, concluding that fruit polyphenols have the potential for cancer chemoprevention.
653 $aChemical profile
653 $aMangifera indica L
653 $aMango
653 $aMass spectrometry
700 1 $aCOSTA, B. C.
700 1 $aVENTURA, J. A.
700 1 $aKONDRATYUK, T. P.
700 1 $aBARROSO, M. E. S.
700 1 $aCORREIA, R. M.
700 1 $aPIMENTEL, E. F.
700 1 $aPINTO, F. E.
700 1 $aENDRINGER, D. C
700 1 $aROMÃO, W.
773 $tFood Chemistry$gv. 204, p. 37-45, august 2016.
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